Ingredients

• 4 ½ oz sugar
• 4 egg yolks
• 4 tablespoons water
• 4 egg whites
• 3 ½ oz all-purpose flour
• butter

For filling

• 4 oranges
• vanilla pudding
• 2 cups milk
• 2 tablespoons sugar
• 2 tablespoons chopped toasted hazelnuts
• ½ cup whipping cream

Garnish

• 3 oranges

Preparation

1 hour preparation + 25 minutes cooking

Beat the egg yolks with the sugar and a little water until completely dissolved. Whip the egg whites to firm peaks, the fold in the egg yolks. Mix everything with the flour. Line a cake pan with parchment paper and brush with softened butter. Pour the batter on top. Bake in a 425 °F oven for 20 to 25 minutes. Then remove from the pan and let cool. For the filling, peel the oranges and cut into pieces. Reserve the peel, but remove the white interior part. Prepare the vanilla pudding with the milk and sugar, following the instructions on the box. Add the hazelnuts and let the pudding cool, mixing from time to time. Add the whipped cream. Cut the cake in half horizontally and spread half of the vanilla filling inside. Arrange the oranges of the filling. Then reassemble the cake with frost the cake with the rest of the vanilla cream. Decorate with peeled orange slices and peel.