For the Pastry Cream:
2 cups (480ml) whole milk
4 egg yolks
½ cup (100g) sugar
¼ cup (30g) cornstarch
1 tsp vanilla extract
Zest of 1 lemon (optional)
For the Cake Dough:
2 cups (250g) all-purpose flour
½ cup (100g) sugar
½ cup (115g) cold butter, cubed
1 egg
1 tsp baking powder
Pinch of salt
For Topping:
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