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lemon custard cake

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Preparing the lemon custard
1. In a bowl:
- Beat the egg with the sugar until light and fluffy. πŸ₯šπŸš

2. Add the cornflour:
- Stir well to avoid lumps. 🌽

3. In a saucepan:
- Heat the milk with the lemon zest until almost boiling. πŸ₯›πŸ‹

4. Pour the hot milk:
- Slowly pour into the egg and sugar mixture, stirring constantly. πŸ₯£

5. Return the mixture to the stove:
- Add the lemon juice and cook over medium heat, stirring constantly, until the cream thickens. πŸ‹πŸ”₯

6. Remove from the heat:
- Cover the pudding with cling film and let it cool to prevent a skin from forming. ❄️

Preparation of the dough:

1. Preheat the oven to 180Β°C:
- Prepare a 22 cm mold, butter it and lightly flour it. πŸ”₯

2. In a large bowl:
- Beat the eggs with the sugar and vanilla sugar until light and fluffy. πŸ₯šπŸšπŸ¬

3. Add the seed oil:
- And the milk, stir well. 🌻πŸ₯›

4. Mix in the flour:
- Add the sifted baking powder and stir gently until the mixture is smooth and homogeneous. 🌾πŸ₯„

Assembly:

1. Pour half of the dough in:
- In the prepared mold. 🍰

2. Add the lemon custard:
- Spread evenly over the dough. πŸ‹

3. Cover with the rest of the dough:
- Level the surface with a spatula. 🍰

4. Bake:
- Bake in a preheated oven at 180Β°C for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. πŸ”₯⏱️

5. Let cool:
- Bake on the baking sheet for a few minutes, then let cool completely on a wire rack. ❄️

6. Before serving:
- For an elegant presentation, you can dust them with icing sugar. πŸšβ„οΈ

Enjoy your meal! πŸ˜‹πŸ°

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