"Orange-flavored génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favorite fillings." This mirror ...

Soak the gelatine leaves in cold water for five to 10 minutes. Meanwhile, combine the water, sugar and glucose syrup in a saucepan. Place over a medium heat and bring to a rolling boil. As the mixture ...