Re-creating Claire Fontaine

I had loved the cake which we learnt from my baking school called CLAIRE FONTAINE. So I tried to replicate this cake again for my family, knowing that they will appreciate this as much as I do. Here is how it was made.

Sliced oranges were poached with sugar, water and Grand Marnier. It was then chilled for a minimum of two days. This was done on Tuesday.

Pastry cream was made on Wednesday. See how smooth it was.

The poached oranges were carefully selected and decorated on Friday

Poached oranges were cut finely and mixed with Pastry Cream.

Whipped cream was added to the pastry cream with poached orange, gelatine and Grand Manier.

The pastry cream mix was scooped to the cake ring layer by layer.

Finally, the sponge cake was covered with the pastry cream mix, and put it in the fridge to chill.

TA-RAH!! Finally, on Saturday, CLAIRE FONTAINE was revealed! It was brushed with neutral glaze to give it a nice shine.

This is the cross section of the cake - poached orange, pastry cream mix, sponge, pastry cream mix, sponge, pastry cream & sponge.

Finally, with some extra sponge cake and pastry cream mix, I put it into individual container. They're so pretty!

Recipe extracted from my baking school.