🔹Ingredients Pastry cream:
1/2 liter of milk
1/2 cup all-purpose flour
1/2 cup of sugar
3 egg yolks
2 Tbsp butter or
1 tsp vanilla essence
lemon peel
🔹Cake Ingredients:
6 eggs
4 Tbsp all-purpose flour
4 tablespoons of cornstarch
6 tbsp sugar
1 tsp vanilla essence
2 tsp baking powder
🔸Preparation Pastry Cream:
Place half of the milk in a saucepan over medium heat with the lemon peel and vanilla without letting it boil. Reserve.
Separately, dissolve the wheat flour in the other half of the milk. Beat the egg yolks with the sugar until you get a white and homogeneous cream.
Then add the milk with the wheat flour, mix and let stand 5 minutes.
Add the milk with the vanilla, remove the lemon peel, and add the butter.
Put the entire mixture in a pot to cook over low heat, stirring constantly with a wooden spoon.
Remove from the heat when the cream has the desired thickness. Let it cool and place it in the fridge covered with kitchen plastic glued to the surface of the cream. Refrigerate at least 3 hours before using.
🔸Cake Preparation:
Grease and flour a shallow rectangular pan. We will separate the egg whites from the yolks. We beat the egg whites until we get the point of snow.
Besides, we beat the yolks well with the sugar and the vanilla essence until they whiten and incorporate them into the egg whites little by little, mixing with enveloping movements.
Sift the flour, cornstarch and baking powder, add to the previous preparation and mix with enveloping movements.
Preheat the oven to 180º C. Add the mixture to the greased and floured tray and bake for 15-20 minutes.
When the cake is ready, turn off the oven and let it cool inside.
Then you turn it warm on a damp cloth with the help of a spatula, roll it up carefully and let it cool completely.
When the cake is cold, unroll, cut the edges and pour the pastry cream all over the surface. We roll carefully with the help of the cloth.