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1
Place 2 tablespoon water in small bowl.
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2
Sprinkle gelatin over.
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3
Let stand until softened, about 10 minutes.
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4
Combine juice and sugar in heavy medium saucepan.
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5
Stir over medium heater until sugar dissolves.
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6
Whisk cornstarch and 3 tablespoons water in medium bowl until blended.
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7
Whisk in egg yolks.
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8
Gradually whisk half of hot juice mixture into egg mixture.
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9
Return mixture to same saucepan.
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10
Stir over medium heat until mixture boils and thickens, about 2 minutes.
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11
Strain into large bowl.
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12
Add gelatin mixture and 1 teaspoon grated peel; stir until gelatin dissolves.
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13
Press plastic onto surface of custard; chill until cool but not set, about 30 minutes.
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14
Beat cream and vanilla in another bowl until stiff peaks form.
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15
Whisk custard until smooth.
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16
Fold 1/2 cup whipped cream into custard.
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17
Gently fold remaining cream into custard in 2 additions.
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18
Place bottom cake layer on platter.
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19
Place strips of waxed paper under edges of cake to protect platter.
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20
Spread 1/2 cup orange cream over cake.
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21
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.
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22
Spread remaining orange cream over top and sides of cake.
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23
Sprinkle thin strips of orange peel down center of cake.
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24
Remove waxed paper.
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25
(Can be made 1 day ahead.
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26
Cover with cake dome and chill.)
