Glazed Orange Bavarian Cake

READY IN: 52hrs
SERVES: 12-16
YIELD: 1 cake




  • Glaze the orange slices:
  • Bring the sugar and water to a boil in a large pot.
  • Add orange slices, lower the heat and simmer for 2.5 hours.
  • Remove from heat.
  • Let cool in syrup overnight.
  • Make the Cake:
  • Preheat overn to 350 degrees.
  • Butter and flour a 10-inch springform pan.
  • Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
  • Gradually fold in the flour.
  • Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
  • Spoon the batter evenly into the prepared cake pan.
  • Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
  • Cool on a wire rack.
  • Run a knife around teh edge of the pan to release the cake.
  • Remove the sides and the bottom of the pan.
  • Trim any crips edges and slice the cake horzontally into 3 thin layers.
  • Orange Bavarian Cream:
  • In a medium saucepan, heat the milk to simmering.
  • In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
  • Gradually beat in the hot milk.
  • Stir in the softened gelatin.
  • Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
  • Stir in the vanilla and Cointreau.
  • Place the saucepan over a bowl of rice and stir until the mixture of mounds.
  • In a bowl, softly whip the cream with the remaining tbsp of sugar.
  • Carefully fold it into the chillled Bavarian mixture.
  • Assemble:
  • Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
  • Drain the orange slices and reserve the syrup.
  • Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
  • Finely chop the remaining oranges and fold into the Bavarian Cream.
  • Spoon 1/3 of the Bavarian Cream over the oranges.
  • Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
  • Repeat twice wtih the remaining cream and layers.
  • Cover with plastic wrap.
  • Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
  • Refrigerate for at least 4 hours.
  • To Serve:
  • Remove the weighted pan and plastic wrap.
  • Invert the cake onto a serving platter.
  • Remove the sides and bottom of the pan and peel off the plastic wrap.
  • Slice with a very sharp knife.