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Doughnut Cake "paintings"

"Nemmanco is day, the attack Morella
rig er Caretto and arose from the stable
Me Do bongiorno er co 'li Daddies
cracking the whip and I'll go from there Cappellari
my Square, Campo de Fiori.
Fò a load of twenty Fruttarol.
me square on the pole and de Grugnale
arive in Piazza that s' er facing the sun.
Co 'the baskets of them Pommidoro
And the baskets of fruit most sincere
C' Arzo a castle pregnant d 'smells
Quanno nun ce goes missing' na Levo
the Timonel foam, mounted on top of the castle of my heart and moves
sprofuma
And while Morella ruzza
care and I co 'I know the whip' n emperor
towering partition to the vegetables in
Zompo tera San Carlo catenary
And like a king who leads them guerieri
begin to care pe ' Giubbonari them
'Na de torn mouth,' na
and Morella gets whipped fire, and the ascent
disappears co 'de seconno a sprint.
Ariva in the square, exhaust er Caretto
Rifo the ropes and merry, and I place all sodisfatto
Me 'shadow and me there f or a Sonnett. "

What do I do what I do ... I finally ventured into this delicious cake seen on TV by Luca Montersino to Alice ... well for the first time I got good feedback from friends and was also good!!



Ingredients

For the lemon chantilly:
-800 -600
g g cream custard
15 g gelatin sheets
- 2 vials of aroma with lemon
-20 g limoncello

For the strawberry jelly: Strawberry
-300 g

-2 tablespoons sugar

-5 g gelatin sheets

For the sponge:

-3 eggs

-125 grams of sugar

-125 g flour

-half a bag of baking

-grated lemon peel

For the limoncello wet: water 200

200 g of sugar syrup 50 g
limoncello

Garnish:

-fresh fruit-jelly

neutral

Preparation

Prepare the cream is hot and ready when pasticcera.Una join the aroma of lemon and the gelatine previously soaked in cold water. Add the whipped cream mix from the bottom up and limoncello.Lasciar in the fridge.

Put a circle of steel onto a sheet of acetate, disponetevi over slices of fresh fruit, leaving empty spaces between the fruit and then the other, using a pastry bag, put half the lemon custard. Put the cake in the freezer for an hour.

Meanwhile, blend the strawberries. Join the gelatin first softened and then melted and blended with one part sugar.

Now pour over the cake, the strawberry jelly. Place it back in the freezer and then a final layer formed with the other half of chantilly and close all with the sponge cake soaked in wet limoncello.Congelate all for a night. Then remove the cake from the mold, turn it over, pull the sheet of acetate and polished with the soft gelatin neutral. Decorate the cake with a little 'fresh fruit.