An orange is squeezed and lady fingers soaked in its juice. The butter was stirred with sugar, then adding one by one, and finally the yolks and beaten egg whites and the mixture is stirred continuously. Finally, to add the cream and the juice of one orange. Half of soaked ladyfingers rank in a baking dish and put them on 1/3 of the cream. On layers of cream lining and other biscuits, and on them again put cream. Before the cake to be served is decorated with orange slices and well refrigerate.