A cake recipe for all foodies:
1. grate the peel from the orange and squeeze 6 tbsp juice.
Finely crumble marzipan, mix with egg whites, almond kernels, sugar, 3 tbsp. orange juice, 1 pinch of salt and 1 pinch of cinnamon until very smooth. Chop 50 g cooking chocolate into small pieces and fold in. Using a piping bag with a No. 10 nozzle, pipe the mixture into 2 cm dia. mounds onto baking sheets lined with parchment paper. 2.
Bake one after the other in a hot oven at 160 °C on the lowest rack for 12-15 minutes (gas 1-2, convection oven 150 °C). Remove from the baking sheet with the paper and cool.
Boil orange marmalade and 3 tbsp. orange juice for 2 minutes and spread through a sieve. Spread the jam on the bottom of one cookie and press a second cookie on top.
Chop the glaze and 50 g cooking chocolate and melt over a hot water bath, dip half of the macaroons in it and dry.
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