lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Mousse
Ingredients:
- 1 unflavored gelatin
- 3/4 water
- 1/2 sugar
- 5 eggs
- 2 sugar
- 1 1/4
Instructions:
1. Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water.
2. Heat, stirring, until gelatin dissolves.
3. Cool.
4. Combine sugar and 2 Tbsp water in a saucepan; bring to a boil.
5. Boil until syrup is a golden caramel.
6. Remove from heat and cool for 5 minutes.
7. Stir in remaining water until mixture is smooth; cool for 5 minutes.
8. Stir in gelatin mixture.
9. Combine egg yolks and sugar; beat until thick and creamy.
10. Whisk in caramel mixture until fluffy.
11. Beat egg whites until soft peaks form.
12. Fold egg white mixture and whipped cream into caramel mixture.
13. Spoon into serving glasses.
14. Chill until ready to serve.
15. Garnish with whipped cream.
Title: Easy Peach Cobbler
Ingredients:
- 1 sugar
- 1 milk
- 1 self rising flour
- 1 margarine
- 1/2
Instructions:
1. Pour melted margarine into 9 by 13 inch pan.
2. Pour peaches over melted margarine.
3. Mix together sugar, flour, and milk. Batter will be runny (but don't worry).
4. Pour over peaches.
5. Bake at 350°F until crust is golden brown.
6. Serve with either a non-dairy topping or vanilla ice cream.
Title: Chocolate Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1 granulated sugar
- 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1/4 milk
- 1/2 butter
- 1/4 vanilla extract
- 1 dark brown sugar
- 1/2 boiling water
- 1 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Grease 9-inch round or 5 1/2 cup oval baking pan.
3. Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, baking soda, and salt in medium-sized bowl.
4. Stir in milk, melted butter, and vanilla to form a thick batter.
5. Spread in prepared pan in an even layer.
6. Sprinkle with remaining granulated sugar, cocoa powder, and brown sugar evenly over batter.
7. Pour boiling water over top.
8. Bake for 25 minutes, until set around sides and top is loose and slightly bubbly.
9. Cool in pan on rack at least 10 minutes.
10. Serve warm or at room temperature with whipped cream.
Title: Sukdi
Ingredients:
- 1 wheat flour
- 1/2 ghee
- 1/4 powdered jaggery
Instructions:
1. Heat a deep kadai, with ghee and add atta and roast till the atta turns reddish.
2. When atta becomes reddish, switch off the flame and add powdered jaggery and mix well.
3. Powder the mixture into a vessel and press it well with a flat vessel.
4. Cut it into pieces and serve with nuts.
Title: Mousse a La Banana
Ingredients:
- 2 1% low-fat milk
- 4 sugar
- 1 vanilla
- 1 banana
- 1 plain low-fat yogurt
- 8 bananas
Instructions:
1. Place milk, sugar, vanilla, and banana in blender.
2. Process 15 seconds at high speed until smooth.
3. Pour mixture into a small bowl; fold in yogurt.
4. Chill. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
Title: Frozen Reeses Peanut Butter Pie
Ingredients:
- 24 unsalted butter
- 4 Cool Whip
- 2 1/2 creamy peanut butter
- 3/4 confectioners' sugar
- 1/2
Instructions:
1. Preparation: Lightly butter springform pan if it is not non-stick.
2. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.
3. Oreo Crust:
4. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed.
5. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust.
6. Bake crust at 350 degrees F for 7-10 minutes.
7. Reese Peanut Butter Pie Filling:
8. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted.
9. Set aside for five minutes to cool.
10. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
11. Pour mixture into Oreo crust and freeze for 3 hours.
12. Garnish with caramel and chocolate drizzle.
Title: Pecan Pie
Ingredients:
- 2 pecans
- 1/4 light brown sugar
- 1/4 eggs
- 1 lemon juice
- 4 vanilla extract
- 1 flour
- 1 salt
- 1 butter
- 1
- 1/2
- 10
Instructions:
1. Heat oven to 325 degrees. Spread pecans on pan and bake on top shelf until they begin to brown. Set aside.
2. In a microwave safe bowl, add all other ingredients except the reserved egg white. Microwave at 20% power for about 15 seconds, stir and repeat as many times as it takes for mixture to feel slightly warm and starting to thicken.
