Orange Blossom Cake Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Gelatin | 2 Tablespoon | |
| Orange juice | 3/4 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| Heavy cream | 1 Pint, Whipped | |
| 1 1/2 doz. lady fingers | ||
Directions
Pour milk into double boiler; place over low heat until heated through.
Combine cornstarch, sugar and egg yolks; mix well.
Stir hot milk into yolk mix- ture; return to double boiler.
Cook, stirring fre- quently, until thickened; cool.
Soften gelatin in 1/4 cup cold water; add to orange juice and rind.
Com- bine gelatin mixture and milk mixture; blend thor- oughly.
Refrigerate until thickened.
Fold whipped cream into gelatin mixture.
Split ladyfingers; cut 3/4 inch from end of each half.
Stand ladyfingers around edge of springform pan; line pan with cut pieces.
Pour whipped cream mixture into pan; refrigerate overnight.
Combine cornstarch, sugar and egg yolks; mix well.
Stir hot milk into yolk mix- ture; return to double boiler.
Cook, stirring fre- quently, until thickened; cool.
Soften gelatin in 1/4 cup cold water; add to orange juice and rind.
Com- bine gelatin mixture and milk mixture; blend thor- oughly.
Refrigerate until thickened.
Fold whipped cream into gelatin mixture.
Split ladyfingers; cut 3/4 inch from end of each half.
Stand ladyfingers around edge of springform pan; line pan with cut pieces.
Pour whipped cream mixture into pan; refrigerate overnight.
Chef
