Blood Orange Layer Cake

Ingredients

• 5 cups blood orange sections ( 3 blood oranges)
• 1 cup blood orange juice ( 2 blood oranges)
• 4 large eggs 
• 1 cup flour all-purpose sifted
• 2 tablespoons mint leaves fresh chopped
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 2 tablespoons honey 
• 0.3 cup powdered sugar sifted
• 0.1 teaspoon salt 
• 0.3 teaspoon vanilla extract 
• 0.5 teaspoon vanilla extract 
• 0.3 cup whipping cream 
• 16 ounce carton yogurt plain

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• wire rack
• blender
• plastic wrap
• cake form
• wax paper
• colander
• serrated knife
• cheesecloth

Directions

1. Preheat oven to 37
2. To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
3. Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.
4. Bake at 375 for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5. To prepare filling, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
6. Spoon yogurt cheese into a large bowl; discard liquid.
7. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.
8. Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.
9. Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections.
10. Combine chopped orange sections and chopped mint. Cover and chill.
11. To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes).
12. Remove from heat; cool.
13. Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate.
14. Brush with 2 tablespoons syrup.
15. Spread with half of yogurt mixture, leaving a 1/4-inch border.
16. Sprinkle chopped blood orange mixture