Separate the eggs and beat the egg whites with salt until stiff. Then mix the powdered sugar, egg yolk, vanilla and zest until creamy and add the almonds and egg whites.

Bake in the fan oven at 160 ° C for about 55 minutes

Beat the egg yolks with powdered sugar, grate one orange and squeeze 2 oranges.

Remove 4,150 ml of orange juice and stir into the mixture with a little lemon juice and liqueur. Then add the zest, whip the cream until stiff and fold in.

Fill into 6 small bowls and let freeze for 4-6 hours. Take out of the freezer 10 minutes before serving and then carefully remove from the mold.