100 g of butter
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3/4 cup confectioner's sugar
3 eggs
4 tablespoons milk
1 tablespoon active dry yeast
a pinch of grated lemon zest
1 tablespoon lemon juice
Cream recipe: 3/4 liter of milk, 1 1/4 cups all-purpose flour, 6 tablespoons cornstarch, and 1 packet of vanilla extract.
Mix 3/4 liter of milk, 1 1/4 cups all-purpose flour, 6 tablespoons cornstarch, and 1 packet of vanilla extract to make a vanilla pudding. Always stir until it cools down, so it doesn't form a skin. Beat 1 cup plus 2 tablespoons butter and 1 1/2 cups coconut cream until you get a well-whipped cream. Add the vanilla pudding to the mixture in small amounts. Fill the cake with this cream, thus uniting the three layers. Cover the entire cake with the same cream, sprinkling toasted almonds.
100 g of butter
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3/4 cup confectioner's sugar
3 eggs
4 tablespoons milk
1 tablespoon active dry yeast
a pinch of grated lemon zest
1 tablespoon lemon juice
Cream recipe: 3/4 liter of milk, 1 1/4 cups all-purpose flour, 6 tablespoons cornstarch, and 1 packet of vanilla extract.
Mix 3/4 liter of milk, 1 1/4 cups all-purpose flour, 6 tablespoons cornstarch, and 1 packet of vanilla extract to make a vanilla pudding. Always stir until it cools down, so it doesn't form a skin. Beat 1 cup plus 2 tablespoons butter and 1 1/2 cups coconut cream until you get a well-whipped cream. Add the vanilla pudding to the mixture in small amounts. Fill the cake with this cream, thus uniting the three layers. Cover the entire cake with the same cream, sprinkling toasted almonds.
Beat the butter, add all-purpose flour, egg yolks, milk, lemon zest, and lemon juice, finally
And then, gradually add the dry ingredients, previously sifted and mixed
Mix everything until you get a smooth batter
Add the beaten egg whites
This batter should be placed in a cake pan with a hole in the center, well greased with butter
Bake it in a slow oven
After being done, take it out of the mold and let it cool completely before cutting into three layers
The secret to the success of this recipe is how you cut those layers
You should pass a sharp knife, put these layers on a thin aluminum foil sheet so that the cake doesn't fall apart
One cream will unite these layers and cover the entire cake.
