Heat the oven to 350°. Grease the cake mold well and dredge with flour and sugar (this will make a nice crust when the cake is removed). Put the eggs and sugar into a large bowl and whisk until the mixture is light and fluffy. It should be stiff enough to retain the impression of the beaters for a few seconds. Sift one-third of the flour over the mixture and fold in very lightly using a metal spoon. Add the remaining flour in the same way.

Pour the mixture into the tin and bake for about 1 hour. Remove and allow to cool in the tin. Then soak the cake with amaretto or brandy and turn out onto a dish. (You can omit the alcohol if you want.) Stick the almond spikes all over it, facing backwards like the spines of a hedgehog.

To make the custard, beat the egg yolks and sugar together until well blended. Bring the milk to the boil and slowly whisk into the egg mixture. Return to a gentle heat and whisk constantly until it begins to thicken and coat the back of a spoon. Remove from the heat and add amaretto to taste.

Pour the custard around the hedgehog and serve.