Lemon Tile Cakes – A Detailed recipe cooking. 
Photo of the dish: Стефани ФолиTime: 1 hour. 15 minutes. Difficulty: easy. Quantity: 24 cakes. In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For cake:
- Cooking oil
- 180 gr. butter, room temperature
- 2 tbsp. premium wheat flour
- 1/4 Art. light brown sugar
- 1/2 tbsp. powdered sugar, and also for sprinkling
- 1/4 tsp fine salt
For filling:
- 4 large eggs, and 2 egg yolks
- 2 tbsp. granulated sugar
- 1/3 Art. sifted wheat flour
- 1 tsp finely grated lemon peel
- 1 tbsp. freshly squeezed lemon juice (approximately 8 lemons)
Recipes with similar ingredients: premium flour, sugar brown, icing sugar, eggs, lemon zest, lemon juice, lemon
Recipe preparation:
- Cook the cake: heat the oven to 180 ° C. Grease vegetable oil baking dish measuring 23 by 33 cm. and lay the foil inside, leaving a protrusion of 5 cm. from all sides; grease the foil with oil.
- Combine butter, flour, both sugars and food in a food processor. salt. Put the dough in the prepared form and smooth over the whole surface. Bake the cake until golden brown, about 25 min
- Meanwhile, prepare the filling: beat the eggs with a mixer yolks and sugar. Add flour, lemon zest with juice and mix until smooth. Remove the cake from the oven and reduce the temperature to 150 ° C. Pour the filling onto the cake and continue bake until the filling has hardened, 30 – 35 minutes.
- Remove the cakes from the oven and refrigerate completely for 2 hours. Then remove from the mold and cut into tiles. Sprinkle sugar on top powdery.
