Steps

• Use room temperature eggs. Put the eggs, sugar, salt in a mixer with beaters and beat for about 20 minutes; the mixture should be thick, fluffy, and when you take a part of it and let it fall on the surface, it should not sink but leave a stripe.

  

• At this point, sift the flours two or three times to aerate them and add them together with the vanillin to the egg mixture. Mix very gently with a spatula until the ingredients are well combined. Butter and flour a pudding mold with a base diameter of 3.5 inches and a rim diameter of 7 inches, pour the mixture inside, being careful not to knock it, to avoid letting the air escape. Bake at 320-338°F for about 45/50 minutes. Always do the toothpick test.

  

• Remove it from the mold and let it cool.

  

• Wash the oranges, squeeze the juice with a juicer. Soak the gelatin sheets in cold water for a few minutes. Heat a part of the juice in a glass (I usually use the microwave for a few seconds), squeeze the gelatin and put it in the glass with the warm juice, stir until it completely melts.

  Now add this juice to the remaining juice, stir and pour it all into a pan with a diameter of 9 inches previously lined with plastic wrap. Chill in the fridge for three or four hours, preferably overnight. I did not add sugar, but if you like it sweeter, you can add some.

  

• Wash the lemon, peel it (I used a peeler), being careful not to reach the white part, which would be bitter. In a saucepan, put the milk and the peels, heat over medium heat, but do not let it boil. Meanwhile, in a bowl, beat the yolks with the sugar with a whisk until you get a frothy mixture.

  Now add the potato starch and continue to whisk until the ingredients are well combined.

  

• At this point, pour the hot milk into the egg mixture (to prevent the peels from falling into the bowl, use a sieve), mix well, put it back into the saucepan on the stove and cook over medium/low heat for a few minutes, stirring often. I also added the grated zest of half a lemon to give more flavor.

  

• Now place the cream in a container, cover it with plastic wrap to prevent a hard crust from forming on the surface, let it cool for a few hours. If possible, let it set in the fridge overnight.

  

• In a small bowl, put the limoncello, water, and sugar, stir until the ingredients are well combined.

• If necessary, level the top of the cake so you can place it comfortably on a plate. Cut the cake into three parts, brush the cut layers on both sides (save a little soaking liquid for the final touch). Place the bottom layer (the widest one) on a plate, flip it over the jelly, turn the pan over, and then trim the gelatinous part with a knife so it matches the edges of the cake.

  

• Place the second layer on top and with a syringe equipped with a star nozzle, cover it with lemon cream. If you wish, you can also make two layers of cream; it will be more delicious (save a little cream for the final touch). Cover everything with the third layer.

  

• Now proceed with the decoration. Spread a little soaking liquid on the surface and the sides, on the most protruding part. Place a heart-shaped mold on the surface and fill it with colored sugar balls. Remove the mold and always with the syringe and lemon cream, trace the outline.

  On the previously soaked edges, adhere colored sugar balls with your hands.

  Finish with wafer flowers and leaves, candied cherries, tufts of lemon cream, hearts, and chocolate balls.

  
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