For the Cake
6 eggs
1 cup of sugar
2 cups of all-purpose flour
1/2 teaspoon of baking powder
For the Cream
4 egg yolks
4 tablespoons of cornstarch
2/3 cup of milk
1 tablespoon of vanilla extract
1 cup of crystallized fruits cut into small pieces
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
To Decorate
1 cup of heavy cream whipped with 2 tablespoons of sugar
For the Cake
6 eggs
1 cup of sugar
2 cups of all-purpose flour
1/2 teaspoon of baking powder
For the Cream
4 egg yolks
4 tablespoons of cornstarch
2/3 cup of milk
1 tablespoon of vanilla extract
1 cup of crystallized fruits cut into small pieces
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
To Decorate
1 cup of heavy cream whipped with 2 tablespoons of sugar
Prepare the Cake: in a mixer, combine the eggs and beat well until they double in volume
Add the sugar and beat again until it forms a fluffy and clear batter
Sift the flour and baking powder and add to the egg mixture, mixing gently
Pour the batter into two 25 cm (10 inch) round cake pans greased with butter
Bake in a preheated oven at 200°C for 30 minutes or until golden brown
Make the Cream: strain the egg yolks through a sieve to remove any eggy flavor
In a saucepan, combine the cornstarch, sugar, milk, and egg yolks
Heat over low heat, stirring with a wooden spoon until it thickens and coats the back of the spoon
Remove from heat, add vanilla extract and crystallized fruits
Let cool, covered with plastic wrap adhered to the cream
Soak both cakes in the liqueur mixed with 1/4 cup of water
Fill one cake with the cream
Place the other half on top
Pipe the whipped cream (chantilly) into a piping bag and decorate the cake
Garnish with crystallized fruits
Refrigerate and serve
Serves 12.
