Ingredients needed for 4 crusts:
600 g soft flour
120 g of sugar
1 vanilla sugar
1 baking powder
2 eggs
grated zest of 1 lemon
160 g of margarine at room temperature
35 – 40 ml of milk at room temperature
Ingredients needed for the cream:
1 liter of milk
density 140 gr
300 g of sugar
200 g of margarine
Squeezed juice from half a lemon
Preparing the crust:
Mix the flour with the vanilla sugar, sugar and baking powder.
Add the grated lemon zest and mix everything with a spoon.
Add the margarine at room temperature cut into small cubes.
Beat 2 eggs with a hand mixer and add to the mixture.
Add a little milk, about 35 ml.
If the mixture is dry, you can add a little milk.
Work the mixture by hand and divide it into 4 equal parts.
Cover with transparent film and leave to rest for about half an hour.
Then spread each crust separately on 25 x 30 cm baking paper and bake in an oven preheated to 165°C for around 10 minutes.
The crusts should not darken.
Preparation of the cream:
Separate a 1 liter part of milk and mix it with the thickener and sugar.
Steam the remaining milk to boil.
Pour the mixture into the hot milk and stir until thick cream forms.
Remove from heat and pour into a clean container.
Cover with transparent film and leave to cool.
Mix 200 g of margarine.
If you like a sweeter cream, you can add a little more powdered sugar and mix it with margarine.
Make the cold cream well again using a blender.
Add spoon by spoon to the artificial margarine and mix gently.
At the end, add the squeezed juice of half a lemon and mix gently with the cream.
Put the first crust in a clean mold, then cover it with cream and so on.
At the end you can decorate the cake with grated chocolate.
Place in the refrigerator for at least 12 hours so that the cream and crusts combine.
For me, the cake is the most beautiful even after 2 days of rest.
