1    Pistachio Sponge
1 c  Blanched pistachios
3/4 c  Cake flour
4    Eggs separated
3/4 c  Sugar
1 ts 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
appearance.

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.