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Lemon cream cake

Lemon cream cake

Miha is "guilty". abundance, lust in the head and stomach ... so ...

  • It was:
  • 500 g flour,
  • 2 eggs,
  • 150 ml of milk,
  • 80 g sugar (less I put),
  • a teaspoon of baking soda,
  • 6 tablespoons oil
  • Cream:
  • 1 l milk,
  • 7 tablespoons sugar,
  • 200 g margarine,
  • 10 tablespoons grated flour,
  • juice from a lemon and a half,
  • 3 eggs,

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Lemon cream cake:

SHEETS: Put the oil in a bowl over which flour, baking soda are added in the rain and mix. Add eggs and mix. Put the sugar in 150 ml of milk and mix until it melts. Add it over the dough and knead. If the dough is too sticky, add a little more flour. From this dough I baked 3 sheets from the back of the tray. I kept the dough cold for an hour and a half.

Cream: I mixed the eggs, sugar and flour "dry" over which I added warm milk and stirred constantly. I transferred the cream on the fire and mixed continuously so as not to become lumpy or sticky. Towards the end I squeezed a lemon and half, putting the juice over the cream, I added a little grated lemon peel, when the cream is ready, I cooled it, rubbed the margarine well and added it spoon by spoon in the cream until smooth. I put the cake in the cold, I cut it the next day.

Thanks Miha ... excellent. The preparation method is easily changed.