Lemon – Coconut – Streusel – Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sprinkles:
- 400 g flour
- 1 teaspoon Baking powder
- 150 grams sugar
- 1 vanilla sugar
- 1 pinch (s) salt
- 0.5 teaspoon ½ cinnamon powder
- 50 g desiccated coconut
- 300 g butter, soft
- Fat, for the tin
For the filling:
- 100 g butter
- 400 g condensed milk, sweetened, e.. milkmaid
- 2 teaspoons lemon peel
- 125 ml lemon juice
- 20 g cornstarch, sifted
Print Recipe
Pin Recipe Instructions
- For the filling, mix butter with milkmaid, lemon zest, lemon juice and cornstarch in a small saucepan. Bring to the boil while stirring and then allow to cool.
- For the dough, mix flour with baking powder and sift into a bowl. Mix with sugar, vanilla sugar, salt, cinnamon and desiccated coconut, then add the butter. Process the dough with a hand mixer first on a low, then on a high level into crumbles of the desired size.
- Spread half of the crumble on a greased baking sheet (30 x 40 cm) and press down to form a base. Spread the lemon mixture on top and spread the remaining crumble on top.
- Bake the cake for about 30 minutes at 200 ° C (180 ° C fan oven) in a preheated oven.
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