/ / Recipe Lemon and strawberry cakes

Recipe Lemon-strawberry cakes

  • Unsalted butter, room temperature - 110 grams (crust)
  • Sugar powder - 1/3 Cups (crust)
  • Flour - 1 cup (crust)
  • Salt - 1/4 teaspoons (crust)
  • Sugar - 1 1/2 cups (filling)
  • Flour - 2/3 Cups (filling)
  • Lemon peel - 1 1/2 Art. Spoons (from 3 lemons) stuffing)
  • Salt - 1/8 Teaspoons (filling)
  • Thawed strawberries - 1 1/2 Cups (stuffing)
  • Large egg white - 3 pieces (stuffing)
  • Big egg - 1 piece (stuffing)
  • Freshly squeezed lemon juice - 2/3 Cups (from 3 lemons) stuffing)
  • Powdered sugar, for sprinkling - To taste

1. Preheat the oven to 175 degrees. Sprinkle the shape with a size of 20x20 cm culinary spray. In a bowl mixer beat up butter and sugar at medium-high speed until smooth consistency for 1-2 minutes. Reduce the speed of the mixer to low and add flour and salt, whip until smooth. Put the dough into the prepared form, pressing it to the surface. Bake for about 25 minutes, or until light golden brown. Get out of the oven, keeping the temperature of the oven. While the crust is baked, prepare the filling. Mix sugar, flour, lemon zest and salt in a blender. Add the strawberries and mix in a blender until smooth. 2. Add the egg whites and egg, mix. Add the lemon juice and mix. Pour the filling over the crust. 3. Bake in the oven until the filling becomes thick, about 30-40 minutes. Put on the grate and cool to room temperature, then cover and put in the refrigerator for at least 2 hours. 4. Sprinkle sugar powder on top, cut into squares and serve.

Servings: 10-12

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