Steps

• Juice the oranges with a juicer until you have a total of 200 ml of juice. To make it smoother, I strained it to remove any pulp residues. Put the juice in a bowl, heat a little in a glass, add the previously soaked and squeezed gelatin, stirring until it is completely dissolved. Now pour it into the bowl with the remaining orange juice.

  

• Mix well and pour it into the silicone mold. Place it in the fridge to solidify for a few hours or overnight.

  

• Use eggs at room temperature. Place the eggs, sugar, and salt in a mixer with beaters, and mix for about 20 minutes (with my mixer at a speed slightly over 2), the mixture should be fluffy, frothy, and when you take a part and drop it on the surface, it shouldn’t sink but leave a trail.

  

• At this point, sift the flours two or three times to aerate them and add them along with the vanillin to the egg mixture. Mix very gently with a spatula until the ingredients are well combined.

  

• Butter and flour a 22 cm diameter pan, pour the mixture into it, being careful not to tap it, to avoid letting the air escape.

  

• Bake at 320°F (160°C) for about 20/25 minutes. Always do the toothpick test. Let it cool completely.

  

• Place the egg yolks and sugar in a bowl. Mix them with a whisk until the mixture becomes frothy. Set aside.

  

• Heat the milk until just before boiling and then pour it over the egg mixture.

  

• Put everything back in a saucepan on the stove. Stir with a whisk, add the previously soaked gelatin sheets in cold water and squeezed well, cook for a few more minutes, until they are completely dissolved. The mixture should not boil, keep the flame rather low.

  

• Let it cool slightly, now add the whipped cream.

  

• Put the mixture back in the mixer, blend it until the ingredients are well combined.

  

• Transfer everything into the silicone mold where you have already poured the orange jelly, which in the meantime should have completely solidified. Let it cool for several hours in the refrigerator (at least five or six hours, better if overnight).

  

• With a sharp knife, cut the top of the sponge cake. If you want it thinner, cut a thicker slice.

  

• Soak the sponge cake with about 150 ml of orange juice.

  

• Once the Bavarian cream has completely solidified, remove it from the refrigerator.

  

• Try to turn the central part of the silicone ring mold inward and place the sponge cake on top. To prevent the orange jelly from sticking to the mold, leave it submerged in hot water for a few minutes, then press along the edges trying to detach the jelly. This way, it should come off more easily.

  

• Now gently flip the mold onto a plate.