Torta cremosa al limone

For now,  I'm traveling through my senses....specially my palate.....remembering the places I love.....I worked and lived in Rome....I remember those days.....

This is a simply lemony Italian cake.....it has three layers that makes it irresistible with a tea or coffee..

Torta cremosa al limone

Pasta frolla

90 g of sugar

90 g of cold butter in chunks

250 g of flour type 00

2 egg 

1 pinch of salt

Combine all together until you have a smooth dough. With a rollin pin, stretch it to a 3 mm dough. Place it in a greased mold and cover a 3-4 cm of the sides. Place it in the fridge for 30 minutes.

Lemon cream

2 lemons zest

150 g of sugar

250 g of whole milk

2 eggs

2 tablespoons of cornstarch (more if you want it thicker)

60 g of butter in pieces

Mix the lemon zest, sugar, eggsand cornstarch. Warm the milk. Add the mil to the mix, and mix it well to avoid lumps. Place it on the stove and cook it until gets thick. Add the butter. Combine it well and set aside until it is at room temperature.

Cover dough

100 g of sugar

2 eggs

80 g of butter in pieces

100 g of flour type 00

30 g of potato starch

1 teaspoon of vanilla essence

30 ml of whole milk

½ teaspoon of  baking powder 

Mix all the ingredients with a hand mixer. Leave it aside.

Take the mold with pasta frolla, add the lemon cream, and on top the cover dough. Bake it at 350 F for 45 minutes....ENJOY!!