Orange pie with vanilla cream

Grease the spring form.

Preheat the oven to 170ºC.

Bring 200 grams of sugar with 125 ml of water to the boil.

Add the vanilla, stick and orange slices to the sugar mixture and cook gently in a syrup for about 10 minutes.

Grind 125 grams of almond shavings and keep the rest aside.

Beat the eggs with the rest of the sugar and 2 bags of vanilla sugar lightly and spat the flour, the butter and the finely ground almonds.

Remove the vanilla pod from the syrup.

Divide the orange slices with the syrup in a circular circle over the pie base.

Spoon the batter and fry the cake in the middle of the oven for about 40 minutes until golden brown and done.

Allow the cake to cool for about 10 minutes. Roast the remaining almonds golden brown in a dry, hot frying pan.

Cut loose the dough edges and turn the cake on a plate.

Sprinkle with the roasted almonds and possibly some orange zest.

Beat the crème fraîche with the rest of the vanilla sugar and serve with the cake.