6 eggs
1/2 cup all-purpose flour
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 teaspoon active dry yeast
1/2 cup hot milk
For the filling and topping
2 tablespoons gelatin, unsalted
2 tablespoons water
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup Cointreau
1/2 cup orange marmalade (optional)
6 eggs
1/2 cup all-purpose flour
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 teaspoon active dry yeast
1/2 cup hot milk
For the filling and topping
2 tablespoons gelatin, unsalted
2 tablespoons water
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup Cointreau
1/2 cup orange marmalade (optional)
Preheat the oven to moderate temperature (170°)
Grease 2 23cm-diameter molds
Beat the egg whites until stiff, gradually adding the sugar and beating continuously
Add the yolks one at a time, beating well after each addition
Add the vanilla extract and beat again
Mix the flour with the yeast and add, letting it fall from a sieve, stirring gently
Add the hot milk, stirring constantly
Pour into the molds and bake for 25-30 minutes, or until lightly golden brown
Remove from the oven, let cool, and unmold
Prepare the cream: sprinkle gelatin over water and let sit for 5 minutes
Heat in a bain-marie with hot water and cook until gelatin is dissolved
Remove from heat and reserve
With the bowl and beaters chilled, beat the heavy cream with sugar and 1/4 cup Cointreau, until it starts to thicken
Add quickly one tablespoon of cream to the gelatin and mix immediately into gelatin and cream, continuing to beat until firm
Add the orange marmalade and mix
Refrigerate until it has the consistency to spread and not run off the cake
Brush the cakes with the remaining Cointreau, fill with filling, cover with cake
