Sonia, with her special assistant, shows how to make an amazing Halloween layer cake, that combines orange and chocolate flavors in a delightful way! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Halloween layer cake
(12 servings)
For the orange-hazelnut dacquoise
• 1 cup (260 g) of egg whites
• just under 1 cup (180 g) of sugar
• 3 ¾ cups (410 g) of ground toasted hazelnuts
• 1/3 cup (45 g) of flour or cornstarch
• the grated zest of 1 orange
• 1 pinch of vanilla powder
For the chocolate-almond dacquoise
• 1 cup (260 g) of egg whites
• just under 1 cup (180 g) of sugar
• 3 1/3 cups (400 g) of ground peeled almonds
• ½ cup (40 g) of unsweetened cocoa powder
For the orange custard
• 2 cups (500 ml) of fresh whole milk
• ½ cup (125 g) of egg yolks
• ¾ cup (150 g) of sugar
• just over 1/3 cup (50 g) of flour or cornstarch
• the grated zest of 1 orange
• 1 vanilla pod
For the chocolate custard
• 1 cup (250 ml) of fresh whole milk
• 1 cup (250 ml) of heavy cream
• 3,5 oz (100 g) of dark chocolate
• 2 ½ tbsp (20 g) of flour or cornstarch
• 2 ½ tbsp (20 g) of cornstarch
• ½ cup (125 g) of egg yolks
• 2/3 cup (125 g) of sugar
For the ganache
• 1 lb (500 g) of dark chocolate
• 2 cups (500 ml) of heavy cream
For garnishing
• 5 cream puffs
• 2/3 cup (80 g) of powdered sugar + as needed, for sprinkling the dacquoise
• boiling-hot water, as needed
• ¾ oz (20 g) of marzipan
• orange food coloring, to taste
• green food coloring, to taste
¼ inch = 7 mm
8 ½ inches = 22 cm
430°F = 220°C