3. Brush pie shell with reserved egg white - keeps it from getting soggy.
4. Add liquid to the pie shell, then top with pecans, being sure all are at least touching the liquid. (Or you can add the pecans to the bowl and mix, then pour the whole bowlful into the pie shell.).
5. Bake for 10 minutes, then turn temperature down to 275 degrees and continue baking about 30-40 minutes more. If pie is mostly firm in the middle if you jiggle it, it’s done.
6. Note - other recipes don’t call for heating the mixture in the microwave, so that’s just a tweak of this particular recipe.
Title: Guava Cheese Tart
Ingredients:
- 3/4 cream cheese
- 1 farmer cheese
- 2 puff pastry sheet
- 1 egg
- 2/3 guava paste
- 1/4 lime juice
- 1 heavy cream
Instructions:
1. Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon.
2. Line in a baking sheet with parchment paper.
3. Place 1 of the puff pastry circles on the baking sheet.
4. Brush a 1" rim around the outside edge with some of the beaten egg.
5. Pat the cheese mixture into an 8" circle in the center and spread the guava paste or jam evenly over the top.
6. Fold the remaining piece of puff pastry in half and place over the first piece.
7. Unfold the pastry to enclose the filling, being careful not to trap air beneath.
8. Gently press the top and bottom edges together and refrigerate about 25 minutes, or until dough is thoroughly chilled.
9. Remove from refrigerator.
10. Working about 1-1/2" from the outside, firmly press the edges of pastry together with the tines of a fork to seal.
11. Then trim the excess dough, leaving an even 1" border of crust surrounding the filling.
12. With a sharp pairing knife, cut out and discard a 1/4" circle of dough from the center and press out any trapped air.
13. Then, making shallow cuts, trace 6-8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden).
14. Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: cover with plastic wrap and chill at least 2 hours or overnight.
15. To bake, preheat the oven to 450ºF.
16. Transfer the pan from the refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top.
17. Reduce the oven temp to 350ºF.
18. Bake until the jelly is bubbling and the bottom crust, when lifted with a spatulas, is browned, 30-40 minutes.
19. Set aside to cool on a rack up to 15 minutes.
20. Serve warm with whipped topping, if you choose.
Title: Lemon Pudding Recipe
Ingredients:
- 8 lemons
- 1 sugar
- 1/3 cornstarch
- 3 half-and-half
- 4 light butter
- 3
Instructions:
1. Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
2. Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
3. Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
4. Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
Title: Pear, Almond, and Dried-Cherry Brown Betty
Ingredients:
- 1/2 dried tart cherry
- 3 pear brandy
- 6 unsalted butter
- 1 hot water
- 5 honey
- 1 1/2 golden brown sugar
- 1/2 fresh lemon juice
- 1/2 lemon peel
- 1/4 ground cinnamon
- 2 nutmeg
- 1 ground nutmeg
- 1/2 fine sea salt
- 1/2 ground cloves
- 1/4 pears
- 2 1/2 vanilla ice cream
Instructions:
1. Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours. Drain (reserve brandy for another use).
2. Preheat oven to 375°F Combine bread pieces and almonds in processor. Using on/off turns, blend until mixture resembles very coarse crumbs. Spread crumb mixture evenly on rimmed baking sheet. Bake until crumb mixture is light golden and crisp, about 16 minutes. Transfer crumb mixture to medium bowl; toss with melted butter. Set aside. Maintain oven temperature.
3. Mix 1 1/2 cups hot water and honey in 2-cup measuring cup. Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well. Add pear cubes and toss to coat.
4. Butter 9x9x2-inch metal baking pan. Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with 1/3 of crumb mixture, then remaining pear mixture. Sprinkle remaining crumb mixture evenly over. Pour water-honey mixture over.
5. Cover pan tightly with foil and bake 30 minutes. Remove foil and bake uncovered until crumb mixture is golden brown on top and pear filling is bubbling thickly at edges, about 45 minutes longer. Remove from oven and cool at least 20 minutes. DO AHEAD Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F oven 15 to 20 minutes.
