Recipes - Lemon Cake

Use a cake mould – 24 cm diameter. The cake consists of three layers. Products for one layer are:

2 eggs
40 g sugar powder
30 g white flour
For the cream:
350 ml milk
100 g sugar
1 egg
25 g flour
30 g butter
150 g liquid cream
1 capsule lemon essence

Mix eggs and sugar with mixer. Add sifted flour. Cover the bottom of the cake mould in which the cake will be baked with baking paper. Pour the mixture in it. Bake in preheated to 170 degrees Celsius(338 degrees Fahrenheit) oven for 15 minutes, average level. Turn off the oven and take the cake out after 5 minutes. That is how the 3 layers should be cooked. Leave them to cool down.
Milk, sugar and lemon essence put on a low temperature hot plate. Stir periodically. Mix egg and flour in a separate utensil. Dilute with some of the warm(but not hot) milk. When the mixture becomes homogeneous pour it in the remaining milk. Stir until the mixture becomes thick. Add butter so it can melt. Leave to cool down.
Mix the liquid cream(previously chilled in fridge) with mixer until it becomes thick. Add this mixture to the mixture described above. Put this between the layers and also use as a glaze. Put in a fridge for around 12 hours.