1 cup of crushed crackers in a blender
2 tablespoons of sugar
2 tablespoons of melted butter or margarine
4 eggs
1 can of condensed milk
1 tablespoon of grated orange peel
1/3 cup of lemon juice
1 teaspoon of vanilla extract
4 egg whites beaten to a snow-like consistency
Powdered sugar, sifted
1 cup of crushed crackers in a blender
2 tablespoons of sugar
2 tablespoons of melted butter or margarine
4 eggs
1 can of condensed milk
1 tablespoon of grated orange peel
1/3 cup of lemon juice
1 teaspoon of vanilla extract
4 egg whites beaten to a snow-like consistency
Powdered sugar, sifted
Combine the crackers with the sugar and melted butter or margarine and mix well
Line the bottom and sides of a 20 cm x 22 cm rectangular cake pan and set aside
Preheat the oven to a moderate temperature (170°C)
Beat the eggs in a bowl
Add the milk, orange peel, lemon juice, and vanilla extract and mix well
Beat the egg whites to a snow-like consistency and add to the egg mixture
Spread the cream in the prepared cake pan and bake for 30 minutes or until, when inserting a toothpick, it comes out clean and almost dry
Turn off the oven and let the cake cool for 1 hour without opening the door
Remove and refrigerate for at least 12 hours before serving
Dust with powdered sugar
