This cake is the easiest cake, ever! In addition to this, the ingredients are handy and it’s a shame not to try. The recipe is taken from a Greek magazine and when I made the cake for the first time, did not understand how a liquid a thing so me out a fine cream cake!
For starters, preheat oven to 170 degrees and melt the butter. Leave it to cool a little and then mix the butter with the sugar and starch, add flour and knead 1 minute.
In a small pan of 24×24 or 26×26, we put baking paper and spread the dough with your hands. Do not cover the pan walls, only the base.
We place in preheated oven at 170 degrees for about 15-20 minutes or until golden brown. My oven is electric, so baking time might vary. Let the cake cool completely and then we start making the cream.
Preheat the oven to 170 degrees. In a bowl, mixing for about 1 minute the eggs and the sugar at medium speed, then switch to low speed and add the flour, lemon zest and lemon juice.
Pour over the cake we made earlier and place in the oven at 170 degrees for 20 minutes or until cream has set (when moving the tray cream has to be solid).
Leave to cool completely, and if you want, you can also put it in the refrigerator for half an hour to be more cool, and then sprinkle with icing sugar. What’s to say? It’s divine! Dough is crunchy and cream is smooth and fluffy. It is cheap and easy to do!