Cake with Lemon Cream

Preparation

1. STEP 1 OF 18

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

2. STEP 2 OF 18

   Add the egg

3. STEP 3 OF 18

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

4. STEP 4 OF 18

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

5. STEP 5 OF 18

   Turn on the oven, and once it's hot, turn it off and let the dough rise in a bowl for about an hour and a half

6. STEP 6 OF 18

   In the meantime, prepare the cream

7. STEP 7 OF 18

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

8. STEP 8 OF 18

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

9. STEP 9 OF 18

   Add flour and beat again

10. STEP 10 OF 18

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

11. STEP 11 OF 18

    Stir with a wooden spoon

12. STEP 12 OF 18

    Put back on the heat and let it thicken

13. STEP 13 OF 18

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

14. STEP 14 OF 18

    Roll the dough forming a log

15. STEP 15 OF 18

    Cut the roll into pieces of 3-4 cm each

16. STEP 16 OF 18

    Close each piece by pinching the dough slightly to prevent the cream from leaking out

17. STEP 17 OF 18

    In a springform pan lined with parchment paper and the edge buttered, arrange the pieces

18. STEP 18 OF 18

    Let rise for about 180 minutes, then bake at 180 degrees for about 30 minutes

Suggestions

• Cake mold

• Whisk

• Pot

General Information

Analysis

Macronutrients (100 gr)