Preparing the cream: When preparing the lemon cream, it is essential to whisk the eggs well and mix constantly to avoid the formation of lumps.
Checking cooking: Make sure the cream is cooled before filling it on the cake, it should be firm to prevent it from running during the final cooking.
Variants of flavours: If you prefer a sweeter taste, you can reduce the amount of sugar in the pastry cream. It is also possible to replace part of the milk with cream to obtain a richer texture.
Storage: This cake can be stored in a refrigerator for 2 to 3 days. Remember to cover it with food film to prevent it from drying out.
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