Five-layer orange cream cake

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Water
1 teaspoon Unflavored gelatin
¾ cup Orange juice
⅓ cup Sugar
1 tablespoon Plus 2 teaspoons cornstarch
2 larges Egg yolks
1 teaspoon Grated orange peel
1¼ cup Chilled whipping cream
1 teaspoon Vanilla extract
1 Purchased pound cake; cut horizontally
; into 5 layers
; (12-ounce)
1 Thin strips orange peel

Directions

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 ½ 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 ½ cup orange cream over cake. Repeat layering with remaining cake layers and 1½ cups orange cream, using ½ 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); ½ Lean Meat; 0 Vegetable; 1 ½ Fruit; 1 ½ Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

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