The lemon cake with breeze paste is perfect to serve as dessert when we have guests and we want to surprise with homemade recipes. In addition to being a very easy and economical cake, it is ideal to crown a copious meal, since the digestive and purifying properties of lemon favor the subsequent digestion. Of course, if this is this, we recommend eliminating the meringue. He continues reading and discovers in recipes how to make a lemon cake with broken dough, a cake that will all like and leave more wanting.
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| Ingredients to make lemon cake with breeze paste: |
| For the breeze pasta: 1 cup of flour (140 grams) 2 tablespoons of baking powder 1 egg 1 tablespoon of sugar 250 grams of butter or melt margarine | For the filling: 3 lemons 4 eggs 1 can of condensed milk para the meringue: 1½ cups of sugar glas (210 grams) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make lemon cake with breeze paste:
1. To start preparing the lemon cake with breeze paste, the first thing you should do is make the base mass. To do this, in a bowl mixes the flour with the baking powder, the spoonful of sugar, the melted butter and the egg.
2. When you can, knead with your hands until you get a homogeneous dough and without lumps. If you not too dry, you can add some water or hot milk, while if it is very sticky, it incorporates a little more flour. When the broken dough is ready, cover the bottom of the mold and the walls, click the base with a fork, place some weight on top and cook it in the oven for 10 minutes over high heat.
3. For the filling of the lemon cake with breeze paste, mix the condensed milk with egg yolks. Apart, one of the lemons is, introduce this zest and also pour the juice of all lemons. Reserve the whites for the elaboration of the meringue.
4. beat until all the ingredients of the filling are well mixed. When the dough is baked, we let the lemon filling be turned and pour. Then, we introduce the lemon cake with a broken dough and cooked it for 10 minutes to set the filling.
5. For the meringue, add a pinch of salt to egg whites and begin to beat them vigorously. Ideally, use electric rods, but if you don have them you can also use manuals. As they are riding, add the Glass sugar or flower sugar little by little and still beat.
6. When the meringue is ready and the cake too, use it to decorate the cover of the same with the help of a pastry bag. Then, bake the lemon cake with meringue for five minutes if you want me to be slightly golden. This step is optional, since you can also serve it without browning.
7. Let the cake stand if you decided to bake it one last time and reserve it in the refrigerator. When serving the lemon cake with breeze paste, you can sprinkle some cinnamon powder on top, which combines perfectly with the flavors of the paste, drop a chocolate ganache thread or present it as is.
