Day and night cake

Day and night cake

Ingredients

5 eggs
1  cup sugar
1  cup flour
1-1/2  tsp baking powder
2  tbsp cocoa powder
1/2  lemon zest, grated
Pinch of salt
Pinch of vanilla

Filling

1-1/2  cups milk
1  cup sugar
1  tsp  butter
Pinch of vanilla
1/2  tsp lemon zest, grated
3  tbsp  flour
2  eggs,beaten

Method:

• Beat the eggs until pale yellow in color. Add the sugar and continue beating. Blend in the flour, baking powder, lemon zest, salt and vanilla.
• Line two 20-22 cm, equal-sized round baking pans with parchment paper. Pour half of the cake batter in one pan.
• Mix 2 tbsp cocoa powder in the remaining batter and pour into the second pan. Bake the cakes for 18-20 minutes until the tops are pink and the insides of cakes are baked. (insert a toothpick to check if it will come out dry). Leave it to cool.
• To prepare the filling, boil the milk with the lemon zest. Combine the sugar, flour, vanilla and eggs and blend into the milk. Boil until the custard has thickened. Mix in the butter.
• Spread this custard cream in a flat dish and cover with nylon cling film. Keep in the refrigerator. Slice a thin layer from the top of each cake.
• Spread half the cream over one cake and stick the other cake on the top. Spread the rest of the cream on the top and sides of the cake. 
• Put the thin sliced layer of cake into processor and process into soft crumbs. Repeat the same for the layer of chocolate cake to obtain 2 types of cake crumbs.
• Coat the sides of the cake with the chocolate crumbs and the top of the cake with the white crumbs. Sprinkle with powdered sugar and serve.