Tegolino

Method

1. To make the sponge cake, in a planetary mixer add sugar, honey, salt, and vanilla extract. Start with half the eggs and begin whipping.
2. Gradually add the remaining eggs little by little, whipping until the mixture is light and fluffy, leaving marks when stirring.
3. Sift together potato starch and flour, then fold gently into the mixture using a bottom-up motion.
4. Grease a baking tray with melted butter, line with parchment paper, and pour in the batter.
5. Level the batter with a spatula and bake at 170°C for 15-18 minutes or until golden.
6. Remove from the oven and immediately take the cake out of the pan to prevent drying.
7. For the ganache, heat cream and honey in a saucepan until boiling. In another bowl, partially melt the chocolate in the microwave, then gradually pour the hot cream over the chocolate and mix until smooth.
8. Use an immersion blender to finish, but keep it submerged to avoid incorporating air.
9. Cut the sponge cake: mentally divide into three parts and cut off one third.
10. Repeat with the second sponge cake sheet.
11. Prepare the soak: boil water with sugar and orange peel.
12. Assemble the tegolino: soak the larger piece of sponge with the orange soak, then spread ganache on top. Place one of the cut pieces on top, then the other cut piece.
13. Press with a tray to even the filling.
14. Spread the remaining ganache on top, then place the final layer and press again.
15. Chill for 30 minutes in the freezer or 2 hours in the refrigerator.
16. Prepare a piping cone from parchment paper.
17. After chilling, trim the edges to create a perfect square.
18. Cut the sponge into 4 equal parts, then each part into strips about 3 cm wide to form small pieces.
19. For the glaze, melt chocolate and cocoa butter together in the microwave to 41-42°C.
20. Place the small pieces in the freezer for 10 minutes.
21. Dip each piece into the glaze, covering only one third, then remove.
22. Decorate by piping glaze stripes on top using the piping cone.