Orange pie with protein foam

Name: orange pie with protein foam
Cook time: 25 min
Total time: 245 min
Yield: 8
Ingredients: 300 g digestive cookies; 120 g unsalted butter or margarine; 2 tl five spice powder; 3 press orange cleaned up; 75 g fine cristalsugar; 495 ml coconut cream; 3 medium sized egg; 200 ml protein; 150 g white caster sugar

Pie of protein foam and orange.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (ø 20 cm)

Directions

Preheat the oven to 180 ° C.
Put the cookies in the food processor and grind. Let the butter melt in a pan and mix through the crumbled biscuits. Mix in the 5 spices.
Spread the cake mixture evenly over the bottom of the greased spring form and make an upright edge of 2 cm.
Bake the cookie base in the middle of the oven for about 15 minutes. Remove from the oven, but leave it on.
Grate the orange peel of the oranges and press the fruits.
Put the orange zest and 225 ml juice, the granulated sugar and coconut cream in a saucepan and let the sugar roast on a low heat.
Add the beaten eggs and heat for 5 minutes with stirring until the custard is lightly bound.
Carefully pour the custard into the spring form and bake the cake for about 25 minutes, until the filling has solidified. Remove from the oven and turn on the oven grill.
Meanwhile, whisk the egg whites in a fat-free bowl with the caster sugar. Divide over the cake and leave golden brown in 3 minutes under the grill.
Remove the cake from the oven and allow to cool to room temperature in 1 hour. Cover and put in the refrigerator for at least 2 hours. Serve ice cold.