Mixture:
1 tablespoon of active dry yeast
4 tablespoons of unsalted butter, softened
2 cups of all-purpose flour
1/2 cup of heavy cream
Filling:
1 tablespoon of lemon zest
6 tablespoons of freshly squeezed lemon juice
1/2 cup of heavy cream
1 can of sweetened condensed milk
Couverture:
4 tablespoons of confectioners' sugar
3 egg whites
Mixture:
1 tablespoon of active dry yeast
4 tablespoons of unsalted butter, softened
2 cups of all-purpose flour
1/2 cup of heavy cream
Filling:
1 tablespoon of lemon zest
6 tablespoons of freshly squeezed lemon juice
1/2 cup of heavy cream
1 can of sweetened condensed milk
Couverture:
4 tablespoons of confectioners' sugar
3 egg whites
1
Sift the flour, make a hole in the center and add the butter, heavy cream, and yeast
Mix well until the dough comes together
2
Let the dough rest for 30 minutes in the refrigerator
Then, open the dough and line the bottom and sides of a springform pan with it
Bake at 350°F for 20 minutes
3
Filling: In a blender, beat the sweetened condensed milk with lemon juice until smooth
4
Mix the heavy cream and lemon zest, then fill the cake
5
Couverture: Beat the egg whites until stiff, add the confectioners' sugar, and continue beating until you reach the meringue stage
6
Cover the cake with the meringue and bake in a preheated oven at 150°C for 10 minutes or until golden brown
Remove from the oven, sprinkle with lemon zest, and let cool to room temperature
Chill in the refrigerator for an hour before serving.
