-----genoise-----
      6    Eggs; separated
    3/4 c  Sugar
    1/4 c  Flour
      2 tb Mexican vanilla; -=or=-
      2 ts -vanilla
           -----mousse-----
      1 c  Sugar
      1 c  Lemon juice
      1 c  Water
      3    Oranges; shredded peel only
      3    Grapefruits; shredded peel o
      3    Lemons; shredded peel only
      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, half 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.
  Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif.
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