A creamy cake with many layers, many textures, meringue, pastry sheets, vanilla custard and cocoa cream. Try it!
Put 500 ml of milk in a pot, add the lemon zest and heat on the stove until hot.
In another bowl, put 2 eggs, 4 tablespoons sugar and 4 tablespoons flour and beat well with a whisk. The resulting mixture is thinned with the warm milk (from which I removed the lemon zest). After all the milk has been added, put the whole composition to heat to thicken. Once thickened, divide the cream evenly between two bowls. In one I added 2 tablespoons of cocoa and homogenized, and in the other I put 1/2 teaspoon of vanilla essence. Cover each bowl with foil and let cool.
Beat 4 egg whites with a pinch of salt until stiff. Gradually add 80 g of toasted sugar and fold in slowly. Add 150 g of ground almonds, stirring slowly with a spatula.
Line two 20 cm baking tins with baking paper and grease with butter. Divide the meringue dough in half and place in the two pans. If you don't have two pans, you can bake them one at a time using one pan. Bake for 25 minutes at 180°C. Leave the tops to cool.
Spread the pastry sheet on baking paper, prick all over and bake it for 15 minutes at 180°C. Cut out a disc of 20 cm diameter - the size of the meringue layer - from the baked pastry and crumble the remaining pastry by hand until you obtain pastry flakes. Place them in a bowl until they can be used as decoration.
Beat the cream until it is well stiffened. Add two tablespoons of whipped cream to the cocoa cream and the rest to the vanilla cream.
First lay a meringue layer. Add half of the vanilla custard on top. Place the pastry sheet disc on top of the custard, then add the cocoa cream. Place the second meringue layer on top. Cover with the remaining vanilla custard and cover also the sides. Stick the pastry flakes all around the circumference of the cake until it is completely covered all around.
Refrigerate for 2-3 hours.
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