Cake with shortbread and cream

1. Pre-peeled oranges are divided into slices, remove the film from each slice. Cut the pulp into cubes, put it in a saucepan. Add the zest to the same place, cutting off the thinnest layer.

2. We fill the oranges with sugar, send them to the fire. Boil the oranges over low heat for 20 minutes. Stir in the process.

3. Pour orange liqueur into the resulting jam, evaporate the alcohol for 5-7 minutes. Cool the impregnation.

4. Pour the cream into a saucepan, pour one third of the sugar (50 grams) here, and send it to the fire. Bring the cream to a boil, but do not boil.

5. Pour the water into a saucepan, send it to the fire, bring it to a boil. We choose a saucepan with a diameter smaller than a pot of water. We put the egg whites in a saucepan, pour the remaining sugar to them.

6. Beat the proteins with sugar in a water bath until stable strong peaks. Proteins are somehow brewed when whipping, they keep their shape well.

7. Without stopping whipping, pour hot cream into the protein mass. We cook the cream to a state of thick jelly.

8. When the cream reaches the desired consistency, remove the saucepan from the water bath and continue whipping until completely cooled.

9. Softened butter is whipped with a mixer into a fluffy mass. Then pour the custard mass into it in parts, whisk the cream each time.

10. We collect the cake. Pour the cakes with impregnation directly with pieces of oranges, and then smear with cream. We send the cake to the refrigerator.

11. In the meantime, we will prepare the filling. Pour gelatin into a small saucepan, pour cream. We send the saucepan to the fire, bring it to a hot state, but do not boil it! Then pour sugar into the hot cream, mix until it completely dissolves.

12. Orange chocolate is melted in a microwave oven or in a water bath. Pour cream with gelatin into the melted chocolate, mix until smooth. The resulting mass is poured into the cake.

13. Melt the bitter chocolate, pour it over the cake in a circle, decorate the edges and sides with almond petals. We send the delicacy to the refrigerator overnight (8-10 hours).

After the specified time, the cake can be served on the table.

You can help yourself!