the cake tops, a Milestone! 
I really struggled to accomplish this feat Pharaonic, including unexpected changes in perspective last minute it took two days of intense work ...
I remember the joy did not sleep at night, waiting with anticipation to the time of the decorations.
acknowledges that it was unusually method distributes the work in well-defined stages: expenditure, preparation of sponge cake and cream, creating the structure and filling, decoration. I chose to spice up the base and fill with the almond cake with chantilly Italian, I chose to cover the cream.
Obviously there were some errors of assessment ...
* the day of the feast I bought the flowers: avevo scelto un mazzo di margherite viola, ma il fioraio mi ha fatto notare che non era di buon augurio mettere su una torta i fiori che si portano ai morti...
*ho lavorato a casa dei miei e non sono stati felici di vedere il loro frigo invaso da questo gigante di panna (ho dovuto smontare ben due ripiani)
*e alla fine il trasporto che è stata la parte più buffa: io al volante a una velocità non superiore ai 30 km/h che sfogavo la mia apprensione (ogni buca era un dramma) sulla mia amica Sara e mio cugino che reggevano in due la torta.
Volete cimentarvi?
Ingredienti per una dose di pan di spagna:
-100g di farina
-50g di fecola di patate
-150g di zucchero
-5 uova
-aroma your choice (I reduced to dust a few kernels
)
The sponge is not impossible, it is a cake that rises without yeast, which is soft and delicate flavor but could have a large omelet unless you add a minimum of aroma should also be noted that the texture is a bit 'to a pillow and then stuff it to the Board of duty ...
The only thing not to miss are the times for processing of sugar and eggs must be mounted (not by hand, but with electric beaters at high speed) for at least ten minutes (do 15!). Flour and starch to be added later, by reducing the speed.
The sponge should be cooked for 25/30 min (test with the stick) in an oven at 160 degrees ... decent. If your burning the cakes on the bottom to apply a pan with water. DO NOT open the door before the end!
The sponge provides a solid framework on which to build plans.
The stuffing: Ingredients for a dose of
chantilly Italian:
yolks
-4 -12 -4
tablespoons sugar 00 tablespoons flour
-4 glasses of milk-vanilla flavor
-peel grated lemon
-300ml of cream
Prepare the filling by beating egg yolks and sugar vigorously, when the mixture reaches a light color, add the flour. Heat the milk in a saucepan large without boil, mix the cream with the milk and pour it into the pot. Cook over low heat until a good consistency (almost a pudding), if the cream will be too "slow" in fact, you can not stuff the cake. Allow to cool for about 1 hour in refrigerator, whip the cream until stiff and add the two prepared by mixing from the bottom upwards.
To stuff there are some details: * It is important
of precision: the layers of the cake should be all the same height
* remove the top and sides of cake pan (too hard) *
the pan before cutting horizontally cake for filling, moisten edges with milk
* No I used special structures for carrying out plans, I have only added to the cake over, a long stick that held together the different levels.
I'm starting to get used to using the spelled, I'm replacing pasta, rice and bread and I am finding it very well, if the initially prepared soups and salads in summer, now I have found that it is better to fill the vegetables in the oven, and also to create cakes and desserts. When I discovered 
