Time: 1 ora e 30 minuti
Difficulty: media

Making sweets at home fills the rooms with perfume and is a treat for the mind and palate!
This cake is loved by young and old for its softness and delicious cream.

Features:
The cream is a base prepared with simple ingredients, has a delicate taste and a soft and velvety texture. This delicious cream is versatile in pastry, in fact it is particularly suitable for garnish desserts such as muffins, sponge cakes, cakes, donuts and rolls of cookie dough.
Notes:
Instead of vanilla you can use variations to modify the taste and make tasty alternatives, flavoring with orange or lemon peel: you will get a cream characterized by a delicate and pleasant citrus aroma!

Ingredients for the daisy cake
3 eggs
140 g gluten-free icing sugar
150 g whole milk
300 g special gluten-free yeast sweets Molino da Giovanna 
100 g gluten-free fine rice flour
1 sachet of gluten-free baking powder
the peel of a grated lemon
Gluten free icing sugar
For the filling cream
Whole milk 400 g
Honey 1 teaspoon
Sugar 80 g
Vanilla pod 1
Corn starch (cornmeal) 40 g
Fresh cream, liquid 150 g

Procedure
Peel the eggs in a bowl or in a food processor and add the sugar, whisk until well foamed. Then add the flours, gluten-free yeast taking care not to create lumps. Whisk together the milk and grated lemon for at least three minutes. Check the consistency of the dough and if necessary correct it with milk or water to make it fluid and soft.
Butter and flour the mold and pour into the inside the cake to be baked in a preheated oven at 200 degrees and when the oven has reached temperature, bake at 170° for 45 minutes.
To prepare the cream, heat 300 g of milk together with sugar in a saucepan. Cut the vanilla bean lengthwise and remove the seeds, scraping it with a knife.
Add the vanilla beans to the milk and heat on a very low heat, mixing well with the whisks to melt the sugar. In a separate bowl sift the corn starch, then pour the remaining milk, stirring with a hand whisk to avoid lumps.
Add the cold milk in which the corn starch has dissolved in the casserole with the milk and sugar. Add the honey, continuing with the whisks always on a low heat until the cream has thickened. Once ready, turn off and pour the cream into a bowl. Cover with the transparent film, making it adhere well to the surface so that no crust forms.
Cool to room temperature and then in the refrigerator. After the time required, remove the cream from the refrigerator: if you find any lumps, sift it with a narrow mesh strainer to eliminate them, or quickly pass it with the blender.
Then in a separate bowl, put the cold cream from the fridge, once it is firm, add to the milk cream that has been cooled.
I mix two compounds very gently from the bottom up, until you get a smooth and homogeneous cream.
Take the daisy cake slice it in 2 layers, on each layer pour a generous layer of cream and with a spatula spread evenly and cover with the other slice of pie.
Sprinkle with icing sugar and serve.