Brioche cake with lemon cream: the recipe for a fluffy dessert
published on 5 December, 2019 at 16:40
Ingredients:
Dough:
250 gr of Manitoba flour
250 gr of flour 0
50/80 grams of granulated sugar
80 grams of corn oil
10 gr of fresh brewer's yeast
230 ml of water
1 whole egg
Lemon cream:
4 egg yolks
220 grams of sugar
120 grams of lemon juice
Peel of lemon
380 gr of whole milk
50 grams of corn starch
Directions:
Dough: dissolve the yeast in the water and then mix with the two flours. Then add sugar, oil and egg. Put the dough in a container and let it rise until doubled in volume.
Cream: fill a jug with milk and add sugar, egg yolks, lemon peel and starch. Blend and pour into a saucepan, bring to the stove and let it thicken. Finally add the juice and enjoy this wonder.
Roll out the dough and fold it over itself.
Divide it in two and fill with the lemon cream.
Form the cake and let it rest for 30 minutes.
Brush egg yolk and bake at 356°F (180°) 20 minutes.
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