INGREDIENTS
- Damaged mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 3 items (100 g).
- – Lemon zest
- – Flour 0000 230 g.
- – Starch 20 gr
- – Almond flour 50 g (non-compulsory).
- Raspberry jelly:
- – Raspberry 500 g.
- – Sugar 200 g.
- – Pectina 8 g.
- – Sugar 15 g.
- – Lemon juice 1 teaspoon.
- Lemon cream:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Lemon peel (with potato peeler) 2 items.
- – Sugar 250 g.
- – Flour 25 g.
- – Corn starch 35 g.
- – Eggs 2 items.
- – Yolks 4 items.
- Additional:
- – Contemporary raspberry.
- – Contemporary basil leaves.
Beneath is the step-by-step of this lemon and raspberry cake with shortcrust pastry spectacular and exquisite so that you can get pleasure from at residence
PROCEDURE:
Damaged mass:
1. Sandblast the butter, sugar, flour, starch and almond flour, all beforehand sifted.
2. Add the yolks and zest, make a milling (combine and press) till all of the substances are mixed.
3. Stretch to three to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and strengthen waists of twenty-two cm. Freeze.
5. Prepare dinner at 160°C for roughly 12 to 16 minutes, it needs to be golden brown because it is not going to prepare dinner once more.
Raspberry jelly:
1. Prepare dinner the raspberries with the sugar till they’re heat. Incorporate the pectin with the second sugar within the type of a rain bathe, mixing continually.
2. Prepare dinner for 2 minutes and end cooking with a number of drops of lemon.
3. Carry to chill.
For the lemon cream:
1. Warmth the juice with the water and lemon peel. When boiling, take away from
cooking.
2. In one other bowl, combine the sugar with the flour, the starch and the eggs with the
yolks.
3. Add the new liquids by a strainer and blend.
4. Return to cooking and boil for 2 minutes.
5. Switch to a container and let cool.
6. As soon as chilly, break the combination and place in a sleeve and preserve within the fridge till assembled.
