Cream shortcrust cake: the recipe for a delicious dessert with a crumbly shell

Preparation

Sift the flour, icing sugar and baking powder. Add the butter and knead with your fingers. Then add the egg yolk and knead with your hands until you get a smooth and compact dough.

Separate ¼ of the dough and let it rest in the refrigerator for 1 hour.

Fill the remaining shortcrust pastry into the round mold (20 cm diameter). Spread it with your hands to cover the floor and part of the interior walls.

Start by beating the egg whites, then gradually add 120 g of sugar and beat until stiff.

In another bowl, mix the sour cream with 60 g sugar, the yogurt, the cornstarch and the vanilla sugar. Pour in the beaten egg whites (add little by little) and the lemon zest and add.

Pour the cream into the shortcrust pastry and smooth it out well with the spatula. Cut the dough that was left in the fridge into slices and arrange it on the cake as shown in the video.

Cook in a static oven at 180 °C for 35 minutes.

Sprinkle powdered sugar over the cake before serving.