- medium orange - 2 pieces
- lemon - 1 piece
- sugar - 2 cups
- flour for the surface - 2 Pinch
- unsweetened shortcake - 1 piece
- big eggs - 4 pieces
- large egg yolk - 1 piece
- thick cream - 1 st. a spoon
Cut the oranges and lemon onto thin rings, remove the seeds. Cut all the rings, except 4 lemon rings and 4 orange rings, another 8 pieces. Put the rings and slices in a plastic container, add sugar, gently mix and put in the refrigerator for the night. Roll a dough with a thickness of 3 mm on a lightly floured surface. Put it in a pie mold and make a decorative edge. Refrigerate for 30 minutes. Preheat the oven to 200 degrees. Extract the citrus fruit, leaving the syrup. Separate the rings from the slices. Mix the eggs and citrus syrup with a mixer at an average speed of 5 minutes. Add slices of lemon and oranges. Put the filling on the dough. Garnish with fruit slices. In a small bowl, mix the egg yolk and cream. Carefully coat the edges of the dough with a mixture. Bake the cake for 15 minutes, then reduce the heat to 160 degrees and continue baking for 35 to 40 minutes. Allow the cake to cool completely on the grill, 2 to 3 hours.
Servings: 8