1 1/2 cups all-purpose flour
1 egg
2 tablespoons unsalted butter, softened
1 teaspoon salt
2 tablespoons heavy cream, at room temperature
2 teaspoons vanilla extract
1 cup whole milk, at room temperature
Receio
2 cans sweetened condensed milk
1 cup freshly squeezed lemon juice
Cobertura
2 cups confectioners' sugar
1 cup unsalted butter, softened
2 large egg whites
Acessórios
Form a 20 cm diameter cake pan with a removable bottom and grease it
1 1/2 cups all-purpose flour
1 egg
2 tablespoons unsalted butter, softened
1 teaspoon salt
2 tablespoons heavy cream, at room temperature
2 teaspoons vanilla extract
1 cup whole milk, at room temperature
Receio
2 cans sweetened condensed milk
1 cup freshly squeezed lemon juice
Cobertura
2 cups confectioners' sugar
1 cup unsalted butter, softened
2 large egg whites
Acessórios
Form a 20 cm diameter cake pan with a removable bottom and grease it
Massa
In a bowl, combine the ingredients and mix until a uniform batter forms
Grease a 20 cm diameter cake pan with a removable bottom and pour in the batter
Use a fork to poke holes in the batter
Place the cake pan in a preheated oven at 180°C for 20 minutes or until golden brown
Receio
In a blender, combine the sweetened condensed milk and lemon juice
Blend until smooth
Cobertura
In a saucepan, combine the confectioners' sugar and unsalted butter
Heat over low heat, stirring constantly, until the mixture comes to a boil
Remove from heat and let cool slightly
In a mixer bowl, beat the egg whites until stiff peaks form
With the mixer still running, slowly pour in the cooled sugar syrup and continue beating until stiff and glossy
Montagem
Place the filling over the batter, then refrigerate for 15 minutes
Top with whipped cream and decorate with lemon zest.
