Parfait jaffa with meringue

Preparation steps

• Preheat the oven to 180 ° C. Beat the egg whites, egg whites and sugar into a frothy, thick cream, add the orange juice and oil and finally the flour mixed with the baking powder. Pour half of the mixture into a cake tin (diameter 26 cm) lined with baking paper. baking, and bake it for 8-10 minutes. Take the baked biscuit out of the mold, peel off the paper, and bake another sheet of biscuit in the same way.
• Reduce the oven to 100 ° C. Beat the egg whites until stiff, adding powdered sugar. Spread the meringue on the baking paper, which you cut exactly to the size of the cake tin the cake mold is free for further preparation, because in the original recipe meringue is baked at the end, which takes a lot of time), sprinkle with walnuts and raisins if desired and bake for about 3 hours until completely dry.
• For the creams, soak 7 and 3 sheets of gelatin separately. Beat the whipped cream, whipped cream and 40 g of sugar. Mix the mascrapone with the remaining 60 g of sugar, mix the whipped cream and divide the cream into two parts.
• Melt the chocolate. Drain 3 sheets of softened gelatin, then melt it in warm chocolate and mix in one half of the mascrapone cream. Put one sheet of biscuit in the cake mold, close the washed hoop of the mold around it. so store in the refrigerator.
• Grate the peel of the oranges, peel them thickly with a knife, cut slices of clean meat between the partitions and cut them into small cubes. Heat the orange juice and dissolve the remaining 7 sheets of softened gelatin, juice, peel and orange cubes. Stir in the other half of the cream. .Take the cake out of the fridge and coat it with orange cream.Return it in the fridge to cool
• Arrange the baked cold meringue on the cake and sprinkle it with powdered sugar.
• Don't let the preparation scare you, I simplified the recipe (in the original, Lisa meringue is done at the end, so I switched the meringue baking right behind the biscuit, so you don't waste a lot of time).