Still Nauseaus Two Days After Stomach Flu

BIRTHDAY CAKE

HAPPY BIRTHDAY MELISSA!

INGREDIENTS

SPONGE CAKE:

5 eggs

160 grams of sugar

150 grams of flour

100 grams of potato starch

1 packet of yeast

a pinch of salt

a phial of lemon flavoring (I use 4 drops of lemon essential oil)

PASTRY CREAM:

125 ml of milk

125 ml cream

60 grams of sugar

10 grams of flour

1 egg

zest of one lemon (or 2 drops of lemon essential oil)

a pinch of salt


DECORATION:

Whipping cream

Sugar icing
Dark chocolate

In a bowl beat the egg foam with 5 tablespoons of 'boiling water. Add 100 grams of sugar, flavor and worked until a creamy mass.

Whip the egg whites until stiff with a pinch of salt, add 60 grams of sugar, mix them with the beaten egg yolks and mix together gently.

Sift the flour, mixed with potato starch and baking powder. Stir gently around always.

Put the dough in a greased and floured round pan (I use under the parchment paper) and bake in the lower part of the preheated oven (electric 180 ° C, fan 170 ° C) 30-40 minutes.

Now prepare the custard: Heat the milk and cream with lemon zest. Meanwhile Whip the egg with sugar, then add the flour and a pinch of salt. Now remove the milk and cream from heat and pour the cream, place it over low heat and stir with a whisk until it thickens.

Cut the cake in half, moisten with milk (if you want to add some liquor), spread the pastry cream and close with the other half 'of the sponge.

Whip the cream with some powdered sugar (I I've added food coloring to make pink) and garnished to your liking.

Then melt the chocolate in a double boiler and a paper cone write on the cake.