Torta con crema al limone

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical and has a neutral flavor.

Prepare the cream by combining 500 ml of whole milk, 4 egg yolks, 120 g of sugar, 50 g of cornstarch, the zest of 1 large organic lemon, and 50 ml of lemon juice in a saucepan. Cook over medium heat until thickened, stirring constantly.

For the cake, beat together 4 eggs and 150 g of sugar until light and fluffy.

Melt 150 g of butter and add it to the egg mixture, mixing well.

Sift in 220 g of all-purpose flour and 1 packet of baking powder, then mix until just combined.

Pour the batter into a prepared cake pan and bake until golden and a toothpick comes out clean.

Let the cake cool, then slice and serve with the lemon cream on top.

Cooking Techniques

Spice Level:

Allergens