Difficulty: Intermediate
Boil the milk with the split vanilla pod and 60 g sugar. Cover and infuse for 10 minutes. Soak 7 gelatin sheets in cold water to soften.
Whisk egg yolks with remaining sugar in a saucepan. Add flour and cornstarch. Remove vanilla from milk, pour in, and simmer over low heat, stirring constantly until thickened. Off heat, stir in drained gelatin; cool.
Line cake tin sides with orange half-slices. Cut sponge into 3 layers. Place one in mold, soak with Cointreau mixed with 10 cl orange syrup, add cream layer, top with next sponge. Repeat, ending with sponge.
Chill 2 hours. Melt apple jelly with 2 softened, drained gelatin sheets. Glaze cake; chill 1 more hour.
Zest kumquats with peeler. Boil remaining syrup, simmer zests 10 minutes. Unmold and serve with syrup and zests.
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