Lemon slices

Refreshing lemon slices which ensure you a compliment from your guests. The recipe was made from the half-dose of a standard, but if you expect more guests, it is recommended to double the dose.
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Cream deserts
Ingredients
Ingredients
all-purpose flour / plain flour | 6 590 | oz kcal | 170 | grams | |
baking powder for gingerbread | 2 8 | tsp kcal | 2 | teaspoon | |
egg white | 5 85 | pcs kcal | 5 | pieces | |
egg yolk | 5 285 | pcs kcal | 5 | pieces | |
flour medium | 0 ?? | kcal | 0 | ||
fruit jam | 2 73 | tbsp kcal | 2 | tablespoon | |
lemon-juice | 5.25 18 | tbsp kcal | 80 | milliliters | |
lemon-juice | 0 ?? | kcal | 0 | ||
powdered sugar | 6.75 738 | oz kcal | 190 | grams | |
semi skimmed milk 1,5% | 1.5 169 | cup kcal | 350 | milliliters | |
sugar granulated | 7.75 885 | oz kcal | 220 | grams | |
unsalted butter | 0 ?? | kcal | 0 | ||
unsalted butter | 4.5 955 | oz kcal | 130 | grams | |
vanilla pudding - powder | 2.5 134 | tbsp kcal | 2.5 | tablespoon | |
vanilla sugar | 2 145 | pcs kcal | 2 | pieces | |
water | 1 0 | tbsp kcal | 1 | tablespoon |
Recipe
1. Dough preparation
egg yolk 5 pcs • sugar granulated 7.75 oz (220 g) • vanilla sugar 1 pc
Separate yolks from the whites. Add granulated sugar and vanilla sugar to the yolks.

2.
Make the foam


4.
lemon-juice 3.25 tbsp (50 ml) • all-purpose flour / plain flour 6 oz (170 g) • baking powder for gingerbread 2 tsp
Add a lemon juice, flour and baking powder to the yolk mass and mix it together gently.

5.
Add the egg whites to the yolk mass.

6.
Stir gently

7.
unsalted butter • flour medium
Pour the dough onto a large, greased and floured baking sheet and bake at 180 to 390°F (200°C) C for about 10-15 minutes.

8. Baking
Let the baked dough cool and divide it into two equal halves.

9. Preparation of a cream
semi skimmed milk 1,5% 1.5 cup (350 ml) • vanilla pudding - powder 2.5 tbsp • unsalted butter 4.5 oz (130 g) • powdered sugar 3.25 oz (90 g) • vanilla sugar 1 pc • lemon-juice 2 tbsp (30 ml)
Cook a thick pudding and let it cool. Whisk softened butter with powdered sugar and vanilla sugar. Add the juice from a small lemon and gradually, when stirring, add the cooled pudding.

10.
fruit jam 2 tbsp
Divide the cream into two halves. Cover one half of the dough’s top with one half of the cream and cover it with a second half of the dough smeared with jam.

11.
Spread the remaining cream on the top of the cake, make it smooth and let it harden in a cool place.


Bon appetit!