In a festive variation
Boil all the ingredients for the syrup for 4 to 5 minutes and as soon as you remove it from the heat add the rose water. Let it cool down completely.
Preheat the oven at 180 degrees without the fan.
Beat the eggs with the sugar with the mixer until they turn white
In a bowl mix all the remaining ingredients for the sponge cake and gradually add them to the eggs.
Place the dough in a mold and bake for 30 minutes
Whip the cream until it thickens and place it in the fridge
Take the sponge cake out of the oven and add the syrup immediately.
Pour 300ml of milk into a bowl and add the starch and a tablespoon of flour and mix.
Add the sugar and milk in a saucepan and as soon as it starts to boil, add the milk with the starch and stir until the cream starts to bubble.
Remove from the heat and add the vanilla
Coarsely chop the nuts
Mix the cream with the cream from the refrigerator.
Pour the cream over the cold sponge cake and sprinkle with the nuts
For the cream
1 liter whole milk
100g of sugar
65g corn flower
1 tbsp vanilla extract
10g of flour
For the syrup
300g of sugar
peel of ½ lemon
For the sponge cake
120g of sugar
150g of flour
1 tbsp baking powder (6g)
1 vanilla of your choice
15-30g of cocoa
1 tbsp cinnamon (4c)
¼ tsp cloves
For the sprinkling
200-250g roasted nuts
1 tbsp. cinnamon