---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, American
       Yield: 12 Servings
       6    Eggs; separated
     3/4 c  Sugar
     1/4 c  Flour
       2 tb Mexican vanilla; -=or=-
       2 ts -vanilla
       1 c  Sugar
       1 c  Lemon juice
       1 c  Water
       3    Oranges; shredded peel only
       3    Grapefruits; shredded peel o
       3    Lemons; shredded peel only
       1 lb White chocolate
       3 c  Whipping cream
     1/2 c  Pine nuts; chopped or whole
            Powdered sugar
   Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with
   waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in
   ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg
   whites until stiff but not dry. Fold into yolk mixture. Turn into prepared
   pan, spreading evenly. Bake at 350F 20 minutes. Cool.
   To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add
   citrus peels and cook until tender. Drain peel, reserve syrup for another
   use. Using half of chocolate, make chocolate curls with vegetable peeler.
   Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt
   remaining chocolate in top of double boiler over barely simmering water.
   Cool. Whip cream until stiff. Alternately fold half of chocolate, half of
   peel and half of pine nuts into cream. Add remaining melted chocolate, half
   of remaining peel and half of remaining pine nuts until incorporated into
   Cut genoise crosswise into 4 equal rectangular layers, (If using purchased
   loaf cake, split into 4 layers.) Spread some of white chocolate mousse on
   first layer. Top with another cake layer. Spread with more mousse. Repeat
   with next 2 layers, spreading mousse over top and sides. Cover top and
   sides with frozen chocolate curls. Delicately place reserved peel and nuts
   over chocolate curls. Sprinkle with powdered sugar.
   Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif.