( This recipe is By Nuxia )
INGREDIENTS
Sponge cake:
225 g sugar
225 g flour
6 eggs
a teaspoon of vanilla extract
salt
butter and flour for the mold
For the filling and serve:
400 g fresh cream
350 g custard
Grand Marnier
sugar
icing sugar
Preparation
Sponge cake: mounted eggs with sugar and a pinch of salt to obtain a foam swollen Gently stir in the flour and vanilla, setacciandole. Transfer the mixture into a springform pan (ø cm 28), buttered and floured, then bake at 180 ° C for 25-30 '.Turn out the cake and let cool on a wire rack. Rifilatela cap-shaped. Divide it into three discs and brush them with Grand Marnier. Combined with the cream 200 g of cream, mounted; stuffed with it the two layers of the cake back together. Polish also outside with liquor, spread over the remaining cream and then the other 200 g of cream, mounted with 20 g of granulated sugar. Sprinkle the surface with cuttings of sponge, in very fine crumbs, and passed the cake in the fridge. Serve with powdered sugar.
Recipe of the 2012/02/29
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