Method

In saucepan, sprinkle gelatin over water; let stand for 5 minutes or until softened.  Heat over medium-low heat for 1 minute or until dissolved.  

Meanwhile, in heatproof bowl, whisk together eggs, egg yolks, milk and sugar.  Place in top of double boiler, over gently simmering water, and cook, whisking constantly, for 20 minutes or until thick enough to coat back of spoon. Remove from heat; stir in gelatin, vanilla and nutmeg. Place plastic wrap directly on surface, and refrigerate for 2 hours or until thick enough to mound on spoon.  

Line the sides of a 10 inch springform pan with parchment or waxed paper.   Arrange about 12 cookies, flat side down, over bottom of pan. Break remaining cookies into pieces; fill in spaces to cover bottom completely. Mix 1/2 cup of mincemeat with rum, and spread over cookies.

Whisk chilled egg mixture. In separate bowl, whip cream, then fold into egg mixture. Spoon over cookies, smoothing top.  Cover loosely with plastic wrap; refrigerate for about 4 hours or until set.  

Drain juice from oranges into small saucepan.  Whisk in cornstarch. Stir in remaining mincemeat and bring to a boil, stirring. RWhen boiling, immediatley lower heat, and simmer, stirring, for 2 minutes or until slightly thickened. Stir in oranges.

Pour sauce over each serving of cake.

(Cake and sauce can be refrigerated for up to 24 hours.  Gently reheat sauce to serve.)

Serves: 12   

Contributor: pat ciesla

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Happy Holidays to All