Directions
- 1Mix together flour, sugar, and salt in a stand mixer.
- 2In a separate bowl, combine milk, egg yolks, yeast, and lemon zest.
- 3Add butter to the flour mixture, one tablespoon at a time, until combined.
- 4Set the dough aside for about an hour and a half.
- 5Make the crème fraîche topping by mixing crème fraîche, egg yolks, sugar, and salt.
- 6For the filling, heat milk, then add sugar, salt, and semolina; cook for 2–3 minutes until thickened.
- 7Stir in vanilla and lemon zest into the filling and let it cool.
- 8Add egg whites to the filling and mix.
- 9Press the dough into the bottom of a baking pan.
- 10Spread the custard filling over the dough.
- 11Pour the crème fraîche topping over the filling.
- 12Bake at 400°F for 35–40 minutes.
- 13Let the cake cool in the pan for half an hour before slicing and serving.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 4 egg yolks
- 2 teaspoons yeast
- 1 tablespoon lemon zest
- 4 tablespoons butter
- 1 cup creme fraiche
- 1 cup sugar
- 1 pinch salt
- 2 cups milk
- 1 cup sugar
- 1 pinch salt
- 1 cup semolina
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 2 egg whites
Equipment
stand mixerrolling pinbaking sheetwhisk
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