Orange and almond cake with puff pastry

Ingredients for 1 servings:

• 4 egg yolks
• 150 g orange marmalade
• 200 g almonds, ground
• 50 g almonds, chopped
• 100 ml whipped cream
• 4 egg whites
• 30 g sugar
• 1 roll of topping dough
• 2 organic oranges

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

very juicy, from a tart tin

Beat the egg yolks with the orange marmalade until frothy. Add the ground and chopped almonds. Whip the cream until stiff and fold in. Grate the zest from the rinsed oranges and add to the mixture. Whisk the egg whites and sugar until stiff and fold in portions. Roll out the puff pastry and place it on baking paper in a tart tin. Pour in the almond mixture. Peel the oranges thickly and slice them. Decorate the almond filling with the slices. Bake the tart in an oven preheated to 200°C (bottom heat) on the lowest rack for about 35 to 40 minutes, using only bottom heat for the first 5 minutes, then switch to fan-assisted cooking.