Steps for the Rectangular Fruit Cake

• Pour the milk into a saucepan, then bring it to a boil with the whole lemon peel, being careful to only get the yellow part.
  (I used lemon zest, but a vanilla pod or a tablespoon of vanilla extract works fine too).
  In a separate saucepan, beat the eggs with the sugar. (Whole eggs, both yolk, and white).
  Then add the flour, stir with a whisk to remove any lumps.
  (If you like, you can replace the flour with cornstarch).
  Temper the mixture with a little milk poured in a stream, being careful not to let the lemon peel end up in the cream, use a strainer, and after adding all the milk, put it back on moderate heat.
  Put it back on the heat and, always stirring, you will see that the custard thickens in a few seconds.
  Turn off the heat and cover the quick custard with cling film in contact with it.
  Before using it, it must cool very well.
  (A tip, prepare it well in advance, so once cold, you can keep it in the fridge).

  

• To prepare the rectangular sponge cake, first sift the flour twice onto a baking paper and set it aside.
  “Flour + cornstarch (or potato starch) must be well sifted.
  (This operation will incorporate a lot of air and make the cake very soft).

  

• Grease and flour the mold, preheat the oven to 356°F.

  

• Place the whole eggs in the bowl (the eggs should be at room temperature).
  Add the sugar and a pinch of salt (vanilla flavor or grated lemon zest to taste).
  Start the mixer and whip the mixture.

  

• The mixture should be fluffy and airy.
  (To achieve this result, the mixer should whip for 10/15 minutes.)

  

• Gently add the previously sifted powders.
  Stir with the spatula from the bottom up.

  

• Pour the obtained mixture into the greased and floured mold.
  (Mold size: 12 x 16 inches).
  Level it gently.
  Bake in the already hot oven, in static mode, at 356°F for about 35/40 minutes, or you can use the ventilated oven at 338°F for about 35/40 minutes.
  My advice is always to check the baking with a toothpick to avoid the cake drying out too much or remaining undercooked.
  Before removing it from the base, wait for it to cool.

  

• Once warm, remove the sponge cake from the mold and let it cool on a wire rack.

  

• Meanwhile, prepare the syrup for the cake.
  In a saucepan, put the water, granulated sugar, and the whole peel of 1 untreated lemon (organic).
  Turn on the heat to medium-low and let it boil for about 15 minutes, until you get a syrup.
  After this time, remove the saucepan from the heat and let it cool completely.
  (If you want an alcoholic base, add it at the end with the heat off).
  
  Now wash and dry and cut some fruit for the internal filling. Add a little lemon juice to prevent it from oxidizing.
  (Not all, leave some whole fruit that will be needed for the decoration of the cake at the end).

  

• Whip the cold cream from the fridge.

  Transfer half of the cream into the piping bag. Transfer everything to the fridge to keep it cool.

  (The cream in the bowl is for the coating, the one in the piping bag is for decoration).

  

• When the sponge cake is cold, cut it into 2 layers.

  Moisten the first layer of sponge cake.

  Spread plenty of custard and fill with fruit.

  

• Close with the last layer of cake, brush the surface with the syrup, and cover with the remaining whipped cream.

  To make decoration easier, I put the cake in the fridge for a few hours.

  

• Finally, I decorated it with cream puffs, placed strawberries all around the sides.

  Decorate to your liking with your favorite fruit.

  Spray some gel to keep the fruit from turning dark and remain shiny.

  Place the cake back in the fridge until serving time.

  

• Enjoy!