Start preparing the cakes: in a bowl, combine eggs, sugar, vanilla and grated lemon peel.
Work with the whips fiuno to obtain a well-assembled mixture, then add oil and milk flush, still continuing to whisk, and finally also add flour, starch and yeast.
Once the mixture is smooth, fill the cups 3/4 and bake.
Cook for about 15 minutes at 180 ° C, take it out of the oven and let it cool.
Then prepare the pastry cream: work the egg yolks with the sugar, then add milk and flavorings and start to heat.
Then add the flour and work with the whisk until the cream is well thickened.
Let it cool completely.
When cakes and cream are both cold, you can resume with the recipe.
With the blade of a small boxcutter, cut out the central part of the cakes, tilting the blade to obtain the crumb cones.
Stretch the alchermes with water, then, carefully, wet only the inside of the cakes, so as to leave the outer outline of neutral color.
Then fill with the cream to fill the holes.
Also wet the cones in the alchermes, coloring them evenly, then place them on the cream, exerting a slight pressure.
Your cardinals are ready: you can serve them immediately, but if you can wait, letting them rest in the refrigerator for at least 6-8 hours, they will be even better!
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