The preparation is the same for the tops and the roll: we mix the egg whites, we gradually add the sugar, we mix until we obtain a dense and glossy foam that does not flow, then we add in turn the yolks, the oil, the flour, the baking powder, the cocoa.
The white and the cocoa top are baked in a round tray with a diameter of 24 cm. The white one is cut in two.
The roll is baked in a large 30 / 40cm tray in which I put baking paper. As soon as it is ready, we take it out of the oven, we open the baking paper and with its help or with a clean towel we roll it tightly and let it cool, then we open it lightly, grease it with the jam and roll it again. We leave it aside to sit ... then we cut it into 1 cm slices.
For the cream: squeeze the oranges, put the gelatin soaked in the juice obtained about 250ml milk, boil it with sugar and butter
Melt the gelatin over low heat and pour it over the hot milk, mix and set aside to thicken a little, ... it takes about 2-3 hours in the cold. When it starts to bind, mix it with the whipped cream and the grated chocolate ... I forgot and added it directly on the counter when assembling the cake.
Assemblyto do it in the ring tray we place 1 white top, we syrup it lightly, on the side walls of the trays we place slices of roll, we put 1/3 of the cream, we place the top with cocoa, we syrup, 1/3 cream, the white top, we syrup, 1/3 cream. let the cream harden well, then carefully remove the ring from the tray