How to make
Beat the eggs with the sugar until whitened, add the milk, oil, vanilla, flour, cocoa, baking powder and finely grated lemon rind.
Once well homogenized, pour the mixture into a 10 1/4″ (26 cm) diameter form with removable sides, laid out with baking paper. Bake in a preheated 360°F (180 °C) oven to a dry toothpick.
Once the baked cake has cooled, even it out with a thread, cut out forms randomly using small shapes all over the entire cake. Crumble the cut out parts of the cake into crumbs.
Dissolve the powdered pudding in 2/5 cup (100 ml) cold water. Bring the milk to a boil and while stirring nonstop add the pudding and sugar for the cream, boil 5-7 min.
Pour the hot cream over the cake to fill up the cut out holes, cover and smooth out the cake. Sprinkle the cake crumbs on top and put it to harden and absorb the cream for 2-3 hours in the fridge.
