Bring the milk with the instant coffee to the boil, add the butter, mix and set aside.
Mix the flour, cornstarch, and baking powder.
In a bowl, beat the egg whites with 80 g of sugar until stiff peaks form (approximately 10 minutes).
In another bowl, beat the egg yolks with the remaining sugar (for 10 minutes).
Add 1/3 of the beaten egg whites, mix, incorporate the solid mixture in 2 stages, mixing with circular movements from bottom to top.
Add 3 tablespoons of batter to the coffee with milk mixture, stir, pour the coffee mixture over the rest of the ingredients, and mix.
Add the remaining egg whites and stir again.
Pour the batter into a 17 cm diameter pan, bake for 40-45 minutes at 160°C.
Let it cool completely, remove from the mold, wrap in plastic wrap and refrigerate for 8 hours.
In a bowl, add white chocolate, cream cheese and soaked gelatin.
Bring the cream A together with the honey to a boil,
pour it over the rest of the ingredients,
let it sit for 2 minutes,
then blend everything with an immersion blender.
Chill down to 40 °C,
pour in the cream B and
freshly squeezed orange juice.
Blend again, cover with cling film directly on the cream, and refrigerate for 8-12 hours.
Mix all the ingredients together.
Cut the biscuit into 4 equal pieces, horizontally.
Soak each pastry with coffee, using a brush (70 ML natural coffee + 30 GR sugar).
Add walnut filling, then orange cream.
Continue in the same way with 2 more layers.
Gather with a ring and put it in the fridge for 6 hours to set.
Decorate the cake with decoration cream.
Additionally, decorate with caramelized chips, orange and cocoa.
Heat the cream A with the honey to a temperature of 60 °C, add the swollen gelatin, add the melted white chocolate, and blend everything with a vertical blender.
Cool down to 40 °C, add the cold B cream, blend again, cover with cling film directly on the surface, and refrigerate for 8-12 hours.
After 12 hours, whip the cream with a mixer until the texture is fluffy and smooth (approximately 3-4 minutes, medium speed).
