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flan cake with orange sauce

The Christmas festivities come to an end, and like every year there arises always the same question: how to reuse the pandori and / or advanced panettone? Well, the ideas are many and varied among them, generally just think that both cakes can be used in all or most of the preparations in place of the traditional sponge cake. A nice and easy implementation so it may be that the trifle of Emilia.
The recipe of this post is characterized by a leavened dough which is based precisely the cake, the cake had white chocolate and a note given by fragrant brandy. E 'accompanied by a thick orange sauce, which gives all that bit of acidity that is always good.
E 'usual I serve the cake to my colleagues after the Christmas holidays that although they are all tested by binge of parties, it ends!
We come then to the recipe: Ingredients



250 grams of stale cake or pandoro
200 grams of potato starch

5 eggs 50 g sugar 150 g white chocolate

150 grams of butter 2 tablespoons
brandy

1 vanilla pod 1 teaspoon baking powder For the sauce



250 grams of orange juice
250 grams of a muscat wine

untreated orange peel 1 teaspoon potato starch

How to prepare

Beat eggs with sugar until a froth. Melt the chocolate in a double boiler, gently add the egg mixture. Add the starch and baking powder sifted, taken from the pulp of vanilla and berry with a boxcutter brandy. Combine the cake crumbs or pandoro. Butter a loaf pan or individual molds to creme caramel, flour and pour in the mixture. Bake at 180 degrees for about 45 'or at least until a toothpick inserted in center comes out does not completely dry.
For the sauce, boil the orange juice with most of the Muscat. Mix the starch with the remaining muscat. Add the starch to thicken and diluted the mixture, put the peel and place in refrigerator to brew.