Cake with Lemon Custard

Mix the flour, sugar and butter cut into pieces and knead for 5 minutes

Add the egg

Dissolve the yeast in the milk and slowly incorporate it into the mixture

Knead for another 5 minutes until the dough is soft and homogeneous

Preheat the oven; once it is well heated, turn it off and let the dough rise in a bowl for about an hour and a half

Meanwhile, prepare the cream

Mix the milk with the lemon zest and vanillin and heat over low heat

Place the eggs in a bowl with the sugar and beat with an electric mixer until the mixture is frothy

Add the flour and beat again

As soon as the milk is boiling, add it to the egg mixture

Stir with a wooden spoon

Return to the heat and let it thicken

When the dough has risen, roll it out into a rectangle and spread the cold cream over the surface

Roll the dough up to form a log

Cut the roll into pieces of 3-4 cm each

Seal each small log by pinching the dough slightly to prevent the cream from leaking out

Arrange the pieces in a springform pan lined with parchment paper and with the rim buttered

Let rise for about 180 minutes, then bake at 180°C for about 30 minutes