Servings:
8
Prep time:
30
Cooking time:
50
INGREDIENTS
- - 2 discs of sponge cake
- - 750 ml of milk
- - 250 g of whipping cream
- - 200 g of languages cat
- - 170 g of brown sugar
- - 100 g of white flour
- - 25 g of frumina
- - 1 tablespoon orange zest
- - ½ cup of orange liqueur
- - Raspberry syrup
- - Icing sugar
INSTRUCTIONS
- Overlap the 2 discs of sponge cake with a mold, or with a paper cutted in the shape of a star and a serrated knife, give them the shape of a star like on the photo.
- Prepare the stuffing. Whip the egg yolks with 150g sugar until they are creamy, add the flour, frumina and finally stir in the milk brought to a boil.
- decant the cream in a saucepan and bring to a simmer, continuing for 1 to 2 minutes. Once cooled, add the orange zest, then blend it all briefly. In a bowl, mix the cream with the cream already mounted from the bottom upwards to disassemble.
- Lay a base of sponge cake in a tray and sprinkle it with the liquor diluted with water and the remaining sugar, then fill with a layer of cream and superimpose the second disc. Cover this too with the cream, leaving a little aside.
- Decorate the cake on the surface by pouring a few drops of raspberry syrup and then, with the tip of a knife, enlarge forming the tips of the stars.
- Put a little of the remaining cream on the biscuits and "glue them" around the edges, finish with a generous dusting of icing sugar and serve immediately.
