Easter Cake (Sweet Home Easter Pizza)

Preheat the oven to medium (180°C)

Grease a 22 cm diameter form with butter and dust it with flour

Make the dough: beat the yolks until they are light and fluffy

Gradually add 1/2 cup of sugar and beat until thickened

Add the flour in three parts and mix carefully

Beat the whites until stiff and, gradually, add the remaining sugar

Beat until firm, without becoming too dry

Carefully place the yolks into the form

Bake for 40 minutes or until the surface of the cake is golden brown and a toothpick inserted in the center comes out clean

Remove from the oven and turn the form over onto a wire rack to cool completely

Use a sharp knife to carefully remove the cake from the pan

Make the filling: beat the yolks, sugar, and flour in a large saucepan

Gradually add the milk and citrus zest, whisking constantly

Do not stop stirring until almost boiling point is reached

Remove the citrus zest, divide the filling into three bowls, and let it cool

Assembly: In one of the bowls with cream, add the pecans; in another, the cocoa powder

Cut the cake into three layers using a long serrated knife

Place one layer on a plate

Soak it with plenty of rum

Spread the cream with pecans

Cover with the second layer of cake, soak it with rum, and spread the pure cream

For the top layer, place the remaining cake, soak it with plenty of orange liqueur

Spread the cream with chocolate on the surface and sides

Soak the flat side of the cookies with rum and press them around the cake, with the rough side facing outwards

Serve chilled.