Summary

Ingredients

• 1 ½ liter milk
• 5 tablespoon milk
• 75 grams sugar
• 2 tablespoon sugar
• 1 packet vanilla sugar
• 250 g spirelli
• Fat for the shape
• 2 small Can (s) mandarine (s) - oranges (à 314 ml)
• 2 egg (s), size M
• salt
• 2 tablespoon almond flakes

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Instructions

1. Bring 1.5 liters of milk to a boil in a large saucepan. Add 75 g sugar, vanilla sugar and the pasta to the milk. Cook over a medium heat, stirring several times, for about 20 minutes. Cover and leave to soak on the switched off hotplate for 15 minutes, stirring frequently.
2. In the meantime, grease a baking dish. Drain the tangerines. Separate the eggs, beat the egg whites and a pinch of salt until stiff. Sprinkle in 2 tablespoons of sugar and keep beating until the sugar is dissolved.
3. Mix the egg yolks with 5 tablespoons of milk and stir into the noodles, then fold in the egg whites. Put half of the pasta in the baking dish, spread the tangerines on top and cover with the remaining milk noodles. Sprinkle with flaked almonds.
4. Bake in the preheated oven (top / bottom heat: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes.
5. This goes well with chocolate sauce.