Rosace a L'Orange
A classic Rosace a L'Orange, made up of layers of genoise sponge and creme legere, a mix of creme patisserie and whipped cream, on top of which sit soft candied orange slices.
Equipment
- Deep, rounded glass bowl 9-10 inch diameter
- Springform pan or cake tin, 9 inches
Ingredients
Candied Oranges
- 3 oranges
- 4 cups water
- 2½ cups granulated sugar
Orange Syrup
- ¼ cup Grand Mariner
- ⅔ cup reserved liquid from candied oranges
Genoise Sponge
- 4 tbsp unsalted butter
- 4 eggs
- ½ cup extra fine granulated sugar (or process until fine)
- ⅔ cup plus 1 tsp all purpose flour, sifted
Creme Legere
- 1 cup whole milk
- ½ tsp vanilla extract
- 3 egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 3 cups heavy whipping cream
Instructions
For the Candied Oranges
- By hand or with the slicer attachment of a food processor (which I used for uniformity), slice the oranges.
- In a wide pan over medium high heat, add in the sugar and water. Stir until the sugar dissolves and the water runs clear.
- Once it boils, add the orange slices and bring back to boil. Reduce the heat and simmer for 1.5-2 hours over a VERY LOW heat.
- Remove from heat and allow to cool. Drain orange slices over wire rack and set aside the liquid.
For the Orange Syrup
- Combine the candying liquid with the Grand Marnier.
- Add the juice of one orange and set aside.
- Prep the bowl with cooking spray and two layers of plastic wrap. See notes above.
- Once the oranges have cooled, see notes above and arrange the orange slices into the plastic wrapped bowl. Start with one whole slice in the middle, then whole slices around the center piece, keeping the edges as close together as possible, but not overlapping. Cut quarter slices and add in between the rounded edges to fill in the gaps. Set aside.
- Slice the remaining orange slices into small, diced pieces. You want to have about 1/2 cup to use for the creme legere, but the amount is up to you.
For the Genoise
- Preheat the oven to 355 degrees. Grease cake pan with cooking spray and parchment paper on the bottom.
- Over a low heat, melt the butter in a pan and set aside to cool. In a mixer, whisk eggs and sugar at high speed until light and creamy and mixture has thickened to the consistency of early stage meringue (thick and leaving an impression).
- Carefully fold half the flour into the batter. Pour half the melted butter around the outer edges of the bowl and fold in. Fold in the other half of the flour and then the butter. Fold equally as gingerly, making sure not to knock the air out of the batter.
- Pour the batter into the baking tin. Bake for 25–30 minutes, making sure the cake toothpick tester comes out clean, the cake has a bounce to it, and it has fully risen. Allow to cool for 5-10 minutes and then cool completely on a wire rack.
For the Creme Legere
- Add the milk into a saucepan over high heat and bring just under a boil. Cover and set aside.
- In a mixer, whisk sugar and egg yolks until a silky, thickened texture forms in a vibrant yellow color.
- Very slowly add the warm milk (after skimming any skin off the top) into the egg and sugar mixture, while continually whisking.
- Return the mixture to the saucepan over a medium low heat, while continuously whisking. Keep stirring until thickened. Add in the vanilla extract until just combined.
- Cover with plastic wrap pressed right into the cream to avoid a skin forming. Set aside or refrigerate to cool completely.
- In a cold metal bowl, whip the heavy cream on medium high speed until soft peaks form. No need to add sugar, since you will be mixing in with the creme patisserie.
- Once the creme patisserie is cold, fold the whipped cream (which you also keep in a refrigerator to cool) into the creme patisserie.
To Assemble
- Once your oranges are set in your bowl, your creme legere is combined, and your cake is completely cool, cake the genoise cake in half.
- Into the bowl on the display oranges, add half of the creme legere mixture and smooth to flat. On top, you will place the first piece of genoise cake that has been trimmed down to fit halfway up the side of your bowl. If a little too tight, you can make sure to tuck it in, but it must not fold or allow air to get in between the layers.
- Brush the cake with the reserved Grand Mariner syrup.
- Into the other half of the creme legere, add in the diced orange pieces and mix to distribute. Spoon the remaining cream into the bowl and smooth to flatten.
- Take the remaining half of genoise cake and place onto the cream. It should fit as is snug near or at the bottom of the bowl. Brush the cake with the syrup and place a plate that fits into the edges of the bowl into the bottom of the layers. Make sure it is nice and tight!
- Refrigerate the Rosace a L'Orange for 4 hours minimum. Overnight is best -- you don't want to risk the creme not setting.
- When ready to turn out, carefully turn the bowl over and leave for 10-15 minutes to loosen naturally. You can even run the bowl under hot water for 30 seconds to loosen it up.
- When ready, VERY carefully remove the bowl and slowly take away the layers of plastic. The Rosace a L'Orange is best when enjoyed fresh that day or the next day at most. It is difficult to keep it in the refrigerator, even when covered, since it absorbs any smells and flavors that surround it. Don't wait, enjoy this French beauty you took the time to create!
