Cake of the Princess

With this recipe i take part to the contest  francescav-chiama-italia in order to celebrate this important date  for my country, the dream of a united nation, the sense of belonging to our culture, language, and art as the trait-d'union throughout the centuries and the different governments: as our Roberto Benigni during his interesting lesson of history said: in order to make one's own dreams come true, you have to wake up! So here we are awake and present to honour what others before us delivered to us : our flag!

                                              

     
                         

1 angel cake in 22 cm diameter  angel cake

For the green topping (350g)

• 1 white of a medium egg
• 1 spoon liquid warm glucose
• 350 g icing sugar

1.  In a bowl put the sieved icing sugar and the white, to melt the white.

2.  Add the sieved icing sugar and mix with a little knife as if you had to mince till it will be well mixed and begins to bind.

3. Add a spoon of  green colouring. When it binds, knead it with hands and make a ball.
Roll it out till the top will be smooth. Put it in the fridge; take it out half an hour before using it. 

  

 

                           



For filling

• 750 g whipped cream
• 1 jar of strawberry jam 
• 1 spoon rhum 

                            

4. Cut the angel cake into two layers. Sprinkle the two parts with watered down rhum. Spoon the jam and then the whipped cream on the first layer  and spread it with a spatula.

5. Spread the remaining jam and the whipped cream on the top and the sides of the cake and with a spatula give the cream a dome shape. Cover the cake with the green topping, decorate with heart shaped topping and the writing ITALIA  with red colouring. Sprinkle the cake with icing sugar.

Happy Birthday ITALIA!