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Orange curd cakes

Category Desserts

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  • 45 minutes
  1. 75 g butter biscuits
  2. 50 g peanut butter
  3. butter for greasing
  4. 2 untreated oranges
  5. 375 g curd (20% fat)
  6. 3 tbs sugar
  7. 1 package vanilla sugar
  8. 30 g cornstarch
  9. 1 egg

1. Finely chop the butter biscuits and mix with peanut butter until crumbly.

2. Grease preserving jars (approx. 200 ml each), distribute the crumbs in the jars and press down a little.

3. Finely zest half the peel of an orange. Segment the oranges into fillets. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes.

4. Cut the orange fillets into small pieces and spread out on the crumbled biscuits.

5. Stir the rest of the ingredients with the orange zest and put in the jars. The jars should only be filled halfway.

6. Heat the pot on highest level up to the roasting window, place the Softiera insert inside, place the jars inside.

7. Put the pot in the inverted lid, place the Navigenio overhead, switch to low level, bake for approx. 25 minutes.

8. Remove the jars and serve warm or completely cooled as desired.

This recipe has been tested and approved by AMC.

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