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Lemon cream cake

Lemon cream cake

Countertop preparation : Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt and gradually add the sugar. Beat well until they harden and the composition does not flow. Over, add the yolks, water and flour gradually. Mix with a spatula, turning upside down. down . Put the composition in a baking tray (I used the cake tray with a diameter of 24 cm) and bake in the oven over low heat for 30-40 minutes.

Preparation of the cream : Put the milk on a low heat in a pot. Eggs are mixed with sugar, flour and pudding powder. When the milk starts to boil, gradually add the composition and mix continuously so as not to form lumps, until the cream thickens. When the cream is cold add the lemon juice and interfere.

Cut the cold top into two parts. Put 3/4 of the lemon cream on the bottom of the top. Put the other side of the counter and fish, add the remaining cream. Decorate with sugar ornaments.

Good appetite !