How to make
Beat the butter and powdered sugar for the layers very well. One by one, add the 5 egg yolks while continuously beating, add the milk, which already has the baking powder dissolved in it, the lemon juice and zest. Finally, gradually mix it with the flour.
Beat the egg whites separately into fluffy snow and carefully add it to the other mixture. Place the entire blend into a greased and floured tray or mold with a hole in the middle. Bake in a pre-heated moderate oven and cut it into 2 separate layers.
Sprinkle both layers with chopped figs and some orange peels from a jam. For the cream, beat the 4 eggs and 1 cup of sugar to graying in a container in a water bath and add the cocoa to it. Beat the mixture on the stove until it boils. Remove from the heat and whisk until cool.
Separately, whisk the remaining butter with 3 tablespoons of powdered sugar and mix the two creams carefully, spoon by spoon.
Flavor it with essence. Put the fig layer in a tray, smear it with plenty of cream, put the second layer on top and cover the entire cake with cream.
Sprinkle it with chopped walnuts, stick gingerbread cookies or gingerbread to it, or make other decorations of your choice.
