Lemony Custard Cake
Pane-Bistecca
A lemony custard cake is similar to a cheesecake, but it doesn’t contain any cream cheese but as good as.
You should definitely make this cake a day before serving, as it needs time to set. The mixture is made with condensed milk, as is customary in Asia.
It’s certainly a slightly different sort of cake, but no less refreshing than a cheesecake. Mine is made with lemon juice, but you can simply use vanilla or add cocoa.
You should definitely make this cake a day before serving, as it needs time to set. The mixture is made with condensed milk, as is customary in Asia.
It’s certainly a slightly different sort of cake, but no less refreshing than a cheesecake. Mine is made with lemon juice, but you can simply use vanilla or add cocoa.
Ingredients
Crust: 20 cm diameter
200 g Graham Crackers
30 g Sugar
50 g Butter, melted
4 Egg yolks
2 Eggs
400 ml sweetened Condensed Milk
1 ½ tbsp Cornstarch
Juice of 1 Lemon
Zest 1 Lemon
1 Pinch of Salt
Filling:
Arbeitsschritte
1
Step 1
Crumble the Graham crackers and mix with the sugar and melted butter. Press this mixture into a 20 cm diameter baking tin lined with baking paper, pulling it up slightly at the sides.
2
Step 2
Bake this base in the oven at 180°C for 10–15 minutes, then leave to cool completely.
3
Step 3
For the filling, mix all the ingredients together well. Then pour onto the cooled base.
4
Step 4
Bake in the oven at 180°C for at least 40 minutes. The filling should only wobble slightly.
5
Step 5
Leave to cool for 30 minutes, then chill in the fridge overnight.
6
Step 6
Top with berries to serve; I sprinkled mine with raspberry brittle.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")