-
1
For orange curd: Mix juices with cornstarch in saucepan until dissolved.
-
2
Whisk in butter, sugar, eggs and yolk until smooth.
-
3
Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
-
4
DO NOT LET BOIL.
-
5
Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
-
6
For cake: Position rack in center of oven and preheat to 350F.
-
7
Line bottom of 2, 9 inch round cake pans with parchment.
-
8
Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
-
9
Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
-
10
Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
-
11
Resift flours together.
-
12
Gently fold 1/4 of meringue mixture into yolks.
-
13
Scrape yolk mixture over remaining meringue with spatula, then sift 1/4 of flour over top and fold in.
-
14
Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
-
15
Drizzle butter over and gently fold in using 3-4 strokes.
-
16
Pour into pans.
-
17
Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
-
18
Cool.
-
19
To assemble: Loosen cakes from pans and peel off paper.
-
20
Turn right side up.
-
21
Using long, serrated knife, halve cakes horizontally to make 4 layers.
-
22
Arrange 1 layer, cut side up, on platter.
-
23
Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
-
24
Repeat 2 more times.
-
25
Top with last layer, flat side up.
-
26
Press gently to align.
-
27
Wrap cake in plastic wrap and refrigerate overnight.
-
28
Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
-
29
Reserve 2/3s cup cream.
-
30
Spread remaining cream smoothly over top and sides of cake.
-
31
Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
-
32
Garnish with candied orange peel, if you wish and serve at room temperature.
