Orange Cake

Mixture

Beat the whites in a mixer until stiff peaks form

Add the yolks, one at a time, without stopping to beat, until a smooth mixture is obtained

Add the sugar and beat for another 5 minutes or until the mixture doubles in volume

Bake the oven at medium temperature

Mix the flour with yeast and sift over the mixture

With a spatula, mix until homogeneous

Pour the mixture into the forms and bake for 30 minutes or until, when inserting a toothpick, it comes out clean

Remove from the oven, let cool and demold

Syrup

In a small pan, bring the sugar and water to a boil over high heat

Cook for 5 minutes and remove from heat

Add the liqueur and mix

Let cool

Filling

In a medium pan, combine the milk, yolks, cornstarch, and sugar

Mix and, without stopping to stir, let thicken over low heat

Remove from heat and reserve 1 cup of cream

Assembly

Peel the oranges and separate into segments, removing the peel

Reserve small pieces of the rind

Place one cake on a large plate and pour with syrup

Top with cream

Distribute half of the orange segments and, above, place the other cake

Frosting

Beat the butter until clear

Add the reserved cream slowly, beating until smooth

Top the cake with this cream

If desired, use a piping bag to give the finishing touch

Place the remaining orange segments on top and refrigerate for 3 hours before serving.