(Sweet heart - Our recipe)

120 g (4 oz) sponge-cake
2 egg yolks (3 if they are little)
4 tablespoons sugar
8 teaspoons potato starch
2 orange juice
6 g aspic jelly
200 ml (7 fl oz - 2/3 cup) whipping cream
2 tablespoons icing sugar
4 tablespoons orange liqueur
For the covering
100 g (3 oz) dark chocolate
2 tablespoons sugar
Assorted sugar ornaments

Time:
preparation: 60 minutes
cooking: 20 minutes
Difficulty:
difficult recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This is a soft cake for special occasions. You make it ahead.
Cut the sponge cake into rectangular shapes. Soak them with the orange liqueur, diluted in water, and line a china mould for puddings with them.
Put a part of the sponge cake aside for covering the cake.
Prepare the orange cream. In a saucepan beat the egg yolks, sugar and potato starch
with a wooden spoon. Add the orange juice and bring slowly to the boil. Let the cream
boil and keep stirring, until the cream thickens.
Remove from the heat and add, immediately, the fish-glue (aspic jelly) soaked for 15 minutes and then well squeezed.
Prepare the whipped cream; with an electric whisker, whisk the cream with the icing sugar
in a large bowl until soft peaks form. Now spoon the orange cream over the sponge cake
and level the surface; carefully spoon the whipped cream over the orange one and cover
the cake with the last part of sponge cake, soaked. Chill until firm.
Turn the cake upside down a serving platter and cover it with the chocolate melted with the sugar and 2 tablespoons water.
Decorate according to your fancy.