Prep. time: 30 minutes
Cooking time: A little over an hour, including 45 minutes oven time
Oven temperature: 180° C / 350° F

An original idea from Serge Peuzin of the Auberge du Luberon-Peuzon in Apt, France

Making the génoise

1. Beat the eggs and sugar in a bowl set over a pan of hot water until the mixture doubles in volume;
2. remove from the heat and continue beating until the mixture has cooled completely;
3. sprinkle the sifted flour over the mixture a little at a time, folding in gently with a spatula;
4. butter a cake pan; pour in the batter and bake at 180° C (350° F) for about 25 minutes; remove from the pan immediately and let cool;
5. prepare a syrup with 200 g (3/4 c.) sugar and 50 ml (3 tbsp.) water; heat for two minutes and add 100 ml (6 tbsp.) Grand Marnier;
6. slice the génoise in half; soak the middle with the syrup.

Pastry cream

1. Bring the milk to a boil with the half vanilla bean;
2. whisk two eggs with 80 g sugar in a bowl until light and pale; add the 35 g cornstarch;
3. remove the vanilla bean and mix the hot milk into the egg-sugar-cornstarch mixture little by little, whisking constantly;
4. pour the mixture into a saucepan; cook, stirring constantly, until it begins to boil;
5. remove from the heat; add in the 50 ml Grand Marnier; let cool.

Assembling and finishing the cake

1. Cut the candied fruit into small pieces; preheat the oven to 80° C (150° F);
2. spread the pastry cream over the bottom half of the génoise; sprinkle with 200 g of the candied fruit; cover with the top half of the cake;
3. beat the egg whites to stiff peaks, gradually add in the icing sugar;
4. using a flexible spatula, ice the sides and top of the cake with the meringue; place in the oven for 20 minutes;
5. once the meringue has cooled, decorate with the remaining candied fruit and serve.