For the cream: boil the corn with fresh milk until completely absorbed by the corn. Beat egg whites in a dense foam with a pinch of salt. In another bowl put cooked and chilled corn. Add the cottage cheese (pre-blending), sugar, one egg yolk and orange peels. The products are mixed and added another yolk. Thus, one by one, and others. Finally put and beaten whites and mix again. For the dough: Sift the flour. Make a well and put the egg yolks, softened butter, sugar, salt and baking soda, quenched in vinegar. The dough is kneaded until no sticky. Rises 15-20 minutes. In pan anointed with butter and floured bottom put the rolled out dough, having previously have paid a piece of decoration. The dough is nice pressure on the bottom and sides. Pour the filling and decorate the surface with strips of dough which are set aside. Preheat oven to 200 ° C and bake for about 1 hour by turning the form from time to time. Dusted with powdered sugar and then allowed to cool to room temperature.