Orange Meringue Cake

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 125 g butter
• 2 tbsp water
• legumes (for blind baking)
• fat (for the pan)
• 5 eggs
• 4 oranges (unprocessed)
• 160 g powdered sugar
• 100 g butter
• 2 egg whites
• 100 g powdered sugar
• 1 pinch salt
• powdered sugar (for dusting)

Instructions

1. 1.

   Knead dough ingredients with cold butter quickly, shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out the dough and place it in a greased springform pan, lifting up the edges. Line with parchment paper and sprinkle legumes on the bottom. Blind bake in the oven at 200°C for 10 minutes. Remove legumes and paper and let the base cool well.

2. 2.

   For the filling, use a zester to peel two oranges and cut the zest into fine cubes. Squeeze the juice of the two oranges. Peel the remaining oranges, segment them and chop small. Melt butter in a saucepan and let it cool slightly on an ice bath.

3. 3.

   Mix orange zest and juice with powdered sugar, eggs and butter, beat well for about 2 minutes, then fold in the orange pieces. Spread this cream over the pre-baked base and bake in a hot oven (200°C) for 30 minutes. Remove the cake and let it cool on a wire rack.

4. 4.

   Whisk egg whites with salt and powdered sugar until very stiff, spread over the cake, smooth with a spatula (or wave as desired), dust with powdered sugar and bake under a very hot grill until light brown peaks form. Cool and remove from the pan.