Aromatic orange curd cake

Ingredients for 1 servings:

• 250 g ladyfingers
• 150 g butter
• 700 ml orange juice, freshly squeezed
• 90 g cornstarch
• 50 ml lemon juice, freshly squeezed
• 2 packets of vanilla sugar
• 225 g sugar
• 30 g meringue(s)
• Lemon balm for decoration
• 1 orange(s) in wedges, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

For the base, place ladyfingers in a freezer bag and finely crumble with a rolling pin. Melt 125g butter. Mix the crumbs and butter. Line the bottom of a 26cm springform pan with baking paper. Press the mixture onto the base of the pan. Chill for about 1 hour. Whisk together a little orange juice and cornstarch until smooth. Bring the remaining orange juice, lemon juice, vanilla sugar, sugar, and remaining fat to a boil in a saucepan. Stir in the well-mixed cornstarch. Bring to a boil, stirring constantly. Reduce heat to low and let swell for about 4 minutes, stirring frequently. Beat the egg yolk with a fork. Remove the pan from the heat and stir in the egg yolk. Spread the curd mixture evenly over the base. Chill for another 4 hours. Remove the cake from the pan with a sharp knife and place it on a cake plate. Roughly crumble 2/3 of the meringues. Spread all of the meringues on top of the orange curd.