Prepare products for biscuit. Eggs along with the sugar, beat until frothy on a warm water bath. Then pour a pot of cold water, put it in the saucepan with the egg mixture and beat with a mixer. Melt butter. Mix the flour with the cornstarch and sift into the egg mixture.

Gently stir with a spatula and add the melted butter. Mix everything together until smooth. Prepare the form (26 cm). Grease with butter and sprinkle with flour, shake off excess. Bake cake in a preheated 180 degree oven for about 25 minutes (watch your oven). Let cool on wire rack.

Prepare the shortbread dough. Oil get in advance, so it was room temperature. Lemon and orange thoroughly wash. On a fine grater remove the zest, and the lemon and orange. Mix the flour with the icing sugar, salt, add the egg yolk, butter, orange zest and lemon. Mix with the nozzle blade. Form a ball, wrap in plastic wrap and refrigerate for 1 hour.

Prepare the filling. In cream, add salt, stir. Half of the mixture set aside aside. The other half, along with butter and sugar bring to a boil. Powder vanilla cream, vanilla and eggs introduced into the remaining cold mixture. Stir. Then cool the mixture injected into the hot, stirring constantly, boil until then, until it forms a thick cream. Immediately remove from heat and pour into a cold bowl. I put in a sink of cold water to the cream to cool faster.

Shortbread dough is rolled, move in the split mold (26 cm) formed with high sides, pinned with a fork and put into the freezer for 15 minutes. Meanwhile, the cream in cold water to cool. Peel the apples and cut into slices. Take out the form at the bottom laid a biscuit and cover it with apples. Fill in the form cream. Send the cake in the preheated oven to 180 degrees to bake for 55-60 minutes (watch your oven). I want to clarify the point with the biscuit. During baking, the biscuit is compressed slightly, so it can easily fit on the dough, cut anything not necessary. While the shortbread dough is very thin, a sort of "frame" for the pie.

Jam to warm, gently spread on top of cake and sprinkle almond petals, roasted on a dry pan. The cake is completely cool, release from form and send in the fridge for an hour or 3-4.

Treat your loved ones and relatives a delicious pie. Bon appetit!!!