Club Cake Origin (Chocolate & Orange)

Mix together icing sugar, flour and egg whites.
Melt butter at 45°C and add.
Colour one half of mixture with egg yolks, the other half with brown colouring.
Spread out on silpat with spatula and create desired effect.
Place in freezer.

Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and incorporate cocoa mass mixture.
Pour onto silpat-covered tray (already decorated with cigarette dough).
Bake at 170°C for 8 minutes.

Mix together all ingredients and homogenise.
Strain into tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.

Mix together praliné and chocolate speculoos.
Melt together butter, cocoa butter and chocolate at 45°C.
Mix together both mixtures and pour over chocolate biscuit.

Heat together cream and glucose.
Pour over chocolate and homogenise.

Blanch oranges three times and mash them into puree.
Heat together orange puree, glucose and invert sugar.
Slowly add sugar and pectin, and heat up to 65°C.
Leave to cool and mix well.

When cool, cut chocolate biscuit into 49 by 7 cm strips.
Place one chocolate biscuit strip on a 1-cm thick Plexiglas frame, cover with ganache and place one chocolate biscuit strip on top.
Place 0.8-mm thick Plexiglas frame on top of chocolate biscuit strip, cover with orange compote and place one chocolate biscuit strip on top.
Place 1-cm thick Plexiglas frame on top of chocolate biscuit strip, cover with ganache and place one chocolate biscuit strip on top.
Leave to rest in freezer, pull out Plexiglas frames from between and cut into 7 by 7 cm triangles.
Eat at room temperature.