Orange Cream Cake



  • 1 meringue disk
  • Genoise, split into 2 layers
  • Orange-flavored dessert syrup
  • Whipped cream lightly flavored with orange liqueur
  • Mandarin orange segments



  1. Spread the meringue layer with whipped cream.
  2. Top with a genoise layer and brush it with syrup.
  3. Spread with whipped cream.
  4. Arrange a layer of orange segments, well drained, on the cream.
  5. Top with a second genoise layer. Moisten with syrup.
  6. Ice the top and sides of the cake with whipped cream.
  7. Mark the top of the cake into the desired number of wedges.
  8. Decorate with rosettes of whipped cream around the top edge of the cake. Top each rosette with an orange segment.

Note: This procedure can be used with any appropriate fruit, such as strawberries, pineapple, apricots, and cherries. The flavor of the syrup and the cream should be appropriate to the fruit.