Viennese pastry

Take two bowls of different sizes: the largest I pour hot water, place the second Bowl in it and put the whole eggs and the egg yolks, sugar, grated rind of half a lemon.

Beat the mixture with a whisk from time to time by lifting the Bowl from the water, replacing this, once, with no hot water.

When the mixture will become very swollen remove the small bowl of water and continue the process until you have the mass nearly cold.

Then carefully fold, with a wooden spoon.

flour and starch made fall together by a sieve and add the melted butter and warm, stirring after each addition, progressing from top to bottom and vice versa and not rotating clockwise.

Grease and flour a cake tin with a diameter of 24 cm and pour the mixture, shaking the die on the table so that the mixture is well systems.

Put the salmon in the oven is already hot (180 degrees) for about 30 minutes leaving it; put then in the pasta one toothpick comes out dry and put the ' viennese ' above a pastry Grill covered with a canvas by drawing right away.

Let it cool, then cut into 3 disks of equal thickness, brush each with a good liquor and cannoli with ' custard '.

Decorate the top with whipped cream circles interspersed with other circles of cream: eventually scored eight servings by placing on each a cherry to the Maraschino and mint leaves.

Store the cake in the refrigerator (maximum 4-5 hours) until time to serve.