Birthday cake (Torta di compleanno)

A soft sponge cake filled with chocolate cream and pastry cream, garnished with whipped cream and candied cherries ...

Prepare the sponge cake working the eggs with sugar and spoons of water until they become very swollen and clear (I work in them for at least 5 minutes planetary). Once full, add the sifted flour with the baking powder and the salt and mix it a little at a time with a movement from the top down in order not to take apart the compound.

Grease and flour a cake mold by 26 cm. and pour the mixture that will be cooked in the oven already warm at 180° for about 35 minutes (check the firing in the last minute with a stick that will dry out).

Meanwhile, prepare the custard that profumeremo with lemon rind. Divide it into two parts: a join the cocoa dissolved in a little milk, or the other will as well; Let cool thoroughly, stirring occasionally. Cut the cake and cover to dig a little into the Interior crumb taken aside; wet thoroughly with a wet prepared by diluting 2 tablespoons sambuca in a glass of water. Now pour the white cream and spread with a spoon, place on this estate by crumb that inzupperemo with the wets at alkermes. Now stenderemo the chocolate cream and we will cover with the lid.

Soak it with some wet and spread the whipped cream. With the syringe by pastry chef make decorations to taste that we will complete with candied cherries or what more we like.