Ingredients for the base:125 gr. Special cake flour, 120 gr. sugar 3 large eggs, 1 pinch of salt, the grated rind of half a lemon, 5-6 gr. (Half a sachet poor) baking powder for cakes.Ingredients for whipped cream:2 egg yolks, 50 gr. sugar, 40 gr. of flour, 250 ml. milk, whole peel of half a lemon untreated (yellow part only), 200 ml. of whipped cream.
For the syrup:150 ml. of water, 150 gr. of sugar, 150 ml. type of liqueur Cointreau, Grand Marnier, Strega, or Limoncello liqueur to your taste.
Preparation:mounted in a bowl cream the eggs and sugar with electric beaters, add a pinch of salt, the grated rind of lemon and gradually the sifted flour, add baking powder sifted for last.Pour the mixture into a buttered and floured baking pan of 20 cm. and bake in preheated oven at 180 degrees for about 40 minutes. Baked the cake and let cool.In a saucepan fitted to cream the egg yolks with the sugar, add gradually the sifted flour and add milk, stirring constantly with wire and lemon peel, place the pan on the stove over medium heat and stir with a wooden spoon stirring in the same direction up to thicken the cream. Remove cream from heat, discard the lemon zest and let cool stirring occasionally to prevent the development of the skins surface. Then gently stir the whipped cream.In a pan, put water and sugar, stir and boil slightly, remove from heat and add the liqueur chosen. Let cool.Take the sponge cake with a knife and gently cut the entire crust, then cut a disc of 1 cm at the top. about. Gently remove the soft part inside a cavity formed in the lower plate and set aside, pour the syrup with the 2 discs prepared. Pour the cream into a lower cavity of the cake and smoothed with a spatula, close with the hard top and spread the cake with remaining cream. Cut the bread into small cubes and distribute over the surface and side edges of the cake, making them adhere to the cream. Put the cake in the refrigerator just before serving sprinkle with powdered sugar.