This pie brought me back to the children's distant past... Lemon baking has always been a signature dish of my grandma and we enjoyed the simple and delicious cakes-cakes in its execution. But Granny is not with us for a long time and records of food she did, all memory, all in the head. I found this recipe in the pages of culinary pamphlets, I decided to bake a cake and to my pleasant surprise got the cake of my childhood. Cake with bright lemon flavor, not cloying, soft, such a homemade and incredibly delicious!!! Thanks for the idea M. Anisimova.
|Cooking time 60 minutes||Number of servings 12|
From one lemon to remove the zest.
From lemons to squeeze the juice. Juice should not be less than 100 ml. Divide the amount of juice in half to measure 1 tablespoon in a separate bowl (for whipping proteins).
To the flour add salt, baking powder, butter, sugar.
Grind into crumbs.
Add the eggs, lemon juice 50 ml lemon rind, knead the dough. The dough should be like very thick cream, viscous.
Preheat the oven to 180 ° C. the Bottom of a split form D 24 see to lay baking paper, grease with oil, put the dough, flatten. Bake for 30-40 mins until dry kindling. Be guided by your oven. While baking, the lemon flavor is clearly present. The finished cake remove from the form and cool.
Next, soak the cake is done the skewer holes in the cake and pour limenim juice ( we left 50 ml for impregnation).
While cake is to soak, prepare the decoration of a protein cream. Whip whites into a thick foam at low speed, add 1 tablespoon of lemon juice. Add sugar beat until stable peaks.
Apply protein cream on the cake with a spatula. Garnish with slice of lemon and zest.