Composition / ingredients
Cooking method
Form 25x30 cm, cover with parchment, so that the paper sticks overboard)))Lubricate with oil.
Rub the butter with sugar until white, gradually add the sifted flour with salt.Knead the dough thoroughly until smooth and distribute it evenly over the form.
Put the dough form in the refrigerator for 30 minutes.
Preheat the oven to 180 * C and bake for 15-20 minutes (until light brown).
Meanwhile, prepare the filling:
Beat the eggs with lemon juice and zest.
Mix flour with sugar and add to the egg-lemon mixture. Beat up the crumbs so that there are no lumps
When the cake is ready, remove it from the oven and cool for 10 minutes.
Then pour the filling onto the cake and bake for another 30-35 minutes.
Cool completely.Remove from the paper.Cut into squares or diamonds and sprinkle with powdered sugar.
Can also be cooked with orange, only reduce the amount of sugar.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Wheat flour - 325 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
