Lemon cake with mascarpone cream

– 2 tablespoons of cornstarch
– 1 tablespoon of butter
– 200 ml of sugar whipped cream
– 3 tablespoons of powdered sugar
– Icing sugar to decorate
Procedure:
For the lemon cake:
1. In a bowl, beat eggs with a pinch of salt and ground sugar until you get a foamy compound.
2. Add the oil, lemon juice, lemon zest and milk. Mix well to blend the ingredients.
3. Sift the flour and yeast together and gradually add them to the compound, mixing until you get a smooth and homogeneous dough.
4. Pour the dough into an 18x27cm mold and bake in a preheated oven at 180°C for about 35 minutes, or until the cake is golden brown and baked in the center.
For the mascarpone cream:
1. In a casserole, combine the egg with the granulated sugar, vanilla sugar and cornstarch. Mix it up well.
2. Add the lemon juice and milk, then cook over medium heat stirring constantly until the cream has thickened.
3. Remove from heat and insert butter, stirring until melted. Let it cool in the fridge.
4. In another bowl, mount sour cream. Once set, add the mascarpone and powdered sugar, gently stir until you get a velvety cream.