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1
Grease, flour and line bottom of 15 1/2- x 15 1/2-inch jellyroll pan with waxed paper.
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2
Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted.
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3
Stir in 1/4 cup flour and vanilla.
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4
Beat egg whites until stiff but not dry.
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5
Fold into yolk mixture.
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6
Turn into prepared pan, spreading evenly.
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7
Bake at 350F (180C) F 20 minutes.
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8
Cool.
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9
To make mousse, combine 1 cup sugar, lemon juice and water in saucepan.
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10
Add citrus peels and cook until tender.
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11
Drain peel, reserve syrup for another use.
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12
Using half of chocolate, make chocolate curls with vegetable peeler.
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13
Place curls on waxed paper-lined tray and freeze to harden.
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14
Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water.
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15
Cool.
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16
Whip cream until stiff.
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17
Alternately fold half of chocolate, half of peel and half of pine nuts into cream.
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18
Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream.
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19
Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.)
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20
Spread some of white chocolate mousse on first layer.
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21
Top with another cake layer.
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22
Spread with more mousse.
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23
Repeat with next 2 layers, spreading mousse over top and sides.
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24
Cover top and sides with frozen chocolate curls.
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25
Delicately place reserved peel and nuts over chocolate curls.
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26
Sprinkle with powdered sugar.
