trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place ...

Do not over-blend or the cake will be tough rather than light ... plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands ...

Leave cake in the pan for 10 minutes before turning onto a wire rack placed over a tray to cool. 4. For citrus syrup, combine ...

Let cool in pan on a rack 10 minutes, then flip and unmold cake onto rack. Make the syrup: In a small saucepan, combine all ingredients. Cook over low heat until slightly reduced, 10 minutes.

1. Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the ...