-
1
Preheat oven to 200C.
-
2
Grease and line a Swiss roll pan.
-
3
Beat the sugar and three eggs in an electric mixer for five minutes or until pale.
-
4
In a separate bowl, whisk egg whites until stiff peaks form, then fold into the sugary egg mixture.
-
5
Combine almond meal, flour and baking powder and carefully fold into egg mixture.
-
6
Spread into the pan and bake for 12/15 minutes.
-
7
When cool, remove from pan.
-
8
To make the buttercream, heat the sugar and 50 ml of water in a saucepan over a low heat, stirring until all the sugar dissolves.
-
9
Increase heat and boil for 1 minute or until thick and sticky.
-
10
Remove from heat.
-
11
Whisk egg yolks, and then pour into hot syrup.
-
12
Continue whisking until thick and cool.
-
13
Dissolve coffee in 1 tablespoon of boiling water and whisk into egg mixture with the butter.
-
14
Cool completely.
-
15
To make the ganache, place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water), until the chocolate melts.
-
16
Bring milk to the boil in a separate saucepan then combine with chocolate.
-
17
Remove from heat and cool, stirring occasionally.
-
18
Fold cream and extract into the chocolate mixture.
-
19
To make the syrup, place coffee, sugar and water in a saucepan over low heat until the sugar dissolves.
-
20
Increase heat and boil for 2 minutes, then cool.
-
21
Add the orange liquor.
-
22
To build the cake: Cut three 22cm discs of the almond sponge.
-
23
Place one into the bottom of a 22cm mousse ring.
-
24
Using a pastry brush soak the sponge with the syrup, then spread over a good layer of the coffee buttercream.
-
25
Cover with another sponge circle.
-
26
Soak with the syrup, then pour over a layer of the orange ganache.
-
27
Place the final layer of sponge on top, then soak with the syrup and cover with a thin layer of the ganache.
-
28
Place in the fridge to set overnight.
-
29
The following day remove the ring and decorate with candied orange strip, chocolate shavings, and a dusting of cocoa and icing sugar.
