Required ingredients:
Sponge cake:
– 300 ml of freshly squeezed orange juice
– 4 tablespoons of homemade rosehip jam
– 120 g of sugar
– 2 bags of vanilla sugar,
grated zest of 2 oranges
– 200 g of roasted ground walnuts
– 130 g of coarse flour
– 2 tablespoons of dark bitter cocoa
– 1 bag of baking powder
– 100 ml of oil
Coating
(filling):
– 100 g of low-fat chocolate
– 2-3 spoons of homemade rosehip jam + a little for coating the biscuit
– 120 g of low-fat ground biscuits
– 1 bag of vanilla sugar
– 150 ml of freshly squeezed juice from an orange
For sprinkling:
– approx. 50 g of chopped roasted walnuts
Making of:
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