Dove the scent of Sicily Pizza 
ingredients: a dove Nurzia sisters, For the mousse: 1 orange 3 egg yolks, 250 grams of milk, 6 sheets of gelatin, 80 g sugar, 20 grams of sugar , 20 grams of flour, 200 ml of whipping cream. To Syrup: 1 orange, 50 grams of sugar, 100 ml of water. For the topping: 200 grams of dark chocolate, 50 grams of chopped pistachios. Preparation: Soften the gelatin in a bowl of cold water. Pour the milk in a saucepan with the grated rind and bring to a boil, meanwhile mounted with the electric whisk the egg yolks with sugar, gradually incorporated the sifted flour, add slowly the hot milk and stir with a spoon of wood. Bring on the heat and bring to a boil, stirring constantly with a wooden spoon. Cook until it is pretty thick, remove the cream from heat and add gelatin, stirring thoroughly to dissolve. Allow it to cool in the meantime prepare the syrup by boiling water with sugar, grated rind and juice. Whip cream with icing sugar. Mix the cream already cold with cream, using a spoon with a movement from bottom to top being careful not to take it apart. Cover bowl with plastic wrap and place a layer with slices of a dove, about an inch thick, sprinkle with the syrup and fill with cream orange cover with more slices of dove wet syrup. Refrigerate for at least three hours. Remove from refrigerator and turn on a serving dish, put in a water bath melt (or microwave) the chocolate and drop it in the center and around the cake, sprinkle with chopped pistachio nuts and put in fridge for half an hour.
With this beautiful cake participate in this contest, this is one of the best cakes I have ever eaten!
ingredients: a dove Nurzia sisters, For the mousse: 1 orange 3 egg yolks, 250 grams of milk, 6 sheets of gelatin, 80 g sugar, 20 grams of sugar , 20 grams of flour, 200 ml of whipping cream. To Syrup: 1 orange, 50 grams of sugar, 100 ml of water. For the topping: 200 grams of dark chocolate, 50 grams of chopped pistachios. Preparation: Soften the gelatin in a bowl of cold water. Pour the milk in a saucepan with the grated rind and bring to a boil, meanwhile mounted with the electric whisk the egg yolks with sugar, gradually incorporated the sifted flour, add slowly the hot milk and stir with a spoon of wood. Bring on the heat and bring to a boil, stirring constantly with a wooden spoon. Cook until it is pretty thick, remove the cream from heat and add gelatin, stirring thoroughly to dissolve. Allow it to cool in the meantime prepare the syrup by boiling water with sugar, grated rind and juice. Whip cream with icing sugar. Mix the cream already cold with cream, using a spoon with a movement from bottom to top being careful not to take it apart. Cover bowl with plastic wrap and place a layer with slices of a dove, about an inch thick, sprinkle with the syrup and fill with cream orange cover with more slices of dove wet syrup. Refrigerate for at least three hours. Remove from refrigerator and turn on a serving dish, put in a water bath melt (or microwave) the chocolate and drop it in the center and around the cake, sprinkle with chopped pistachio nuts and put in fridge for half an hour. 
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