can be better than an orange chiffon cake sitting in vanilla bean pastry cream sauce with chocolate glaze spilling ovr the top? I for one could think of nothing (at the moment that is). Well, this week the Heavenly Cake Bakers all set out to do this project. I can't wait to surf around to my fellow bakers blogs to see the various results. So, without further delay lets break this one down into 3 components; the cake, pastry cream, and glaze and get going.
The cake derives it wonderful orange flavor from fresh orange zest and fresh squeezed orange juice, The tender crumb is due to the cake flour I am sure. And the ethereal texture of this wonderful cake is certainly due to the meringue that is carefully blended into the batter. I was very pleased with the results of this cake from start to finish. No dryness with this cake.
The vanilla bean pastry cream sauce was the next component to be prepared. Made from milk, yolks and a single whole egg, vanilla bean (of course), sugar, salt and heavy cream. There is nothing not to like about this pastry cream. Simple to prepare, creamy texture, and unbelievable vanilla flavor.
My family are not big fans of chocolate and I didn't want to over power the light flavors of the cake and cream, so I went very light on the chocolate glaze. It was easy to prepare with butter and chocolate. Slowly melted into each other and poured over the top before cooling.
The sight of this beautifully presented dessert had the whole family antsy to try it out. We were all delighted with the Bostini. The only draw back is that it was gone as soon as the photo shoot was done!!! 
