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1
Bring milk and orange peel to simmer in heavy medium saucepan; remove from heat.
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2
Using electric mixer, beat yolks in large bowl to blend.
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3
With machine running, add sugar and beat until mixture is light yellow and thick, about 4 minutes.
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4
Add flour, beating until well combined.
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5
Gradually beat in hot milk mixture.
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6
Return custard to same saucepan.
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7
Cook over medium heat until mixture boils and thickens, stirring constantly, about 3 minutes.
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8
Remove from heat; whisk in butter and vanilla.
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9
Transfer cream filling to medium bowl; press plastic wrap onto surface.
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10
Refrigerate cream filling overnight.
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11
(Can be made 2 days ahead.
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12
Keep refrigerated.)
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13
Bring sugar and 1 cup water to boil in small saucepan, stirring to dissolve sugar.
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14
Boil 5 minutes, swirling pan occasionally.
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15
Cool syrup slightly.
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16
Stir in Grand Marnier.
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17
Cover; chill until cold.
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18
(Can be made 2 days ahead.
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19
Keep chilled.)
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20
Position rack in center of oven; preheat to 350F.
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21
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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22
Line each pan with parchment paper round.
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23
Bring milk and butter almost to boil in small saucepan.
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24
Remove from heat.
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25
Sift flour, baking powder, and salt into medium bowl.
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26
Using electric mixer, beat eggs in large bowl on high speed 2 minutes.
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27
Gradually beat in 1 1/2 cups sugar, 1 tablespoon at a time.
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28
Beat until mixture is light yellow and thick, scraping down sides occasionally, about 5 minutes.
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29
Reduce speed to medium-high; add vanilla.
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30
Gradually beat in hot milk mixture in steady stream.
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31
Immediately add dry ingredients and beat until just blended, occasionally scraping down sides of bowl (batter will be thin).
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32
Mix in 3 teaspoons orange peel.
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33
Quickly divide batter between prepared pans.
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34
Bake until cakes are golden, pull away from sides of pans, and spring back when pressed in center, about 30 minutes.
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35
Cool in pans on rack 10 minutes.
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36
Invert cakes; peel off parchment paper.
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37
Turn cakes right side up on rack and cool completely.
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38
(Can be made 1 day ahead.
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39
Wrap in plastic and let stand at room temperature.)
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40
Using small sharp knife, cut off peel and white pith from oranges.
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41
Working over strainer set over large bowl, cut between membranes to release segments.
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42
Transfer orange segments to paper towels to drain.
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43
Beat cream and 1/4 cup sugar in large bowl until cream holds peaks.
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44
Fold 1/2 cup whipped cream into cream filling, then fold in crushed amaretti and remaining 1 teaspoon grated orange peel.
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45
Using serrated knife, cut each cake layer horizontally in half, creating 4 layers.
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46
Place 1 layer on plate, cut side up; brush generously with syrup (about 6 tablespoons).
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47
Spread 3/4 cup filling over.
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48
Arrange 1 layer of orange segments (about 20) over filling.
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49
Repeat layering twice more with cake, syrup, filling, and orange segments.
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50
Top with remaining cake layer, cut side down.
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51
Brush cake with syrup.
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52
Fill pastry bag fitted with large star tip with 1 cup whipped cream.
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53
Spread remaining whipped cream over top and sides of cake.
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54
Pipe cream in rosettes around top edge of cake.
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55
Cover center with orange segments.
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56
Brush oranges with melted apricot jam.
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57
Refrigerate cake 3 hours.
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58
(Can be made 1 day ahead.
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59
Keep refrigerated.)
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60
*Available at Italian markets and some supermarkets.
