Lemon cream cake

7 tablespoons flour
7 tablespoons sugar
7 eggs
3 tablespoons oil
3 tablespoons water
1 pinch of salt

500 ml of milk
3 and 1/2 tablespoons of flour
4 tablespoons of sugar
1 packet of butter
1 lemon (zest and juice)

2-3 tablespoons of sugar
100 ml unsalted fat cream
100 ml liquid cream
1 teaspoon lemon juice

Lemon cream cake


For the batter, separate the yolks from egg whites.
Beat egg whites with a pinch of salt until they become foam, then add sugar gradually, stirring until sugar dissolves completely.
Mix well the yolks with oil, add water and mix. Then pour over the egg whites. Add the sifted flour and mix gently, from bottom to top with a spatula or a wooden spoon.
Pour mixture into a tray lined with baking paper and level it. Bake at low heat in the preheated oven until passes the toothpick test.
Allow to cool.

For the cream, put the flour and sugar in a saucepan with the double bottom. Add cold milk, little by little, stirring to make no lumps. Then heat to a simmer, stirring with wooden spoon until thick. Take the pan off the heat and place in a bowl with cold water, stirring occasionally. Add the lemon zest and juice.
Mix the butter until it becomes foam. When cream is lukewarm, add over butter, little by little and stir until homogeneous.

Cut the cake horizontally into three parts.
On the first sheet, spread evenly half the cream. Place second sheet on top and covers the second half of cream. Cover with the last sheet.

Mix in a bowl the sugar, cream, whipped cream and lemon juice until desired consistency is obtained. Then stretch across the cake.
Chill for several hours. Serve cold.

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