Cake with lemon cream
Instructions
Mix flour, sugar and butter cut into small pieces and knead for 5 minutes.
Add the egg.
Dissolve the yeast in milk and incorporate it slowly to the mixture.
Knead for 5 minutes more until the mixture is smooth and homogeneous.
Turn on the oven, just turn it off and is piping hot to bump up the mixture into a bowl for an hour and a half.
Meanwhile prepare the cream.
Mix the milk with the lemon zest and vanilla, and then warm on low heat.
Arrange the eggs in a bowl with sugar and beat with electric mixer until the mixture becomes fluffy.
Add flour and whisk again.
As soon as the milk is boiling add to egg mixture.
Stir with a wooden spoon.
Put on the fire and let thicken.
When the dough is leavened bread, roll it out into a rectangle and spread cold cream on the surface.
Roll up the dough to form a salami.
Cut the roll into pieces of 3-4 cm each.
Close each stub clutching a little pasta in order not to release the cream.
In a baking dish lined hinge from parchment paper and place the buttered side into chunks.
Raise 180 minutes, then bake at 180 degrees for 30 minutes.
Ingredients and dosing for 4 persons
- 125 g of manitoba flour
- 125 G = = 00 Flour
- 1 egg
- 13 g of brewer's yeast
- 25 g of butter
- 60 g of sugar
- 10 cl of milk
- For cream lemon:
- 50 cl of milk
- 2 eggs
- 60 g of sugar
- 60 g of flour
- Lemon zest
- 1 sachet of vanillin