Dresden cream cake

Ingredients for 1 servings:

• 250 g flour
• 100 g butter
• 1 egg(s)
• ½ tsp baking powder
• 1 pinch of salt
• 100 g butter
• 100 g sugar
• 50 g flour
• 2 eggs
• 1 pinch of salt
• ½ liter of milk
• 3 tbsp lemon juice
• ½ lemon(s)
• 1 tbsp rum and
• 4 almonds, bitter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

local specialty, which is in no way inferior to Eierschecke

Quickly mix the dough ingredients and chill for half an hour. Then roll it out and line a tart pan with it. Pull the edges very high. Beat the butter and sugar until smooth, then add the eggs and finally the flour. Season with a pinch of salt, lemon juice, and grated zest, or, if desired, add the rum and bitter, finely grated almonds. Heat the fresh milk, but do not boil. Meanwhile, place the tart base in the oven and pre-bake for 10-15 minutes at 175°C. Pour the hot milk into the batter and beat in a mixer for about 2-3 minutes until the egg mixture thickens slightly. Immediately pour onto the pre-baked tart base and bake the cake at medium heat for another 30 minutes, until the topping is firm and browned.