Steps

• First, prepare the base, I recommend doing this the day before, so you can cut it immediately.

  
  Butter a 9.5-inch diameter mold with high edges (preferably springform).

  
  With electric whisks or a stand mixer, whisk the eggs with sugar, a pinch of salt, and vanillin for at least 10 minutes; the eggs should become pale and very stiff.

  
  Preheat the oven to 338°F static.

  
  While the eggs are whisking, sift the flour together with the baking powder.

  
  Once the eggs are perfectly whisked, turn off the mixer and, using a spatula, gently fold in the sifted flour a little at a time, mixing from top to bottom until all the flour is incorporated.

  
  Pour into the mold and level the surface

  
  Bake in the preheated non-ventilated oven at 338°F for about 40 minutes, check the cooking with a toothpick (do not open the oven before 35 minutes).

  
  Once the cake is cooked, remove it from the oven, let it cool slightly, and then place it on a tray.

  
  Let it cool completely, preferably overnight.

• Once the sponge cake is cool, prepare the creams.

  
  Place the milk on the heat with the lemon zest (only the yellow part, otherwise it will be bitter) and heat it (it should not boil, but almost reach boiling).

  
  In the meantime, in a large saucepan, beat the eggs with a whisk.

  
  Mix the sugar well with the sifted flour.

  Gradually add the sugar and flour mixture to the eggs, always mixing with the whisk, mix well until the mixture is smooth and homogeneous, thus avoiding lumps in the cream.

  
  Remove the lemon from the milk and gradually add it to the egg cream, constantly mixing with the whisk.

  
  Once the mixture is well combined, transfer it to the heat on very low flame (I also use a heat diffuser) and cook, constantly stirring with the whisk until the cream thickens and becomes creamy, the cream is ready when it becomes creamy and the first bubbles appear.

  
  At this point, turn off the heat, add a pinch of salt, and mix well and vigorously to make the cream creamy.

  
  Put half of the obtained cream in a bowl (we will leave it plain).

  
  Add the sifted cocoa to the remaining cream, mix well until the chocolate cream is homogeneous, then cover it with cling film in contact with the surface.

  
  Cover the plain cream with cling film in contact as well and let both cool.

• Bring the water to a boil with the sugar, stirring occasionally, as soon as it reaches a boil, turn off the heat and add the liquor. Mix and let it cool.

• With a long-bladed knife, cut the sponge cake into 3 discs.

  
  Place the first layer of sponge cake on a tray.
  
  With a spoon or brush, soak the base well with the syrup.
  
  
  Spread the chocolate custard evenly.
  
  
  Cover with another sponge cake disc and soak this side with the syrup.

• Fill with the plain cream spread evenly.

  Cover with the last sponge cake disc and soak with the syrup.
  
  Cover with cling film and let the cake settle in the fridge for an hour.

• With electric whisks, or a stand mixer, whip the cream to stiff peaks with the powdered sugar.
  
  Take the cake from the fridge, remove the cling film, and cover it evenly with the whipped cream, also covering the edges with a spatula.

  
  For a more beautiful cake, you can decorate it with whipped cream tufts using a piping bag with a star nozzle.
  
  Decorate the surface as you like, whipped cream tufts, chocolate shavings or whatever your imagination suggests (you can also put almond flakes or chopped hazelnuts all around the edges).

  Let it rest in the fridge for at least 2 hours (better if overnight).

  The Neapolitan sweet pizza is ready to be enjoyed… Enjoy your dessert.

  Also try the Teramo sweet pizza, find the recipe CLICKING HERE.

  

• Find out how to prepare the sponge cake CLICKING HERE using the ingredients of this recipe.

  The custard CLICKING HERE (you need to make a double dose, so in 2 times, adding the sifted cocoa in one).

  Then proceed as indicated in the version without Bimby.