Oat Cake with Lemon Cream


• Oat flakes – 200 g;
• Flour – 200 g;
• Baking powder – 1 tbsp (no slides);
• Butter – 150 g;
• Pinch of salt;
• Zest of one lemon.
Lemon cream:
• Lemon juice – 200 ml;
• Eggs – 3 pc;
• Sugar – 100 g;
• Flour – 15 g;
• Corn Starch – 15 g;
• Butter – 20 g.


1. Combine the flour, baking powder, salt, lemon zest, sugar and cubes of cold butter. Grind into crumbs; then add oatmeal to it. Divide the resulting mass into two parts. One part put in the baking dish forming a thin layer; then press it to become denser. Add a layer of lemon cream and pour the rest of the crumbs on it.
2. Bake at 170 degrees for 25-30 minutes.
Lemon cream:
1. Heat lemon juice in a pan.
2. Mix eggs with sugar using whisk beaters, flour and corn starch in a bowl. Add hot lemon juice. Mix well and add everything into a pan. Stir constantly until it boils. Cook a few more minutes. Remove from heat and add some butter. Cool cream prior to applying onto a cake.
3. Finished cake can be decorated with icing and candied lemon.