Rebel Best Bag Travel

sponge (Génoise) stuffed with custard



Ingredients for a tin of 20 cm.
-
3 eggs - 100 gr
sugar - 1 teaspoon vanilla
-
60 g flour - 60 gr Maizena
- Zest
1 lemon - 1 tablespoon orange flower water 1 pinch of salt


Beat the egg yolks with sugar for at least 15 minutes, the dough should double in volume.
Add the orange flower water right before it stops.
Add the lemon zest.
With a wooden spoon to incorporate the flour, vanilla and cornstarch, raising the dough.
Mount whites until stiff and gently incorporate.
Pour the batter into the buttered baking sheet lined with parchment paper.
Bake at 150 ° C for 30 minutes, checking with a toothpick.

Custard:
- 450 ml of milk
- 3
eggs - 75 gr sugar
- 50 gr flour
- Vanilla
-
candied fruits - Sultana
-
Rum - 1 pinch of salt

Soak the candied fruit in the rum.
Boil the milk and vanilla. Working the yolks with the sugar and the flour. Pour the boiling milk and mix well. Return to the pot and do often 2 / 3 minutes, stirring constantly. Pour into a bowl and let cool. Spending a bit of butter on the surface to prevent the formation of a crust.
Mount whites until stiff and gently incorporate into the cream when it's cold. Add the fruit and fill the cake obtained after 3 discs soaked in syrup (rum maceration fruit and water).
You can play as you like cream or cake for a lighter, splamare albiccoche jam and sprinkle with toasted almonds.

Store in a cool and you just have to share it with friends or relatives.



It can be prepared the day before the cake.