👨‍🍳 Preparation Steps
🥚 Sponge Cake:
Rub lemon zest into the sugar to release oils.
Beat eggs and sugar until tripled in volume and pale (about 5 minutes).
Gently fold in sifted flour in 2–3 additions, keeping the batter airy.
Pour into a greased and floured baking tray (approx. 17x25cm).
Bake at 180°C (350°F) for 15 minutes.
Remove, dust with powdered sugar, and let cool.
Cut into circles, then slice each circle in half horizontally.
🍮 Pastry Cream:
Heat milk in a saucepan until it begins to simmer.
In a bowl, whisk yolks, sugar, and cornstarch.
Slowly pour hot milk into the yolk mixture while whisking.
Return to heat and stir until thickened (1–2 minutes).
Remove from heat, stir in butter and vanilla.
Cover with plastic wrap touching the surface and chill completely.
Once cold, whip lightly to smooth before using.
🍴 Assembly
Fill each sponge half with chilled pastry cream.
Sandwich together and dust with powdered sugar.
Serve fresh with coffee or tea for a true Portuguese café moment.
