BBC Food - Recipes - Rosace à l’orange
A genoise sponge base is soaked in Grand Marnier and topped with oodles of custard and candied orange slices. For this recipe you will need a 23cm/9in springform tin, an electric mixer and a 2...
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 git.macropus.org.
Cooking tools:
- Mandoline
- Hand mixer
- Springform pan
- Cooling rack
- Chef's knife
- Cutting board
- Pan
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Colander
- Oven
- Stove
- Refrigerator
- Parchment paper
- Plastic wrap
- Cake pan
- Pie dish
- Plate
- Spoon
- Wooden spoon
Ingredients
- 1 large orange
- 400g/14oz caster sugar
- 50ml/2fl oz Grand Marnier
- 600ml/20fl oz full-fat milk
- 1 tsp vanilla bean paste
- 4 large free-range eggs
- 100g/3½oz caster sugar
- 60g/2¼oz plain flour
- 300ml/10fl oz whipping cream
- 50g/1¾oz butter , plus extra for greasing
- 100g/3½oz plain flour , sifted
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