For the dough, combine all ingredients at room temperature, roll into a ball, and place in a 22–24 cm diameter pan. Form the base and raise the sides, trim off any excess dough, and refrigerate.
Meanwhile, prepare the filling. Pour the milk into a saucepan and bring to a boil. Whisk the remaining ingredients in a bowl. Pour in the milk, stir, return to the saucepan, and return to the stovetop, stirring vigorously until it comes to a boil. Grate in the lemon zest, stir, and let cool completely.
Pour the cream onto the cooled cake, smooth it out and decorate with your favorite fruits or berries.
Place in the oven and bake for 70–80 minutes at 170°C.
Remove, cool completely, and refrigerate for 6–8 hours.
Garnish with mint, slice, and enjoy.
Bon appétit!
Enjoy your meal!
