Cream cake with almonds

Preparation

1. We start by making our cake base: In our glass we add the 145 g of sugar and pulverize it, programming during 10 seconds at speed 7.

2. Uncover and add the rest of the ingredients: 180 g of medium melted butter, the 300 g of wheat flour, the 90 g of almond flour, the 2 yolks, the half teaspoon of ground cinnamon, the grated peel of a lemon and a pinch of salt. We program it to knead during 3 minutes at kneading speed.

3. We take out the dough, squeeze it, make a ball and wrap it with plastic film. We put it in the refrigerator to cool it for about 30 minutes. In this way we will knead it much better without it becoming too sticky.

4. We heat the honor to 180 °. Once cold we will place it between two baking sheets and stretch it with the roller. This way we make sure that nothing sticks. We stretch in a circular way and in the same way that we can cover our lunch box.

5. We cover the pan with the dough very carefully, surely some areas will break, but it does not matter, since we can fix it with our hands. We will take pieces of dough and we will stick it in the holes where it is needed. We put it in the oven for 15-20 minutes or until we see that it has browned, we take it out and let it cool.

6. We wash our Thermomix glass and make the cream. Add the 600 ml of whole milk, the 85 g of corn flour, the 5 egg yolks, the 160 g of sugar, the two teaspoons of vanilla extract and the zest of the skin of a lemon. We mix it during 30 seconds at speed 3,5. We immediately re-program to cook the cream for 9 minutes at 90 ° at speed 3. The result of the cream has to be quite compact. We remove it, place it on a bowl and cover it at room temperature.

7. With the cold base we fill the cake with the cream. We smooth its surface and add the rolled almonds on top. Finally we sprinkle with icing sugar to make it spectacular. We can put it in the refrigerator so that it curdles even more and serve it cold.