oneoffour
Senior Cook
The Orange Bavarian cake was a real hit. Got the recipe from the book Dessert University by Roland Mesnier. Couple of things happend that we worked around. Didn't have a 10" cake pan so we used a taller 10" spring form pan. Second when it came to shaving the white chocolate it didn't work. Found out that the brand at the grocery store has to much cocco butter in it and won't harden right. Luckily I was trying the shaving with some dark chocolate and used it to decorate with. The bum white chocolate I thinned with Half and half put it a foamer and made the edge not of icing but foamed white chocolate. May not look like the picture in the book but it wowed everyone on looks and taste. We used mandarin oranges not larger orange segments. There wasn't enough edge to the cake plate for bigger segments any way. It wasn't to hard to press the Genoise into the Orange Bavarian and it did freeze well. The cake sucked up all the Grand Marnier and simple syrup.
