I have no idea why it's called a cake and do not ask me about it:). This name is in the book and the left of me. The cake has little in common, not to say, that nothing. Do not change the fact, it is very, very tasty. Pounded like a regular cake, but still has something. Until now I had not done this type of cake, in addition to the fragile bottom, and it is,. This moist and refreshing by the addition of peel and lemon juice. Well, cherries, which last I feel like a terrible. You have to try. I am very surprised by its lightness and flavor. I can see in the summer:). I recommend you very much.
The recipe comes from the book "Baking cakes'.
Ingredients for the shortcrust pastry:
- 100g butter, softened
- 60g caster sugar
- 150g flour
Butter with sugar until light and fluffy. Sift the flour and combine with butter, grated. Knead the dough, form a ball and wrap in cling film. Cool in the refrigerator for 2 hours.
The bottom of the springform pan with a diameter of 26cm parchment paper for baking. Roll out the dough and put the bottom of the springform pan and ponakłuwać. Preheat the oven to 200 ° C. Broil the underside of the dough by 15 minutes.
Ingredients for the dough:
- 100g butter
- 200g of sugar
- 6 yolks
- 6 egg white
- skin wiped with 1 lemons
- juice of half a lemon
- 150g of wheat flour
- 150g potato flour
- 2 teaspoons of baking powder
- pinch of salt
- 400g cherries (can be compote or frozen, in season, fresh)
- powder sugar for sprinkling
Whip the butter with half the sugar, yolk, lemon peel and juice and fluffy. Beat egg whites until stiff, at the end of churning add the sugar. Combine the mass of yolk. Mix flour with baking powder and stir to ground. Pounded dough to spend on podpieczony fragile bottom and place on the drained cherries. Bake at 190 ° C for 70 – 80 minutes or until dry stick. Remove the cake from the oven, cool, Sprinkle with powdered sugar.
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