Lemon Crumble Cake
Ingredients
Dough
- 400 g all-purpose flour
- grated zest of 1 lemon
- 8 g baking powder
- 2 eggs
- 150 g granulated sugar
- 100 g cold butter
- a pinch of salt
Filling
- 400 ml milk
- 4 egg yolks
- 140 g granulated sugar
- 1 lemon (zest and juice)
- 35 g cornstarch
Preparation
In a bowl, combine sugar, egg yolks, and lemon zest. Mix well, then add lemon juice, cornstarch, and gradually pour in boiling milk. Cook over heat, stirring until the mixture is smooth and glossy.
While the cream cools, prepare the dough by combining flour, sugar, salt, baking powder, lemon zest, eggs, and cold butter. Mix until a sandy mixture forms.
Grease and flour a cake pan. Press part of the dough mixture into the pan to form the base. Spread the cooled cream on top, then sprinkle the remaining dough over the surface.
Preheat the oven to 180°C and bake for 40 minutes. Remove from oven and let cool completely before serving.
Tips
This lemon crumble cake is perfect for breakfast or snack and offers a fresh aroma from high-quality lemons.
