1 1/2 cups of sugar
1/3 cup of orange juice
1/3 cup of lemon juice
5 large eggs
2 large yolks
1 tablespoon of grated orange zest
100g of butter at room temperature, cut into pieces
Para the dough
1 1/4 cups of all-purpose flour
1/2 cup of confectioner's sugar
1/4 cup of chopped hazelnuts or almonds
1 pinch of salt
9 tablespoons of cold butter, cut into pieces
1 large egg yolk
For the syrup
2/3 cups of sugar
1/4 cup of water
1/2 cup of orange juice
1/2 teaspoon of grated orange zest
6 oranges (peel or seedless), without seeds, cut into slices
1/2 cup of chopped pistachios without salt, and strips of orange peel for decoration
1 1/2 cups of sugar
1/3 cup of orange juice
1/3 cup of lemon juice
5 large eggs
2 large yolks
1 tablespoon of grated orange zest
100g of butter at room temperature, cut into pieces
Para the dough
1 1/4 cups of all-purpose flour
1/2 cup of confectioner's sugar
1/4 cup of chopped hazelnuts or almonds
1 pinch of salt
9 tablespoons of cold butter, cut into pieces
1 large egg yolk
For the syrup
2/3 cups of sugar
1/4 cup of water
1/2 cup of orange juice
1/2 teaspoon of grated orange zest
6 oranges (peel or seedless), without seeds, cut into slices
1/2 cup of chopped pistachios without salt, and strips of orange peel for decoration
Prepare the cream
In the evening, beat all the ingredients, except the butter, in a refrigerator-safe container with an electric mixer
Add the butter and cook over low heat, stirring constantly, for 12 minutes or until the cream thickens
Allow it to cool, covered with plastic wrap stuck to the cream, and refrigerate overnight
Prepare the dough
In a food processor, process the flour, sugar, hazelnuts or almonds, and salt until fine
Gradually add the butter and pulse until coarse crumbs form
Add the egg yolk and mix quickly
With this dough, line the bottom and sides of a 23 cm (9 inch) springform pan with removable bottom, greased with butter, leaving a 0.5 mm thick layer
Refrigerate for an hour and then bake in a preheated oven at 200°C for 20 minutes or until golden brown
Allow it to cool and unmold (you can prepare the dough the night before and wrap it in plastic wrap at room temperature)
Prepare the syrup
In a saucepan, mix the sugar with water and cook over medium heat, stirring constantly, until the sugar dissolves
Increase the heat and bring to a boil, then reduce the heat and carefully pour off the orange juice, allowing it to flow off the side of the pan
Add the grated orange zest and cook, stirring constantly, until the sugar dissolves
Let it cool
Cover the dough with the chilled cream and top with slices of orange
Dress with syrup, sprinkle with pistachios and strips of orange peel, and serve.
