How Much Money For Warped Tour

Mimosa: My Birthday Cake!

Yes today, Valentine's Day, it's my birthday! Birthday February 14th I have to say is always special, all things considered I do not mind the atmosphere, certainly has its disadvantages are the only gifts wrapped with paper hearts, heart-shaped cakes, you must book by force if you want to go out for dinner ... The advantage is that even if you are single, you can distract you with messages with cards and gifts, holidays like Valentine's, built ad hoc, often at risk unnecessarily sad to hear people who have nothing to celebrate!
This year, due to commitments, I had thought about buying the cake, but yesterday I had convinced my boyfriend to do it ... I must say as a first experiment I was quite satisfied, but soon replicated with some modifications .... Oh I forgot happy Valentine's Day to all!

Ingredients:

for the sponge cake:
click here
(I used a dish 26 cm in diameter)

for the pastry:

click here
replacing the 20 g cocoa powder with 20
starch (I used a dish 28 cm in diameter)

for the custard:
4 egg yolks, 4 tablespoons
starch
4 tablespoons of sugar, 500 ml
of milk, orange peel
untreated or aroma,
1 teaspoon of vanilla extract.

for finishing:
the juice of an orange, a bit
'liquor preferito,
zucchero a velo,
meringhette.

Procedimento:

preparate il pan di spagna e la frolla come indicato nei link, in seguito mettete il latte a scaldare con la scorza d'arancia, intanto montate i tuorli con lo zucchero, quando son ben gonfi unite la fecola, indi stemperate con il latte tiepido e ponete sul fuoco fino a che addensa, meglio se utilizzate una bastardella, quando è pronta aggiungete la vanillina e fatela raffreddare. Passiamo alla composizione della torta, prendete la frolla e riempitela con metà circa della crema pasticcera, prendete il pan di spagna e ritagliate un cerchio di 18/20 cm di diametro, tagliate a metà in senso orizzontale  il cerchio ottenuto, placed one half in the center of pastry stuffed with imbibitelo of orange juice and liqueur. Cover all advanced with the cream and placed in order to create a mound that covers the entire pan with remaining cake, cut into pieces or reduced to crumbs.
Store in refrigerator.

Just before serving, sprinkle with powdered sugar and add the meringues.