Something cool?
Satisfied,  here summer cake ,
brainchild revised regarding the filling,
from an idea Master Iginio Massari,
I present a soft sponge cake,
with a wet lime, a thin layer of lemon marmalade,
all stuffed with a cream
coconut, covered with cream.
Well the people of the greedy … still there?
I’m waiting in the kitchen!

And now … LIGHT THE FIRES!

INGREDIENTS:

For the sponge for a pan of 20 cm):
-3 Whole eggs

-90 G of flour

-90 G of sugar

-1 Pinch of salt

For the syrup:
-120g Sugar

-120ml. water

-the juice of 2 limes

-A Pleasure a tablespoon of rum

For the filling:

-200ml Cream

-62.5 G of egg yolks

-82g Sugar

25g of water

-5 G gelatin

-Marmallata Lemon taste

-50g Grated coconut

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

For the sponge:
Beat eggs with sugar for about 20 minutes,
add the flour and a pinch of salt,
butter a baking pan, pour the mixture
and bake in a preheated oven,
at 150 ° for 40 minutes.

For the syrup:

Boil water with sugar,
add the lime, a mint leaf and
spoon of rum to taste.

For the filling:

Prepare a cream by boiling water and sugar to 121 °,
joined the syrup to egg yolks
semi mounted,
the syrup is poured flush continuing to mount
cream to cool completely.
Add the gelatin you first
made rehydrate in cold water and then dissolved with a part of the cream.
Whip the cream and add to the mixture,
along with the grated coconut.
Now cut the sponge in
two or three layers,
pour the syrup, lime,
together with a thin layer of jam with lemon,
add the coconut cream.
Cover the entire cake with the remaining cream, sprinkle
with the remaining grated coconut and
decorate as desired.
Wishing you can make a light version,
without rum,
with lemon jam without sugar,
replacing the cream with the cream plant,
sugar with stevia,
the result is always the same … a fantastic cake!

Et voila … summer cake!