For the dough: 6 whole eggs, Grated zest of 1/2 lemon, 1/2 cup all-purpose flour, 1/3 cup cornstarch, Confectioner's sugar to dust, For the cream: 1 1/2 cups milk, 2 egg yolks, 1 tablespoon unsweetened gelatin, 1/3 cup all-purpose flour, 1 teaspoon vanilla extract, 1 1/2 cups heavy cream, 1/2 cup rum or other liquor, 1 box champagne cookies
For the dough: 6 whole eggs, Grated zest of 1/2 lemon, 1/2 cup all-purpose flour, 1/3 cup cornstarch, Confectioner's sugar to dust, For the cream: 1 1/2 cups milk, 2 egg yolks, 1 tablespoon unsweetened gelatin, 1/3 cup all-purpose flour, 1 teaspoon vanilla extract, 1 1/2 cups heavy cream, 1/2 cup rum or other liquor, 1 box champagne cookies
Preheat the oven to medium (180°C)
Grease a round cake pan with butter and flour
Set aside
Prepare the dough: In a stand mixer, beat the eggs with lemon zest and confectioner's sugar until doubled in volume
Sift the flour with cornstarch and add to the eggs, mixing carefully
Place the mixture in the prepared pan and bake for 45 minutes
Let it cool, then dust with confectioner's sugar and unmold
Set aside
Prepare the cream: In a saucepan, combine all ingredients except heavy cream, cookies, and rum
Heat over low heat, stirring until slightly thickened and covering the back of a metal spoon
Remove from heat and place in a bowl with cold water and ice, stirring occasionally until slightly thickened
Add whipped heavy cream and mix carefully
To assemble the cake, cut a 1 cm layer off the baked dough and cover the bottom of a round cake pan
Spread a little cream on top and add soaked cookies in rum
Repeat with another layer of cream, cookies, and finish with cream
Chill until slightly firm, then open the pan and top with whipped heavy cream
Garnish with remaining whipped cream and decorate with cookies, if desired
Serve chilled.
