Cookie Cakes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Cream 125 g butter, 150 g sugar, vanilla pulp and salt with the whisk of the hand mixer. Add 1 egg and mix. mix flour, baking powder and baking soda and stir in

2. 2

   Using a tablespoon, spread 12-13 piles of dough on each of two baking trays lined with baking paper (approx. 34 x 41 cm). Bring the piles of dough slightly into a round shape. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) one after the other for about 10 minutes each. Allow cookies to cool on the tray

3. 3

   Meanwhile wash 1 lemon, dab dry and finely grate the peel. Squeeze all lemons. Separate 3 eggs and chill the egg whites. Fill lemon juice with water to 350 ml and bring to the boil together with the grated lemon rind, 150 g sugar and 1 tbsp butter. Mix starch with 5 tablespoons of cold water until smooth and stir into the simmering lemon stock. Continue cooking for about 1 minute while stirring. Remove cream from the stove. Mix 3 egg yolks with 2 tbsp. hot cream, then stir into the rest of the cream

4. 4

   Put the lemon curd in a bowl and let it cool for 20-30 minutes. Stir in between. Spread the lukewarm lemon curd on the cookies and allow to cool

5. 5

   Shortly before serving, beat the egg whites until stiff, adding 180 g sugar and 1 tsp. lemon juice. Keep beating until the mixture is shiny and firm. Pour the meringue mixture into a piping bag with a large perforated spout and decorate the cookie tartlets with small tuffs. Brown with a crème brûlée burner

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
27 g

FATS
6 g

PROTEINS
2 g