Skin
Salt-free butter	75g
Powdered sugar	50g
Egg yolks (about 20G)	1
Cake flour	130g
Salt	A small group of
Cocoa almond stuffing
Salt-free butter	40%
Fine sugar	40%
Egg yolks (about 20G)	1
Rum	1 tablespoon (15ML)
Cocoa	10g
Cake flour	10g
Almond powder	40%
Chocolate cream
Light cream	150ML
Dark chocolate	60%
Orange-flavored liqueur	1 tablespoon (15ML)
topping
Mandarin	5
Edible green leaves	The right amount

1. Orange peel, try to clean the white inner ribs, cut each sheet of thick 5mm, caught in the paper and let stand for 2 hours in the kitchen sucking up water reserve
2. Making chocolate cream:
   150ML heat cream over low heat to slight boiling, pour it in the chopped dark chocolate 40g, and stir with a wooden spoon until the chocolate is completely dissolved after, into the fridge for more than 2 hours, remove and add 1 tablespoon Orange-flavored liqueur, high speed with an electric whisk sent to nine minutes, mount put the decoration in the decorating bag mouth, into the fridge for spare
3. Making skin:
   1, 75g, unsalted butter, cut into small pieces in a mixing bowl, softened at room temperature with a scraper after pressing the smooth, 50g icing sugar, stir eggs until whites as a whole, the volume slightly larger, add 1 egg yolk continues to stir
   2, two 130g cake flour and a pinch of salt into, use the blade to cut after the first sift into the mix to powder-free State and then joined the second and continue to mix until loose powder-free State, you do not need
   3, in the mixing bowl covered with plastic wrap, into the fridge for relaxation for at least 1 hour
4. Make cocoa almond filling:
   60g unsalted butter cut into small pieces in a mixing bowl, softened at room temperature, 60g sugar with eggs whip to volume expansion, color white, then add 1 egg yolk, 15ML, white rum, 60g, 10G, cake flour and almond powder 10G cocoa powder, always completely stir well then add the next
5. Making Tower:
   1, good skin relaxation the dough out by hand plastic in dough than die after a large circle of dough evenly, filling evenly into the mold and remove the unnecessary parts of the Tower, gently press the dough with your fingers close to the Tower mode, press mode on the edge is slightly higher than the mold the dough along the
   2, use a fork to poke holes in the bottom of the Tower, even filled with almond cream filling, ensure that every corner is filled into preheated oven 170 degrees, bake about 35 minutes out to the lukewarm, and firm to the touch and gently buckle release
6. Combination:
   In the chocolate cream evenly to cool completely on the bottom, orange slices stacked layer upon layer, and can be decorated with edible green leaves