Cookies are full of fresh citrus flavors and triangular lobes the orange top completes the dessert, making it incredibly mouth-watering. It is possible that the filling is thickened enough, it will have to be baked A little bit longer. In any case, such cookies will fit perfectly into the atmosphere of winter holidays, which are traditionally associated with яркими мандаринами и апельсинами. 
Time: 1 hour. 20 min Difficulty: easy Amount: 50 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1.5 tbsp. premium flour
- 3 tbsp. l corn starch
- 1/4 tsp fine salt
- 165 gr. softened butter
- 1/3 Art. Sahara
- 6 tbsp. l cranberry jelly
Cake
- 2 large eggs
- 2 large egg yolks
- 1/2 tbsp. Sahara
- 1/2 tbsp. condensed milk
- 1/3 Art. premium flour
- A pinch of fine salt
- 1 tbsp. freshly squeezed juice of about 6 clementines
- 1 lemon juice
- Finely grated zest with 2 clementines (approximately 2 tsp)
- Finely grated zest with 1 lemon (about 2 tsp)
- 2 clementines or 2 red oranges, cut into circles, and then into separate triangular lobes, for feeding (optional)
Recipes with similar ingredients: premium flour, lemon juice, Oranges, condensed milk, eggs, starch
Recipe preparation:
- Lubricate a 23 x 32 cm baking sheet with butter. Cover with foil. Leave it to hang on all sides for about 5 see Grease the foil with butter.
- Combine the flour with corn starch and salt in a bowl with a whisk. In a stationary mixer equipped with a spatula or manual whisk butter with sugar with a mixer at medium speed until light and lush consistency (approximately 4 minutes). Switch appliance at low speed, sprinkle dry ingredients. Mix only until all the components come together. Not overdo it with kneading dough.
- Move the dough into the prepared pan, evenly spreading over the surface and pressing down to get 0.6 cm thick bottom layer. Cover with cling film. Press and flatten on top with your hands to smooth and flatten the dough. Place in the refrigerator for 1 hour.
- Preheat the oven to 160 ° C. Peel the cling film from the dough and pierce it in several places with a fork or wooden skewer. Bake the cake until golden brown (about 30 minutes).
- In the meantime, melt the cranberry jelly in the microwave until it is soft enough to spread (approximately 1 minute). Spread it across the cake using a brush for dough or pastry shovels. Return the workpiece to the oven and bake another 10 minutes. Cool the cake completely on the wire rack (1 hour).
- Whisk eggs, yolks, sugar in a medium bowl, condensed milk, flour and salt. Continue until thick consistency and pale color. Stir in the juice and citrus zest, beat gently to distribute the ingredients well.
- Pour the resulting fill onto the cooled cake and bake until until she grasps but still remains a little fluid and moving in the center (25-30 minutes). Cool to room temperature (approximately 30 minutes). Refrigerate at least than 1 hour or the night before cutting.
- Remove the workpiece from the refrigerator. Lower the bottom of the pan into warm water so that the butter softens and the foil lags behind the walls. Grasp the hanging edges of the foil to remove the pastries. from the pan and transfer to a chopping board.
- Using a sharp knife or pizza knife, cut into approximately 50 squares with 4 cm side. Wipe the blade with a hot damp towel after cuts. Decorate each square on top of a small triangular share of clementine or red orange (with peel). Serve. Lemon Meringue Recipe.
