How to make
Beat the softened butter with a mixer, until a white mixture is obtained.
Add the eggs one after the other, while still beating with the mixer. Pour the milk and flavor with grated lemon peel.
Sift the flour into a bowl with a pinch of salt and the baking powder. Add it in portions to the liquid mixture.
For this recipe you need a baking pan with a raised bottom (see photo). Grease with oil and sprinkle with flour a 28 cm baking pan.
Pour the mixture, bake the cake at 360°F (180°C) in a preheated oven with a fan for about 15-20 minutes. Cool the baked cake on a wire rack.
Make the cream. Pour the milk into a small pot. Add the sugar, lavender and a pinch of grated lemon peel. Boil it and remove the pan from the heat. Remove the lavender flowers.
Beat the yolks with the starch into a bowl and pour them into the milk. Place the pan back onto the stove and stir, until the cream thickens.
Pour a few tablespoons of milk over the bottom of the baked sponge cake layer. Pour the cream and level it out. Sprinkle with brown sugar and caramelize with a blowtorch. This last step is by choice.
Enjoy! The butter cake with lemon-lavender cream is ready.
