Orange and Lemon Chiffon Cake

Mix well the crumbs, nuts, and cinnamon

Add the butter and mix well

Line the cake form with the mixture

Leave in refrigerator until firm

Preheat oven to medium temperature

Cover the mixture with a double layer of parchment paper and bake until lightly browned

Remove the paper and let cool further

Filling

In a saucepan, mix the gelatin and half cup heavy cream

Beat egg whites with juices and water

Add to gelatin mixture

Cook over low heat, stirring, until it starts to thicken

Remove from heat, stir in grated orange and lemon rinds, and let cool

Store in refrigerator, stirring occasionally, until thickened

Beat egg whites until stiff

Add remaining heavy cream, beating until stiff peaks form

Add gelatin mixture and mix well

Fill the cake with filling and leave in refrigerator to firm

Unmold and serve.