Orange curd cake

Name: Orange curd cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 7-10 Tbsp Ingredients approx. 12 pieces:; 250 g Ladyfingers; 150 g Butter; 700 ml freshly squeezed orange juice; 90 g Cornstarch; 50 ml fresh squeezed lemon juice; 2 packages Vanillin sugar; 225 g Sugar; 5 Egg yolk (size M); 30 g Meringue (meringue); 7-10 Tbsp Lemon balm and orange slices; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

7-10 Tbsp Ingredients approx. 12 pieces:
250 g Ladyfingers
150 g Butter
700 ml freshly squeezed orange juice
90 g Cornstarch
50 ml fresh squeezed lemon juice
2 packages Vanillin sugar
225 g Sugar
5 Egg yolk (size M)
30 g Meringue (meringue)
7-10 Tbsp Lemon balm and orange slices
baking paper

Directions

1
For the base, finely crumble the sponge finger. Melt 125 g butter. Mix sponge cake crumbs and melted butter well. Line a springform pan (26 cm Ø) with baking paper. Close the rim of the springform pan around it. Pour the sponge mixture onto the base and press down.
2
Put the base in a cool place for about 1 hour. Stir some orange juice and starch until smooth. Bring orange, lemon juice, vanilla sugar, sugar and 25 g butter to the boil in a saucepan. Stir in well mixed starch. Bring to the boil while stirring constantly. Leave to swell for approx. 4 minutes over low heat and stirring several times. Whisk the egg yolks with a fork. Remove the pot from the heat and stir in the egg yolk. Spread the curd evenly on the base. Refrigerate for another 4 hours. Then remove the cake from the pan with a sharp knife. Coarsely crumble 2/3 of the meringue.
3
Whisk the egg yolks with a fork. Remove the pot from the heat and stir in the egg yolk. Spread the curd evenly on the base. Refrigerate for another 4 hours. Then remove the cake from the pan with a sharp knife. Coarsely crumble 2/3 of the meringue. Spread the meringue on the curd. Serve decorated with lemon balm and orange wedges
4
5 hours waiting time