-
1
Coat an 8 or 9 inch pan with oil and dust with flour or use cake release. Preheat oven to 325 F degrees.
-
2
Making the Cake: Mix eggs and sugar in the mixer till it doubles in volume.
-
3
Add the oil and mix it on medium high, then add the flour, orange zest, and the baking powder mixed with the lemon juice. Mix or beat for 2-3 more minutes.
-
4
Poor batter in prepared pan and drop the pan gently on the table to release the big bubbles. Bake on middle rack for 45-55 min and tooth pick inserted comes out clean.
-
5
Let it cool in the pan for about 10 min and invert it to a cooling rack to cool completely.
-
6
Preparation of the Cream:
-
7
Prepare custard first. Mix together with a spoon the hot water and the gelatin in a small bowl till the gelatin dissolves.
-
8
Whisk 5 egg yolks, milk, sugar,flour, and vanilla in a pan till is combined and no lumps are present. Place on low heat and cook till it thickens. Let it get to a couple of boils.
-
9
Remove from the heat and let it cool for about 10 min stirring occasionally to prevent a skin forming on top of the custard.
-
10
Meanwhile, peal and slice 3-4 oranges (thin even layers) and cube the rest of the oranges.
-
11
Arrange the orange slices on the bottom and sides of the pan to preference.
-
12
After 10 min mix the gelatin mixture into the custard till it totally dissolves.
-
13
Beat the heavy whipping cream almost stiff peaks.
-
14
Once the custard is cold, add one third of the custard to the whipped up cream, mix it well and add the remainder custard in two parts.
-
15
Bring the mixer to med high and mix well.
-
16
Put a layer of the custard mixture on top of the orange slices and the side of the pan, place a cake layer that has orange juice poured on with a spoon, place another layer of custard mix, cut up oranges and lastly the second layer of cake that has orange juice on it.
-
17
If you have 3 layers of cake you can use them all.
-
18
Make sure you do not cover the last layer of cake with the custard mix. That will be the bottom of the cake.
-
19
Cover the whole pan and cake with saran wrap (see image 8) and refrigerate at least 4-6 hours ( I usually chill it over night).
-
20
When it is time to serve, remove the wrap and invert the cake to a platter or cake board. Finish removing the other wrap that is now on top of the cake.
-
21
Use a serrated knife to cut through the orange slices while holding the oranges gently -- so you won't end up with a mess.
