Recipe “Sweet pizza to pink Alchermes”

For the cream


  • 1 litre of milk
  • 8 egg yolks
  • 8 tablespoons sugar
  • 8 teaspoon flour
  • grated half lemon zest
  • 2 tablespoons of cocoa powder


Heat the milk in a saucepan with the lemon zest. Separately, beat the egg yolks with the sugar, add the flour and, once the milk has come to a boil, pour it a little over the mixture and put it back on the heat over low heat for about twenty minutes, stirring with a spatula. Divide the cream into two parts and add the cocoa to one half.


For the sponge cake


  • 5 whole eggs
  • 135 gr sugar
  • 100 gr flour 00
  • 35 gr cornstarch
  • 1 pinch of salt


Separate egg whites and yolks, beat the eggs until stiff and put them in the refrigerator. Whip the egg yolks with the sugar, add the flour and cornstarch, sift with a pinch of salt. Slowly incorporate the whipped egg whites with a bottom-up movement. Pour into a previously greased and floured 20 cm diameter mold. Bake at 180 ° minutes in a ventilated oven.

Once cooled, cut the sponge cake into three layers. Wet the sponge cake discs with Alchermes diluted in a little water. In a serving dish, put the first layer of sponge cake, cover with the yellow cream, overlap the second layer of sponge cake, cover with the chocolate cream, and arrange the last layer of sponge cake. Complete with a sprinkling of cocoa.

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