How to make
Beat the butter into foam with the powdered sugar. Add 3 eggs one at a time. Add the flour. Divide the mixture into 2 portions.
In one, put 2 tablespoons of orange zest and 3 tablespoons of liqueur and in the other - the cocoa and milk. Butter a baking dish and sprinkle it with breadcrumbs. Alternate between spoonfuls of the white and the yellow mixture. When done, use a wooden skewer to stir the entire dough, to get a marble effect.
Bake the cake layer at 370°F (190 °C) for approximately 25 minutes, leave it to cool and divide into 2 portions. Beat the egg whites from the other 3 eggs into snow and add 1/3 cup (90 g) of sugar. When it forms solid tips, add another 1/3 cup (80 g) of sugar, the starch and 1 2/3 tbsp (25 g) grated chocolate. Stir with a metal spoon.
Distribute the dough into an oven dish with baking paper into a layer of 1/2″ (1 cm) and bake at 280°F (140 °C) for about 1 hour. Allow it to cool in the oven.
Prepare the cream by putting 1 1/5 cups (300 ml) of liquid cream to come to a boil. If it is not sweetened, add 2 tablespoons of sugar. Break the white chocolate and put it to melt in the cream. Add 1 tablespoon of liqueur and grated orange peel. Put the cream to cool and thicken in the fridge.
Beat the orange cream with a mixer and stick half of the chocolate layer with it, the cake layer and the other half of the chocolate layer. For decoration beat the sour cream with 4-5 tablespoon sugar. Smear the cake with the result and decorate it with slices of orange and cream. Grate white chocolate on the cake with a potato peeler or melt it in a water bath.
Decorate the cake sides with ground walnuts. Smear the phyllo pastry sheets with the melted butter, sprinkle with powdered sugar and stack them on top of each other. Put a baking tray on top so they stick together well. Cut into squares, bake until golden at 360°F (180 °C) and arrange in a fan shape on the sides of the cake.
