INGREDIENTS

INSTRUCTIONS

Place 2 tablespoon water in small bowl. Sprinkle gelatin over. Let
stand until softened, about 10 minutes.  Combine juice and sugar in
heavy medium saucepan. Stir over medium  heater until sugar dissolves.
Whisk cornstarch and 3 tablespoons  water in medium bowl until blended.
Whisk in egg yolks. Gradually  whisk half of hot juice mixture into egg
mixture. Return mixture to  same saucepan. Stir over medium heat until
mixture boils and  thickens, about 2 minutes. Strain into large bowl.
Add gelatin  mixture and 1 teaspoon grated peel; stir until gelatin
dissolves.  Press plastic onto surface of custard; chill until cool but
not set,  about 30 minutes.  Beat cream and vanilla in another bowl
until stiff peaks form. Whisk  custard until smooth. Fold 1/2 cup
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 cup
orange cream over  cake. Repeat layering with remaining cake layers and
1 1/2 cups  orange cream, using 1/2 cup 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.  Bon Appetit March 1995  Converted by MC_Buster.
Per serving: 500 Calories (kcal); 11g Total Fat; (19% calories from
fat); 7g Protein; 94g Carbohydrate; 425mg Cholesterol; 31mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2
Fruit; 1  Converted by MM_Buster v2.0n.

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