Mandarin-Scented Ciambellone with Strawberries

• 300 g of flour
• 250 g of sugar
• 4 eggs
• 170 g of Galantino mandarin oil
• 7 g of yeast
• Strawberries to taste.

Ingredients for the custard

• 500 g of milk
• 150 g of sugar
• 4 egg yolks
• 50 g of flour
• 1 lemon peel

Remove the stems from the strawberries, wash them gently, dry them and cut them into cubes. In a bowl, beat the eggs with the sugar until creamy and smooth; add the Galantino mandarin oil, sifted flour, and baking powder. When all the ingredients are incorporated, grease a doughnut mold, place half of the mixture on the bottom of the mold, then sprinkle half of the strawberries on top, cover with the remaining mixture and pour over the remaining strawberries. Bake in a preheated oven at 180° C for 30 minutes.

PREPARING THE CUSTARD

In a bowl, beat 4 egg yolks with the sugar until creamy
frothy, then incorporate the sifted flour. Separately simmer the milk with some lemon zest, pour the hot milk into the previously prepared mixture and simmer until density
desired, stirring constantly to prevent the
lumps forming. As soon as the doughnut is cooked, take it out of the oven, let it cool, remove it from the mold and garnish the center with custard or chantilly cream and whole strawberries.