Refreshing lemon slices which ensure you a compliment from your guests. The recipe was made from the half-dose of a standard, but if you expect more guests, it is recommended to double the dose.
recipe,lemon-juice,lemon-juice,lemon-juice,Cream deserts,Seasonal recipes
No. of servings
1 h. 10 min.
|all-purpose flour / plain flour||170|
|baking powder for gingerbread||2||teaspoon|
|semi skimmed milk 1,5%||350|
|vanilla pudding - powder||2.5||tablespoon|
1. Dough preparation
Separate yolks from the whites. Add granulated sugar and vanilla sugar to the yolks.
Make the foam
egg white 5 ks
Whisk the beaten egg whites into the foam
Add a lemon juice, flour and baking powder to the yolk mass and mix it together gently.
Add the egg whites to the yolk mass.
Pour the dough onto a large, greased and floured baking sheet and bake at 180 to 390°F (200°C) C for about 10-15 minutes.
Let the baked dough cool and divide it into two equal halves.
9. Preparation of a cream
Cook a thick pudding and let it cool. Whisk softened butter with powdered sugar and vanilla sugar. Add the juice from a small lemon and gradually, when stirring, add the cooled pudding.
fruit jam 2 PL
Divide the cream into two halves. Cover one half of the dough’s top with one half of the cream and cover it with a second half of the dough smeared with jam.
Spread the remaining cream on the top of the cake, make it smooth and let it harden in a cool place.