Glazed Orange Bavarian Cake

Total Time: 52 hrs Preparation Time: 48 hrs Cook Time: 4 hrs

Ingredients

• 2 3/4 cups sugar
• 3 cups water
• 4 seedless oranges, sliced thin cross-wise
• 6 large eggs
• 2/3 cup sugar
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 cups milk
• 5 large egg yolks
• 10 tablespoons sugar
• 1.5 (2 1/2 ounce) envelopes unflavored gelatin, softened in 2 tbsp water
• 1/2 teaspoon vanilla extract
• 2 tablespoons orange-flavored liqueur, such as cointreau
• 1 cup heavy cream

Recipe

• 1 glaze the orange slices:.
• 2 bring the sugar and water to a boil in a large pot.
• 3 add orange slices, lower the heat and simmer for 2.5 hours.
• 4 remove from heat.
• 5 let cool in syrup overnight.
• 6 make the cake:.
• 7 preheat overn to 350 degrees.
• 8 butter and flour a 10-inch springform pan.
• 9 beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
• 10 gradually fold in the flour.
• 11 fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
• 12 spoon the batter evenly into the prepared cake pan.
• 13 bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
• 14 cool on a wire rack.
• 15 run a knife around teh edge of the pan to release the cake.
• 16 remove the sides and the bottom of the pan.
• 17 trim any crips edges and slice the cake horzontally into 3 thin layers.
• 18 orange bavarian cream:.
• 19 in a medium saucepan, heat the milk to simmering.
• 20 in a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
• 21 gradually beat in the hot milk.
• 22 stir in the softened gelatin.
• 23 retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (do not let boil or the eggs will curdle.).
• 24 stir in the vanilla and cointreau.
• 25 place the saucepan over a bowl of rice and stir until the mixture of mounds.
• 26 in a bowl, softly whip the cream with the remaining tbsp of sugar.
• 27 carefully fold it into the chillled bavarian mixture.
• 28 assemble:.
• 29 line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
• 30 drain the orange slices and reserve the syrup.
• 31 choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
• 32 finely chop the remaining oranges and fold into the bavarian cream.
• 33 spoon 1/3 of the bavarian cream over the oranges.
• 34 place 1 layer of the cake over the cream and brush with some of the reserved syrup.
• 35 repeat twice wtih the remaining cream and layers.
• 36 cover with plastic wrap.
• 37 place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
• 38 refrigerate for at least 4 hours.
• 39 to serve:.
• 40 remove the weighted pan and plastic wrap.
• 41 invert the cake onto a serving platter.
• 42 remove the sides and bottom of the pan and peel off the plastic wrap.
• 43 slice with a very sharp knife.