*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pistachio Sponge
    1       c            Blanched pistachios
      3/4   c            Cake flour
    4                    Eggs separated
      3/4   c            Sugar
    1       t            Grated lemon zest
      1/4   ts           Almond extract
    1                    Orange Ganache
   12       oz           Chocolate, finely cut
    1       c            Heavy whipped cream
    3       tb           Orange Liqueur
    1                    Candied Orange Filling
      1/2   c            Candied orange peel
    2       tb           Orange Liqueur
    1                    Whipped Cream
    1 1/2   c            Heavy whipping cream
    2       tb           Sugar
    2       tb           Orange Liqueur
    1                    Shaved Milk Chocolate
    1                    Candied Orange Peel
    1                    Blanched Pistachios
    1                    Sugar, confectioners
    1                    Moistening Syrup
      1/2   c            Water
      1/4   c            Sugar
    3       tb           Orange Liqueur
   This striking and unusual dessert utilizes three
   flavors which harmonize beautifully in taste and
   Preparing the Sponge.  Butter a 9-inch diameter x 2
   1/2 - to - inch deep springform pan and line the
   bottom with a piece of parchment paper, cut to fit.
   Process the nuts in a food processor until very fine.
   Sift the cake flour over the nuts and combine.  Whip
   the yolks, then whip in half the sugar until light in
   color and aerated.  Whip the egg whites and salt on
   medium speed until white and opqaque. Increase the
   speed and whip in the remaining sugar.  Continue
   whipping the whites until the whites hold a firm peak.
   Fold the yolks into the whites, then fold in the
   pistachio mixture in two or three additions.  Pour the
   batter into the prepared pan. Bake at 350 degrees F
   about 30 minutes.  Remove from the pan and cool on a
   rack, on the paper.
   Preparing the Ganache.  Place the chocolate in a bowl.
   Bring the cream to a boil and pour over the chocolate.
   Let stand 2 minutes, then whisk smooth and strain into
   another bowl.  Refrigerate, whisking until cool, but
   not set.
   Preparing the Syrup.  Combine the water and sugar in a
   small pan and bring to a boil.  Cool and stir in the
   orange liqueur.
   Preparing the Filling.  Finely chop the peel and
   combine with the liqueur.
   Preparing the Whipped Cream.  Combine the cream, sugar
   and liqueur and whip on medium speed until firm.
   Assembling.  Using a sharp serrated knife, divide the
   Pistachio Sponge into two layers and place one on a
   cardboard.  Moisten with half the syrup and spread
   with most of the Ganache, reserving some for a
   decoration. Drain the candied peel and distribute
   evenly on the Ganache. Cover with a layer of whipped
   cream.  Place the second layer on the cream and
   moisten with the remaining syrup.  Cover the outside
   of the cake with the shipped cream and press the
   shavings against the side of the cake. Make a border
   of rosettes around the edge of the cake with the
   remaining Ganache and decorate the rosettes with
   cutouts  of candied peel and some pistachios. Place
   some chipped pistachios in the center and dust them
   lightly with confectioners' sugar.
   Holding.  Refrigerate the cake for up to 6 hours
   before serving.
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