honey, 15 grams (0.5 oz.)
Dried coconut, 10 grams.
Getting Ready
Prepare the milk.
Take off the lemon’s peel and set it aside.
The milk should be heated, but not boiling, before adding 240 ml (8 fl oz).
Let the milk cool until it’s room temperature.
Whip up the custard.
First, combine the egg, sugar (60 grams), and cornstarch (20 grams) in a saucepan.
Add the chilled milk gradually while whisking constantly.
Keep stirring constantly while you cook over medium heat until the sauce thickens. Turn off the stove and set it aside.
In a bowl, make the cake batter.
Get the oven up to temperature before you use it.
To make the sugar mixture light and fluffy, whisk together three eggs and one hundred fifty grams (5.2 ounces) of sugar in a large bowl.
Combine 1 lemon’s juice with 150 milliliters (5 fluid ounces) of vegetable oil and stir until combined.
Add the zest of the lemon and stir to combine.
Gently incorporate 250 grams (8.8 oz) of flour and 15 grams (0.5 oz) of baking soda until barely combined.
Gently incorporate the prepared custard mixture.
Continued on next page 👇(page 3)👇
