Creamy Cake that Melts in mouth

Directions

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  Add 300 g of flour, 100 g of sugar, and 100 g of softened butter to the bowl, then chop everything together with your fingers and mix. Add egg and baking powder and mix everything by hand again. You will get a dry mixture with lumps. Put the mixture in the refrigerator to cool.
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  During that time, pour 400 g of milk into the pot. Grate the lemon zest and bring to the boil.
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  In a clean bowl, beat 3 eggs and 100 g of sugar. Gradually add 40 g of flour and mix all the time to get a smooth mixture.
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  Pour the warmed milk slowly into the cream until it boils, stirring all the time.
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  Transfer to a saucepan on the fire and cook, stirring occasionally. When the cream boils, cook for another two minutes, stirring, until the cream thickens. Cover with a cream lid to make it creamier.
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  Oil the mold and line it with baking paper. Transfer half of the biscuit mixture to the bottom of the mold and lightly flatten by hand.
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  Add the cream by leaving a distance of 1 cm from the edge of the mold. If you estimate that you have too much cream, you do not have to put everything.
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  Sprinkle the cream with the rest of the dry mixture (first the edges, then move towards the middle).
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  Bake for 40 minutes in a preheated oven at 180 degrees. When the cake is done, let it cool a bit. Take it out of the mold, sprinkle with powdered sugar and serve it cut into triangles. If desired, you can serve it topped with the rest of the cream.