|3.||Chicken egg||2 PC.|
|6.||Baking powder||1 Tsp|
|9.||Chicken egg Cream||3 PC.|
|10.||Sugar Cream||150 Column|
|11.||Lemon Cream||1 PC.|
|12.||Butter Cream||20 Column|
|13.||Cream 10% Cream||200 Column|
|14.||Tangerines Cream||150 Column|
Whisk the butter with sugar. Beat the eggs. Add the zest and juice. Separately mix the flour, baking powder and vanillin and, alternating with milk, gradually introduce into the bulk. Knead the dough.
Pour the dough into the cooked oiled round shape. Put in the oven, preheated to 175 degrees, for 20 minutes.
Heat eggs, sugar and lemon zest. Remove from heat and mix with oil. Cool. Add cream and whisk until smooth.
Cut the baked cake into 2 parts. Apply cream between the cakes and the upper cakes. On top of the cream, lay out the segments of the tangerines.
Let the lemon cake stand and soak in the cold for about 2 hours.