This recipe is one of my favorite desserts. Actually, I don't like desserts that are too sweet. Sweet and sour lemon cake takes all my love ... you like it.
Ingredients
Pasta (tart skin 8-10 7 cm)
- 130 g of flour
- 20 g of almond flour
- 65 g butter is grown without salt
- 1 g of salt
- 50 g of sugar
- 25 g whole liquid eggs
brush
- 20 g eggs to be washed (two parts of whole liquid eggs + one part of water)
Fill lemon cream
- 100 g of lemon juice
- 100 g sugar
- 100 g of butter from tasteless culture
- 2 eggs
- 1 lemon zest
Steps
- Mix cold butter and icing sugar. Cut the butter into small pieces and mix with icing sugar until the butter is covered with icing sugar.
- Add the cake and almond flour, salt. Mix flour and butter with your fingertips, then add egg juice, combine all ingredients, mix with a spatula or your hands to form a mixture.
- Roll the dough up to 0.3 cm. Store in the refrigerator for 30 minutes. Then cut the round batter (10 cm in diameter)
- Put it in the cake (7 cm), cut the mixture excessively.
- Sew the bottom of the cake pan with a fork. Preheat the oven to 180 ° C, bake for 16 minutes, remove from the oven, wash the eggs with clams, return to the oven for 5 minutes.
- Mix lemon juice, sugar, lemon zest (leave a little for garnish) and eggs in a pan. Use the double roast method to cook the mixture, keep stirring until the temperature of the mixture reaches 80 ° C, remove the pan from heat. Add cold butter and stir until everything is mixed thoroughly. Pour into a cake bag, then fill the pie crust with its contents.
- Decorate with lemon zest. Refrigerate at least 2 hours before enjoying it!
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