Time: 1 ora
Difficulty: Facile

Ideal for a birthday to be stuffed to taste, but also delicious to enjoy freshly baked for breakfast or snack. A simple and fast base that allows you endless variations. 

Ingredients for the daisy cake
3 eggs
140 g white cane sugar
150 g whole milk
300 g special gluten-free leavened pastries Molino dalla Giovanna 
100 g very fine gluten-free rice flour
1 sachet of yeast for gluten-free desserts
the zest of a grated lemon
gluten-free icing sugar

For the gluten-free cream  
500 ml of whole milk
5 egg reds
120 g sugar
65 g gluten-free corn starch
Gluten-free powdered sugar
Gluten-free dark chocolate fillets

Time: 1 hour
Difficulty level: easy

Proceeding
Shell the eggs in a bowl or planetary and add the sugar, whip until you get a mixture well foamy. Then add the flours, gluten-free yeast being careful not to create lumps. Proceed to whip everything with the milk and the lemon grated for at least three minutes. Check the consistency of the dough and eventually correct it with milk or water to make it fluid and soft.
Grease and flour the mold and pour inside the cake to be baked in preheated oven to 200 degrees and when the oven will be at temperature put to cook at 170 º C. for 45 minutes.
Proceed with the preparation of the cream: pour the milk into a saucepan and bring it to the boil. Work the egg yolks in a bowl with the sugar with the electric whisk, add the starch and continue to work until foamy. Pour the hot milk, stirring constantly with a whip by hand, and mix well. Transfer the mixture again in the saucepan, put on the heat and bring to a boil, then turn off the heat and transfer the cream into a low and wide pan.
Level the surface, cover with plastic wrap and leave to rest in the refrigerator for 1 hour.
At the end of the rest, transfer the cream to a bowl and, if it should be too compact or lumpy (for cooling), pass it with the blender in immersion for a few seconds.
Take the daisy cake slice the cake in 4 layers, pour on each layer 3 tablespoons of cream and with a spatula spread over the entire layer of the cake, sprinkle with a teaspoon of chocolate fillets and cover with the other slice of cake, continue in the same way until the last layer is closed.
At this point sprinkle with powdered sugar and chocolate before serving let it rest 30 minutes in the fridge.