FRIJE

Instructions

• 1.   Preheat the oven to 200°C (392°F).
• 2.   Separate the egg whites from the yolks, then beat the egg whites until they become frothy.
• 3.   Add the sugar and continue beating until you obtain a meringue-like batter.
• 4.   Add the egg yolks and beat for a few more moments.
• 5.   Incorporate the orange blossom water.
• 6.   Then gently fold in the cornstarch using a spatula.
• 7.   Prepare the base of the rolled cake by spreading the batter on a baking sheet lined with parchment paper, to a thickness of about 1 cm.
• 8.   Place the baking sheet in the oven at 200°C (392°F) for 6 to 8 minutes.
• 9.   For the chocolate mousse:
  Melt the chocolate and butter together in a double boiler.
• 10.   When it is smooth, add the egg yolks off the heat.
• 11.   Beat the egg whites until stiff peaks form.
• 12.   Pour the melted chocolate over the egg whites and gently fold together to avoid deflating the mixture.
• 13.   For assembly:
  Fill the genoise cake with the chocolate mousse, no specific technique required.
• 14.   Cover with more chocolate mousse and sprinkle with praline.
• 15.   Refrigerate overnight and it will be ready for the next day!

Nutritional information *