White chocolate ornaments:
Melt the white chocolate in a chocolate bag dipped in a kettle with hot water, and after the chocolate has melted, remove it from the kettle and lightly toss it on a paper towel. Leave to cool for 5 minutes, until it becomes slightly viscous, cut the posh at the end and draw the desired ornaments on a piece of baking paper. Place in the freezer until use.
I would prepare it the night before so as not to leave too much preparation for New Year's Day. Beat with a mixer, egg whites with a pinch of salt and sweetener. Gradually add the egg yolks, grated orange peel, then add the baking powder, flour and walnuts, stirring now with a spatula, from bottom to top, to keep the composition airy. Pour the composition into a round baking dish, prepared with baking sheet and put in the preheated oven for about 30 minutes on low heat (or until the toothpick test passes). Leave to cool.
Boil the water with the orange juice over a low heat for 5-7 minutes, remove from the heat, add the rum essence and leave to cool.
Dark chocolate cream:
Melt the dark chocolate on a steam bath and leave to cool for 5 minutes. Mix well with the mascarpone cream mixer, add dark chocolate, ground and instant coffee and coffee.
Cut the top into 3 sheets, syrup the sheets, evenly distribute the dark chocolate cream between the sheets.
Melt the dark chocolate on a steam bath and leave to cool for 5 minutes. Mix well with the mascarpone cream mixer, add the white chocolate. Dress the cake in white. Two tablespoons of the white flowers are kept from the remaining cream, and the rest is divided into two bowls, to color it green or lilac, respectively. I also added some color accents on the cake, then I leveled it nicely so that the colors blend.
Decorate the cake with lilac cream flowers, green cream leaves and pearls, but also with white chocolate ornaments prepared at the beginning.
Leave to cool until serving.
Baking time: approx. 30 min
Preparation time: approx. 1h 30min
Happy birthday to all the celebrants
and a Happy New Year!
If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2020/01/tort-vasile-revelion-2020.html