For the base (sponge cake):
eggs, 5
sugar, 3/4 cup
potato starch, 2,6 oz
pastry flour, 3/4 cup

For the custard:
egg yolks, 6
sugar, 3/4 cup
pastry flour, 1/2 cup
milk, 2 cups
a vanilla bean,
lemon zest

For the decoration:
fruits of your choice


For the sponge-cake:
Whip the egg yolks with half of the sugar, and separately beat the eggs’ whites until soft peaks form with the remaining sugar: combine the two preps mixing them gently. Add the flour and the potato starch sifted together, and continue to stir the mixture with a wooden spoon, always following the same way, so you won’t disassemble the result. Bake it in a greased baking tray for about 40 minutes at 356° F without opening the oven (previously preheated).

For the custard: Heat the milk with the vanilla bean (or vanilla essence) and the lemon zest. Beat the egg yolks and the sugar with an electric mixer for about 15 minutes until obtaining a frothy and white mixture. Add the flour and stir well to incorporate it into the mixture. Take out the vanilla bean and the lemon zest from the milk, and pour it in slowly stirring constantly. Bring to boil for 2-3 minutes on low heat until the cream is thickened. Pour the cream into a bowl, cover with plastic wrap until it is cooled.

To finish: Cut the sponge cake horizontally obtaining two pieces, one of which will be used as base of the cake. Add the cream to this and cover with the second layer of sponge. Finish with another layer of cream and garnish with fruits.

Thanks to: Chef Emanuele Murgia