Ingredients:

For the cream:

500 ml of milk
2 eggs
4 tablespoons corn starch
6 tablespoons of sugar
80 g of mascarpone or Philadelphia
1 lemon 🍋
For pasta:

1 egg
120 g of sugar
Lemon zest 🍋
320 g of 00 flour
6 g of baking powder
140 g of butter
Instructions:

Prepare a cream: pour the milk into a pan and bring to the boil. In the meantime, in a bowl, beat the eggs with the sugar until a smooth mixture is obtained. Add the cornstarch and mix well. Once the milk boils, lower the heat and slowly pour in the egg mixture, stirring constantly until the cream thickens. Remove from the heat and add the mascarpone or Philadelphia and the grated zest of one lemon. Mix until you obtain a smooth and homogeneous cream. Set aside and let cool.

Prepare the pasta: in a bowl, beat the egg with the sugar until you obtain a frothy mixture. Add the grated lemon zest and mix well. Add the sifted flour with the baking powder and the melted butter, mixing gently until you obtain a smooth dough.

Roll out the dough into a previously buttered and floured 26cm mould. Pour the prepared cream on top and level the surface.

Bake in a preheated static oven at 180 degrees for about 35 minutes, or until the cake is golden and cooked.

Let the cake cool, then dust with icing sugar before serving.

Good luck to anyone who decides to try it!

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