准备

• Make the filling:Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.
• Make the cake:Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9×1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.
• 在搅拌机中，将黄油奶油，酥油和热皮奶油。逐渐加入糖，奶油，直到混合物淡淡蓬松。刮下碗的侧面。一次加入一个鸡蛋，在添加之间很好地混合并刮下侧面。
• 添加筛选干成分与th交替e orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
• 进行糖霜：Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.
• 组装蛋糕：当所有组件都很酷时，将一层蛋糕层放在蛋糕架或纸板蛋糕上。将橙色馅料铺在蛋糕上以制成1/4英寸的层。您将有大约1/3杯额外的填充；如果愿意，请与蛋糕一起食用。将第二层放在第一层的顶部，然后冷藏蛋糕，直到馅料再次冷却并牢固，大约45分钟。
  Spread the filling.
• 用刮铲跳动（如果非常僵硬，用电动搅拌机打败）来松开糖霜。使用糖霜刮刀，仅在整个蛋糕上撒一层很薄的糖霜（这称为“面包屑”，因为它可以固定松散的碎屑），然后将蛋糕冷藏以使糖霜固定公司大约10分钟。穿上最后一层糖霜，小心地轻轻工作，因为蛋糕的顶层由于填充而倾向于微微滑动。如果滑动，只需将其推回去即可。使用糖霜抹刀在糖霜上创建图案（在温水下将其加热并干燥）。将蛋糕（在纸板上或用铲子提起）将蛋糕转移到蛋糕盘或基座上。
  Apply a thin layer of frosting with an icing spatula.
• 装饰蛋糕：将橙色切片扭成“ S”形状，并在蛋糕顶部放置七个或八个。将一对薄荷叶塞入每个橙色扭曲中。