Lemon cake three preparations

Preparation

1. We start by preparing the first dough. Put the sugar in the glass and program 15 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass.

   We add the butter, the flour, the yolks and the salt. We program 15 seconds, speed 5.

   Remove the dough from the glass and finish integrating it with your hands. We form a ball with it. Wrap it in film and keep it in the fridge.

2. To prepare the lemon cream, put the sugar in the glass and program 15 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass. Add the milk, the yolks, the flour, the butter and the juice of the two lemons. We program 7 minutes, 90º, speed 4.

   Put the cream in a bowl and cover it with film. Let it cool at room temperature.

   We wash and dry the glass.

3. To make the third preparation, put the sugar in the glass and program 10 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass. Add the eggs, yolk, butter, flour, cornstarch and milk. We program 30 seconds, speed 4. Now add the yeast and program 10 seconds, speed 4.

4. Preheat the oven to 170º. We prepare a removable mold of about 26 centimeters in diameter, greasing it if we consider it necessary.

   Remove the film from the first dough we have prepared and spread it out with a rolling pin. We put the dough in the base of the mold, even covering the edges of it.

   On this first mass we put the lemon cream (spreading it with a spoon so that it is well distributed).

   Now we put the third preparation we have made on top, also spreading it if necessary with the back of a spoon (this last dough is like the dough of any sponge cake).

   Bake at 170º for about 50 minutes. Once baked, let it cool before removing it from the mold.

   Store it in the refrigerator until serving time.