Chocolate-orange New Year’s cake

Beat the egg whites until stiff, adding the sugar in batches. Continue beating the mass until it is stable and shiny.

Pipe the mass to a thickness of 5 mm and Ø 20 cm using a template. Then leave to dry completely at a low temperature.

Heat the whole egg and sugar to approx. 40°C and whip until frothy. Melt the couverture with water and stir until smooth, then add to the egg mixture and mix well. Finally, carefully fold in the lightly whipped cream.

Cook the sugar and water to 115°C. Whip the egg yolks and slowly pour in the hot sugar syrup, stirring constantly. Beat the mass until it is cold, airy and stable.

Stir the heavy cream and sugar until smooth. Add the semi-confirmed orange peel and mix. Dissolve the soaked gelatine in the Grand Marnier and stir into the mass. Incorporate the pâte à bombe and then carefully fold in the whipped cream.

Line a ring (Ø 20 cm, height 3 cm) with plastic strips. First pour in the chocolate parfait and freeze for a short time. Then place the orange parfait on top and freeze completely.

Mix the sugar evenly into the whipped cream.

Prepare a ring (Ø 22 cm, height 5 cm) with plastic strips.

• Insert the first meringue base.
• Spread a layer of cream on top.
• Insert the frozen parfait slice.
• Spread another layer of cream.
• Cover with the second meringue base.
• Top up with the remaining cream and smooth the surface.

Freeze the cake.

Decorate as desired, e.g. with meringues (e.g. pigs) or seasonal garnish/decoration.