Start by preparing the Chantilly cream in advance. Bring the milk to the boil with the grated lemon rind or the vanilla pod cut in half; turn off the heat as soon as it starts to boil slightly. In the meantime, whip the egg yolks with the granulated sugar and a pinch of salt. Add the flour and whisk to combine.

Remove the vanilla or lemon zest from the milk and pour it while it is still hot over the egg, sugar and flour mixture. Combine everything and pour back into the saucepan. Still simmering, bring the cream to the boil, stirring constantly with a whisk to prevent lumps from forming. When you see the first bubbles, turn off the heat: the custard is ready. Let it cool.

Chop the almond nougats with a knife, taking care to chop half of them finely and the other half coarsely, so as to have larger pieces to add when making the cake. When the custard is cold, add the finely chopped nougats and mix; then whip the whipped cream and mix it with the nougat cream with firm but gentle movements, moving the ladle from the bottom upwards so as not to disassemble it.

Cut the carasau bread into pieces of the desired shape and size. Place them on a baking tray covered with greaseproof paper and sprinkle a little icing sugar on top. Grill the carasau bread in the oven for a few minutes, taking care not to burn the bread. It won't take long before it is golden brown!

Put the nougat cream in a pastry bag with a smooth nozzle. Start composing the cake starting with a layer of toasted bread, swirls of nougat chantilly cream, drops of myrtle and apple jam and a sprinkling of chopped nougat.

Continue alternating the bread and the other ingredients and decorate the cake as you like. Serve immediately so that the carasau bread remains crunchy. Pair with Janas Mirto di Sardegna or Vernaccia.