When it comes to cakes, there is nothing easier than to take as a basis cakes of whole grain crackers and butter. Just press golden mixture to form and then bake for several minutes. Katie Lee chooses a bright, refreshing flavor for the filling. a combination of lemon juice and sweet condensed milk. After that, how the cake will stand in the freezer, decorate it with air whipped cream to match the content.
Recipe author – Katie Lee
Time: 50min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 400 gr. condensed milk
- 2 tbsp. l grated lemon peel
- 3/4 Art. fresh lemon juice
- 1/3 Art. Sahara
- 4 pasteurized egg yolks from eggs of category CB
- Whipped cream for decoration
- Candied lemon peel, for decoration
Korzh
- 1/3 Art. Sahara
- 1/4 tsp fine salt
- 8 tbsp. l (110 gr.) Melted butter
- 2 tbsp. whole grain crackers crushed to the state of crumb Graham
- Additional equipment: tart form with a diameter of 23 cm.
Recipes with similar ingredients: crackers, condensed milk, lemon zest, lemon juice, pasteurized eggs, candied fruit, cream
Recipe preparation:
- For the basics: Preheat the oven to 180 ° C. In a bowl medium sized mix whole grain crackers crumbs, sugar and salt. Stir in the butter. Transfer the mixture to a tart pan 23 cm in diameter. Press the mixture evenly to the bottom and sides of the mold, to make a cake (I do it with a metal measuring cup). Bake for 12 minutes. Allow to cool completely.
- For the filling: In a large bowl, mix the condensed milk, zest and lemon juice, sugar and egg yolks. Whisk with a whisk until components do not mix completely. Pour the filling onto the cake. Put in the freezer for at least 2 hours. Decorate with whipped cream and candied lemon peel. We offer one more recipe lemon pie.
