Ingredients
- 50g butter, melted and cooled, plus extra for greasing
- 8 eggs
- 200g caster sugar
- 100g ground almonds
- zest 2 orange
- 200g plain flour
- 1 tsp baking powder
- 25g butter, melted and cooled
- 4 egg
- 100g caster sugar
- 50g ground almonds
- zest 1 orange
- 100g plain flour
- ½tsp baking powder
- 1 quantity orange sugar syrup (see below for recipe)
- 800g fresh raspberries
- 22cm and a 32cm cake board
- 200ml raspberry coulis
- 1 quantity Creme patisserie (see below for recipe)
- 400g redcurrants
- 1 egg white
- 4 tbsp caster sugar
- 1.8kg chocolate modelling paste (recipe below)
- 6 plastic dowelling rods
- 800g small strawberries
- 200g blueberries
- icing sugar, for dusting
- 4 tbsp caster sugar
- 6 tbsp water
- 2 strips orange peel
- 4 tbsp Cointreau
- 6 egg yolks
- 3 tsp vanilla extract
- 140g caster sugar
- 50g plain flour
- 600ml milk
- 25g butter
- 142ml pot double cream
- 500g tub creme fraîche
- 1¼kg plain chocolate, broken up
- 700g liquid glucose (available from some supermarkets and most chemists)