How to make
The flour is sifted. Add the sugar, egg, yolk, baking powder, vanilla, salt, grated lemon peel and diced butter. The mixture is kneaded by hand, until a crumbly mixture is obtained. Place it in the refrigerator for 1 hour.
In a deep bowl put the starch, sugar, grated lemon peel and egg yolks. Dilute them with some of the milk. The remaining amount of milk is put on the stove to boil. Add it to the egg mixture and place it back on the hob. The lemon cream for the butter cake is boiled, until it acquires a thick consistency. Set it aside to cool slightly.
A 9″ (24 cm) cake tin is lined with baking paper and the boarder is also covered with paper. Half of the crumbs are placed on the bottom of the cake tin. Pour cream over them and arrange the cherries. The Italian cake is finished off with the remaining crumbs.
Bake it in a preheated oven at 360°F (180 degrees) for 35-40 minutes.
The baked homemade cake is left to cool completely in the cake tin and then it is removed.
Sprinkle it with powdered sugar.
Enjoy this Sbriciolata with Lemon Cream and Cherries!
