28 cm sponge cake filled with crème pâtissière, Chantilly cream and berries, for 15 people
Published on 19 September 2026
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I made this cake for my mother’s birthday. It is an involved recipe but the result is wonderful. I divided the work into 2 parts: the day before I made the sponge, crème pâtissière and limoncello soaking syrup; the following day I whipped the cream and assembled it. The sponge recipe is on the blog.
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Ingredients
INGREDIENTS FOR A 28 CM TIN
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CRÈME PÂTISSIÈRE
CHANTILLY CREAM
LIMONCELLO SOAKING SYRUP
BERRIES
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Method
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In a saucepan I put the milk, lemon peel and vanilla and bring almost to the boil.
In another saucepan I put the egg yolks with icing sugar and whisk, then add the sifted cornflour and mix well.
I pour the strained hot milk over the yolks and mix to remove any lumps.
I put it on the heat and stir continuously until thickened. If you have a thermometer, the original gives around 85°C as the ideal temperature. I had put a dish in the freezer, so I pour in the custard, cover with cling film touching the surface and refrigerate.
SOAKING SYRUP
In a saucepan I put the water, sugar and some lemon peel and bring to the boil. I remove from the heat, add the limoncello, leave to cool, strain and refrigerate.
The next day I cut the sponge into 3 layers with a serrated knife.
I put the first layer on the final cake board and moisten with the limoncello syrup.
I whip half a litre of cream with 30 grams of icing sugar, put it in a piping bag with a plain nozzle and pipe a ring around the edge of the cake to prevent the custard escaping.
I fill with half the crème pâtissière, which I have whisked until pliable and glossy, then add berries in pieces.
I cover with the second layer and soak it, then again pipe cream around the edge and add crème pâtissière and berries.
I cover with the final layer and spread the remaining whipped cream over the top and sides with a spatula.
I whip the remaining cream with the remaining icing sugar, put it in a piping bag with a star nozzle, pipe vertical lines all around the cake and a border around the top. I fill with plenty of berries, previously washed, drained and blotted with kitchen paper.
The cake is finished and I refrigerate it. Wait at least 3/4 hours before cutting. When serving, if you have spray glaze, available in supermarket baking sections, you can use it to make the berries shiny.
It is not perfect and I am not a pastry chef, but I assure you it is worth the effort. This is the birthday girl’s reaction 😃: such satisfaction!!! ❤️
Happy birthday, Mum ❤️❤️❤️
❤️❤️❤️
Original source: https://incucinaconlilly.com/2026/09/19/pan-di-spagna-farcito-con-crema-pasticcera-crema-chantilly-e-frutti-di-bosco-tortiera-da-28-cm-per-15-persone/