Custard creamy cake: a moist and fluffy cake perfect for your breakfast!

Fluffy, moist and full of cream: the end result will leave you speechless! 

 

INGREDIENTS

FOR CONFECTIONERY CREAM

• 2 egg yolks

• 2 tbsp sugar

• 2 tbsp flour

• 300g milk

• lemon zest to taste

 

FOR MIXTURE

• 3 eggs

• 160g sugar

• zest of 1 lemon

• 130g milk

• 100g vegetable oil

• 320g flour

• 1 tsp vanilla

• 16g baking powder

• 20g pine nuts

• powdered sugar to taste

 

METHOD



To prepare the cream, pour egg yolks, sugar and mix with a whisk. Then add flour and milk with a slice of lemon peel. Mix well and let the cream thicken while continuing to mix with a whisk. Remove the lemon peel.

In a bowl, add eggs and mix with the electric whisk. Add sugar, grated lemon zest, milk, butter, flour, vanilla and baking powder.

Mix well and pour the dough into a 24 cm form covered with baking paper. Use a pastry bag to form a custard spiral.

Add pine nuts and bake for 45 minutes at 180°C/350°F



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