Recipe - Lemon Cake
Finishing with mycusini 3D Choco objects
Lettering like Girlpower can easily be in the user platform Mycusini Club be entered. Various fonts are available there. The special thing about it is that all letters are completely connected so that the lettering can be easily transferred to the cake.
in the Mycusini Club you can also commission us to convert your logos or other designs for you so that you can then print them with the mycusini in Choco. Get creative and keep coming up with new toppings to surprise friends and family!
ingredients
|
For the shortcrust pastry |
|
| 280 g | flour |
| 100 g |
sugar |
| 200 g |
Butter cold in pieces |
| 1 |
No |
|
For the lemon cream |
|
| 4 |
Owner |
| 120 ml |
lemon juice (2-3 lemons) |
|
Zest of 2 lemons |
|
| 100 g |
sugar |
| 60 g |
honey |
| 35 g |
flour |
preparation
- Knead all the ingredients for the shortcrust pastry with the dough hook until crumbs have formed. Press into a ball with your hands and refrigerate for 1 hour
TIP: Shortcrust pastry should be kneaded as short as possible so that it stays tender!
-
Roll out the shortcrust pastry and line a greased springform pan or tart pan with it. Pull up the edge about 2 cm.
Prick the base with a fork to allow air to escape while blind baking
Bake blind at 180 °C for 10 min
Turn the oven down to 160°C
-
For the lemon cream, put all the ingredients in a bowl and stir
Put the lemon-egg mixture on the shortcrust pastry and bake at 160 °C for 20-25 minutes
Chill the tart for at least 1 hour before serving
Decoration tip: As a decoration, meringue was sprayed on and flamed off a little
There are more recipes with mycusini topping and the latest news here.
I wish you lots of fun baking
The mycusini team
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