Orange Brittle Cake

Bring the milk, sugar and vanilla pulp to the boil. Mix cornstarch, orange peel,

Stir orange juice, egg yolks until smooth, add to milk, stirring until well blended. Pour into a large enough bowl, season with liqueur. Cool to room temperature, stirring occasionally.

Grate the marzipan. Beat with egg yolks, two tablespoons hot water and 50 g sugar with the whisks of a mixer for five minutes until very creamy. Whip egg whites and a little salt with clean whisks until stiff, adding 100 g sugar. Continue beating for two minutes until you have a creamy, firm snow. Fold into the marzipan mixture. Sift flour, cornstarch and baking powder on top, fold in with brittle.

3. spread the mixture into a 24 x 24 cm square cake springform pan lined with parchment paper on the bottom, or a 26 cm dia. round pan.

Bake in a heated oven at 180 °C on the 2nd rack from the bottom for 25-27 minutes (gas 2-3, convection oven 160 °C). Cool in the pan on a rack. 4.

Remove the base from the pan, cut twice horizontally and divide into 3 layers. Place the bottom cake layer in the cake springform pan.

Mix orange juice and :liqueur. Drizzle the 3 layers with the mixture. Beat room-warm butter with the whisks of a mixer for 5 minutes until very creamy.

Gradually fold in room-warm pudding on slow speed.

5. Spread one-third of the cream on the bottom cake layer, top with 2nd cake layer, spread with half of the cream, top with 3rd cake layer, and b

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