Orange Cake

Prepare the crust: in a medium bowl, combine the flour and cold butter

Mix until you have a crumbly mixture

Add the water and knead slightly with your hands

Form a ball with the dough

Wrap it in plastic film and refrigerate for about 15 minutes

Preheat the oven to 180°C (medium)

Roll out the dough directly onto the bottom of a removable 27 cm diameter cake pan

Use a knife, trim the edge of the dough and place the bottom of the cake pan on it

Form small rolls with the remaining dough

Press them one by one into the sides of the cake pan to cover it completely

Trim the edge

Using a fork, make holes in the bottom and sides of the dough

Line with four overlapping aluminum foil squares

Bake in the preheated oven until firm (about 20 minutes)

Remove from the oven and discard the aluminum foil

Continue baking until slightly golden (about 5 minutes)

Let cool

Prepare the cream: in a medium saucepan, combine all ingredients

Cook over medium heat, stirring constantly with a wooden spoon, until thickened (approximately 7 minutes)

Let cool

Unmold the dough onto a decorative plate

Fill with cream and reserve

Prepare the glaze: in a large skillet, combine sugar and butter

Cook over medium heat, stirring constantly, until caramelized (approximately 3 minutes)

Add the orange slices and cook covered over low heat for about 5 minutes

Increase heat to medium, uncover, and cook until the orange is caramelized (approximately 3 minutes)

Arrange the orange slices on top of the cream

Cover with plastic film and refrigerate for about 2 hours before serving

260 calories per slice