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Lemonade on shortbread

Lemonade on shortbread, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Cakes

Ingredients portion 8

Wheat flour 400 g

Sugar 250 g

Sour cream 4 tablespoons

Salt pinch

Baking powder 1 teaspoon

Butter 200 g

Starch 2 tablespoons

Lemon 2 pieces

Cooking instructions 1 hour

1 Pour the flour into the bowl, add the baking powder and mix together. Place the soft butter in a bowl, knead, then add a pinch of salt. Add flour and baking powder to the kneaded butter. Knead in a soft dough, adding 4 tablespoons of sour cream. Knead the dough in. Separate ¼ of the dough and divide into 5 equal parts. Wrap them in clingfilm and place in the freezer. Wrap the rest of the dough in clingfilm and place in the refrigerator.

2 Grate two lemons on a coarse grater with the peel. Discard the seeds. Add the sugar and starch to the lemon mixture and mix well.

3 Take the dough out of the refrigerator and spread it out on the bottom of the baking tin, greased with vegetable oil and sprinkled with semolina. Make a small rim. Pour the lemon filling into the dough bowl and spread out evenly. Remove the frozen pieces of dough from the freezer and grate them evenly onto the surface of the cake.

4 Bake the cake in a preheated oven at 200 degrees for 40 minutes.

Shepherd's pie with minced lamb

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .