/ Recipe: Lemon Cappey with Cream

Recipe Lemon Cappey with Cream

  • Softened butter - 1 cup
  • Sugar - 2 cups
  • Eggs - 3 pieces
  • Lemon peel - 2 teaspoons
  • Vanilla extract - 1 teaspoon
  • Flour - 3 1/2 cups
  • Soda - 1 teaspoon
  • Baking powder - 1/2 teaspoons
  • Salt - 1/2 teaspoonfuls
  • Sour cream - 2 Cups
  • Softened butter - 6 st. Spoons (cream)
  • Powdered sugar - 6 cups (cream)
  • Lemon juice - 1/4 Glass (cream)
  • Vanilla extract - 1/2 teaspoons (cream)
  • Lemon peel - 1/2 Teaspoon (cream)
  • Milk - 2 items. Spoons (cream)

1. Preheat the oven to 175 degrees. Fold the form with paper liners. In a medium bowl, mix the flour, soda, baking powder and salt, set aside. In a large bowl, whip the butter and sugar together in a bowl. Add eggs one at a time, whisking after each addition. Add finely grated lemon zest, vanilla extract and mix. Add a third of the flour mixture and mix. Stir in half a sour cream. Repeat this process with the remaining flour mixture and sour cream until all ingredients are mixed. Stir the dough for another 20-30 seconds. Fill prepared paper inserts with 2 tablespoons of dough. Bake for 20-25 minutes, until golden brown. Allow the capsaques to cool completely before applying the cream. 2. To make the cream, whip butter together with a third sugar powder and milk. Stir with finely grated lemon zest. Add another third of the powdered sugar to the mixture along with the vanilla extract and half a lemon juice. Stir well. Finally, add the remaining powdered sugar and lemon juice. Good shake. 3. Add the dye, if desired, and decorate the cooled capkake.

Servings: 10-12

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