Making of:
Wash the oranges well and grate the peel of 2, then squeeze out a total of 500 ml of juice (I needed 4 medium-highly juicy oranges). Put the walnuts in a pan and fry them on medium heat for about 10 minutes, taking care not to burn them. Transfer the baked ones to a cloth and rub them so that the skins fall off. Grind 180 g and chop the rest for sprinkling.
Biscuit
:
Pour 350 ml of orange juice into a bowl, add rosehip jam (medium density), sugar and vanilla, orange peel, ground walnuts and sifted powdered ingredients. Mix everything well and combine. At the end, add oil in a thin stream while constantly stirring.
Pour the mixture into a tray (dim. 30×20 cm or similar surface) which we lined with baking paper and bake at 160 degrees for about 25-30 minutes (stronger stove) to increase the temperature slightly. at 180 degrees or adjust to your oven. Take out the baked biscuit and cool it down. The baked biscuit remains juicy and soft, something like brownies.
When cooled, spread a thin layer with the jam jam so that the filling does not separate.
Coating (filling):
Melt chocolate mixed with jam over low heat. In a separate bowl, mix the ground biscuit, juice and vanilla well, then add the previous mixture and mix everything well.
Put the filling on the biscuit and sprinkle with chopped roasted walnuts.
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