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Directions
Add 100 g of sugar and 50 g of cornstarch to the eggs and mix well.
Gradually add 500 ml of milk while stirring to avoid lumps.
Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens.
Once thickened, remove from heat and let it cool slightly.
Mix in 100 g of mascarpone and the juice of 1 lemon until smooth.
Set aside to cool completely.
Prepare the Dough:
In a large bowl, beat 1 egg.
Add 120 g of sugar and mix until well combined.
Stir in 140 g of melted butter and the zest of 1 lemon.
In another bowl, combine 320 g of flour with 5 g of baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Assemble the Cake:
Preheat the oven to 180°C (350°F).
Grease and flour a 20 cm baking tin.
Divide the dough into two portions, one slightly larger than the other.
Roll out the larger portion and place it in the bottom of the prepared baking tin, pressing it to fit evenly.
Pour the cooled pudding cream over the dough.
Roll out the smaller portion of dough and place it on top of the pudding cream, sealing the edges.
Bake in the preheated oven for 35 minutes, or until the top is golden brown.
Finish and Serve:
Allow the cake to cool completely in the tin before transferring it to a serving plate.
Optionally, dust with powdered sugar before serving.
Enjoy your lemon pudding cream cake!
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