White Menjar Cake

Instructions

• 1 To prepare the Torta de Menjar Blanc, the first step is to make the cream, which will serve as the cake filling. Pour the cornstarch into a tall saucepan and gradually add the cold milk, stirring with a whisk to avoid lumps. Then add the sugar and grated lemon zest, stirring again, and bring to a boil, simmering over low heat. When the cream is thick enough, turn off the heat and transfer it to a chilled container. Cover with plastic wrap and set aside.
• 2 Next, make the dough. Combine the semolina flour, sugar, eggs, and lard in a bowl and begin kneading. Mix all the ingredients until the dough has a firm, elastic consistency; wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
• 3 Once the two main ingredients are ready, roll out the dough on a floured surface and cut out two discs of dough, about 3 or 4 mm thick, which will form the base and the lid of the cake. Line a 24 cm diameter baking pan with parchment paper and cover the bottom and sides with one of the two discs. Pour the cream into the pan and spread it out with a spoon.
• 4 Cover the Menjar Blanc cake with the second pastry disc, press the edges firmly to seal, and prick the surface lightly with a fork. Preheat the oven to 180°C (350°F), dust the surface of the cake with granulated sugar, and bake for about 25 minutes.