Course: dessert
Difficulty: easy
Dishes: 4
time: 20′ prep. 30′ cooking
INGREDIENTS
-
For the sponge cake:
- 4 eggs
- 120 g sugar
- 120 g flour
- 1 tsp baking powder
- A pinch of salt
-
For the custard cream:
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g flour
- Zest of 1 lemon
- 1 tsp vanilla extract
- TRITTICO 50 ml Shades of Orange
-
For decoration:
- Whipped cream (200 ml)
- Powdered sugar
- TRITTICO Shades of Orange (to taste)
METHOD
Step 1
Beat the eggs with the sugar until the mixture is fluffy. Add the sifted flour, baking powder, and a pinch of salt, mixing gently. Pour into a cake pan and bake at 180°C (350°F) for 25-30 minutes. Let it cool.
Step 2
Heat the milk with the lemon zest. In a separate bowl, beat the egg yolks with the sugar and flour. Gradually pour in the hot milk, whisking constantly, and cook until the cream thickens. Add the orange liqueur and mix. Let it cool.
Step 3
Cut the sponge cake into two layers. Lightly soak the first layer with the orange liqueur. Fill with the custard cream and cover with the second layer. Decorate with whipped cream and crumble some of the sponge cake (cut from the edges of the first layer) to create the “mimosa” effect.
Dust with powdered sugar and, if desired, add another drizzle of orange liqueur. Let the cake rest in the fridge before serving.