Ingredients
For the Dough:
- 1 egg
- Zest of 1 lemon
- 125 g (½ cup) sugar
- 310 g (2½ cups) flour
- 5 g (1 teaspoon) baking powder
- 140 g (5 oz) butter, softened
- ½ teaspoon salt (optional)
For the Filling (suggested classic Italian cream):
- 500 ml (2 cups) milk
- 120 g (½ cup) sugar
- 3 egg yolks
- 40 g (⅓ cup) cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the egg, lemon zest, and sugar.
- Add softened butter and mix until creamy.
- Sift in flour, baking powder, and salt.
- Mix with a spatula, then knead gently by hand until you get a smooth dough.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Make the Cream Filling:
- In a saucepan, heat the milk until warm (do not boil).
- In another bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan, cook over medium heat, and stir until thickened.
- Remove from heat, add vanilla, and let it cool.
- Assemble the Cake:
- Preheat oven to 180°C (350°F).
- Divide the dough into two parts: one slightly larger than the other.
- Roll out the larger portion and place it into a greased round cake pan (about 24 cm / 9-inch), covering the bottom and sides.
- Spread the cream filling evenly over the dough.
- Roll out the remaining dough and place it on top, sealing the edges.
- Bake & Serve:
- Bake for 30–35 minutes or until golden.
- Let cool completely before slicing.
- Optionally, dust with powdered sugar before serving.
If you want, I can also give you a jam-filled version of this Italian cake, which is another beloved traditional twist.