1/2 cup all-purpose flour
1/2 cup potato or cassava starch
1 teaspoon salt
5 eggs (2 separated)
1 1/4 cups whole milk
zest of 1 lemon
For the glaze:
1 cup sweet white wine
1/4 cup madeira wine or sherry
1/4 cup orange juice
1/2 cup warmed and strained damson jam
For the topping:
80g dark chocolate
180g confectioner's sugar
2 to 4 tablespoons warm milk
2 tablespoons oil
1/2 cup sliced almonds, toasted and chopped
For the cream:
1/2 cup orange juice
1 1/2 tablespoons lemon juice
1/4 cup confectioner's sugar
1 1/2 cups heavy cream
1/2 cup all-purpose flour
1/2 cup potato or cassava starch
1 teaspoon salt
5 eggs (2 separated)
1 1/4 cups whole milk
zest of 1 lemon
For the glaze:
1 cup sweet white wine
1/4 cup madeira wine or sherry
1/4 cup orange juice
1/2 cup warmed and strained damson jam
For the topping:
80g dark chocolate
180g confectioner's sugar
2 to 4 tablespoons warm milk
2 tablespoons oil
1/2 cup sliced almonds, toasted and chopped
For the cream:
1/2 cup orange juice
1 1/2 tablespoons lemon juice
1/4 cup confectioner's sugar
1 1/2 cups heavy cream
Prepare the cake batter two days in advance or the night before to allow it to dry completely
Butter an oval-shaped baking dish and dust with flour and potato starch
Remove excess batter
Preheat oven to moderate temperature (170°C)
Sift together flour, potato starch, and salt
Mix in a bowl 3 whole eggs, 2 yolks, and confectioner's sugar, beating well until thickened
Beat the remaining egg whites until frothy, then add to the egg mixture, alternating with dry ingredients sifted and lemon zest
Mix with a wooden spoon
Pour batter into prepared baking dish and bake for 45-60 minutes or until cake is released from sides
Turn out and let cool
Prepare glaze: mix together wine, madeira wine, and orange juice; pour over cake
Moisturize the cake again by brushing with the liquid that remains in the bowl, allowing it to soak through completely
Let rest for a day or two, covered with aluminum foil
Melt damson jam and spread over cake
Melt dark chocolate in a bain-marie
Add confectioner's sugar and 2-4 tablespoons of warm milk; mix well
Pour rapidly onto the cake
Arrange sliced almonds over the entire surface of the cake, including the sides, like a porcupine
Prepare cream: heat fruit juices with confectioner's sugar until dissolved; let cool
Just before serving, whip heavy cream until thickened, then add fruit juices and continue whipping until thickened well
Top cake completely around with whipped cream.
