Preparation

• Allow the cocoa swirl cake with lemon custard to cool before serving. It could be enough for up to eighteen people by making slightly smaller pieces.

• Prepare the cake base by adding the listed ingredients: flour, sugar, eggs, oil, milk, baking powder, vanillin, unsweetened cocoa directly into the food processor bowl.

• Run and mix for three to four minutes until you get a smooth mixture.

• Butter and flour a springform pan with a diameter of 10.5 inches and pour the obtained mixture inside.

• First, bring the milk to a boil in a saucepan.

• In another pot, combine the sugar with the yolks and work until they become frothy.

• Add some of the warmed milk and mix everything well with a whisk, making sure to avoid lumps.

• Turn the burner to medium heat and pour in the hot milk a little at a time until it is finished. Stir often with a spoon to prevent sticking.

• Cook the cream for three to four minutes from when it boils, and finally add a pinch of salt and the grated lemon peel.

• Then let the cream cool on a marble surface covered with a plate.

• Fill a piping bag with the lemon custard. Remove the nozzle to create wider spirals of cream.

• Start from one end, forming the spiral until reaching the center, as shown in the image.

• Finally, bake the cake in the preheated oven for forty minutes without ever interrupting the baking by opening the oven.