Italian cherry cake

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 250 g flour
• 1 pinch of salt
• some lemon zest
• 2 egg yolks
• 1 packet of baking powder
• 4 egg yolks
• 40 g flour
• 80 g sugar
• 400 ml whole milk
• some lemon zest
• 100 g cherry jam
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

from the Amalfi Coast

Place all the dough ingredients in a bowl and knead into a smooth dough. Wrap in cling film and refrigerate for 30 minutes. For the pudding, add the lemon zest to the milk and heat on the stovetop. Beat the egg yolks with the sugar and stir into the milk. Add the flour in portions, whisking until there are no lumps, and bring to a boil until the mixture begins to thicken. Remove the pudding from the heat and let it cool. Line a springform pan with baking paper and spread 2/3 of the dough on the bottom, creating a small raised edge. Spread the cooled pudding on top. Spoon the cherry jam over the pudding. Make crumbles from the remaining dough and sprinkle on top. Bake in an oven preheated to 180°C for approx. 15 minutes. Remove the cake from the oven and let it cool. Dust with icing sugar before serving.