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Rosace à l'Orange (French Orange Genoise Cake)

Orange upside-down cake served on a black plate.
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5 from 6 reviews

Rosace à l'Orange (French Orange Genoise Cake) is an elegant French dessert. This Orange upside-down cake pairs a sponge Genoise soaked in orange syrup with a hint of Grand Marnier, silky diplomat cream, and a generous layer of candied oranges. It is orange intense!

Ingredients

Scale

For candied oranges:

  • 3 medium-sized oranges
  • 2/3 cup (150 g) granulated sugar

For the biscuit Genoise:

  • 2 1/2 large eggs
  • 1/2 cup + 1 1/2 tablespoons (75 g) powdered (icing) sugar
  • 1/2 tablespoon vanilla sugar
  • 1.3 oz (35 g) butter
  • 1/2 cup (62 g) flour

For the diplomat cream:

  • 1 cup + 1 tablespoon (250 ml) milk
  • 3 egg yolks
  • 1/3 cup (75 g) granulated sugar
  • 6 1/2 teaspoons (17 g) flour
  • 1/2 tablespoon Grand Marnier
  • 1/3 cup (75 g) whipping cream
  • 1/2 teaspoon vanilla extract

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Instructions

  1. To make candied oranges, cut the oranges into thin slices. Place them in a saucepan and add granulated sugar. Bring it to a low simmer, cover the pan, and cook for 1.5 to 2 hours. Drain the candied oranges through a fine-mesh sieve to get the orange syrup. Add one tablespoon of Grand Marnier to the syrup and set aside. Cool the orange slices down.
  2. To make the Genoise biscuit, preheat the oven to 392°F (200°C). Using an electric mixer, whisk eggs and powdered (icing) sugar in a bowl, and add the vanilla sugar. Bring the mix to a warm (not hot) bain-marie/water bath to warm the preparation, and continue whisking. Once the temperature of the eggs/sugar mixture reaches 113°F (45°C) (warm to the touch), remove the saucepan from the bain-marie/water bath and beat until the mixture doubles in volume and cools.
  3. Pour about 3 tablespoons of the cream-like mixture into a separate bowl with the melted butter, then mix. Add the sifted flour to the main mix and gently mix with a rubber spatula. Add the buttered mixture to the main preparation and combine with a spatula.
  4. Butter and flour a 7-inch/18 cm cake pan. Pour the batter into the pan and bake for 20 minutes. Check the biscuit's readiness with a knife: if it comes out dry, the biscuit is ready. Let cool on a wire rack.
  5. To make the diplomat cream, bring milk to a boil. In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes whitish. Add the sifted flour and mix. Pour the boiling milk into the egg mixture and stir. Bring it back to the saucepan and cook for 1 to 2 minutes, whisking continuously until the cream thickens. Transfer the ready pastry cream to another bowl and beat with a hand whisk to cool down. Add the liquor Grand Marnier and vanilla extract.
  6. Butter a round cake pan 8 inches/20 cm in diameter. Sprinkle the bottom and sides of the pan with granulated sugar. Line the pan with orange slices, going in a circle and overlapping them in half. Refrigerate.
  7. Cut the remaining candied oranges into small pieces and add them to the cooled pastry cream, mixing with a spatula. Cover the cream with a plastic film in contact and refrigerate.
  8. Whisk the whipping cream until it's whipped. Add whipped cream to the cooled pastry cream and gently mix with the spatula. The diplomat cream is ready.
  9. To assemble the cake, fill an 8-inch/20 cm pan layered with the orange slices with half of the diplomat cream. Cut the Genoise sponge in half along its thickness with a serrated knife. Place a biscuit disk on top of the cream and soak it with the orange syrup. Cover with the remaining diplomat cream. Soak another biscuit disk in the orange syrup, then cover the cream with the soaked surface down. Refrigerate the cake for at least two hours.
  10. To unmold, place the pan with the cake over medium heat for a few minutes. Place a serving plate on top of the cake, then flip it over quickly. Serve immediately or enjoy within the next 48 hours.

Notes

  1. Make the Genoise biscuit in an 8 inches/20 cm pan and cut it to fit (if necessary) while assembling the cake.
  2. Bake the biscuit one day in advance, wrap it and refrigerate. It will be easier to slice the sponge the next day.
  3. Make the biscuit in an 8 inches/20 cm pan and cut it to fit (if necessary) while assembling the cake.
  4. Use whatever oranges you have, whether Navel oranges, Valencia Oranges, or even Blood oranges, but buy organic, if possible.
  5. Experiment with mixing Navel and Blood oranges for the prettiest cake effect.
  6. Omit Grand Marnier to make the cake kids friendly.
  7. Serve the cake immediately or enjoy it within the next 48 hours.

Nutrition

Find it online: https://www.bakinglikeachef.com/orange-cake-gaston-lenotre/