Raspberry Rocambole

Preheat the oven to 350°F (medium)

Grease two 25cm-diameter cake pans with butter. Reserve

Prepare the dough: in a stand mixer, beat the yolks with half of the confectioner's sugar, orange zest, and juice until smooth and fluffy. Reserve

In another mixing bowl, beat the egg whites until stiff peaks form

Slowly add the remaining confectioner's sugar, without stopping to mix, until firm

Do not overbeat

Do not stop to mix, slowly add the reserved yolks and mix carefully

Slowly add the all-purpose flour, until the mixture is homogeneous

Divide the dough between the prepared pans and bake for 30 minutes, or until golden brown

Let cool, then remove from pans and reserve

Prepare the filling: in a stand mixer, beat the egg whites until stiff peaks form

Mix in orange zest and confectioner's sugar

Slowly add the reserved yolks, without stopping to mix, until firm

Do not overbeat

Do not stop to mix, slowly add the confectioner's sugar, without stopping to mix, until firm

Do not overbeat

Prepare the topping: in a small saucepan, heat the heavy cream over medium heat in a bain-marie

Add the chocolate chips and let melt, stirring occasionally. Reserve

Cover the surface of one cake with the filling

Place the other cake on top

Spread the topping to cover the entire cake

Cover with aluminum foil and refrigerate for 1 hour

Serve chilled.