Orange Blossom Roscón with Truffle Cream Filling

Instructions

1. n a blender, combine soaked dates, eggs, orange zest, orange juice, and orange blossom water. Blend until smooth.
2. Add buckwheat or oat flour, almond flour, and baking powder to the mixture in the blender. Blend until well combined.
3. Pour the batter into a greased mold.
4. Bake in a preheated oven at 180°C (356°F) for 25-30 minutes, using both upper and lower heat without air circulation.
5. Let the cake cool completely before slicing and filling.

Filling:
6. For the white filling, whip heavy cream until stiff peaks form. Sweeten if necessary.

1. For the truffle filling, whip heavy cream with cocoa powder until stiff peaks form.

Topping:
8. Place chopped chocolate in a heatproof bowl.

1. Heat heavy cream until almost boiling, then pour over the chocolate.
2. Let it sit for a minute, then stir until smooth.
3. Spread the chocolate ganache over the cooled cake.
4. Decorate with sliced almonds and dried fruits, if desired.