Vanilla Lemon Cake

Ingredients

• 250 g spelt flour Type 1050
• 1 pinch salt
• 5 tbsp granulated sugar
• 150 g cold butter
• 1 egg (size M)
• 37 g vanilla pudding powder (1 sachet)
• 500 ml milk (3.5% fat)
• 0.5 Organic lemon
• 1 tbsp spelt semolina

Instructions

1. 1.

   Mix the flour with salt and 3 tbsp of sugar. Add butter in pieces and egg and knead with the dough hook of the hand mixer or with your hands until a smooth shortcrust pastry is formed. Add a little cold water if necessary. Press it by hand into the greased baking form (approx. 20 x 30 cm) and form an approx. 2 cm high edge. Prick the dough several times with a fork.

2. 2.

   Bake the dough base in a preheated oven at 180 °C (convection: 160 °C; gas: level 2-3) for approx. 15 minutes until golden brown. Remove from the oven and let cool.

3. 3.

   In the meantime, take 4 tbsp of the milk and mix it with the pudding powder. Bring the remaining milk and 2 tbsp of sugar to a boil and pour in the vanilla pudding milk. Cook over low heat and thicken while stirring constantly, then remove from heat and let cool. Meanwhile, wash the lemon hot, rub dry, grate the zest and squeeze the juice. Mix the lemon juice, lemon zest and spelt semolina into the vanilla pudding. Spread the pudding on the shortcrust pastry base and bake in the oven for another 20-25 minutes. Remove, let cool completely, cut into small squares and serve.