Place a bowl in the freezer as you will need this later when preparing the cream. Mix the milk and whipped cream and heat in a saucepan until the milk is not quite boiling. Cut the vanilla pod and add the scraped out pulp, pod and lemon peel to the pot and let it simmer.
Sift flour and starch. Whisk the egg yolk and sugar. Then gradually add the flour mixture and mix well. Now strain off the milk and carefully pour it into the egg-flour mixture in two portions. Stir constantly. Pour the mixture back into the pot and heat it up for a few minutes over a medium heat while stirring or until the starch binds and the mixture becomes creamy.
Pour the cream immediately into the ice-cooled bowl and stir vigorously until its temperature drops to 50 °C as quickly as possible. This avoids an egg taste and gives the cream its shine. Allow to cool and place in the refrigerator until you need it. A little sugar on the surface prevents a "skin" from forming. If the cream is not smooth enough afterwards, simply stir it again.
Dough and finish
Quickly knead all the ingredients for the dough. Form a ball-like shape and let it rest in the fridge for half an hour. Pre-heat the oven to 180 °C (upper and lower heat). Cover a baking tin ø 24-26 cm with baking paper or grease well. Roll out two thirds of the dough thinly and line the bottom and edges of the baking tin with it. Prick the dough several times with a fork or toothpick. Cover the dough with baking paper and pulses and bake blind for about 30 minutes. Allow to cool down afterwards.
Cover the cake base first with the cream and then with the rest of the rolled out dough. Prick the dough again several times with a fork or toothpick. Now cover the surface of the dough with pine nuts and bake the cake on a higher shelf for another 10-15 minutes. Let the cake cool down. Dust with icing sugar or serve with Italian meringue.