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cake layer water sugar Grand Marnier cognac unflavored gelatin orange cream cheese orange juice lemon juice vanilla heavy cream
Viewed: 89 - Published at: 5 years agoIngredients
- 1 9 inch sponge cake layer about 1/4 inch thick
- 3 tablespoons water
- 1 cup plus 3 tablespoons sugar
- 5 tablespoons Grand Marnier
- 1 tablespoon cognac
- 1 envelope unflavored gelatin
- peel from 1 medium orange, removed with a swivel-bladed peeler
- 1 pound cream cheese at room temperature, cut into 8 pieces
- 1/2 cup fresh orange juice, strained
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, whipped
Method
- Place the cake layer in the bottom of a 9 inch spring form pan.
- Bring the water and 3 tablespoons of sugar to the boil. Cool to room temperature and stir in 3 tablespoons of Grand Marnier. Brush the surface of the cake with the mixture and set a side.
- Combine the remaining Grand Marnier and cognac in a small sauce pan. Soften the gelatin in the mixture, then stir over low heat until the gelatin has disloved.
- Process the remaining sugar and orange peel with the metal blade of a food processor until the peel is finely chopped, about 1 minute. Add the cream cheese and process until smooth, about 30 seconds, scraping down the work bowl as necessary. Add the juices, vanilla and process for 30 seconds more.
- With the motor running, pour the gelatin mixture through the feed tube and process until well mixed, about 5 seconds. Add the whipped cream and pulse to combine about 3 pulses
- Pour the mixture into the prepared pan, smooth the surface with a spatula, and refrigerate over night.
- If desired garnish each slice with whipped cream and orange segments.
