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1
Whisk sugar and yolks in heavy large saucepan to blend.
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2
Whisk in cornstarch and orange peel.
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3
Gradually add orange juice and cream, whisking to blend well.
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4
Set pan over medium-high heat and whisk constantly until cream thickens and boils, about 8 minutes.
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5
Pour into bowl.
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6
Press plastic wrap directly onto surface of pastry cream to prevent skin from forming.
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7
Refrigerate until cold, at least 4 hours.
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8
Beat cream cheese in large bowl until fluffy.
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9
Beat in pastry cream, 1 cup at a time, scraping bottom and sides of bowl occasionally.
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10
Cover; refrigerate until cold.
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11
(Can be made 1 day ahead.
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12
Keep refrigerated.)
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13
Stir 2 1/2 cups sugar and 1 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
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14
Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 20 minutes.
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15
Remove pan from heat.
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16
Immediately add 1 1/4 cups orange juice and peel (mixture will bubble vigorously).
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17
Stir over low heat until any hard bits dissolve and caramel comes to boil.
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18
Strain into 2-cup glass measuring cup.
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19
Pour 1 cup caramel into small bowl; reserve for frosting.
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20
Mix remaining 1/2 cup orange juice into remaining caramel in glass measuring cup; reserve as soaking syrup.
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21
Cover caramel in small bowl and soaking syrup separately; refrigerate until cold, at least 4 hours and up to 1 day.
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22
Using electric mixer, beat cream cheese and butter in large bowl until fluffy.
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23
Gradually beat in 1 cup caramel reserved for frosting, then powdered sugar and vanilla.
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24
(Can be made 1 day ahead.
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25
Cover; chill.
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26
If necessary, let stand at room temperature until just spreadable before using.)
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27
Preheat oven to 350F.
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28
Butter 12-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper.
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29
Butter paper; dust pan with flour.
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30
Bring 1/3 cup milk and 1 tablespoon butter to simmer in small saucepan.
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31
Remove pan from heat; add 2 teaspoons vanilla extract.
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32
Cover pan.
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33
Sift 1 1/3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt into medium bowl.
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34
Using electric mixer at high speed, beat 3 eggs in large bowl until frothy, about 1 minute.
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35
Gradually beat in 1 1/3 cups sugar.
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36
Continue to beat egg mixture until light colored and thick enough to fall in heavy ribbon when beaters are lifted, about 4 minutes.
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37
Pour milk mixture over egg mixture.
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38
Using whisk, gently stir until just blended.
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39
Add flour mixture.
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40
Gently stir with whisk until just blended (do not over mix; batter may deflate).
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41
Pour batter into prepared pan.
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42
Bake cake until tester inserted into center comes out clean, about 20 minutes.
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43
Transfer pan to rack; cool 10 minutes.
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44
Line cake rack with paper towels.
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45
Dust towels generously with powdered sugar.
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46
Cut around pan sides; turn cake out onto sugared towels.
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47
Peel off parchment.
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48
Cool cake completely.
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49
Repeat 2 more times, using same amount of each ingredient to make 2 more cake layers.
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50
Place 1 cake layer on 11-inch tart pan bottom; brush with 1/2 cup soaking syrup.
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51
Spread with half of filling (about 3 cups).
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52
Place in freezer until filling is firm, about 15 minutes.
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53
Top with second cake layer; brush with 1/2 cup soaking syrup.
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54
Spread with remaining filling.
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55
Place in freezer until filling is firm, about 15 minutes.
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56
Top with third cake layer; brush with remaining soaking syrup.
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57
Spread 2 cups frosting thinly over top and sides of assembled cake to cover completely.
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58
Refrigerate until frosting is firm, about 1 hour.
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59
Spoon 1 cup frosting into pastry bag fitted with small (scant 1/4-inch-diameter) star tip.
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60
Spread remaining frosting smoothly over top and sides of cake.
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61
Pipe frosting in bag decoratively on top and sides of cake.
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62
(Can be prepared ahead.
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63
Refrigerate until frosting is firm, at least 5 hours; cover loosely and keep refrigerated up to 1 day.
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64
Or freeze until frosting is firm, about 2 hours; cover and keep frozen up to 1 week.
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65
Defrost covered cake in refrigerator for 2 days.)
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66
Place cake on large platter.
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67
Arrange fruit decoratively atop cake.
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68
To cut cake, start 2 inches inward from edge and insert knife straight down; cut 8-inch-diameter circle in center of cake.
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69
Starting 2 inches in from 8-inch-diameter circle and inserting knife straight down, cut 4-inch-diameter circle in center of 8-inch circle.
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70
Cut outer portion of cake into 16 slices.
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71
Cut middle portion of cake into 8 slices.
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72
Cut inner 4-inch portion of cake into 4 wedges.
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73
Serve cake.
