Bavarian Cream ? Liter’ Orange

A simple but delicious cake recipe:

Accessories: a round cake or pudding mold sprinkled with sugar, 12 cm high and 18 cm ø.

Cooking time: 10-15 min.

Soak gelatin in a baking bowl with cold water. Wash oranges under hot water and dry. Squeeze soaked gelatin well and add to the still-warm vanilla sauce. Stir until gelatin is completely dissolved. Cool. Grate the zest of one orange over the cream and fold in. Whip the cream with 1 tsp sugar until very stiff. When the cream starts to become viscous, fold in the whipped cream, pour into the mold sprinkled with sugar and set in the refrigerator. Before serving, cut the peel of the second orange into small spirals.

Cut half of it into narrow strips and blanch in a tiny bit of boiling hot water for 1 minute. Drain. Place peels in a saucepan with the squeezed juice of the two oranges. Add 2 tbsp sugar, cloves and cinnamon, simmer over low heat until viscous. Chop the apricots, pit and quarter the dates, coarsely chop the nuts and almond kernels. Before serving, dip the mold with the cream briefly in hot water, then invert onto a cake plate. Garnish with fruit and nuts. Pour with the strained fruit syrup and decorate with the remaining orange spiral.

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