Daisy cream cake

Ingredients
120 grams of potato starch
120 gr sugar
4 eggs
half a lemon
100g sugar
3 egg yolks
1 biche milk
8 grams of potato starch
half a lemon
60 g of apple jam
3 glasses of rum


Preparation
Beat the Turlo and sugar with an electric whisk, incorporat starch and grated lemon peel and egg whites until stiff mounted. Pour the batter into a floured cake and butter and cook in oven at moderate heat for 35 minutes. Then let cool outside the oven.
In a ciortola Sabatti the egg yolks with the sugar, stirring well. Join the starch potatoes and milk diluted with boiling water scented with the grated rind of lemon.
Pour the mixture into a pot and cook on gentle fire, stirring always. Remove from heat when a film is formed on the surface, then let cool, stirring occasionally.
Heated in a pot jam rum diluted OCN. cut the cake into 3 layers, each layer spread with jam and hot stendeteci over a bit of cream. Recomposes the cake on a serving plate and serve door.


Ingredients: 6 People
Difficulty: Low