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1
Preheat oven to 375u00b0.
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2
Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper.
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3
Coat wax paper with cooking spray.
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4
Combine eggs, vanilla, melted butter, and salt in a bowl.
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5
Beat with a mixer at high speed 2 minutes.
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6
Gradually add 1/2 cup granulated sugar, beating until mixture is thick and pale.
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7
Gently fold flour into egg mixture, 1/4 cup at a time.
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8
Spoon batter into prepared pan.
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9
Bake at 375u00b0 for 20 minutes or until cake springs back when touched lightly in center.
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10
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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11
To prepare filling, place a colander in a 2-quart glass measure or medium bowl.
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12
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
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13
Spoon yogurt cheese into a large bowl; discard liquid. Add honey to yogurt, stirring well with a whisk.
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14
Combine cream and powdered sugar in bowl, beat with a mixer at high speed until soft peaks form.
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15
Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture.
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16
Cover and chill 15 minutes.
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17
Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes.
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18
Reserve half of the sections; roughly chop remaining sections. Cover and chill.
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19
To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk.
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20
Reduce heat; simmer until reduced to 1/4 cup.
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21
Remove from heat; cool.
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22
Split cake in half horizontally using a serrated knife (I use unwaxed dental floss) place bottom layer, cut side up, on a plate.
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23
Brush with 2 tablespoons syrup.
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24
Spread with half of yogurt mixture, leaving a 1/4-inch border.
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25
Sprinkle chopped blood orange mixture mixture evenly over yogurt mixture.
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26
Top with the remaining cake layer, cut side down. Brush the top layer with remaining syrup; spread with remaining yogurt mixture.
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27
Top cake with reserved whole orange sections.
