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Serves: 10
Preparation time: 75 minutes
Cooking time: 10 minutes
Total time:  1 hour 25 minutes


  • 1 recipe Grand Marnier orange mousse
    1 recipe almond genoise cake
    2 large seedless oranges
    1 cup water
    1 cup sugar
    1/2 cup sugar
    1/2 cup water
    3 tablespoons Grand Marnier
    1/4 cup apricot jam
    1 ounce sweet chocolate


  • Slice oranges thinly.
    Boil water and sugar. Steep oranges in cold syrup for an hour.
    Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
    Slice genoise into 2 layers.
    Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
    Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
    Spread remaining mousse over cake.
    Top with other genoise. Brush with syrup. Refrigerate 4 hours.
    Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.
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