Orange cream for the cake

Wash the oranges and lemon well and grate the zest from them. When grating, take care not to grate the white part, which is bitter. Then squeeze the juice from the oranges and lemon. Mix the fruit juice with the sugar and pour it all into the saucepan.

Add the eggs, flour and salt to the pot. Stir everything until smooth and cook over medium heat until the cream is thick. It is important not to stop stirring while cooking so that the eggs do not curdle.

When the cream is thick, remove it from the heat and add the butter little by little. Each piece of butter must be melted before adding the next.

Let the cream cool and use it in cakes or pies.