Liquorice Cake with Lemon Cream

Here is the new recipe for a soft Liquorice Sponge Cake, filled with Lemon Cream.
The food blogger and food artist Laruffa explains how to prepare it with Thermomix or without Thermomix. Also this time the result is amazing!
For the Liquorice Sponge Cake:
360g of eggs
360g of sugar
360g of flour
1 sachet of baking powder
For the Lemon Cream:
115 grams of sugar
50 gr of potato starch
125 grams of egg yolks
500 ml of milk
one lemon peel
How to prepare the Liquorice Sponge Cake:
Recipe without Thermomix:
• put eggs and sugar in a large bowl and mix until a homogeneous mixture is obtained
• gradually add the flour, the liquorice powder and the baking powder sieving them to avoid forming lumps.
Recipe with Thermomix:
• insert the butterfly whisk,  put eggs and sugar 10 min and set to speed 3
• add flour, liquorice powder and baking powder for another 3 min and set to speed 3
In both cases, once you have obtained a soft and homogeneous mixture, pour into a round pan and place in a static oven for 40/50 minutes.
How to prepare the Lemon Cream:
Recipe without Thermomix:
• Before starting the preparation, place a bowl in the freezer for an hour.
• Grate the peel of the lemons without taking the white part.
• In a bowl, combine the egg yolks, sugar and work the mixture with a whisk.
• In a saucepan, heat the milk over low heat without bringing it to a boil.
• Combine everything and mix vigorously until you obtain a homogeneous and fluid mixture that you will filter with a sieve to pour it into a pan, where you will cook the cream, stirring constantly with whips until it thickens. (about 15 minutes).
• Transfer the cream to the bowl previously placed in the freezer and let it cool before you can start filling the sponge cake.
Recipe with Thermomix:
• Before starting the preparation, place a bowl in the freezer for an hour.
• Chop the lemon peel with the sugar for 20 sec, at Turbo speed.
• Add the egg yolks and whip for 40 sec. at speed 5
• Then add starch and milk and cook for 8/9 min. at 80 °, speed 4.
• To cool it quickly, take the bowl previously placed in the freezer and pour the cream inside.
• Mix very quickly with a whisk, until the cream reaches 50 °, below the cooking point.
• Once you have a smooth and very shiny cream, start filling the sponge cake.
And if you want to have fun transforming your cake into a delicious work of art – when the filling is complete – decorate it with lots of candies and Amarelli Liquorice dragees!
Have fun and enjoy it!