Start by making the cake. Pre heat the oven to 170 degrees Celsius and grease 2 circular molds to bake cake with vegetable oil. Cover the bottom of each mold with waxed paper and grease as well.
Mix the flour, salt, and baking powder. Add milk, 1 cup of vegetable oil, vanilla and 1 tablespoon of lemon zest.
In another bowl beat the eggs with 2 cup of sugar for 1 minute. Add the flour mixture and beat well.
Pour the mixture into the two molds and bake for 35-40 minutes or until a toothpick comes out clean. Remove from the oven.
Allow the cakes to cool before unmolding.
To make the lemon custard, beat 2 tablespoons of lemon zest, 1/4 cup of lemon juice, 1/4 cup of sugar, the egg yolks and a pinch of salt in a medium pot.
Add a half stick of butter and cook over low heat, beating constantly for 5 minutes or until it starts to boil. Remove from heat, cover and allow to cool for 30 minutes.
To make the bitumen of the cake beat the remaining butter for 1 minute until it is fluffy. Add the icing sugar, juice and remaining lemon zest and beat for 2-3 minutes until well blended.
To assemble the cake cut each cake horizontally. Cover the bottom half of each cake with the lemon custard. Place the 4 halves 1 over the other and cover all the cake with the lemon bitumen.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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