Beat the eggs with the sugar for at least twenty minutes, so that the mixture doubles its volume. While you are beating the mixture, add the spoonful of honey and the grated lemon rind. Then add the flour, corn starch and baking powder, all sifted together, stirring with a spatula from top to bottom. Grease the cake tin and pour in the mixture.Bake in a pre-heated oven at 175° for 30 minutes.
Heat the milk with the lemon peel and vanilla pod. In a saucepan, mix the egg yolks with the sugar and corn starch, and beat well with a whisk. Add the hot milk, stirring continuously, and then place on the heat and bring to the boil for a few minutes, once again stirring continuously.Leave to cool.
Boil the water with the sugar and lemon peel. Leave to cool and add the liqueur of your choice.When I had prepared everything, I cut the sponge cake into 3 layers and then added the filling. Having soaked the layers of sponge cake with the sugar syrup, I filled the first layer with custard, enriched with amarenas and a bit of amarena juice. I filled the second layer with Chantilly cream, which I obtained by adding 200g of whipped cream to the remaining custard. I also put some amarenas in this layer.
Then I decorated the cake with whipped cream. I added a few spoonfuls of amarena juice to part of the cream to make it slightly pink :), then I put a few amarenas here and there, and finished off the edge of the cake with some chopped hazelnuts.
Recipe by Gloria86