INGREDIENTS
- Time:
- – Butter 500 g.
- – Sugar 500 g.
- – Flour 0000 500 g.
- – Egg 12 models.
- – Lemon 1 unit.
- Stuffed:
- – Dulce de leche pastry chef 500 g.
- Frosting:
- – Lemon juice 200 cc.
- – Impalpable sugar 50 g.
Argentine cake crammed with pastry dulce de leche and bathed in lemon glaze
PROCEDURE:
1. For the dough, beat the butter with the sugar till creamy, add the eggs one by one and proceed beating till creamy once more.
2. Taste with lemon zest and add the sifted flour and beat one final time.
3. Divide into 24 components and bake in a medium oven for 10 minutes in silicone molds.
4. To assemble, make a tower of dough and dulce de leche. Cowl with glaze (beat the lemon juice with the powdered sugar till thick).
