This rugged finish cake is a connoisseur’s delight. Made from almond meal and topped with dark chocolate ganache, this cake is dipped in freshly squeezed orange juice. Tastes best at 4-5 degrees.
Fact file: The tight consistency of the meringue is a very important attribute of this pastry. The meringue could become watery if not beaten properly. Bubbles could form which can make the sponge flat. And if the consistency were off, the pastry would become brick hard, making it inedible.
No added preservatives/additives, no artificial color, no artificial flavors, no vegetable fat, no cake gels, no sugary syrup to soften the cake.