20.05.2020
39
Recipe information
Cooking:
2 hour
Complexity:
Easy
Calorie content:
3975.95
Carbohydrates:
521.77
Fats:
207.68
Squirrels:
33.42
Water:
453.67

Ingredients

Title Value
1. Butter 200 Column
2. Sugar 200 Column
3. Chicken egg 2 PC.
4. Lemon 1 PC.
5. Flour 200 Column
6. Baking powder 1 Tsp
7. Vanilla 1 Tsp
8. Milk 100 Ml
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

Cooking

1. Stage

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.

2. Stage

Pour the dough into the cooked oiled round shape. Put in the oven, preheated to 175 degrees, for 20 minutes.

3. Stage

Heat eggs, sugar and lemon zest. Remove from heat and mix with oil. Cool. Add cream and whisk until smooth.

4. Stage

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.

5. Stage

Let the lemon cake stand and soak in the cold for about 2 hours.