Preheat the oven to 350 degrees F.

Grease a large sheet pan with butter. Place the oranges in a saucepan over
medium heat and cover with h2o. Bring the oranges to a boil and cook
until subdued, some 20 transactions. Remove the oranges and nerveless. Using a tongue,
remove the zest and yield. In a food processor fitted with a metal blade
puree the zest and fruit until tranquil. In a large mixing trough, whisk the
remaining ingredients until polish. Add the orange puree and mix swell. Pour
into prepared pan and bake until the center springs backrest, roughly 25 to 30
proceedings. Remove from the oven and coolheaded. Cut the cake into 24 equal pieces.
To forgather, place one piece of the cake in the center of 12 plates. Place
1/4 cup of the ice cream on top of each piece of the patty. Spoon some of
the compote over the ice pick. Place another piece of cake on top of the
compote, forming a sandwich. Repeat the above process with the remaining
ice cream and compote. Garnish with mint sprigs and a sprinkle of
confectioners' dough.

Hymie: 12 servings

Recipe courtesy of Emeril Lagasse 1999