Cranberry Shamrock

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze out juice (should be approx. 200 ml). Caramelise the sugar in a saucepan, add orange juice, bring to the boil and dissolve the caramel. Boil down the liquid until it throws thick bubbles. Add orange filets to the caramel, set aside

2. 2

   Heat the fat pan of the oven in the preheated oven (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime, separate the eggs. Whisk egg yolks, vanilla sugar, 20 g sugar, salt and milk. Gradually stir in flour. Beat the egg whites until stiff, adding 50 g of sugar. Carefully fold the beaten egg whites into the dough. Chop the cranberries coarsely and stir into the dough

3. 3

   Grease the hot fat pan well, add the dough and spread loosely. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for approx. 8 minutes. Take out the fat pan. Tear the sardines into pieces with 2 spoons. Dust with approx. 3 tsp. icing sugar and bake for approx. 3 minutes at the same temperature. Serve with caramelized oranges and dust with the remaining icing sugar. Sprinkle the pistachios over the orange fillets

Nutrition Facts

KCAL
570 kcal

CARBS
90 g

FATS
15 g

PROTEINS
18 g