Los Angeles Times Cookbook
Store-bought genoise or plain sponge, angel food or pound cake may be
substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif.
Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2
t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3
grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream
1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg
yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are
lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but
not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly.
Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon
juice and water in saucepan. Add citrus peels and cook until tender. Drain
peel, reserve syrup for another use. Using half of chocolate, make
chocolate curls with vegetable peeler. Place curls on waxed paper-lined
tray and freeze to harden. Meanwhile, melt remaining chocolate in top of
double boiler over barely simmering water. Cool. Whip cream until stiff.
Alternately fold half of chocolate, alf of peel and half of pine nuts into
cream. Add remaining melted chocolate, half of remaining peel and half of
remaining pine nuts until incorporated into cream. Cut genoise crosswise
into 4 equal rectangular layers, (If using purchased loaf cake, split into
4 layers.) Spread some of white chocolate mousse on first layer. Top with
another cake layer. Spread with more mousse. Repeat with next 2 layers,
spreading mousse over top and sides. Cover top and sides with frozen
chocolate curls. Delicately place reserved peel and nuts over chocolate
curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====
Yields
10 Servings