2 tablespoons vanilla sugar
1/2 teasp. baking powder
grated peel of 1 orange
3 tablespoons Cointreau
oven, springform Ø 22 cm
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How to prepare:
Preheat the oven to 180°C/360°F (fan oven 160°C/310°F). Separate egg whites and yolks.
Beat the egg whites with very little water to peaks. Stir the yolks with vanilla sugar and sugar creamy. Sift the flour, cornstarch and baking powder over the yolks, cover with the eggwhites and fold carefull to a dough.
Grease a springform pan, cover with baking paper and pour the batter in.
Bake the pie 30-40 minutes. After baking, turn on a wire rack, wet the paper a little and pull it off. Cut horizontally one time. Let cool.
Make a pudding of milk, sugar, grated orange peel and cornstarch and bring it, while constant stirring, to a boil. When it has thickens, let cool. Beat the butter with Cointreau creamy and add spoon by spoon the cooled pudding. Divide 1/3 on the bottom layer and place the top layer. Cover the outside with cream and spoon the rest in a piping bag. Peel the orange, remove all white sheets and slice. Remove the pits.
Pipe the cream as topping on the pie and garnish with slices orange.
First published: April 12, 2003, Netherlands
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