INGREDIENTS

INSTRUCTIONS

ORANGE GENOISE
ORANGE LIQUEUR SYRUP
ORANGE CREAM FILLING
FINISHING
For the Genoise, whisk the eggs, sugar, salt, extract and zest in the bowl
of an electric mixer. Place the bowl over a pan of gently simmering water
and whisk until the mixture is luke-warm. Place on mixer with whip and beat
until cold and increased in volume. Combine remaining ingredients and sift.
Remove egg mixture from mixer and sift the starches in, folding with a
rubber spatula, in 3 additions. Pour the batter into a buttered and
parchment or waxed paper-lined 10 by 2-inch diameter pan. Bake at 350
degrees about 30 minutes. Unmold and cool on a rack.
For the syrup, combine water and sugar in a small saucepan. Bring to a boil
over low heat. Cool and add juice and liqueur.
For the filling, combine all ingredients except butter in mixer bowl and
whisk to mix. Place over a pan of simmering water and whisk constantly
until hot and thickened, about 2 minutes. Whip by machine until cooled.
Switch to paddle attachment and beat in butter.
To assemble, divide cake into 3 horizontal layers, using a sharp serrated
knife. Place one layer on a platter or cardboard and moisten with syrup.
Spread with a third of the filling. Repeat with second layer, syrup and
filling. Place last layer on and moisten with remaining syrup. Spread
outside of cake smoothly with remaining filling. Adhere almonds all over
outside of cake. Dust very lightly with confectioners' sugar.
Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking Live Show #CL9080
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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