Orange Cointreau Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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