Combining a light, lemony cake with a smooth, handmade custard filling, this cake is sure to be a hit. This delicacy is aromatic, airy, and the ideal combination of sweet and sour, making it ideal for any celebration. Anyone who loves lemons and desserts will like this cake because of the combination of the zest of fresh lemons with the thick custard of vanilla.
Twenty minutes is all you need to prepare this.
Thirty minutes for cooking
One hour for cooling
One and a half hours total time
What you need:
One egg, for the cake.
In a quart pot, combine 80 grams of sugar and 80 milliliters of sunflower seed oil.
Lemon zest, one.
Equipped with 1½ cups or 180g of Ezoic flour and 1 teaspoon or 5g of baking powder.
3 tablespoons (about 40 milliliters) of milk
With the Custard Filling, Ezoic:
One egg yolk, four tablespoons (or fifty grams) of Ezoic sugar, one teaspoon (or eight grams) of vanilla sugar or vanillin, two tablespoons (or thirty grams) of corn starch, and one cup (or two hundred and forty milliliters) of breast milk
Zicoic acid from half a lemon
To Add a Finish:
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