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Ingredients
  • subheading: For the Cream:
  • 500 ml milk: The base of the cream, providing a smooth texture.
  • 2 eggs: Adds richness and binds the cream together.
  • 4 tablespoons cornstarch: Thickens the cream to the perfect consistency.
  • 6 tablespoons sugar: Sweetens the cream, balancing the tartness of the lemon.
  • 80 g mascarpone or Philadelphia cream cheese: Introduces a creamy, luxurious texture.
  • Zest of 1 lemon: Infuses the cream with a bright, citrusy flavor.
  • subheading: For the Cake:
  • 1 egg: Contributes to the cake’s structure and moisture.
  • 120 g sugar: Sweetens the cake batter.
  • Zest of 1 lemon: Adds a fragrant, citrus note that complements the cream.
  • 320 g flour: The main dry ingredient, giving the cake its body.
  • 6 g baking powder: Ensures the cake rises beautifully.
  • 140 g butter, softened: Adds richness and tender crumb to the cake.
Steps
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