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.
