ORANGE SPONGE CAKE: mix the ingredients in the order then spread out biscuit over a very fine plate and cook with 170°C during 10 min. MACERATED CRYSTALLIZED CHERRIES: macerate cherries, syrup and kirsch during 4 H CREAMS APRICOT/PASSION: mix mashed potaties together, melt the gelatine with 1/3 of m... Next

To mix softened butter, sugar, the peel of orange, eggs. To then add the flour mixture, brewers' yeast and grooves. To incorporate the crystallized cubes in orange and crystallized bigarreaus yellow APTUNION in the flour before incorporating them in the mass. To roll the bigarreaus in the flour befo... Next

To water yeast crumble in 5 tepid water Cl using a beater. In a salad bowl, mix the whole flour, sugar, eggs, the egg yolk, watered yeast, the water of flower of orange tree and salt. Knead 10 approximately min.. Incorporate the butter softened beforehand cut in small pieces and to knead until the p... Next

FLEXIBLE GÉNOISE: In a tank to whip vigorously while heating on a gas with 50°C: eggs, yellows and sugar. Assemble the whole to the beater. After cooling, add the liquid matters and then pour the filtered flour. Cook on plate with 170°C. MUSLIN WITH KIRSCH: put cherries crystallized APTUNION to be m... Next

In a bowl, mix the flour, the sugar and a good pinch of salt. Make a puit in the center and to add yeast watered in a little tepid water. Pour in the center the olive oil, the water of flower of orange tree and candied fruits APTUNION cut of pieces. Bring back the flour to form a ball of soft paste ... Next