The perfect recipe for your weekend! Creamy lemon cake!
Ingredients
Pastry cream (Pâtissieère):
250ml of milk
Lemon peel
1/4 cup of sugar (45g)
2 egg yolks (40g)
1 tablespoon cornstarch (15g)
Cake dough:
1 cup of sugar (180g)
Lemon zest
3 whole eggs
1/4 cup of oil (60ml)
1/2 cup melted butter (100g)
1.1/2 cup of wheat flour (200g)
Pinch of salt
1 tablespoon cake baking powder (12g)
50g almond flour
Cake topping:
30g of sliced almonds
Icing sugar for sprinkling (optional)
Cup capacity: 240ml
Mold/baking sheet dimensions: 24 × 6cm
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Music by Epidemic Sound