Lemon Yoghurt Cake
Instructions
Prepare the cream: in the pot put to warm up the water. In separate bowl grate the skin of 1 lemon and take the juice from 2 lemons and add in the pot.
In other bowl mix sugar, corn flour and 2 full eggs. Then add this preparation in the pot with juice, peel and water, mix and wait for when start slowly to boil. Add butter. Mix without stop few minutes.
Take away from fire and reserve in the bowl, let to become cold.
Whip the liquid cream and add to the cold lemon cream, mix together.
Take cake tin, put some film paper and start to create the cake. First, put the biscuit from both sides in milk, then in cake tin. Add a part of the cream to cover the first part of biscuits. And continue... finishing by cream.
Keep in the fridge for 12-24h before to enjoy it!
