Diamond lemon cheesecake
Diamond lemon cheesecake
2018-11-06 14:07:03
Portions 4
Print
prep time
Cooking time
total time
Ingredients
- 125 g margarine
- the grated rind of 1/4 lemon
- 100 g sugar
- 2 eggs
- 4 tablespoons milk
- 200 g flour
- 50 g of starch
- 1/2 Yeast powder sachet
On the other hand
- Juice of 1 lemon
- 3 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon of arrac
- 100 g powdered sugar
- 2 tablespoons lemon juice
- 1 piece of lemon peel
For mold
- margarine and bread crumbs
Instructions
- Spread with margarine a cloverleaf-shaped mold of 20 cm in diameter and spread breadcrumbs on it. Heat oven to 175 degrees.
- Beat the margarine with the lemon zest, sugar, eggs and milk until a frothy mixture is obtained. Sift the flour together with the starch and yeast and add it little by little to the dough.
- Pour the dough into the mold, Smooth the surface and bake the cake 45-50 minutes to half-height. Pour the cake over a rack to cool. Bring lemon juice to a boil with sugar and water, Add the arrac and soak the cake with this liquid.
- Sift the powdered sugar, Mix it evenly with the lemon juice and cover the cake with a good layer of this mixture. Separate a very thin layer of lemon rind, Cut it into narrow strips and spread these over the still soft bath.
Recipes easy to https://recetasdecocinafaciles.NET /
Leave a comment
Would you like to join the conversation?Feel yourself free of contribute