Po-De-Lō with Cream

Preheat the oven to a moderate temperature (170°C)

Grease two 23cm diameter cake pans

Beat the egg whites until snowy, gradually adding sugar, beating well after each addition

Add the yolks, one at a time, beating well after each addition

Combine the vanilla essence and beat for another moment

Mix the wheat flour with baking powder and add it to the mixture, shaking gently through a sieve

Add the scalded milk, stirring constantly

Pour into the prepared pans and bake for 25-30 minutes or until lightly golden brown

Remove from the oven, let cool for 10 minutes, then remove from pans

Prepare the filling: warm the milk

Mix the yolks and sugar, beating well until light and foamy

Add the flour gradually, mixing well to obtain a smooth cream

Add the warmed milk to the egg mixture, stirring vigorously

Cook over low heat in a water bath, then remove from the heat and continue beating until the cream is smooth

Add the grated lemon peel

Let cool, stirring occasionally

Fill and top the cake with a cold one.