with junior sous chef Vũ Anh Đức from Sheraton Hanoi Hotel

The dessert is a must for cake connoiseurs, thanks to its popularity and easy method.

Ingredients: serves 10

To make the dough:

10 eggs

300g sugar

300g flour

50g butter

10g food colouring

To make the filling:

1kg butter cream

10g yellow orange peel

5ml orange wine

400g white chocolate

200g Valrhona chocolate

To make cake shell:

500g Valrhona chocolate

500ml whipped cream

50g glucozo sugar

Method:

- Blend eggs with sugar, carefully sprinkle the flour , then add food colouring and butter.

- Stir the mixture until soft and bake at 250oC for 5 mins.

- Separate butter cream in two, half is for the filling and the other half with Valrhona chocolate is for the shell.

- After baking, let the dish sit for 15 minutes , then add butter cream and roll.

- Add orange wine and crust with the chocolates Valrhona plus butter cream, lay flat and apply it outside the crust.

- Boil without water, 70% Valrhona chocolate, and then add whipped cream with glucose sugar, stir until smooth.

Garnish:

- Slice, decorate with chocolate with red and white stripes, sprinkle icing on top.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.