Multi-flavor cake

350g of 00 flour, 150g of sugar, 150g of butter, 1 egg plus 1 yolk, lemon zest to taste

For the filling

400g of small sweets found at home (biscuits, boeri chocolates, chiacchiere, cookies, meringues, etc.), 200g of pastry cream

Sift the flour together with the sugar and arrange in a well on a work surface; add the whole egg and the yolk, the lemon zest, and the softened butter cut into small pieces. Knead quickly, wrap in plastic wrap, and let rest in the refrigerator for two hours. Prepare the filling by finely chopping all the leftover sweets and combining them with the pastry cream to obtain a homogeneous mixture. Roll out the shortcrust pastry in a springform cake tin, prick the bottom with a fork, and pour the filling inside. Level the surface and place in a preheated oven at 180°C for about 25 minutes. Remove from the oven and let cool. Serve with a dusting of cocoa powder or powdered sugar.