Summary

Ingredients

• 6 egg (s)
• 200 g suar
• 100 g flour
• 100 g cornstarch
• 1 teaspoon Baking powder
• 1 ½ liter orange juice
• 3 packs pudding powder, (vanilla)
• 2 cups cream
• 2 packs cream stabilizer
• 1 packet vanilla sugar
• 1 point biscuit (s), (butter biscuits)
• Cake icing, (chocolate icing) and sugar sprinkles

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Instructions

1. Separate the eggs and beat the egg whites until stiff.
2. Mix the egg yolks with the sugar, mix in the flour, cornstarch and baking powder and stir in. Fold in the egg whites. Spread the dough on a greased and floured baking sheet with a high edge and bake in the preheated oven at 160 degrees fan for about 20 minutes, then let it cool.
3. Mix 250 ml of the orange juice with the vanilla pudding powder and sugar according to the instructions on the packet, bring the rest to the boil. Stir in the mixed pudding powder and bring to the boil until creamy. Remove the saucepan from the heat and stir the pudding again and again so that no skin forms when it cools.
4. When the biscuit has cooled down, spread the orange cream on it and let it cool down.
5. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread on the cooled orange cream. Place the shortbread biscuits close together and spread some melted chocolate icing on the biscuits. If you want, you can sprinkle colorful sugar sprinkles on it. The recipe is enough for approx. 25 biscuits, i.e. 25 small pieces of cake.