Spread most of the dough in a greased and floured 24cm springform tin, bringing it up slightly around the edges.
Pour the cooled lemon cream over the dough base and smooth the surface.
Cover with the remaining dough (rolled thinly or in decorative pieces).
4️⃣Baking:
Bake in a preheated oven at 180°C (conventional setting) for 35 to 40 minutes, until the surface is lightly golden.
Let cool completely before removing from the pan.
5️⃣Finishing:
Once the cake is completely cool, sprinkle it with icing sugar and decorate with a few slices of fresh lemon 🍋✨.
💡Tips and Tricks
: Add 1 teaspoon of vanilla extract to the cream for a sweeter flavor.
Use an electric mixer for a lighter texture.
Store the cake in the refrigerator: it’s even better the next day!
For a decorative touch, add mint leaves when serving.
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