Cake with Lemon Cream

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

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

In the meantime, prepare the cream

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

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

Add flour and beat again

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

Stir with a wooden spoon

Put back on the heat and let it thicken

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

Roll the dough forming a log

Cut the roll into pieces of 3-4 cm each

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

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

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