Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 egg (s)
- 3 tablespoon water, hot
- 100 g suar
- 100 g wheat flour
- 1 lemon zest, grated
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Beat the 3 eggs with the 3 tablespoons of hot water and a pinch of salt with the mixer on the highest setting for about 1 minute until frothy. Then mix the sugar with the lemon peel and sprinkle in about a minute. Then beat everything again for 2 minutes. Now sift the flour onto the egg cream and briefly stir in on the lowest setting. Spread the finished dough on a baking sheet (covered with baking paper) and smooth it out.
- Preheat the oven to 220 degrees (gas stove level 4-5) and bake the dough for 8-12 minutes until golden. Then turn the sponge cake onto a cake board or something similar and remove the baking paper immediately.
- When it is warm, this floor can be shaped as desired. Once the ground has cooled down, you can tinker many goodies out of it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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