Time: 1 ora
Difficulty: facile

My cakes start from simple bases that then allow to be adapted to personal tastes, today we will see a delicious base of lemon, fresh and ideal to fill with fresh fruit.

Ingredients for the base:
200 g Molino dalla Giovanna cake and biscuit preparation
50g potato starch
3 whole eggs (average)
2 egg yolks
140 g of granulated sugar
100 g sunflower seed oil
16 g gluten-free baking powder
the peel of 1 grated lemon
half a bottle of lemon aroma
1 g salt to

For the custard  
500 g fresh cream
6 egg yolks
110 g sugar
60 g rice starch
the peel of a lemon
For the decoration
500 g fresh cream
3 kiwi
200 g fresh raspberries
200 g chocolate chips allowed

Cake base preparation:
Put the eggs in a food processor or in a bowl at room temperature (not to be refrigerated) and sugar, whisk for a few minutes until the mixture is clear and foamy.
Pour the mixture, starch and baking powder in a drizzle, work the dough for a few minutes with a spatula from bottom to top.
After this step, add the oil and then the rest of the ingredients and continue to whip until the mixture is smooth and creamy.
Preheat the oven to 180°.
Transfer the dough to a baking sheet lined with baking paper 22 cm in diameter and bake,  cook for 30 minutes in static mode.
After the cooking time, remove from the oven and let the cake rest for 20 minutes in the baking mold, then put to cool completely on a gratino.
Meanwhile prepare the cream.
Put the cream in a pan and heat over a low flame with the lemon peel, in a separate bowl whisk the egg yolks with sugar until foamy, add starch and mix well.
Pour the egg mixture into the cream and cook slowly until the mixture starts to pull, then remove from the heat and continue stirring a couple of minutes with a whisk; as soon as it is well compacted pour it into a large bowl, Dust with granulated sugar and cover with contact film, then store to cool for about an hour.
Take the cream from the fridge, put it in a large bowl, whip it with electric whips and leave it to rest in the fridge.
With a knife clean the kiwi from its outer skin, slice into very thin rings and set aside.
At this point the sponge will be well cold (to obtain a better result the sponge should be left to rest for about 24 hours in the fridge), cut it in half and wet it with a solution of 200 g of water, three tablespoons of sugar and the juice of a lemon.
Pour the cream into a sac a poch with smooth tip, fill the sponge and close with lid, fill another sac a poch with star point and with cream fill the outside of the cake with some tufts.
At the edges of the cake put the chocolate drops, cover the center of the cake with kiwi and complete with raspberries, place in the fridge to rest for a couple of hours before serving.