Crispy Orange Cake

For the crispy orange cake, mix the whipped cream, sugar and egg yolks with the vanilla pulp until well blended.

Line tart pan(s) with softened butter and granulated sugar. Roll out the puff pastry, poke with a fork (prick the pastry with a fork to keep it thinner) and line the pan with it. Pre-bake in the oven until the pastry is already slightly browned, then take it out, sprinkle the hazelnuts on the bottom of the cake, spread the orange fillets on top and put it back in the oven.

After 5 minutes, carefully pour the glaze over the top and bake until it begins to set. Remove and let rest for a few minutes. Remove from the pan with a scoop or palette and quickly serve the crispy orange cakes.

Preparation Tip:

Preheat the oven to 170°C.

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