Lemon Cake with Shortbread Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mararine
- 4 egg (s)
- 200 g suar
- 250 g flour
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 2 cup water
- 1 cup sugar
- 1 pck.pudding powder (cream flavor)
- 125 g butter
- some lemon juice to taste
- 2 egg yolks
- 0.5 ½ palm fat (palmin)
- 6 tablespoon lemon juice
- 1 packet powdered sugar
- 40 biscuit (s) (shortbread biscuits, 1 point contains 200 g)
Print Recipe
Pin Recipe Instructions
- For the dough, make a batter from margarine, 4 eggs, 200 g sugar, flour, vanilla sugar and baking powder. Spread the dough on a prepared baking sheet.
- Bake in the preheated oven at 150 ° C for about 15-20 minutes.
- For the cream, cook the pudding with 2 cups of water and 1 cup of sugar according to the instructions on the packet. Then remove from the hob and stir in 2 egg yolks. Stir some lemon juice (depending on your taste) and butter into the pudding. Spread it on the warm cake while it is still warm. Then let it cool down.
- Whip the cream until stiff and spread it on the cold pudding. Spread the shortbread biscuits on top of the cream - neatly next to each other.
- Prepare a topping of Palmin, 5-6 tablespoons of lemon juice and the powdered sugar packet (less - depending on the taste and thickness of the topping). Spread on the shortbread biscuits.
- Please bake the cake 2 days before consumption - it must be well steeped. The cake is therefore very suitable for preparing.
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