Visit Dessert

Name: Visit Dessert
Yield: 6
Ingredients: butter 200 g; sugar 150 g; vanilla sugar 1 tsp; eggs 3; baking powder 10 g; flour 450-500 g; sugar 200 g; flour 2 tbsp; eggs 3; butter 200 g; lemon 2-3

An airy cake based on shortcrust pastry with a light, fragrant cream. It is important to allow the dessert enough time to soak. The recipe is designed for 6-8 servings.

Total cooking time: not set
Number of servings: 6
Recipe difficulty: 4 / 5

Cakes and pastries Торты и пирожные

Ingredients

for 6 servings

butter 200 g
sugar 150 g
vanilla sugar 1 tsp
eggs 3
baking powder 10 g
flour 450-500 g
sugar 200 g
flour 2 tbsp
eggs 3
butter 200 g
lemon 2-3

Recipe ingredients for your shopping list

Add all ingredients for the selected number of servings.

Shopping list

Instructions

Step 1 of 24

Prepare the lemon zest.

Step 2 of 24

Cream the butter with sugar and vanilla sugar.

Step 3 of 24

Add eggs to the mixture.

Step 4 of 24

Mix thoroughly.

Step 5 of 24

Add the prepared zest.

Step 6 of 24

Mix again.

Step 7 of 24

Pour in 100 ml of cold water.

Step 8 of 24

Mix the ingredients.

Step 9 of 24

Add the flour and baking powder. Knead into a dough of medium thickness.

Step 10 of 24

Divide the mixture into 4–5 equal parts. Spread each portion into a greased baking pan (a pan with a diameter of 26 cm was used), smoothing the surface.

Step 11 of 24

Make several punctures with a fork. Place in an oven preheated to 180 degrees for 15–20 minutes. Prepare 4–5 cake layers in this way.

Step 12 of 24

Begin preparing the cream. Squeeze 100 ml of juice from the lemons.

Step 13 of 24

Beat the eggs.

Step 14 of 24

Add sugar.

Step 15 of 24

Pour in lemon juice.

Step 16 of 24

Add 50 ml water.

Step 17 of 24

Stir in flour.

Step 18 of 24

Mix the contents.

Step 19 of 24

Heat the mixture until the first bubbles of boiling appear.

Step 20 of 24

Remove from heat and add butter.

Step 21 of 24

Stir and leave to cool.

Step 22 of 24

Cover the first cake layer with a layer of cream.

Step 23 of 24

Cover with the next layer, also spreading it with cream, and repeat the procedure. Leave the cake to soak for 8–10 hours.

Step 24 of 24

Decorate the finished dessert as desired. In this case, sugar paste flowers were used (details are available in the topics: Sugar paste from marshmallows, Calla lilies from sugar paste).