CAKE:

9-inch round springform pan
5 whole eggs
1 1/4 c. flour, sifted
1/2 stick butter, melted
1 c. sugar

Place the eggs and sugar in a mixing bowl. Beat it over a pot of hot water. Beat thoroughly until mixture is slightly pale or barely lukewarm. Continue beating away from heat at high speed until it is 3 or 4 times its original volume. Fold in the flour and add the melted butter. Pour into a buttered and floured springform pan. Bake at 350 degrees for 30 minutes or until done.

FILLING:

2 egg yolks
4 whole eggs
1 c. sugar
2 3/4 c. milk
1/2 c. flour
2 sticks butter, room temperature
1 tsp. vanilla extract

Place the eggs and 1/3 of the sugar in a bowl and beat it thoroughly. Add the flour and mix well. In a pot bring the milk, vanilla extract and the remaining sugar to a boil. Pour the milk mixture into the egg mixture. Whisk thoroughly.

Pour the mixture into the pot and cook over gentle heat whisking continuously until a thick custard is formed. Continue cooking for 2 minutes. Take off the heat and beat in 1/3 of the butter and let cool completely.

Place the remaining butter in a mixing bowl and beat until creamy. Add the cool custard, a little bit at a time. It is not ready to use.

GINGER-ORANGE SYRUP:

1/2 c. sugar
1/4 c. water
1 tbsp. grated orange rind
1 tbsp. grated ginger
3 tbsp. Grand Marnier

Place the sugar, water, orange rind and ginger in a pot. Bring to a boil and add Grand Marnier. Let cool before using.