4 tb Water
1 ts Unflavored gelatin
3/4 c Orange juice
1/3 c Sugar
1 tb Plus 2 teaspoons cornstarch
2 lg Egg yolks
1 ts Grated orange peel
1 1/4 c Chilled whipping cream
1 ts Vanilla extract
1 Purchased pound cake; cut
-horizontally
; into 5 layers
; (12-ounce)
1 Thin strips orange peel
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.
Yields
1 servings