Ingredients for 12 pieces:
For the shortcrust pastry:
200 g flour
50 g sugar
120 g butter
1 egg (M)
baking paper and dried peas for blind baking
For the filling:
30 g cornstarch
125 g sugar
1 packet vanilla sugar
125 ml freshly squeezed orange juice
4 egg yolks (M)
85 g butter
grated peel of 1/2 organic orange
250 g raspberries
Preparation:
1. Mix flour with sugar in a bowl. Add butter in pieces and the egg. Chop everything with a knife so that the wet parts combine with the dry parts. Knead everything into a smooth dough. Wrap the dough in plastic foil and place in refrigerator for 30 minutes.
2. Line bottom of springform pan (or pie pan with removable bottom; 24-26 cm
diameter) with baking paper. Roll out dough on floured surface. Place as a bottom in the pan, pressing up the edge slightly. Prick dough several times with a fork. Cover with an appropriately sized piece of baking paper. Place peas on top. Bake in preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 20 minutes. Remove peas and baking paper. Bake for another 5 minutes. Let cool.
3. Mix cornstarch, sugar and vanilla sugar in a saucepan. Mix with orange juice and 75 ml cold water. Bring to a boil slowly while stirring. Whisk egg yolks and stir into orange pudding. Stir in butter in small pieces and orange zest.
4. Spread the orange custard on the cake base and place the raspberries in it. Chill well.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.:
Calories: 300
Joule: 1254
Protein: 3,5 g
Fat: 16,9 g
Carbohydrates: 33 g
(FoodCentrale by ddp images)
