Froth cake with citrus fruit

Preheat the oven to 175 ºC. Melt butter. Orange clean-boar, peel finely grated. Grind cookies. Mix in butter and orange zest. Divide into dough, press well. Squeezing lemons and limes. Divide eggs. Blend the yolks in a light and frothy mix in approx. 5 minutes. Little by little add lemon juice, lime juice and condensed milk and beat until bonded mass is formed. In fat-free bowl proteins stiffen until stiff peaks. Add half of sugar and beat the protein mixture for another 3 minutes until it is firm and shiny. Cut the rest of sugar through. Spread the yolk mixture over the pie base. Spread protein foam in peaks over top of cake. Bake in the middle of the oven for 15-20 minutes until the top of the egg white foam is firm and lightly colored. Allow the cake to cool for about 2 hours and let it set in refrigerator for about 2 hours.

Peeling orange and grapefruit. Cut out the particles between the membranes and put them in a bowl. Remove the cake from the fridge and put it on a buffet next to citrus fruit. Cut the cake into 8 points, turn out of shape lights and garnish on plates with citrus fruit.