Covered Orange Cake

For the Covered Orange Cake, make a short pastry the day before:Place flour on a baking board. Press a well in the center. Add egg, sugar and vanilla sugar. Spread cold fat in pieces on top.

Quickly knead all ingredients together into a dough (with cold hands). Wrap in plastic wrap and let rest overnight in the refrigerator.

For the filling, prepare the vanilla pudding according to package directions.

Squeeze the oranges and grate the zest from one orange.

Preheat the oven to 180 °C.

When the custard is only lukewarm, stir in the chopped almonds, the orange zest and the juice of 2 oranges and the sugar.

Grease a cake tin (26 cm ø). Divide the short pastry in half and roll out both halves on a lightly floured work surface.

Line the mold with one half.

Spread the filling on top and cover with the other half of the short pastry.

Bake in the preheated oven for about half an hour.

Sprinkle the orange cake with powdered sugar while it is still hot. It should be cut open only when it has cooled completely.

Preparation Tip:

Use untreated oranges for the Covered Orange Cake. You can use the peel without hesitation and it has a better aroma!

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