Title: Luscious Tropical Dream Cake
Ingredients:
- 1 eggs
- 1 milk
- 3 lemon flavor instant pudding and pie filling
- 1/3 flaked coconut
- 1 1/2 pecans
- 1
- 2
- 1
- 1/2
Instructions:
1. PREHEAT oven to 350ºF.
2. Grease a 15x10x1-inch baking pan.
3. Drain pineapple, reserving 1 cup of the juice; set pineapple aside.
4. Prepare cake batter as directed on package, substituting 1 cup reserved juice for 1 cup of the water, and 1 tsp rum extract (if desired).
5. Pour batter into baking pan.
6. BAKE 15 to 18 minute or until wooden toothpick inserted in center comes out clean.
7. Cool completely in pan on wire rack.
8. ADD milk to dry pudding mix and beat with wire whisk 2 minute or until well blended.
9. Stir in pineapple and remaining 1 tsp rum extract (if desired) and spread over cake.
10. Cover this with whipped topping into which you have stirred coconut extract(if desired).
11. Sprinkle with toasted coconut and pecans (if desired).
12. Store in refrigerator.
Title: Jean Reddish Skillet Cake (Or Pineapple Walnut Upside Down Cake)
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 walnuts
- 1 pineapple tidbits
- 1
Instructions:
1. Follow the directions on the cake mix, except for the amount of water, you will take out the measuring cup it tells you and fill it first with pineapple juice and the rest with water, and set it aside.
2. Put in a heavy skillet 1/2 cup butter and let it melt. Next sprinkle on the following ingredients:
3. 1 cup brown sugar, 1 cup walnuts, 1 cup pineapple tidbits, lastly pour the cake batter into the skillet.
4. Bake at 375 for approximately 40 minutes. Caution the cake will pull away from the side of the skillet, but that's ok.
5. Let set for 5 minutes. Place a large plate over the skillet and turn over so that the cake is now on the large plate. Enjoy warm with a tall cold glass of milk.
Title: Easy Peanut Butter Cookies (Cake Mix)
Ingredients:
- 1 unsweetened applesauce
- 1 egg substitute
- 1/2 water
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff.
3. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.
4. Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
Title: Easy Biscotti
Ingredients:
- 3/4 butter
- 1/4 sugar
- 3/4 eggs
- 2 flour
- 2 1/4 baking powder
- 1 1/2 salt
- 1/4 orange, zest of
- 1
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar.
3. Add Eggs.
4. Mix until smooth.
5. Add orange zest and almond extract.
6. Continue mixing until well blended.
7. Sift in flour, baking powder and salt.
8. Stir in almonds.
9. On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
10. Place rolls lengthwise on a cookie sheet approx 2 inches apart.
11. Bake rolls at 350 for about 20- 25 minutes.
12. Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
13. Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
14. Lay the slices flat on the cookie sheet, then bake for 8 minutes.
15. Turn slices over and bake for an additional 8-10 minutes until slightly golden.
16. Remove and cool biscottis on a rack.
17. Store in an airtight container once they are cooled.
Title: Golden Jewelled Christmas Cake
Ingredients:
- 100 apricots
- 100 prunes
- 100 raisins
- 100 sultanas
- 100 brandy
- 175 butter
- 4 eggs
- 175 orange
- 200 lemon
- 200 ground cinnamon
- 4 plain flour
- 1 ginger
- 1
- 200
- 1/2
- 100
Instructions:
1. Line a 20cm greased cake tin with a double layer of baking paper. Preheat oven to 150c.
2. Chop apricots, quarter cherries, chop candied peel.Mix together with the brandy.
3. In a large bowl, beat together the butter and sugar using a hand held mixer, or a wooden spoon until light and fluffy.
4. Beat eggs in a jug add to the creamed mixture a little at a time , beating well after each addition. Don't worry if it curdles, the cake wont be affected.
