Sweet Shortcrust Pastry Ingredients:

• 160 g Wholemeal Wheat Flour and
• 160 g of standard flour
• 1 Raw Egg
• 120 g Stevia blend Sweetener (such as erythritol or stevia)
• 1 teaspoon Baking Powder
• 140 g Unsalted Butter, chilled and diced
• Zest of 1 Lemon
• 1 pinch Himalayan Salt

Cake Filling Ingredients:

• 500 ml Organic Jersey Milk
• 2 Large Eggs
• 60 g Corn Flour
• 90 g Stevia blend Sweetener
• 100 g Mascarpone Cheese
• Juice of 2 Lemons

Directions:

Sweet Shortcrust Pastry:

1. Prepare the Pastry:

   • Cut the chilled unsalted butter into small pieces and let it sit at room temperature for 30 minutes.
   • In a mixing bowl, combine the wholemeal wheat flour and standard flour, sweetener, baking powder, lemon zest, and a pinch of Himalayan salt.
   • Add the diced butter into the flour mixture. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add the raw bitten egg and knead the mixture until it forms a smooth dough.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
   • Take out the dough out of the fridge and divide to a bigger half and smaller half, refer to the photo below.

2. Roll and Bake the Pastry:

   • Preheat your oven to 180°C (160°C fan-forced). Grease and flour a flat pie tin.
   • Take bigger half of the pastry and Spread out the pastry dough evenly into the prepared pie tin pinch of the access of the dough.
   • Bake the pastry in the preheated oven until slightly golden. As the pastry bakes, if it starts to shrink, gently press it back into shape.
   • Once baked, remove the pastry from the oven.

Cake Filling:

1. Prepare the Filling:

   • Keep the oven temperature at 160°C (140°C fan-forced).
   • In a saucepan, over slow heat whisk together the milk eggs, corn flour, and sweetener until smooth. keep mixing till thickened.
   • Remove the custard from the heat and stir in the mascarpone cheese and squeezed lemon until smooth.

2. Assemble and Bake the Cake:

   • Pour the prepared filling over the shortcrust pastry base.
   • Roll the second half of the pastry and cut out little circles and place them evenly distributing on the top of the filling.
   • Bake the cake in the preheated oven for 45 minutes, or until set.
   • Turn off the oven and allow the cheesecake to cool in the oven complletely.

3. Serve:

   • Once cooled,
   • Serve the Italian Lemon Cake slices with whipped cream or enjoy on its own.

Enjoy your delicious Italian Lemon Cake!

Bon Appetit