Put the eggs with the sugar in a bowl and beat for a long time until the mass is foamy. Sprinkle with the sieved flour, stirring as little as possible and from bottom upwards to prevent the mixture from flattening out. Pour the mixture in a bowl greased with butter and floured, put in the preheated oven at 180°C and bake for about 20 minutes.
When the sponge-cake is cooked, take out of the oven and cool. The filling
Soak the sheets of fish glue in cold water for approx. 15-20 minutes.
In the meantime beat by hand the white cheese with the sugar, the juice and the grated zest of the lemon. 
On the side, whip the refrigerator-cold cream.
Remove the sheets of fish glue from the cold water, squeeze and put in a small pan over low heat until they are completely melted.
Add the melted fish glue to the white cheese dough and mix well. Then slowly add the whipped cream. The "sauce"
Pour the sugar in the juice of the Amalfi Coast lemon and stir until the sugar is completely melted. Cut the sponge-cake into three disks and soak each one with the "sauce". Line every layer with the prepared filling, layering the disks of sponge-cake. Cover the whole cake with the whipped cream and garnish with entire slices of orange and lemon. Put in the refrigerator and serve after allowing the ingredients to flavour the sponge-cake.