Preheat your oven to 300 degrees F (150 degrees C).
Mix Large Egg (5) with Caster Sugar (150 gram) using a kitchen aid or electric mixer. Sift in All-Purpose Flour (200 gram) and fold through using a whisk.
Cover a large cake pan with butter and flour to prevent the cake from sticking to it once it is baking in the oven. Pour the sponge cake mix into the pan and place this in the oven for around. 2 hours.
To make the custard filling, Place Caster Sugar (400 gram) into a mixing bowl and add All-Purpose Flour (100 gram). Mix using your hands to get rid of any lumps.
Transfer this into a saucepan and add Milk (1 liter) and Egg (8). Mix this together really well using a whisk.
Add to the pot, a rind off the Lemon (1/2) then the Cinnamon Stick (1) and Vanilla Bean Pod (1). Mix gently, then put your saucepan on the stove at a medium heat and mix continuously using a wooden spoon. It should take between 5-10 minutes to become thick and creamy.
Remove half of the cream from the saucepan and transfer it into a bowl to cool and set.
Add Dark Chocolate (100 gram) and mix well. Continue to mix until the cream has changed in colour and then remove it from the stove to cool and set also.
To make the almond mix, combine the Almonds (250 gram), Caster Sugar (250 gram), Vanilla Bean Pod (1), Lemon Juice (to taste), and Frangelico (to taste).
To make the mocha icing: Mix Organic Butter (4 cup) with Caster Sugar (100 gram) and combine using an electric mixer or a kitchen aid. Add Espresso (2 cup) and continue to mix through. Continue to mix until you are happy with the consistency.
Once the sponge has cooked and cooled, use a large, flat knife to cut the cake into 4 even layers. Starting with the bottom layer, wet the top of the moist sponge cake with Alchermes (to taste), Rum (to taste), and Anise Syrup (to taste). This will help to keep the Pizza Dolce moist.
Spread a generous amount of thick almond mix on top of this layer, making sure to cover all of the base and its edges.
Then, place the next layer of sponge on top of the Pizza Dolce and wet it again, repeating step 2. Add a generous amount of chocolate pastry cream to the centre of this layer, and then spread it thickly and evenly over the top.
Add the third layer of moist sponge cake to the top and repeat step 3 once again. Then spread the vanilla custard on top – again be as generous as you like!
Add the final layer of sponge on top, and before wetting it through, break a strip of baking paper that you can then wrap around the edge of your cake. This will help the ingredients to stay inside the cake and also infuse all of the flavours together.
Using a flat spatula, scoop up a generous amount of Mocha icing and lather it on top of your Pizza Dolce layered cake. You should use a back and forth motion with your hand to spread the mocha icing evenly over the top. Sprinkle a liberal amount of crushed Toasted Hazelnuts (to taste) over the top of the icing and leave the cake to rest. Serve and enjoy!