How to prepare Sponge cake with Cialde Montecatine Wafers and custard.
An elegant cake perfect for party with friends, with crunchy waffles and a delicate lemon custard.
6 eggs, 150g sugar, 200g sifted flour, a pinch of salt.
Grease and flour a 26 cm cake tin. Heat the oven at 180 degrees. In a warm bowl, beat the eggs with the sugar until light and frothy.
Delicately fold in the flour with a metal spoon.
Pour the mixture into the cake tin and cook in the oven for 25 minutes.
Test if cake is done by placing a skewer or a toothpick in the center, if it comes out dry then take out of the oven.
500g water, 150g sugar, grated peel of a lemon, 1 cinnamon stick.
Place the sugar, cinnamon and the lemon peel in a small pan and bring to the boil until the sugar has melted. Leave to cool.
1Lt whole milk, 200g sugar, 80g sifted flour, 20g sifted corn flour, 8 egg yolks, grated peel of a lemon.
Boil the milk with the lemon peel. Meanwhile, beat the egg yolks with the sugar. When the mixture is light and frothy add the sifted flours and pour into the boiling milk. Leave to simmer a few minutes stirring continuously with a hand whisk.
Take off the heat and transfer into a bowl.Throw away the lemon peel and leave the custard to cool stirring often.
2 Bargilli wafers, 500g chopped strawberries, mint leaves.
With a serrated knife, cut the sponge horizontally into two discs. Place the sponge base on a tray, brush it with half the syrup, and add ⅓ of the custard and cover with the chopped strawberries.Put the remaining syrup onto the other sponge disc and place it on top of the base, covering the custard and the strawberries.
Cover the side and the top of the cake with the remaining custard and put in the fridge to set.
Cut the Bargilli wafers into 8 triangles and lays next to the side of the cake, decorate the top with some strawberries, mint leaves and swirls of custard/cream.