Frieda`s Shortbread Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 5 egg (s)
- 5 tablespoon water
- 150 grams sugar
- 150 g wheat flour
- 2 teaspoons baking soda
For the filling:
- 250 grams sugar
- 500 ml water
- 9 tablespoon lemon juice
- 2 packs pudding powder, (vanilla)
- 2 egg (s)
- 125 g butter
For covering:
- 3 cups whipped cream
- 1 package biscuit (s), (shortbread biscuits)
- 150 g powdered suar
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the water until frothy. Slowly pour in the sugar and keep beating until the sugar has dissolved. Mix wheat flour with baking powder and fold into the foam mixture. Line the tray with baking paper. Spread the dough on the baking sheet and bake at 175 ° C for about 15 minutes.
- Cook a pudding from water, sugar, lemon juice and pudding powder, stirring constantly. Remove the saucepan from the hotplate and stir in the butter. Separate the eggs. Mix the egg yolks and mix into the pudding. Beat the egg whites until stiff and fold in. Spread the filling on the sponge cake base.
- Whip the cream until stiff and spread it on the cooled filling. Now cover with butter biscuits tightly. First sift the powdered sugar and then mix it with lemon juice. Spread the icing on the biscuits with a brush and let it harden in the refrigerator for at least 30 minutes.
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