Easy to prepare, a fresh cake suitable for every season. Here is the original American recipe.
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Knead the flour, the baking powder and the butter on a work surface. Add the sugar, the egg, the concentrated paste and the lemon rind. Knead carefully so as to have a dough block. Wrap it in clingfilm and let it cool in the fridge for about 1 hour. Roll the dough out with a rolling pin in order to have a thickness of about 0,6 mm; you can help you with our guides to get the right thickness. Coat the springform pan with parchment paper and then cover the base and the sides with the dough. Lay over it an aluminum foil taking care it adheres to the edges perfectly. Bake for about 10 minutes at 180° C. Remove the aluminum foil now and bake again at the same temperature for other 5 minutes. Prepare the filling by mixing all the ingredients. Pour it into the mold and bake at 160° C for about 1 hour. Take out of the oven and let it cool. Make the syrup; pour the water, the citrus peels and the sugar in a pan and bring to a boil for about 10 minutes. Leave it cool. Decorate the cake with fresh cream, the syrup and the julienne citrus zest.
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Quick and easy to make decorations directly on cakes and pastries. With a simple movement of the pastry bag you can create beautiful 3D roses and tulips.