You can make this with a pastry shell, crumb shell or puff pastry….what ever your preference! I make it with sponge cake as my kids like it that way, you can make 2 cakes and fill the middle with custard and top with fruit and whipped cream if you desire!
There are no rules when decorating! Just use what you have and put the cake together the way you like!
I baked half of the batter in a tart pan, transferred the cake onto a platter, decorated it on there.
What you will need:
Original sponge cake recipe from recipes4cakes. I added the lemon zest to the recipe as it takes away the egg taste and smell from the sponge cake! You cannot really tell that their is lemon zest in the batter, so if your not a big fan of lemon no worries!
- 1 cup unbleached white flour
- 1 tsp baking powder
- 4 eggs separated
- 1 tsp lemon zest
- 4 tbsp cold water
Whisk together the egg yolks and sugar till light and creamy, stir in the water. Sift together the baking soda and flour, combine into the egg yolk mixture.
Beat the egg whites until foamy, fold in gently in the batter along with the lemon zest. Pour half of batter into pan. Bake for 15 to 20 minutes, check with toothpick.
- 1 cup half and half cream or whole milk
- 2 egg yolks
- 6 tbsp sugar
- 3 tbsp flour
- 1 tbsp unsalted butter
- 1/4 vanilla bean (cut in half and scrap the in the inside of pod)