Cake
Description
Delicious pastry for the whole family. Dissolve yeast in warm water or milk. Mix it with flour and set aside the sponge in a warm place for 1 hour. After an hour, add egg, sugar, flour, and softened butter. Mix everything well and set aside for another hour in a warm place to rest. Now prepare the lemon filling. Grate the lemon zest. Add sugar or powdered sugar to the lemon mixture and thoroughly rub together. Take one-third of the dough and roll it into a flat round. Grease a baking tray with oil and place the round onto it. Spread the lemon filling on top, leaving the edges of the round free. Brush the edges with beaten egg. Roll out the remaining dough into another round and use it to cover the cake base. Firmly press the edges of both rounds together; otherwise, the filling may leak out and burn. Prick the top round several times carefully with a fork. Bake the lemon base in the oven at 200°C until golden brown. For the cream, soften and beat the butter until smooth and thick. Gradually add condensed milk, continuing to beat until the butter is fully incorporated and a fluffy cream forms. Keep beating the mixture until it becomes uniform, thick, and fluffy. Spread the cream over the cooled baked base. Decorate the top of the cake with lemon pieces soaked in sugar syrup, nuts, and chocolate shavings. The pastry is ready. Serve at the table.