Orange Cointreau Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Genoise
- 4 eggs
- 1⁄2 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 cup butter, melted
-
Custard
- 2 medium oranges
- 3 egg yolks
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 cups milk
- 5 tablespoons Cointreau liqueur (or other suitable orange liqueur)
- 2 cups whipped cream
directions
- For genoise: Preheat oven to 375°F.
- Lightly butter and flour a 9 inch cake pan.
- Beat eggs and sugar in large, heatproof bowl until well-blended.
- Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
- Return bowl to mixer and beat until cool and quadrupled in volume.
- Gently fold in flour, then butter, do not overmix.
- Pour into prepared pan.
- Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
- Invert onto rack and let cool.
- For custard: Finely grate zest off the 2 oranges; reserve oranges.
- Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
- Scald milk.
- Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
- Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
- Add peel.
- Place plastic wrap directly onto surface and cool completely.
- To assemble: Cut cake into 3 even layers using a long, serrated knife.
- Brush each layer with some of the Cointreau.
- Set 1 layer on a cake plate and spread with half of custard.
- Repeat with second layer.
- Add third layer.
- Frost top and sides with whipped cream.
- Thinly slice and remove membranes from sections of reserved oranges.
- Try to make attractive pieces.
- Decorate top of cake with these if desired.
- Refrigerate until ready to serve.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.