Leave to rest.
Roll out onto a 6.3 in / 16 cm in diameter disk.

Remove the pith from the peel and cut into julienne.
Weight the segments in a bowl and add the equivalent weight in water.
Cook the mixture for 15 minutes.
When cooked, weight the mixture again and add the equivalent weight in sugar.
Leave to steep for 1 hour.
Bring to a boil, cook for 6 minutes and reserve.

Sponge preparation:
Precook a 16 cm in diameter sweet paste base.
Place the precooked pastry base in an 18 cm ring and cover with a layer of smooth almond sponge mix.
Place a disk of orange marmalade in the center.
Cover with the remainder of the smooth almond sponge
Place the sponge in a 20 cm ring.

Add

Pour over

Mix in a blender and add a few drops of Titane dioxide food coloring.
Store in a refrigerator for 24 hours.
Use at 30°C.

Lightly spray with a mixture consisting of 

Add a few threads of saffron.