A delicious cake filled with lemon cream. Melts in your mouth. Perfect for guests!

A delicious cake filled with lemon cream. Melts in your mouth. Perfect for guests!

Ingredients
For the Lemon Cream:

• 500 ml of milk
• 120g of sugar
• 70g of cornstarch
• 100 ml of fresh lemon juice
• 1 egg
• A few drops of yellow food coloring
  For the Cake Base:
• 4 eggs
• 100g of sugar
• A pinch of salt
• 8g of vanilla sugar
• 100 ml of vegetable oil
• 120 ml of milk
• 130g of sifted flour
• 10g of baking powder

Directions

1. To make the Lemon Cream, in a saucepan, combine the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
2. Remove the saucepan from the heat and whisk in the lemon juice, egg, and yellow food coloring. Allow the cream to cool completely.
3. For the Cake Base, preheat the oven to 350°F (180°C) and grease a cake pan.
4. In a mixing bowl, beat the eggs, sugar, salt, and vanilla sugar until light and fluffy.
5. Gradually mix in the vegetable oil, milk, flour, and baking powder until a smooth batter forms.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before cutting it in half horizontally.
8. Spread the Lemon Cream over the bottom half of the cake, then place the top half back on to create a sandwich cake.

Tips

• You can decorate the top of the cake with lemon zest or powdered sugar for a beautiful presentation.
• Make sure to chill the cake in the refrigerator before serving to allow the Lemon Cream to set properly.
• Feel free to add some fresh berries on top of the cake for an extra burst of flavor.
  Prep time: 45 minutes
  Calories per serving: 320