How to make
Beat the egg yolks with 3/4 cup of sugar until white. Add the juice and rind of the orange, ground almonds, breadcrumbs and finally the beaten whites with the remaining sugar. Stir everything well and put it into a baking dish, that has been buttered and covered with paper. Bake in a moderate oven.
Cut the baked cake layer with a thread, into two layers. Make the cream by mixing the milk, flour, egg yolks and granulated sugar. Boil to thickening while continuously stirring.
Whip the butter with the powdered sugar until whitening, then gradually add the now cooled down cream, followed by the orange zest and vanilla.
The cream needs to be mixed very well. Place the first layer in an oven dish, cover it with plenty of cream and arrange thin slices of peeled orange on it. Place the second layer, cover it with oranges again and then distribute the rest of the cream evenly over the surface of the cake.
Stick almonds to the sides, top with rosettes made from the confectionery cream in an icing piping syringe, placed close together. Sprinkle with cinnamon and leave it in a cool area for 2 hours.
