Tarte Tropezienne - cooking recipe

Ingredients

Cake
50 g flour
1 (1/4 ounce) package yeast
150 g sugar
1 lemon, zest of
3 eggs
1 pinch salt
25 g softened butter
500 g flour
Custard filling
3 eggs
5 tablespoons sugar
2 tablespoons flour
1/2 liter boiling milk
1 drop vanilla essence
250 g fresh cream

Preparation

First of all prepare the dough.
In a mixing bowl containing a little warm water, pour in a sachet of yeast stirring in 50 g of flour little by little and leave aside to ferment until the mixture doubles in size.
In another bowl mix together 150 g sugar, lemon zest, 3 eggs, a pinch of salt, 25 g of softened butter and gradually add 500 g of flour, stirring all the time.
Add the yeast mixture and knead for a few minutes before covering with a wet tea towel and leaving to rest for 3 hours.
Place the dough in a high-sided cake tin dusted with flour, brush with egg yolk and bake at 200\u00b0C for half an hour.
When cooked, turn out and leave to cool, then slice in half through the middle.
Prepare the custard filling by vigorously whisking together 3 eggs, 5 spoonfuls of sugar+ 2 of flour, 1/2 litre of boiling milk, a drop of vanilla essence and pour the mixture into a preheated saucepan.
Whip 250 g of fresh cream and gently fold in the custard mixture.
Spread over one of the brioche layers and sandwich together.