On the occasion of Mum and Dad's 60th Wedding Anniversary ❤️ I made this decorated cake and I couldn't help but show you how I made it!
It is a soft and spongy SPONGE CAKE with ONLY 3 EGGS, well soaked and filled with a soft Italian Chantilly cream and decorated in a simple but effective way! Follow the simple TUTORIAL and you will make a great impression! Mine is flavored with lemon and enriched with black cherries, an excellent combination! 😉
👉 Better to prepare it, soak it and stuff it the day before for the next day, put it in the fridge well covered and then do the external decorations the same day!

🌡️ Bake at 170° Static 165° Ventilated for approximately 20-25 minutes

📝INGREDIENTS:
👉 SPONGE CAKE: Mold 20-24 cm (mine is 24 cm because I wanted it low)
3 eggs
90 g Sugar
90 g 00 flour
1 lemon
Vanilla or lemon flavour

👉For the Italian Chantilly cream:
300 g Lemon custard
3-4 tablespoons Whipped cream
Lemon flavour

👉For the Bagna:
400 ml Hot water
4 tablespoons Sugar
Lemon aroma vial or extract or grated lemon
1 cup of “Limoncello” or “Strega” type liqueur or whatever you prefer

Black cherries in syrup
70-100 g Dark chocolate

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