How to make refreshing, delicious, show-stopping Upside-down orange cake | A tiny whisk 🎂

A classic, beloved recipe from Gaston Lenôtre. Tiktok: https://vm.tiktok.com/ZMeQ4RF3f/ 🌡 *Baking temperature: 180 Celsius ⏳ *Baking time: 25 to 35 minutes For a 25 x 5 cm or 20 x 8 cm cake - Yield: 6 to 8 servings ____________________________________________________________ *Ingredients 🍊 - Poached orange - 4 oranges (preferably Valencia, but Navel oranges also work just fine) Water: 1 liter Sugar: 600 grams 🍞 - Genoise sponge cake - 4 large eggs (200 grams) All-purpose flour: 120 grams Sugar: 120 grams Butter: 40 grams Vanilla paste (or extract): 5 grams Orange zest: 6 grams 🧃 - Orange syrup - Poaching syrup from above: 30 grams Sugar: 30 grams Orange juice: 45 grams Optional: Cointreau: 1 tablespoon (15 ml) 🥛 - Pastry cream - Whole milk: 320 grams Sugar: 100 grams 4 large egg yolks 14 grams cornstarch + 14 grams flour (or 28 grams cornstarch/flour) Orange zest: 6 grams Vanilla paste: 5 grams Poached orange: 150 grams, diced Optional: Powdered gelatin: 8 grams + 30 grams orange juice (2 tablespoons) Cointreau or other orange liquor: 2 tablespoons 🧁 - Crème Chantily - Heavy whipping cream: 240 grams Sugar: 20 grams Vanilla paste: 5 grams 🥠 - Crumb bottom crust - Butter cookies crumb: 150 grams Sugar: 25 grams Butter: 70 grams, melted ____________________________________________________________ 🍴 * Equipment A 25 x 5 cm or 20 x 7 cm springform pan Mixer (either hand-held mixer or standmixer) Kitchen scale Heatproof spatula Wire whisk Mixing bowl Serrated knife ____________________________________________________________ 📝 * Note If you want the cream to be firmer and sliceable, use gelatin in the pastry cream. Sprinkle gelatin on top of the orange juice and let it sit at least 5 minutes. Microwave until the gelatin is melted. Mix gelatin into the pastry cream before folding in the whipped cream. If the oranges are not organic, wash the outer skin thoroughly with dishwashing detergent and then hot water You can either use Navel or Valencia oranges. If you use Valencia, you can skip the blanching and start poaching immediately after slicing. Blanching is, however, a must with Navel oranges. Orange blossom water adds a wonderful floral note to your cake and also enhance the orange flavor. Try to add 1 teaspoon into the cake batter, 1 tablespoon into the cool pastry cream. You can also use orange oil or extract to highlight the orange aroma and taste even more. ____________________________________________________________ Timestamp 0:20 - Information 3:22 - Orange syrup 8:02 - Genoise sponge cake 12:25 - Pastry cream 17:38 - Crème Chantily 22:09 - Making the cake 24:09 - Crumb bottom crust 25:09 - Finishing