Servings:
8
Prep time:
40
Cooking time:
30
INGREDIENTS
INSTRUCTIONS
- Start with the cream, sifting first the flour, sugar and salt.
- Heat the milk, cream, vanilla and lemon zest, when it is hot pour a small portion of the flour and beat with a whisk until the mixture is smooth. Add the egg yolks and continue beating; As soon as the rest of the milk comes to a boil, remove the peeland pour it immediately upside down on the mixture. Put the mixture on the heat and stir with a whisk until it reaches a creamy consistency. Let cool in a water bath in cold water.
- Prepare the dough. Sift the flour and starch and add the lemon zest and baking powder. Aside, beat quickly the eggs, egg yolks and a pinch of salt.
- Mix the butter, brought to room temperature, with the powdered sugar to form a smooth and foamy mass, then add the eggs little at a time. Finally incorporate with a spatula the flour and potato starch and stir until the mixture is evenly blended.
- Grease a pan of 20 cm diameter and 3.5 cm in height, sprinkled inside with the pine nuts.
- Roll out half of the dough with a spiral motion, possibly helping with a pastry bag. Always with the bag, arrange the custard over it without reaching the edge of the cake and sprinkle with more pine nuts. With the same spiral motion cover with the rest of the mixture and garnish with pine nuts.
- Bake at 170 ° C for about 30 minutes, then wait 10 minutes without removing it from the pan, if it is well greased, you can turn the cake up side down to make stand out the pine nuts.
