This dessert was a total improvisation. It started with the idea of an orange curd, then I decided to place the orange curd on a crust, make it like a pie and more nibbly (is this a word? spell check says “no!”). After that I thought it will be nice if I add another element to compliment the taste of the orange curd, so I included Bavarian cream. Butter crust did not look so appealing at this point. I replaced it with a Joconde. In my head the dessert was starting to look a lot like a cake. Naturally, a cake needs something to put on top of it to make it look finished, orange gelle stepped in.

But this is not a cake! Mostly because my intention was not to make another cake. This is a light orange dessert, which is very beautiful and quite luscious. It looks good, it tastes great and this time is not very time consuming.

Joconde

 

• 2/3 cup (70 gr.) almond flour
• 2/3 cup (70 gr.) powder sugar
• 1 large egg
• 1 tablespoon (15 gr.) butter, melted
• 2 egg whites
• 1 ½ tablespoons (15 gr.) powder sugar
• 2 tablespoons (20 gr.) all purpose flour

 

1. Preheat the oven to 160 °C (320°F). Butter a 22 cm (8 inches) round baking pan and line it with baking paper.
2. Sift together the almond flour and powder sugar.
3. Add the egg and beat with a mixer on high speed around 8 minutes. Add the butter to the mixture.
4. Beat the egg whites until foamy. Add the powder sugar and beat until stiff peaks form.
5. Fold the egg whites into the egg mixture.
6. Soft the flours over the flour and fold it gently.
7. Bake for 10 minutes. Let cool slightly in the pan, Invert on a wire rack, peel the paper and let cool completely.

 

 

Orange Curd

/Adapted from The Professional Pastry Chef/

 

• 1 ¾ cup (180 ml.) orange juice,

Note: Use approximately 4 oranges to get 1 ¼ cups (300 ml.) orange juice, the remaining will be used for the glaze.

• Zest of  oranges
• 4 eggs
• ¾ cup (150 gr.) sugar
• 7 tablespoons (100 gr.) butter
• 1 teaspoon (4 grams) gelatin
• 1 tablespoon cold water

 

1. Juice the oranges and set aside ½ cup for the glaze.
2. Mix the orange juice with the zest. Whisk the eggs with the sugar. Add the butter.
3. Pour the egg mixture and orange juice in a heavy bottom sauce pan and bring to a boil over gentle heat. Whisk constantly.
4. Boil for a few minutes, whisking, until the mixture begins to thicken.
5. Strain.
6. Sprinkle the gelatin over the cold water and let sit for 5 minutes. Add to the hot orange curd and mix until fully dissolved.

 

 

Bavarian Cream

/Slightly adapted from Larousse Desserts/

 

• 1 ¼ cup (300 ml.) milk
• 1 vanilla pod
• 4 egg yolks
• ½ cup (50 gr.) sugar
• Pinch of salt
•  2 tablespoons (8 gr.) gelatin
• 2 tablespoons cold water
• 1 cup (240 ml.) heavy cream
• 2 tablespoons (30 gr.) sugar

 

1. Divide the vanilla pod in 2 horizontally.
2. Add the milk and vanilla in a heavy bottom sauce pan and bring just to a boil. Sieve the milk, scrape the seeds from the vanilla pod and add it to the milk.
3. Slightly beat the egg yolks with the sugar and salt.
4. Pour the hot milk gently into the egg yolks, whisking constantly.
5. Return the mixture to the heavy bottom sauce pan and place it on the stove on medium heat.
6. Stir constantly until the mixture begins to thicken and coats the back of the spoon.
7. Sprinkle the gelatin over the cold water and let sit for 5 minutes. Add to the hot egg mixture and mix until fully dissolved. Let cool.
8. Whip the heavy cream and sugar with a mixer on high speed until heavy peaks form.
9. Gently fold the cream into the egg mixture.

Orange Glaze

 

• ¼ cup (60 ml.) water
• 3 tablespoons (45 gr.) sugar
• ½ cup (120 ml.) orange juice
• 1 tablespoon Curacao
• 2 tablespoons (8 gr.) gelatin
• 2 tablespoons water

 

1. Mix the water and sugar in a heavy bottom sauce pan. Heat until boiling.
2. Add the orange juice and boil gently for a few minutes.
3. Remove the mixture from the heat and add the Curacao.
4. Sprinkle the gelatin over the cold water and let sit for 5 minutes. Add to the hot orange curd and mix until fully dissolved.

 

Assembly:

1. Use a 24 cm. (9 inches) springform pan. Gently butter the sides.
2. Place the joconde in the center of the pan and pour the orange curd over it. Place in the refrigerator until set.
3. Pour the Bavarian cream over the set orange curd. Place in the refrigerator until fully set.
4.  If you wish you can use orange segments to decorate. Just arrange them over the Bavarian layer and pour the glaze on top. Chill.
5. Before using, release the dessert from the pan.
6. Serve cold.