Orange Cake

Ingredients

• 200 g Flour
• 75 g sugar
• 1 pinch salt
• 1 egg
• 125 g butter
• butter (for the pan)
• flour (for dusting)
• dried legumes (for blind baking)
• 2 untreated oranges
• 5 egg yolks
• 100 g sugar
• 400 ml condensed milk (sweetened)

Instructions

1. 1.

   For the dough mix flour, sugar and salt and sift onto a work surface. Create a well in the center and crack the egg into it. Spread butter pieces around the edge. Use a large knife to cut through until small crumbs form. Then knead with hands into a smooth dough, wrap in foil and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 160 °C fan and grease the tart pan.

3. 3.

   Roll out the dough on a floured surface slightly larger than the pan, place it inside, press down and shape a high edge. Line with parchment paper and weigh down with the legumes. Bake in the oven for about 15 minutes, then remove the legumes and paper and let cool.

4. 4.

   For the filling wash oranges hot, grate the peel of one with a grater, peel the second with a zester. Squeeze out juice from both. Beat egg yolks with sugar until creamy and stir in condensed milk. Add orange juice and zest and mix well.

5. 5.

   Turn the oven down to 140 °C. Spread the cream over the cake base and bake for another about 30 minutes. Remove from the oven, garnish with orange zest and serve warm or cooled as desired.