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Orange pie with vanilla cream
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Ingredients
Directions
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Grease the spring form.
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Preheat the oven to 170ºC.
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Bring 200 grams of sugar with 125 ml of water to the boil.
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Add the vanilla, stick and orange slices to the sugar mixture and cook gently in a syrup for about 10 minutes.
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Grind 125 grams of almond shavings and keep the rest aside.
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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.
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Remove the vanilla pod from the syrup.
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Divide the orange slices with the syrup in a circular circle over the pie base.
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Spoon the batter and fry the cake in the middle of the oven for about 40 minutes until golden brown and done.
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Allow the cake to cool for about 10 minutes. Roast the remaining almonds golden brown in a dry, hot frying pan.
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Cut loose the dough edges and turn the cake on a plate.
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Sprinkle with the roasted almonds and possibly some orange zest.
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Beat the crème fraîche with the rest of the vanilla sugar and serve with the cake.
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Nutrition
925Calories
Sodium0% DV0g
Fat82% DV53g
Protein28% DV14g
Carbs32% DV97g
Fiber0% DV0g
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