Lemon Biscuit Cake

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 1 min
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 200 g butter
  • 4 egg (s)
  • 150 grams sugar
  • 1 pinch (s) salt
  • 1 packet custard powder (vanilla flavor)
  • 250 g flour
  • 0.5 ½ pack baking powder

For covering:

  • 1 packet custard powder (vanilla flavor)
  • 0.5 liter ½ water
  • 2 tablespoon sugar
  • 2 lemon (s)
  • 250 g butter
  • 0.5 liter ½ cream
  • 1 tablespoon vanilla sugar
  • 1 pack cream stabilizer
  • 250 g biscuit (s) (shortbread biscuits)

For the cast:

  • 1 packet powdered sugar
  • 5 tablespoon lemon juice
Lemon Biscuit Cake
Lemon Biscuit Cake

Instructions

  1. Beat the butter with sugar, eggs and a pinch of salt until frothy. Mix the flour, baking powder and custard powder and stir into the sugar foam. Spread the dough on a baking sheet lined with baking paper and bake for 15-20 minutes at 175 ° C until golden brown.
  2. Now boil the pudding with half a liter of water and the sugar and then stir in the juice of two lemons. While cooling, stir in 250 g butter and spread on the baked cake. Let everything cool down well!
  3. Beat 1/2 liter of cream with a packet of cream stabilizer and the vanilla sugar, spread on top of the pudding cream and cover with butter biscuits very thickly. Mix 1 packet of powdered sugar with 5 tablespoons of lemon juice until liquid and spread over the butter biscuits. Let the cake soak for at least a day (better 2 days).

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