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Ingredients
- 4 Tbsp. Water
- 1 tsp Unflavored gelatin
- 3/4 c. Orange juice
- 1/3 c. Sugar
- 1 Tbsp. Plus 2 tsp. cornstarch
- 2 lrg Egg yolks
- 1 tsp Grated orange peel
- 1 1/4 c. Chilled whipping cream
- 1 tsp Vanilla extract
- 1 x Purchased lb. cake, cut horizontally into 5 layers (12-oz)
- 1 x Thin strips orange peel
Directions
- Place 2 Tbsp. water in small bowl. Sprinkle gelatin over. Let stand till softened, about 10 min.
- Combine juice and sugar in heavy medium saucepan. Stir over medium heater till sugar dissolves. Whisk cornstarch and 3 Tbsp. water in medium bowl till blended. Whisk in egg yolks. Gradually whisk half of warm juice mix into egg mix. Return mix to same saucepan. Stir over medium heat till mix boils and thickens, about 2 min. Strain into large bowl. Add in gelatin mix and 1 tsp. grated peel; stir till gelatin dissolves. Press plastic onto surface of custard; refrigeratetill cold but not set, about 30 min.
- Beat cream and vanilla in another bowl till stiff peaks form. Whisk custard till smooth. Fold 1/2 c. whipped cream into custard. Gently fold remaining cream into custard in 2 additions.
- Place bottom cake layer on platter. Place strips of waxed paper under edges of cake to protect platter. Spread 1/2 c. orange cream over cake. Repeat layering with remaining cake layers and 1 1/2 c. orange cream, using 1/2 c. cream per layer and ending with top cake layer. Spread remaining orange cream over top and sides of cake. Sprinkle thin strips of orange peel down center of cake. Remove waxed paper. (Can be made 1 day ahead. Cover with cake dome and chill.)
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 511g | |
| Calories 1030 | |
| Calories from Fat 572 | 56% |
| Total Fat 64.88g | 81% |
| Saturated Fat 37.83g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 82mg | 3% |
| Potassium 518mg | 15% |
| Total Carbs 103.69g | 28% |
| Dietary Fiber -0.3g | -1% |
| Sugars 83.5g | 56% |
| Protein 9.76g | 16% |
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