Whipping cream sbrisolona

This is my best cake (even equal to my best chocolate cake), it has no cocoa or chocolate, but served two or three hours after baked it's absolutely tasty

Ingredients

• Flour 350g / 12 oz
  
• Zucchero 150g / 5 oz
  
• Baking powder 16g / 0.5 oz
• Salt
  
• Grated peel of one lemon
• Butter 150g / 5 oz
• Large eggs 2 (one only egg white)
• Whipping cream 0.5 l (milk 0.5, flour 50g / 2 oz, sugar 50g / 2 oz, yolks 2, one piece of lemon peel)

Cooking

• Round cake pan with 28 cm/ 11 inc diameter
• Oven 170°C / 340F, static, central/bottom level
• 40 minutes

Procedure

• Mix powders (flour, sugar, salt, baking powder)
• Add one egg and one yolk but don't mix
  
• Cut butter into little cubes and add without mix
• Don't mix but pinch and crumble the biggest parts
• Keep the mix in fridge and prelare the whipping cream
• Mix together milk, yolks, flour and sugar
• Place in a boiler using a strainer (to keep out flour and sugar grain)
  
• Add lemon peel
  
• Cook the cream about 5 minutes to thicken (mix very well while cooking)
  
• Take off lemon peel
• Place one mix half into baking pan, then cover with whipping cream ad at last cover with the second mix half and bake
  

Italian version of this recipe