Beat the eggs well. To them add the hot water and while stirring nonstop, gradually add the sugar. Next, add the sifted flour, starch and baking powder. Stir well and pour the mixture into a tray laid out with baking paper. Bake the layer at 356°F (180 °C) for about 35 min.
In a pot, pour 3 1/3 cups (800 ml) orange juice and the sugar, heat up. Dissolve the pudding with the remaining juice and add it to the boiling juice on the stove. Stir until thickened. Remove from the stove, add the butter and gelatin. Stir well and leave to cool completely, covered with foil, to prevent a crust from forming.
Repeat this process for the second cream mixture, using milk instead of orange juice and also adding the chocolate. Cool and add the whipped liquid cream. Stir well.
Leave the cake layer in the tray in which you baked it. Syrup it with orange juice or sugar syrup.
Pour on the orange cream, sprinkle on the candied peels, arrange the biscuits on top after dipping them in orange juice or sugar syrup first. Pour the milk cream on top, smooth it out well and leave in the fridge to harden.
For the glaze, heat the liquid cream with the butter and add the chocolate to it. Stir until it's melted. Pour the cooled glaze evenly over the cake and return to the fridge once again.
Decorate as desired, cut into separate cakes.