For the cream
8 large egg yolks
1/3 cup of white sugar (60 g)
2 tablespoons of wheat flour
1 1/2 cups of heavy cream (360 ml)
250g of white chocolate, chopped
1 1/2 tablespoons of orange zest
Butter for greasing
For the dough
1 1/2 cups of ground almonds (220 g)
2 tablespoons of wheat flour
6 large egg yolks (separated and whipped)
1/2 cup plus 2 tablespoons of white sugar (110 g)
1 tablespoon of orange zest
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking powder
4 tablespoons of confectioner's sugar (for dusting)
For the topping and filling
1 cup of butter (200 g)
1 tablespoon of orange liqueur (Cointreau or Grand Marnier)
For the cream
8 large egg yolks
1/3 cup of white sugar (60 g)
2 tablespoons of wheat flour
1 1/2 cups of heavy cream (360 ml)
250g of white chocolate, chopped
1 1/2 tablespoons of orange zest
Butter for greasing
For the dough
1 1/2 cups of ground almonds (220 g)
2 tablespoons of wheat flour
6 large egg yolks (separated and whipped)
1/2 cup plus 2 tablespoons of white sugar (110 g)
1 tablespoon of orange zest
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking powder
4 tablespoons of confectioner's sugar (for dusting)
For the topping and filling
1 cup of butter (200 g)
1 tablespoon of orange liqueur (Cointreau or Grand Marnier)
Make the cream: In a stand mixer, beat the egg yolks with white sugar and wheat flour until you get a pale and smooth cream
In a large saucepan, heat the heavy cream over low heat without letting it boil
Add the egg yolks to the cream and mix well with a wooden spoon until you get a light and smooth mixture
Transfer to a bowl and let cool slightly
Mix in the chopped white chocolate and orange zest until melted and smooth
Cover with plastic wrap, making sure the cream is in contact with the chocolate, and let it cool to room temperature
Preheat the oven to 150°C (low)
Grease a 27 cm x 40 cm baking dish and line it with parchment paper
Grease the parchment paper with butter and reserve
Make the dough: In a food processor, grind the ground almonds with wheat flour
Transfer to a bowl and reserve
In a stand mixer, beat the egg yolks with white sugar until light and fluffy
Add the vanilla extract and mix well
In another bowl, beat the egg whites with baking powder until soft peaks form
With the mixer still running, gradually add the remaining white sugar and mix delicately with a spatula or wooden spoon
Add the ground almond mixture and mix carefully until smooth
Spread the dough in the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean
Remove from the oven and use a sharp knife to loosen the edges of the cake from the baking dish
Dust with half the confectioner's sugar over a clean cloth and turn the cake out
Remove the parchment paper and flip the cake onto another cloth dusted with the remaining confectioner's sugar
Wrap the cake tightly around itself, using the cloth to help, and let it cool completely before serving
Make the topping and filling: In a stand mixer, beat the butter until light and fluffy
Add the orange liqueur gradually and mix well
Gradually add the reserved chocolate cream, mixing continuously until smooth
Cover with plastic wrap and refrigerate for about 2 hours
Unroll the cake and spread half of this cream on top, leaving a 1 cm border
Wrap the cake around itself using the cloth to help, and place it in a serving dish
Top with the remaining cream and refrigerate for at least 1 hour before serving
Cut into slices approximately 5 cm thick, diagonally, and arrange them alongside the cake, forming a log shape
Refrigerate for about 1 hour before serving
Calorie count: 461 per slice