Categories: Cales 
      Yield: 10 servings 
  
           Los Angeles Times Cookbook 
  
  Store-bought genoise or plain sponge, angel food or pound cake may be 
  substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. 
  Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 
  t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 
  grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 
  1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line 
  bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg 
  yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are 
  lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but 
  not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. 
  Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon 
  juice and water in saucepan. Add citrus peels and cook until tender. Drain 
  peel, reserve syrup for another use. Using half of chocolate, make 
  chocolate curls with vegetable peeler. Place curls on waxed paper-lined 
  tray and freeze to harden. Meanwhile, melt remaining chocolate in top of 
  double boiler over barely simmering water. Cool. Whip cream until stiff. 
  Alternately fold half of chocolate, alf of peel and half of pine nuts into 
  cream. Add remaining melted chocolate, half of remaining peel and half of 
  remaining pine nuts until incorporated into cream. Cut genoise crosswise 
  into 4 equal rectangular layers, (If using purchased loaf cake, split into 
  4 layers.) Spread some of white chocolate mousse on first layer. Top with 
  another cake layer. Spread with more mousse. Repeat with next 2 layers, 
  spreading mousse over top and sides. Cover top and sides with frozen 
  chocolate curls. Delicately place reserved peel and nuts over chocolate 
  curls. Sprinkle with powdered sugar. (C) 1992 The Los Angeles Times =====