Citrus Biscuit Cake

Mar 15, 2020
Torta di biscotti agli agrumi

INGREDIENTS (recipe from La cucina italiana)

  • 150 g of sugar
  • 60 g of dry biscuits
  • 20 g of flour
  • 3 or 4 citrus fruits (the ones you have at home... oranges, lemons, bergamot, limes etc.)
  • 3 eggs
  • powdered sugar

PROCEDURE

  • Before squeezing the citrus fruits, cut them into thin slices that you will use for decoration.
  • Squeeze the citrus fruits to obtain 130 g of juice (I do not recommend using only lemons, as in the original recipe, because they are too sour for my tastes).
  • Mix the eggs with the sugar and flour; add the citrus juice little by little and pour into a saucepan. Thicken the cream, stirring often, it will take about 10 minutes.
  • Line a 25 x 10 cm rectangular baking pan with baking paper. Make a layer with 50 g of biscuits and crumble the remaining ones in the remaining spaces.
  • Pour the citrus cream over the top and bake at 170° for approximately 15 minutes.
  • Unmold the cake using the baking paper to help you.
  • Place in the refrigerator to cool for at least an hour.
  • Garnish with citrus slices and sprinkle with icing sugar.

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