1 tube of Dr Oetekar Orange Liquid Gel (food colouring)
** FOR THE SPONGE LAYERS AND JACONDE SPONGE COLLAR**
5 eggs
250 unsalted butter
250g self raising flour
250g caster sugar
1 tbsp cocoa powder
**FOR THE CHESECAKE**
1 jar of Tesco value chocolate spread
200ml double cream
200g full fat cream cheese
**JELLY LAYER**
1 packet of orange flavoured jelly
1 cadburys flake
Instructions
**TO MAKE THE JELLY**
Line an 8 inch baking tin with greaseproof paper
Make the jelly as per the instructions on the wrapper
Pour ¾ into the baking tin and place in the fridge to set (the remiaing ¼ will not be needed)
**TO MAKE THE ORANGE COLOURED TUILE PASTE**
Sift the flour into a bowl and set aside.
Cream butter and sifted icing sugar.
Lower speed and add egg whites one at a time. (Scrape and evenly mix after each addition). Add the food colouring and then the flour, mix until just combined.
Pipe the mixture onto a baking tray which has been covered in a sheet of greaseproof paper, and pipe stripes. Freeze till firm (about 25 minutes).
** FOR THE SPONGE LAYERS **
pre heat the oven to 180oC / 160oC (fan)
Grease and line 2 x 8in inch baking tins
Cream the butter and sugar until pale and soft
Add the eggs and a spoonful of the flour and beat for a couple of minutes
Fold in the remaining flour
Divide the mixture into thirds, and keep ⅓ back in another bowl
With the 2 x ⅓'s pour into your prepared baking tins and then bake for approx 20 minutes until golden and cooked right through
Once cooked, remove and leave to cool completely
**TO MAKE THE JACONDE SPONGE**
While your round spinges are baking,add the 1 tbsp of cocoa powder to the remaining ⅓ of cake batter
Remove the tuile paste stripes from the freezer
Pour over the chocolate cake batter carefully ensuring that the stripes are all covered.
Once the oven is empty, place inside and cook for about 8-10 minutes until cooked
Line a sheet of greaseproof paper, just bigger than the sheet that the tuile paste was piped onto, with a light dusting of icing sugar, and tip the jaconde sponge onto it so the light coloured side is facing upwards, and allow to cool
**TO MAKE THE CHEESECAKE**
Pour the cream and full fat cream cheese into a bolw and whisk until it starts to thicken
add the chocolate spread and continue to whisk until thicker - but not rigid
Leave to one side until you are ready to use it
**ASSEMBLING YOUR DESSERT**
using the removeable bottom from a 6 inch loose bottomed cake tin, cut out the same size jelly disk and place on a plate
using the same removeable bottom, cut 2 disks form the 2 cakes that you baked, and then carefully using a long sharp knife cut those 2 disks into 4 disks,
LIne a 6inch loose bottomed cake tin with grease proof paper, and add 1 of the cake disks
then cut your jaconde sponge into 2 pieces - long ways - and wrap it aroudn the circumference of the tin - hopefully you can do this without it falling apart. BUT if it does use up any leftover stripy sponge lengths to fill in the gaps. Make sure the brighter coloured stripe is facing outwards and all pieces are facing in same direction!
Add some of the cheesecake to the sponge, then add another disk of sponge, another layer of chocolate cheesecake and the top with the jelly disk
i added some crumbled flake as decoration
Place in the fridge for at least 4 hours to set
Then carefully, remove from your tin and keep everything crossed that it is set, the collar holds its shape and that the inside is set!!!
Serve and enjoy after all that faffing about!!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/10/stripy-jaffa-chocolate-jaconde-cake-greatbloggersbakeoff-week-9.html