Ingredients:

• For the dough:
  250 g flour
  5 g baking powder
  60 g sugar
  1 pinch salt
  100 g butter
  1 egg
• For the cream:
  300 ml milk
  Lemon zest and juice
  2 eggs
  60 g sugar
  30 g corn starch
  25 g butter
• To decorate:
  Slivered almonds
  Icing sugar

Preparation:

1. Combine flour, sugar, baking powder, salt and butter in a bowl.
2. Then add the eggs and knead with your hands.
3. Wrap the dough in cling film and place in the fridge for at least 30 minutes.
4. Pour the milk and lemon zest into a saucepan and bring to a boil.
5. Separately, beat the eggs with the sugar and starch. Then add the hot milk.
6. Put the mixture back into the saucepan and cook until it thickens. Then add the butter.
7. Line the mold with the dough and fill with the lemon cream.
8. Then grate more dough directly onto the surface of the cake and decorate with flaked almonds.
9. Bake at 170° for about 30-35 minutes.