Orange Cream Pie

Grease the baking sheet, line with wax paper, grease again and dust with all-purpose flour

Preheat oven to medium temperature

Milk Cake Crust

In a stand mixer, beat the egg whites until stiff peaks form

Add the granulated sugar, beating until firm peaks form

Add the large egg yolks and beat until combined

Sift together the all-purpose flour and baking powder, then mix

Place on the prepared baking sheet and bake until golden brown

Dust a clean tea towel with confectioner's sugar and shape the milk cake crust over it

Remove the wax paper, cut the milk cake into three rectangles in the direction of the width and trim the edges. Reserve

Filling

Whisk together the cornstarch and 1/4 cup of whole milk

Add the large egg yolks, whisk until combined

Cook over low heat, whisking constantly, until thickened

Remove from heat, let cool and mix in the unsalted butter

Assemble by layering the milk cake crust, filling, and orange segments, finishing with a layer of milk cake crust

Reserve in refrigerator for about 1 hour.