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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Glaze the orange slices: | 2. Bring the sugar and water to a boil in a large pot. | 3. Add orange slices, lower the heat and simmer for 2.5 hours. | 4. Remove from heat. | 5. Let cool in syrup overnight. | 6. Make the Cake: | 7. Preheat overn to 350 degrees. | 8. Butter and flour a 10-inch springform pan. | 9. Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale. | 10. Gradually fold in the flour. | 11. Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter. | 12. Spoon the batter evenly into the prepared cake pan. | 13. 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. | 14. Cool on a wire rack. | 15. Run a knife around teh edge of the pan to release the cake. | 16. Remove the sides and the bottom of the pan. | 17. Trim any crips edges and slice the cake horzontally into 3 thin layers. | 18. Orange Bavarian Cream: | 19. In a medium saucepan, heat the milk to simmering. | 20. In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined. | 21. Gradually beat in the hot milk. | 22. Stir in the softened gelatin. | 23. 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.). | 24. Stir in the vanilla and Cointreau. | 25. Place the saucepan over a bowl of rice and stir until the mixture of mounds. | 26. In a bowl, softly whip the cream with the remaining tbsp of sugar. | 27. Carefully fold it into the chillled Bavarian mixture. | 28. Assemble: | 29. Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around. | 30. Drain the orange slices and reserve the syrup. | 31. Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan. | 32. Finely chop the remaining oranges and fold into the Bavarian Cream. | 33. Spoon 1/3 of the Bavarian Cream over the oranges. | 34. Place 1 layer of the cake over the cream and brush with some of the reserved syrup. | 35. Repeat twice wtih the remaining cream and layers. | 36. Cover with plastic wrap. | 37. Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan. | 38. Refrigerate for at least 4 hours. | 39. To Serve: | 40. Remove the weighted pan and plastic wrap. | 41. Invert the cake onto a serving platter. | 42. Remove the sides and bottom of the pan and peel off the plastic wrap. | 43. Slice with a very sharp knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2 3/4	cups		2216.445	554.389	0.0	0.0
water	3	cups		0.0	0.0	0.0	0.0
orange	4		seedless sliced	7.05	1.7625	0.141	0.018000000000000002
egg	6			429.0	2.16	37.68	28.53
sugar	2/3	cup		2216.445	554.389	0.0	0.0
purpose flour	1	cup		-	-	-	-
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
milk	2	cups		297.68	23.3264	15.372	15.9576
egg yolk	5			273.7	3.0515	13.481	22.559
sugar	10	tablespoons		2216.445	554.389	0.0	0.0
gelatin	1.5	envelopes	unflavored	-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
orange liqueur	2	tablespoons	flavored	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.