Mary Berry's Rosace à l’Orange recipe
A genoise sponge base soaked in Grand Marnier and topped with oodles of custard and candied orange slices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Mandoline
- Springform pan
- Hand mixer
- Cooling rack
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Pie dish
- Cake pan
- Plate
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Parchment paper
Ingredients
- 1 large orange
- 400ml water
- 400g caster sugar
- 50ml Grand Marnier
- 600ml whole milk
- 1 tsp vanilla bean paste
- 4 large eggs
- 100g caster sugar
- 60g plain flour
- 300ml whipping cream
- 50g butter, plus extra for greasing
- 100g plain flour, sifted
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