In 2- to 3- quart enameled cast-iron or copper saucepan, heat the milk and vanilla bean over moderate heat until small bubbles appear around the edge of the pan.
Remove the pan from the heat and cover to keep the milk warm.
With a wire whisk or a rotary or electric beater, beat the egg yolks and ½ cup of sugar together until the yolks are thick enough to fall in a ribbon when the beater is lifted from the bowl.
Beating constantly, gradually sift in ⅓ cup of flour.
When the flour is absorbed, remove the vanilla bean from the milk and pour in the warm milk in a thin stream, beating all the while.
Immediately pour the mixture back into the saucepan.
Stirring deeply along the sides and into the bottom of the pan with a whisk or a wooden spoon, bring to a simmer over moderate heat.
Do not let the pastry cream come near a boil at any point, but simmer it long enough to remove any taste of raw flour, about 5 minutes.
Remove the pan from the heat and strain the hot pastry cream into a large bowl.
Then, working quickly, add a pinch of salt to the egg whites in another bowl and, with a wire whisk or a rotary electric bear, beat until they are just stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.
Scoop about ¼ of the egg whites at a time over the hot pastry cream, stirring after each addition until no trace of white shows.
Stir in the Grand Marnier and set the pastry cream aside to cool to room temperature.
Complete the pastry cream no more than an hour before you plan to serve the cake.
Sprinkle the gelatin into a heatproof measuring cup or small bowl filled with ⅓ cup of cold water. When the gelatin has softened for 2 or 3 minutes, set the cup or bowl in a small pan of simmering water and, stirring constantly, cook over low heat until the gelatin dissolves completely.
Remove the pan from the heat but leave the cup or bowl of gelatin in the water to keep it fluid.
With a wire whisk or a rotary or electric beater, whip 1 ½ cups of chilled heavy cream until it begins to thicken.
Sprinkle in the ½ cup of confectioners’ sugar and continue beating until the cream is stiff enough to form soft peaks on the beater when it is lifted from the bowl.
Beat in the dissolved gelatin.
Scoop the whipped-cream mixture over the pastry cream, and with a rubber spatula, fold them together gently but thoroughly, using an over-under cutting motion rather than stirring.
Taste for flavouring and refrigerate for at least 30 minutes.
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