Jaffa Cake

Ingredients BISCUITS: 12 eggs 12 tablespoons sugar 4 tablespoons sharp flour 16 tablespoons ground walnuts a little baking powder 2 tablespoons cocoa powder 4 biscuits are baked from these ingredients WHITE CREAM: 1l of milk 8 tablespoons sharp flour 1 margarine 20 dkg of powdered sugar BLACK CREAM: 15 dkg of ground walnuts 2 dcl of milk 15 dkg of powdered sugar 125 g margarine 15 dkg of cooking chocolate CHOCOLATE GANACHE: 150 g of cooking chocolate 200 ml of sweet cream YOU WILL STILL NEED: 3 puck Jaffa orange biscuits

Preparation 1. BISCUITS: Whisk 3 egg whites into a stiff batter. Add 3 tablespoons sugar, 3 egg yolks, 1 tablespoon sharp flour, 4 tablespoons grind. walnuts and a little baking powder. I add half of that smallest teaspoon. Coat a 26cm diameter cake tin with margarine, flour, shake out the biscuit mixture. Bake in a preheated oven at 170 degrees for about 10 minutes. Maybe the baking time depends on the oven ... I write how I bake. Bake another biscuit like this. Then bake 2 more of the same with the same ingredients just add another 1l of cocoa powder. So you baked 2 white and 2 black biscuits. Soak cold biscuits in orange juice. 2. WHITE CREAM: Separate about 2 dcl of milk from a liter of milk. Mix 8 tablespoons of flour in these 2 dcl. Boil the rest of the milk. Remove from the heat and add the flour mixed with the milk. Cook the cream. Cool down. Add 1 made room temperature margarine with 20 dkg of powdered sugar. 3. BLACK CREAM: Boil 2 dcl of milk and pour 15 dkg of ground walnuts with it. Add the made 125 g of room temperature margarine with 15 dkg of powdered sugar, then 15 dkg of melted cooking chocolate. I also add 2 tablespoons of rum. It’s not in the original recipe but we love it that way. 4. CAKE ARRANGEMENT ORDER: black biscuit white cream Jaffa biscuit soaked in orange juice white cream black biscuit black cream white biscuit white cream Jaffa biscuit soaked in orange juice white cream white biscuit black cream chocolate ganache 5. CHOCOLATE GANACHE: Break 150 g of cooking chocolate into 200 ml of sweet cream. Bring to the boil. Stir to melt the chocolate nicely. Cool the ganache. When it's lukewarm ... pour over the cake. The original recipe includes chocolate glaze, but for me it is a finer ganache and easier to cut.