100 gr of flour
70 gr of starch (corn)
1 tablespoon yeast
3 eggs
125 g of powdered sugar
the zest of half lemon
Butter
300 gr of cream cheese
200 gr of icing sugar
1 glass of brandy
2 yolks
100 gr of sweet cocoa
100 cc of liquid cream
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The oven is turned on at 1801 ° C, the flour is sifted with the starch and yeast
Beat the eggs with the sugar, the grated grated and 20 g of butter and add spoonfuls to the flour mixture, stirring well.
Cover the mold with the paper, spread it with butter, pour the prepared cream, smooth it and cook it in the oven for 40 minutes.
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Then, it is removed, removed from the mold on a rack and allowed to cool completely
The cheese is worked with the liquor, the yolks, the sugar and the cocoa, the cream is mounted and incorporated with enveloping movements, covered and put in the fridge
The long edges of the cake are rounded giving it a cylinder shape, it is divided into three layers and filled with a part of the cream
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- The sponge cake is recomposed and the outside is covered with the remaining cream, streaks are formed on the surface with the help of a fork and decorated to taste