Name: Orange-Almond Cream Cake
Yield: Makes 8 to 10 servings
Ingredients: 2 cups whole milk; 1 tablespoon grated orange peel; 6 large egg yolks; 2/3 cup sugar; 1/2 cup all purpose flour; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature; 4 teaspoons vanilla extract; 1 cup sugar; 1 cup water; 3 tablespoons Grand Marnier or other orange-flavored liqueur; 1 cup whole milk; 2 tablespoons (1/4 stick) unsalted butter; 2 cups sifted cake flour (sifted, then measured); 2 teaspoons baking powder; 1/2 teaspoon salt; 4 large eggs; 1 3/4 cups sugar, divided; 2 teaspoons vanilla extract; 4 teaspoons grated orange peel, divided; 8 large navel oranges; 2 cups chilled heavy whipping cream; 1/2 cup coarsely crushed amaretti cookies (Italian macaroons)*; 1/4 cup apricot jam, melted

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Orange-Almond Cream CakeBrian Leatart

Similar to zuppa inglese (an Italian trifle), this impressive dessert layers an amaretti-and-cream filling and orange segments between syrup-soaked sponge cake. Many of the components can be made ahead; start with the filling so that it can chill overnight.

Recipe notes

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