Amalfi-style lemon delights

Ingredients

• 6 eggs
• 150 g of flour
• 200 grams of sugar
• The zest of one lemon, grated
• Half a packet of baking powder
• butter for mussels
• 1 liter of milk
• 200 g of sugar, plus a little extra for sprinkling
• 110 grams of flour
• 6 egg yolks
• The zest of 2 lemons, cut into strips
• 1 packet of vanilla sugar
• 100 g of heavy cream
• One small glass of limoncello

Beat the whole eggs, zest, and sugar together with an electric hand mixer until the mixture is light and fluffy. Gradually add the flour, then the dissolved baking powder and very little water.

Place the mussels in a buttered dish and bake at 180 °C for 20-25 minutes.

Cut each treat in half and remove a small amount of the crumb.

In a saucepan, combine the sugar, flour, and egg yolks, then gradually add the vanilla sugar and milk, stirring constantly to prevent lumps from forming. Add the zest and cook until the mixture thickens.

Remove the zest, then sprinkle the cream with sugar to prevent it from hardening. Let it cool.

Spread the cream evenly over the sponge cake and then close the cake.

Whip the heavy cream and mix it with the remaining cream and lemon liqueur, then spoon the mixture over the desserts. Keep refrigerated until serving.