PREPARATION: Beat eggs with sugar until fluffy. Add oil, salt, orange juice, flour and yeast. Pour the mixture into a round tin. Set aside.
Preparation of the cream: Add milk, sugar, orange zest, egg, starch and mix. Add butter and put back on the heat. Stir and cook over low heat until the mixture becomes creamy.
Remove from heat and add orange juice. Cover the cream with cling film and set aside for 30 minutes.
Transfer the cream to a pastry bag and form a lattice on it. Spread sliced almonds.
Bake at 180° for 40 minutes
