Orange Truffle Torte

Prepare the Panama cake according to the recipe.
Slice the cooled cake twice horizontally.
Warm the orange marmalade with Grand Marnier, stir, and brush the first torte layer with it.
Place in a torte ring.
For the cream, melt the chocolate in a bain-marie.
Beat the egg whites, also in a bain-marie, until creamy, and mix into the chocolate.
Add water to the gelatin, remove excess, and dissolve the gelatin in warmed orange juice.
Mix orange juice, Grand Marnier, and orange zest into the cream.
Whip the cream partway and fold into the cream in two parts.
Smooth a third of the cream onto the cake base.
Place the second cake piece on top and brush with orange marmalade.
Repeat with the third cake.
Smooth the rest of the cream onto the top of the torte and chill for 2 hours.
Spread whipped cream on top.
Remove from the torte ring, dust the sides with cocoa powder, and decorate the top with chocolate shavings and candied orange peel.

Ingredients