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Lemon cream cake

Lemon cream cake


The oven is heated to 180 °.

Take a medium-sized tray, for example 35/24 cm.

Grease well on the back of the pan.

In a bowl, mix the ingredients for the dough. Sugar, butter, honey, milk, egg, a teaspoon of baking soda. Gradually add the flour.

Knead the dough well, which is divided into 4 and left to cool.

Take another piece, spread it on the back of the tray, put it in the oven.

Keeping an eye on baking doesn't take long.

When ready, carefully remove from the back of the tray and set aside carefully.

The tray is washed well each time, wiped well and greased again with butter on its entire surface.

The procedure is repeated.

Cream:

Put the milk to boil in a pot, in which the semolina is added gradually, when it is ready, take it aside and add the butter and sugar and mix well.

When it is ready, leave it to cool, only when it has cooled, add the juice of a lemon and the grated lemon peel (the lemon is washed well beforehand, with cold water).

When all the sheets are ready, cooled, the cream also cooled, the preparation of the cake begins.

On the back of a tray, put the first sheet, half of the lemon cream with semolina, the second sheet, then spread the strawberry jam on its entire surface. Then the third sheet, over which spread the rest of the lemon cream with semolina. Put the fourth sheet, and sprinkle powdered sugar on top.

Leaving overnight is much better the next day.




Lemon cream cake

Preheat the oven to 180C. Grease and line a baking tray (20x20cm) with paper, so as to cover the walls of the tray.

Prepare the dough: Mix with a blender or electric mincer 150g flour, butter, 60g sugar and a pinch of salt, until the dough looks grainy.

Press the dough based on the prepared tray and bake it in the oven for 25-30 minutes, until it turns golden.

In the meantime, prepare the cream:

Beat eggs, egg yolk, lemon juice, 120g sugar, lemon peel, 2 tablespoons flour, sour cream and a pinch of salt.

When the dough is baked, pour it over it while it is hot and put it in the oven for another 15-18 minutes,

Let the cake cool in the pan and put it in the fridge for 2 hours before cutting it.

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Lemon cream cake

Preheat the oven to 180C. Grease and line a baking tray (20x20cm) with paper, so as to cover the walls of the tray.

Prepare the dough: Mix with a blender or electric mincer 150g flour, butter, 60g sugar and a pinch of salt, until the dough looks grainy.

Press the dough based on the prepared tray and bake it in the oven for 25-30 minutes, until it turns golden.

In the meantime, prepare the cream:

Beat eggs, egg yolk, lemon juice, 120g sugar, lemon peel, 2 tablespoons flour, sour cream and a pinch of salt.

When the dough is baked, pour it over it while it is hot and put it in the oven for another 15-18 minutes,

Let the cake cool in the pan and put it in the fridge for 2 hours before cutting it.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


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Lemon cream cake

Preheat the oven to 180C. Grease and line a baking tray (20x20cm) with paper, so as to cover the walls of the tray.

Prepare the dough: Mix with a blender or electric mincer 150g flour, butter, 60g sugar and a pinch of salt, until the dough looks grainy.

Press the dough based on the prepared tray and bake it in the oven for 25-30 minutes, until it turns golden.

In the meantime, prepare the cream:

Beat eggs, egg yolk, lemon juice, 120g sugar, lemon peel, 2 tablespoons flour, sour cream and a pinch of salt.

When the dough is baked, pour it over it while it is hot and put it in the oven for another 15-18 minutes,

Let the cake cool in the pan and put it in the fridge for 2 hours before cutting it.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.