Triple orange cake

4 servings

Ingredients

Quantity Ingredient
4 larges Eggs
⅔ cup Sugar
pinch Salt
1 teaspoon Pure orange extract
½ teaspoon Finely grated orange zest
½ cup Cake flour
3 tablespoons Cornstarch
Orange Liqueur Syrup:
¼ cup Water
¼ cup Sugar
¼ cup Orange juice
¼ cup Orange liqueur
Orange Cream Filling:
4 Egg yolks
⅓ cup Sugar
1 teaspoon Finely grated orange zest
4 tablespoons Orange juice
4 tablespoons Orange liqueur
3 Sticks soft unsalted butter
Finishing:
Toasted sliced almonds
Confectioners' sugar

Directions

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.

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(courtesy Nick Malgieri)

Orange Genoise:

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