Birthday cake

INGREDIENTS FOR A 28 CM TIN
SPONGE
180 g granulated sugar
180 g '00' flour
420 g whole eggs (about 7 medium eggs)
1 vanilla pod
PASTRY CREAM
6 egg yolks
140 g sugar
45 g cornflour
2 tablespoons unsweetened cocoa powder
500 ml milk
Grated orange zest
SOAKING SYRUP
150 g granulated sugar
150 g water
1 orange
Vanilla pod (used for the sponge)
TOPPING
500 ml fresh whipping cream
2 tablespoons icing sugar
Chocolate and hazelnut balls
Dark chocolate
For the sponge method, see the blog's basic recipes.
SYRUP
I put water, sugar, sliced orange and the scraped sponge vanilla pod in a small pan; it still releases flavour. I boil until the sugar dissolves, turn off, cool and strain.

I heat the milk with grated orange zest, preferably organic, in the microwave or a small pan.

I whisk sugar and yolks together in a pan.

I add cornflour, working out lumps.

I pour strained milk over the eggs.

I heat, stirring continuously until thickened, cook a minute and turn off.

I divide the cream between two bowls, sift two tablespoons cocoa into one and mix well.

I mix well without lumps.

I cover the creams with cling film touching the surface and cool.

I take the sponge made the day before (recipe on the blog) and cut into three layers.

I moisten the bottom layer with syrup.

I add the plain pastry cream.

I spread evenly with a spatula.

I add the second layer and moisten with syrup.

I spread with chocolate cream.

I add the final layer and moisten it.

The cake is ready to decorate. I usually reach this stage the day before, cover and refrigerate, then decorate the following day.

I whip cream firmly with icing sugar and spread some over the top and sides.

I put the remaining whipped cream in a piping bag and decorate creatively, alternating with chocolate balls.
I melt dark chocolate in the microwave, put in a paper cone and pipe decorations on parchment. I let them set, carefully lift and place on the cake.

Delicious and soft. It takes work, but spread it over two days; serving it to the birthday guest and others will reward the effort, trust me!