2 gingerbread layers 60x20
2000 g of Lauretta orange-flavoured pectin jelly
40 g of water
20 g of citric acid
1000 g of Lauretta orange filling
CHOCOLATE AND ORANGE GANACHE
500 g of plain chocolate
300 g of 33% heavy cream
100 g of Lauretta orange filling
5 g of 180 Bloom gelatine
10 g of water
Recipe for a 60x20 baking tin
Heat the Lauretta orange-flavoured pectin jelly up to 70°C (optionally, to 90°C if you use a larger baking tin, so that the jelly does not congeal too quickly). Pour the boiling water over the citric acid, blend with the jelly and pour over the gingerbread layer. Cover with the other gingerbread layer.
Soften the Lauretta orange filling and spread it on the gingerbread layer.
Heat the cream and add to the chocolate with gelatine. Add the Lauretta orange filling. Blend the ingredients until the texture is homogeneous. Pour over the gingerbread cake.