Rosace à l’orange Archive
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 springfor
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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