Food is culture

Ingredients
Mix:
250 gr flour
125 gr butter
100 gr sugar
1 egg, 2 spoonfuls of milk and salt
Cream:
¼ fresh cream
250 gr sugar
6 egg yolks and 4 lemons
30 gr potato starch
Decoration:
6 egg whites and cane sugar

Equipment
cake tin
whisk

Preparation
Make a fountain of the flour on a board, add the butter, sugar and egg and mix well, adding a pinch of salt and enough cold milk to help mixing.   Make a ball and leave to stand for 30'.
For the cream, beat the egg yolks with the juice and grated rind of the lemons, the sugar and potato starch; add the cream and mix well.
Oil the cake tin, pour in the mix, push down the edges and pour in the cream: cook for 30 - 35 minutes in the oven at 210°C in convection mode.
Whisk the egg whites until firm, sprinkle the surface of the cake with cane sugar, cover with the whisked egg whites and replace in the oven until a golden crust forms.   Serve slightly warm.