First, prepare the milk cream. Pour the milk into a high-sided pot together with the sugar, and move to the stovetop over medium heat. Stir with a hand whisk and begin to add the potato starch a little at a time. Stir continuously to avoid lumps. After two or three minutes, the cream should start to thicken. Once it reaches the right consistency, it should be creamy. Pour the cream into a bowl, cover it with plastic wrap in contact with the surface, and let it cool completely.

Now let’s work on the shortcrust. In a bowl, combine the sugar and egg and mix with a fork, adding the oil a little at a time, the grated lemon zest, the baking powder, and the flour in three additions. Work the dough with your hands until it is smooth and compact.

Wrap the dough in plastic wrap and place it in the fridge for one hour

After the resting time, take the dough, divide it in two, and start rolling it out. The dough is not sticky, so you won’t need to flour the work surface or rolling pin

Place the first layer of rolled shortcrust in the tin and pour the cold milk cream inside. I enriched it with some dark chocolate chips and covered it with the other rolled shortcrust. Seal the edges well, and if there’s any dough left, create small decorations around the edge. Bake in a preheated static oven at 180°C (350°F) for 30 minutes

Let the cake cool completely inside the turned-off oven with the door open. Remove it from the tin and enjoy.