This fragrant tender cake is traditionally baked in Italy. The test recipe is universal. Can be made with butter or cream. Replace milk with water or coffee. I love it with custard. It can be with chocolate or vanilla, or you can add nutellašVanilla pudding Dr. Oetker to save time.
Ingredients: flour, milk, vegetable oil, eggs (~4 pcs), sugar, baking powder, salt, Lemon zest, Vanilla, Filling (custard), egg yolks, sugar, milk, cornstarch, Vanilla, zest
Cooking method:
If making with custard, then it must be cooked in advance. To do this, bring milk with sugar to a boil, lower the temperature and add eggs mixed with starch. Stir vigorously with a whisk. You don't need to cook for a long time. As soon as the first bubbles appear, the cream is ready. Vanilla and zest to taste.
Cool the cream completely. It is advisable to cover with a film in contact so as not to wind.
Preheat the oven to 160Ā°C. For the dough, you need to beat the eggs well with sugar and vanilla sugar.
Combine milk with butter until an emulsion is formed. You can use a whisk or an immersion blender.
Gently fold the milk-butter mixture into the egg. Add lemon zest.
Mix flour with baking powder. Gently stir from bottom to top to combine dry ingredients with liquid.
Pour the dough into the mold. And with a spoon, lay out the cooled custard in small spots, slightly retreating from the edge of the mold. It will take about 400 g of cream.
Bake for about 45-50 minutes. The cream may settle or remain on the surface. Therefore, do not put too much in the middle, so that later it does not sink.
Let cool and enjoy! You can sprinkle with powder for elegance.