Rosace à l’orange

1. 1

   Using a mandoline or sharp knife, slice the orange very thinly (about 2mm) and remove any pips. In a large pot, bring 400ml water and sugar to a boil, stirring until the sugar dissolves. Add the orange slices, cover, and simmer over very low heat for 2 hours. Leave to cool, then drain and reserve the syrup. Mix 100ml of the syrup with Grand Marnier and set aside, reserving the rest for glazing.

   120 min

2. 2

   For the crème pâtissière, heat milk and vanilla paste in a medium saucepan until just below boiling. Whisk eggs, sugar, and flour together in a bowl. Slowly pour the hot milk into the egg mixture while whisking continuously, then return to the pan and cook over low heat, stirring constantly, until thickened. Transfer to a clean bowl, cover the surface directly with cling film, and chill in the fridge until set.

3. 3

   Whip the cream until soft peaks form. Whisk the chilled crème pâtissière until smooth, then gently fold in the whipped cream.

4. 4

   For the genoise, preheat the oven to 180C. Butter a 23cm springform tin and line the base with baking parchment. Gently melt the butter and let it cool slightly. In a bowl, beat eggs and sugar on high speed using an electric mixer until pale, fluffy, and mousse-like (ribbon stage). Fold in half of the flour, then drizzle half of the melted butter around the edge and fold gently; repeat with the remaining flour and butter, then pour into the prepared tin.

   180°C

5. 5

   Bake for 25-30 minutes until well risen and the sponge springs back when lightly pressed. Cool in the tin for a few minutes, then turn out, peel off the parchment, and leave to cool completely on a wire rack.

   28 min

   180°C

6. 6

   To assemble, line a 2-litre bowl or deep 23cm pie dish with a double layer of cling film. Slice the cooled genoise horizontally into 2 layers, and trim one layer down to an 18cm circle. Arrange orange slices in the bowl: place one in the centre, 6 around it in a circle, and halve 3 more slices to fill in any gaps between them.

7. 7

   Spread half of the cream mixture over the oranges and up the sides of the bowl. Place the 18cm sponge on top and brush with half of the Grand Marnier syrup. Finely chop any remaining candied orange slices, fold them into the rest of the cream, and spread over the sponge. Top with the second sponge layer and brush with the remaining syrup.

8. 8

   Cover with baking parchment, place a 20cm plate or tin base on top, and press down gently. Chill for at least 6 hours, preferably overnight. To serve, invert onto a platter, remove the cling film, and brush the oranges with the reserved sugar syrup for a glossy finish.

   360 min

1 serving ≈ 180 g

Nutrition values are estimates. - means data is unavailable.