Little Syrup-Soaked Cakes (Kokakia)

Method

1. Prepare the syrup: In a small saucepan, combine 150g sugar, water, brandy, and lemon peel. Bring to a boil over medium heat and cook for 2-3 minutes, until the sugar dissolves. Remove from heat and let it cool completely.
2. Make the custard: In a saucepan, heat 450g of the milk with half the sugar (65g) and the vanilla over medium heat until it just begins to boil. Meanwhile, in a bowl, whisk together the remaining 50g milk, the remaining 65g sugar, egg yolks, and cornflour until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return everything to the saucepan and cook over medium heat for 1-2 minutes, stirring constantly, until the cream thickens and starts to bubble. Remove from heat, stir in the butter until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for 2-3 hours until very cold. Once cold, whisk it well until fluffy.
3. Preheat the oven to 350°F (fan-forced). Line two baking sheets with parchment paper.
4. Make the sponge: In the bowl of a stand mixer with the whisk attachment, beat the egg whites with a pinch of salt on high speed. Gradually add the 160g sugar in 10 additions, beating until stiff and glossy meringue forms. Add the yolks and vanilla and beat just until combined. Sift the flour and baking powder into the meringue mixture and fold gently with a spatula until just incorporated, being careful not to deflate the batter.
5. Transfer the sponge batter to a piping bag. Pipe rounds about 4-5 cm in diameter onto the prepared baking sheets. Bake for 12-15 minutes, until golden and springy. Remove from the oven and let them cool completely on the sheets.
6. Make the chocolate glaze: In a microwave-safe bowl, combine the cream, butter, and chopped chocolate. Microwave at 800W for 1½-2 minutes, stirring halfway, until the chocolate is completely melted and smooth. Let it cool slightly.
7. Assemble the cakes: Take one cooled sponge and dip the flat side (which will be the inside) into the cooled syrup for about 5 seconds. Set aside. Repeat with half of the sponges. Whisk the cold custard cream for 2-3 minutes to make it fluffy again. Spread a layer of cream on the syrup-soaked side of each dipped sponge. Take the remaining (undipped) sponges and dip their flat side (the top) into the chocolate glaze. Place the glazed sponge on top of the cream-filled sponge, glazed side up.
8. Refrigerate the assembled cakes for at least 2-3 hours to set. Serve cold.