Meh. Not terrible, not great. I think I can do better. There were several problems here. First I was trying to make it in a deep pie plate instead of an aluminum tin like Lenôtre does. The upshot of that was that I needed to apply a longer shot of heat to get the cake to loosen enough to un-mold. In the sustained warmth some of the diplomat cream on the surface liquified and turned runny. So much for that variation, which is a shame since more people have pie plates than old-school foil cake pans.
Otherwise, chunks of chopped orange marred the white spaces, so I think next time I’ll reserve those for the between-the-layers filling. Last I learned a lesson in how easily ultra-thin slices of candied orange can be pushed out of shape when I add the diplomat cream. I’ll watch that next time since two of them folded over on themselves during shaping. All-in-all a less than stellar presentation. Tasted good though. More soon!