Lemon Cream Cake
tart cake mold diameter 22 cm (bold) / for the rectangular frame 22 x 33 cm (Sunday)
1 cup / 1 1 / 2 cup flour multipurpose (All-purpose flour)
20 g / 1 / 4 cup powdered sugar (Confectioners’ sugar)
a tiny bit of salt
115 g / 3 / 4 cup cold butter, no salt, cutting department.
4 eggs / 6 eggs
2 cup / 3 cup white sugar
grated orange peel of 1 lemon
2 / 3 cup / 1 cup + 2 tablespoons lemon juice
1 / 3 cup / 1 / 2 cup flour multipurpose (All-purpose flour)
1. Mix half the flour and sugar, butter, add a little salt Knead the mixture thoroughly until it is consistency and then dive again with half the milk and egg yolks. Notice of this action should do so quickly. Coil was kneading dough in a thin plastic bag and refrigerate for 1 hour.
Wash the lemons with warm water then pat dry. Pieces of sugar rubbed on the surface of the lemon peel to infuse them with lemon oil, then place all of the park road in a saucepan.
2. Pour milk in saucepan put sugar, boil up, then let cool
Use a wooden spoon beat the egg yolk mixture, vanilla, powdered sugar and flour until the mixture onto cotton. Quick Pour boiling water into the milk and sugar, stir and pour back to the lemon juice (fruit juice 2) then continue to stir up a strong hand while northern stoves. After boiling, then north a bit more butter and remove from heat to cool
3. Prepare the oven at 180do C.
Powder was spread on a chilled baking bread (about 5mm thick layer of powder is medium). Use a fork to create steam vent on the surface. Lined with a food grade paper (paper has been processed axits sulfuric) and sprayed onto a layer of beans on top.
Mold in the oven for 10 minutes then remove from the oven, remove the layers of paper and pass out, replace them with a lemon cream mixture evenly cover the mold surface. Bake the second time in 35 phut.Hong cake cooled down to just cut the cake.
Sprinkle a little powdered sugar on the surface decoration.