Quick Italian Cream Cake


+For the dough:
°220g T55 flour
°175g soft butter
°150g sugar
°80 g ground almonds
°1 whole egg + 2 yolks
° baking powder
°1 lemon
+For the cream:
°25 cl whole milk
°2 egg yolks
°50g flour
°50g sugar
°1 sachet of vanilla sugar


In the bowl of a food processor fitted with the pastry attachment, mix the soft butter and the sugar. Add the whole egg and 1 yolk, ground almonds and grated lemon zest. Add the flour, baking powder and salt, then knead until the dough forms a ball.
Wrap the dough in cling film, flattening it a little. Reserving it for 2 h in refrigerator.
Prepare the cream: beat the sugar, vanilla sugar and egg yolks. Stir in the flour.
Pour boiling milk on it, stirring. Transfer to a saucepan and thicken for 5 minutes over medium heat, stirring constantly. Flavor with rum.
Divide the dough into 2 pieces, one smaller than the other and flatten them into a circle with a rolling pin. Place the largest in a pie dish. Garnish with pastry cream.
Cover with the last disc of dough. Moisten the edges and pinch them to seal them.
Brushing cake with last egg yolk & streak with a fork. Bake for about 40 minutes in the oven, preheated to th. 6 (180°C). Wait at least 8 hours before serve.

Enjoy !