Orange cream cake

In a saucepan, pour the juice of an orange, add two whole eggs, sugar, cornstarch and milk.
Bring the pan to the heat and, keeping it over medium heat and stirring constantly, cook until the cream thickens.
When the cream is ready, remove it from the heat, pour it into a clean bowl and, after covering it with a sheet of cling film that you have placed on the cream, let it cool.
Meanwhile, do the toothpick test and, if the cake is baked, remove it from the oven and, after allowing it to cool, remove it from the pan.
Then cut it in half and then, from the two halves, make two discs on either side.
Take a small piece to finally crumble it on the cake.
Now take another bowl and pour in the room temperature butter in pieces, add the cream and beat vigorously with an electric whisk.
So take big enough cups,
place a first disc of cake on the bottom,
cover with the orange cream then close with a second disc of cake,
more cream and finally crumble the piece of cake set aside previously.
Refrigerate for at least 3 hours.
Before serving, sprinkle with powdered sugar.