Dresden Cream Cake

A cake recipe for all foodies:

Quickly prepare the dough ingredients and chill the dough for 1/2 hour. Next, roll out and line a cake pan with it. Make the edge very high. For the topping, cream the butter with the sugar until smooth, add the eggs and flour. Season with a pinch of salt, the juice of one lemon and the grated rind, and add the rum and the finely grated bitter almond kernels, each to taste. Next, heat the milk, but do not make. Meanwhile, put the cake base in the oven and pre-bake for 10 to 15 min. Pour the heated milk into the batter and whisk briefly in a hand mixer until the egg milk thickens a tiny bit. Quickly pour onto the pre-baked cake base and bake at medium heat for another half hour. The topping should be nice and firm and browned.

Dingler

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