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.
