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Incredibly fresh and delicious cake with rich, lemon flavour. Icredible as a breakfast sandwich, or baked in the butter as an addition to strawberry sorbet.
Preparation time 20 minutes .. Resting 2 hours .. Baking 20 minutes .. Durability 5 days
INGREDIENTS .. 48 – 50 pcs
- 1 non treated lemon
- 125 g fine custard sugar
- 120 g all purpose flower
- 2,5 g baking powder
- pinch of salt
- 65 ml whipping cream
- 2 eggs
- 45 g smelted butter
- 30 ml rhum
- 100 g icing sugar
- juice of 4 lemons
PREPARATION
Wash the lemons. Grate the zest of untreated lemon but make sure you do not grate the white part together. However, this is bitter. Mix the zest with the caster sugar so that zest will not oxidise.
Mix together in a blender the flour together with the baking powder, add the sugar and lemon zest, salt, cream and finally the eggs. Mix for 30 seconds and add the melted butter. Now also add 2 cl rum there (I skipped rum this time completely).
Pour the batter into mini muffin forms and let cool in the refrigerator for 2 hours.
Preheat the oven up to 165°C and bake cookies about 20 minutes.
Meanwhile mix the juice of four lemons together with 50 g of icing sugar (the last two ingredients). Now preheat the oven up to 250°C. Prick the cakes and pour the cake with glaze over. Put the cake back in the oven and let it bake for 1 minute. This will make the glaze wonderful shiny.
These cakes tastes best up to 3 days after baking, but you can keep it up to 5 days. 🙂
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