Violin cake

Preparation steps

• of the above ingredients, bake a biscuit with the obligatory separation of egg whites from egg yolks, beat into a foam and combine all together
• boil the milk with the sugar until it boils, remove from the heat and mix in the two packets of gelatin soaked, leave a little at room temperature and put it in the fridge to cool faster
• while the milk is cooling, bake a thin biscuit of the above ingredients in the middle of the crust, be sure to bake on baking paper, if you don't have it, take plain paper and grease it with fat or margarine or oil, but be sure to sprinkle it with flour.
• while baking between the crusts, cook the cream number two, first the egg yolk and sugar, then when it is a little squeezed, add flour and milk and when it is squeezed enough, put the butter in the hot ,,, cool the cream and make it well with a mixer before applying
• whip the whipped cream and add one packet of soaked / dissolved gelatin, mix everything well and mix into the milk cream that has cooled in the fridge
• and when we have prepared everything we go for stacking
• I'll just list the order: biscuit- (put a hoop around it) a little cream number one-then a little sprinkled between the crusts -so a little cream number 2- white cream-a little between the crusts-cream no.2 - and so on until we have used up everything if it is easier for you to get out in the cross section, we have 4 rows between the crusts inside, and the cream number .2 should be inserted into those spaces where there is no crust
• Coat the cooled cake with butter mass - cool again, and put ticino mass on it, but when we have rolled out the mass on the table, take one crochet millet and press with lasagna with stronger pressure to keep the outlines of millet on the ticino mass (see picture) and make a violin and dry the day before I smeared it from the outside with pineal dipped in cocoa to get a rustic look