Sweeten up your day with a slice of this Italian soft and moist, delicate and delicious cake filled with Italian crema pasticcera

Ingredients

For the custard cream:

• 2 egg yolks
• 1/4 cup (50 g) sugar
• 3 tablespoons (25 g) all-purpose flour
• 1 cup (235 ml) milk, warm
• 1/2 teaspoon vanilla extract

For the cake batter

• 4 large eggs
• 1 cup (200 gr) sugar
• 1/2 cup (115 gr) vegetable oil (or melted butter)
• 1/2 cup (115 ml ) milk
• 1 lemon, finely grated zest
• 2 1/4 cup (300 g) all-purpose flour
• pinch of salt
• 2 teaspoons (8 gr) baking powder
• powdered sugar to sprinkle on top

Instructions

• Warm up the milk until hot (not boiling).
• In a medium sized pan, whisk the egg yolks with the sugar and flour, until light and fluffy.
• Add the vanilla extract and milk some at a time while whisking, making sure there are no lumps.
• Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
• Pour the cream in a glass bowl, cover with plastic wrap and let it cool down.
• Preheat the oven to 350F (180C).
• In a large bowl, add the eggs and sugar and whisk well. You can use a hand or stand up mixer too.
• While mixing, add the oil and the milk.
• Add the lemon zest, the sifted flour, salt and baking powder. Mix until just combined.
• Line a .. inch pan (with removable bottom if you have it) with parchment paper and/or grease.
• Pour the batter, and top with spoonful of custard cream.
• Bake at 350F for about 40 minutes, until lightly golden on top.
• Let cool, remove from the pan and sprinkle with powdered sugar.
• Enjoy!

Cooking with Manuela