Ingredients
2 gingerbread layers 60x40
Chocolate, cocoa or yoghurt layers can be used as alternative to gingerbread layers
CRISPY CHIPS
225 g of plain chocolate
300 g of cornflakes
300 g of granulated sugar
300 g of butter
225 g of honey
ORANGE MOUSSE
900 g of Lauretta orange filling
600 g of 33% heavy cream
25 g of Bloom gelatine 180
120 g of water
30 g of lemon juice
CREAM MOUSSE WITH ORANGE ZEST
600 g of 33% heavy cream
10 g of Bloom gelatine 180
80 g of water
40 g of granulated sugar
10 g of vanilla sugar
grated orange zest
ORANGE MOUSSE II
500 g of Lauretta orange filling
1000 g of 33% heavy cream
20 g of gelatine
150 g of water
Our products
Preparation
- Recipe for a 60x40 baking tin
- Simmer the honey, granulated sugar and butter for approx. 3 minutes. Combine with the melted chocolate and corn flakes. Pour the mass over the spicy gingerbread layer.
- Blend the Lauretta orange filling with the whipped cream, the already soaked and dissolved gelatine, and with the water and lemon juice. Place the mass on the crispy layer. Then, cover with another gingerbread layer.
- Whip the cream with the granulated and vanilla sugars. Blend with the already soaked and dissolved gelatine, and with the blanched, grated orange zest. Pour over and spread on the gingerbread.
- Mix the Lauretta orange filling with the whipped cream and already soaked and dissolved gelatine.
- Decorate the cake with the mass using a round-ended piping bag. Sprinkle the finely sieved gingerbread, Lauretta filling and orange zest.
