For the orange custard slices, preheat the oven to 160 °C hot air. Line a baking tray with baking paper. Cream the softened butter with bourbon vanilla sugar and granulated sugar.
Gradually add eggs and continue to mix vigorously. Add a dash of rum and grated lemon zest and mix again. Stir in milk as needed.
Mix the flour with baking powder, sift and fold in. Pour batter onto baking sheet and bake for about 40 minutes, then let cool.
For the orange custard, boil the vanilla custard powder with orange juice instead of milk. Add 1 package of vanilla sugar and 50 g of granulated sugar, let the custard cool a bit and then spread it evenly on the cake base.
Whip the cream until stiff and garnish or refine the cake with it.
Preparation Tip:
The whipped cream would be best if drizzled individually on top of the orange custard slices just before serving, otherwise it will run off or go bad.
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