Sponge Crescent with Orange-Almond Whipped Cream

Separate eggs, beat egg whites with 2/3 of the sugar until stiff peaks form. Beat egg yolks with remaining sugar as well, add grated orange peel.

Stir egg whites lightly with yolk mixture and fold in sifted flour and cornstarch.

Heat a coated frying pan, brush with oil, pour in a small amount of biscuit mixture, spread lightly and shortly after turn to the other side, gradually finish baking small biscuit patties.

Finely chopped candied orange peel and candied lemon peel perfume with Grand Marnier and Cointreau.

Mix the marzipan with the orange marmalade, the juice of the grated oranges and the chopped almonds. Add candied orange peel and lemon peel with the liqueurs and mix.

Mix whipped cream with the prepared amount and gently fold in the dissolved gelatin.

Using a piping bag (star-shaped nozzle), pipe the amount onto half the side of the biscuit. Place orange fillets decoratively and fold the other half over. Dust with powdered sugar.

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