5. Add the zests and juice, then the soaked fruit and liquid. Chop nuts then stir in .
6. Set a sieve over the bowl , tip flour, cinnamon and ginger and sift into bowl.
7. Tip in the ground almonds, then fold everything in using a large spoon.There should be no trace of flour.
8. Spoon cake mix into the prepared tin, press down lightly and smooth. Bake 45minutes- 1 hour, reduce heat to 120C and bake a further 1-2 hours until golden brown and firm to the touch and has stopped making a hissing sound ( singing). A skewer should come out clean.
9. Wrap in baking paper and foil for up to 3 months or freeze for 1 year.
10. Feeding the cake: make several holes in it and spoon 2 tbsp of brandy at weekly intervals until ready to ice.
Title: 3-Ingredient Black Bean Chocolate Cake
Ingredients:
- 1/2 black beans
- 1
Instructions:
1. Preheat oven to 350 degrees, and spray 9" x 13" pan with nonstick spray.
2. In a large bowl, mash slightly with a fork the black beans with the liquid from the can, leaving about half of the beans intact.
3. Add the applesauce and cake mix.
4. Mix the ingredients for about 3 minutes on medium speed. Batter will be thick.
5. Pour into the prepared pan, add optional chocolate chips to the top of cake and bake for 35-40 minutes. Test with a toothpick, if still wet, cook for another 5-10 minutes. Cool completely. Makes 16 pieces.
Title: Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 2/3 vanilla
- 3/4 rum
- 1 sugar
- 2 water
- 1 vanilla
- 1/2 rum
- 1
Instructions:
1. Mix all the ingredients together until smooth.
2. Pour into a well battered tube pan (I've used both bundt and spring-form).
3. Bake at 350 for 45 minutes (or longer) until the cake is brown on the top and firm to the touch.
4. Sauce:
5. Mix all sauce ingredients over a burner bringing them to a rolling boil.
6. Slowly pour the sauce over the top of the already baked cake (make sure cake is still in pan!).
7. For the best flavor/results, let cake stand overnight.
8. This allows the sauce to really soak in and crystalize around the edges.
9. When ready to serve, turn cake upside down onto serving platter-- great cake to serve with vanilla ice cream.
10. Enjoy!
Title: Heather's Birthday Pudding
Ingredients:
- 2 bananas
- 12 blueberries
- 3 1/2 strawberries
- instant pudding mix
Instructions:
1. With the pudding already made, put a layer of pudding on the bottom of a cup (I use plastic margarita glasses but regular plastic cups work fine.).
2. On top of the pudding, put a layer of whip cream.
3. After the whip cream, throw in your fruit (as much as you desire).
4. After the fruit, put another layer of pudding, until the pudding almost reaches the top.
5. Top off your creation with another layer of whip cream (and maybe a strawberry on top!).
Title: Dot's Quick Shake Ginger Pudding
Ingredients:
- 1 milk
- 1/4 brown sugar
- 1 flour
- 1 marmalade
- 2 egg
- 1 ground ginger
- 2 baking soda
- 1
Instructions:
1. Beat well together (or shake well in quick shake)the first 6 ingredients.
2. Then, add the ground ginger and baking soda, and beat/shake well again.
3. Pour into greased casserole/pie dish.
4. Bake at 180 C/ 350 F for 30 to 45 minutes.
Title: M&m Marshmallow Treats
Ingredients:
- 1/4 butter
- 5 marshmallow creme
- 1 1/4 salt
- 1
- 1/2
Instructions:
1. Generously butter a 13x9-inch baking pan and set aside.
2. Melt together 1/4 cup butter, marshmallow creme and salt in a large pan, stirring to mix.
3. When it comes to a boil, remove from heat, and stir in rice krispies cereal and M&M's.
4. Pour mixture into pan and spread to fill evenly.
5. Using a large piece of waxed paper, press mixture down until it is firm.
6. Allow to cool, then cut into squares and serve.
Title: Cheat's Chocolate Fondant
Ingredients:
- 1/4 plain flour
- 1/2 icing sugar
- 3/4 butter
- 2 dark chocolate
- 100 dark chocolate
- 160
- 4
Instructions:
1. Preheat oven to 150°C (300°F).
2. Place the flour, sugar, almond meal, eggwhites, butter and melted chocolate in a bowl and mix well to combine.
3. Spoon half the mixture into 4 x ½-cup capacity (125ml) lightly greased dariole moulds.
4. Divide the extra chocolate squares between the moulds and top with the remaining mixture.
5. Bake for 20–25 minutes or until cooked but soft in the middle.
6. Stand in tins for 5–7 minutes before turning out.
Title: Hot Chocolate Cookie Cups
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 light brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3/4 chocolate chips
- 3 ground cinnamon
- 1 mini marshmallows
- 1 1/2
- 30
Instructions:
1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
2. Beat margarine sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in ½ cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.
3. Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert three marshmallows. Top each with one chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels to make a “handle” and press into side of cup to adhere; cool completely.
Title: Chocolate Banana Chocolate Chip Bundt Cake
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 cocoa powder
- 1/4 salt
- 1 instant coffee
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 1 banana
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
2. Mix together dry ingredients, set aside.
3. Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
4. Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
5. Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
6. Cool slightly then remove from pan.
7. Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
8. Note:
9. I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.
Title: Cream Cheese Pumpkin Slices
Ingredients:
- 1 eggs
- 2 butter
- 2 pumpkin pie spice
- 3/4 cream cheese
- 3 sweetened condensed milk
- 8 pumpkin
- 1 salt
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Grease a 15 x 10-inch jellyroll pan;set aside.
2. In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice. Using pastry blender, mix until crumbly. Press onto bottom of prepared pan; set aside.
3. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk,then.
4. remaining egg and egg whites, pumpkin, remaining 1 1/2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle remaining 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool.
5. Chill; cut into bars. Store in refrigerator.
Title: Almond Crescent Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 vanilla
- 1 salt
- 1/2 flour
- 2 powdered sugar
Instructions:
1. In food processor, process almonds until finely ground in an on off motion.
2. Remove almonds from the work bowl.
3. Cut butter in 6 pieces and place butter in the work bowl and process for 10 seconds.
4. Add the sugar and process until light and creamy; add vanilla, salt and flour and process until combined.
5. Add nuts and process only until combined.
6. Place in a bowl and chill for 30 minutes.
7. Preheat oven to 350°F degrees Shape a tablespoon of dough into 1/2-inch thick sticks.
8. Bend each stick into a crescent shape.
9. Place on a greased cookie sheet 1 inch apart.
10. Bake 15-20 minutes until cookies are dry but not brown.
11. Cool slightly.
12. Roll in powdered sugar.
Title: Authentic Olive Garden Lemon Cream Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 4 lemon juice
- 4 eggs
- 1/2 sugar
- 1/2 flour
- 2 milk
- 1/2
Instructions:
1. For the cake, dust a 9 inch spring form pan with flour. Preheat oven to 325 degrees - same for a convection oven. Sift flour, baking powder, and salt together. Beat egg yolks until thick and light (about 5 to 7 minutes). Blend sugar into egg yolks gradually until fully combined. Blend in lemon juice to egg yolks. Beat egg whites until just stiff. Gently fold half of the egg whites into the egg yolks until just incorporated. Fold in half of flour mixture into egg yolks. Repeat with remaining egg whites, then remaining flour mixture. Fold gently; Do not beat, whip, or stir harshly. Pour batter into cake pan and bake for 45 minutes or until cake is firm and springs back when touched. Place cake pan on rack and allow to cool to room temp, about 2 hours. Once completely cooled, slice into two sections of equal thickness. *Reserve crumbs from cake pan and brush some from the cut slices of cake for topping. Return bottom section to the spring form pan and re-secure rim (this will aid in filling the cake).
2. Lemon Cream filling: While cake is baking, combine the egg yolks, sugar, flour, milk, and lemon oil in the top pan of a double boiler- use an electric mixer and beat until smooth, about 6 minutes. Place pan on top of base pan with boiling water, and whisk for 5 minutes, or until smooth and thick. Remove from heat and allow to cool for 10 minutes. Transfer to the fridge for about 15 minutes to cool completely. Once cooled, fold onto cake bottom in springform pan; Stack cake top on cream filling. Combine reserved crumbs with equal amount of confectioners sugar, and dust top of cake. Return cake to fridge for at least 2 hours to allow cream to set, better if overnight.
3. Slice and enjoy!