Lemon and egg snow cake

Ingredients

Directions

1. 1

   Mix the fat in flakes and icing sugar. Fold in flour and egg yolk. Knead into a smooth dough with your hands. Wrap in foil and chill for about 30 minutes. Then roll out the dough into a round shape (22 cm Ø). Put into a greased springform pan (20 cm Ø). Press the edges firmly, prick the base several times with a fork. Refrigerate again for about 15 minutes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Let them cool down afterwards. For the cream, squeeze lemons, measure 100 ml juice. Bring 150 ml water, lemon juice and zest, sugar and butter to the boil. Stir starch with a little water until smooth. Stir into the boiling liquid and allow to swell over a low heat for about 5 minutes. Pull the pot off the stove. Whisk the egg yolks and fold into the cream. Let the cream cool down a little, spread it on the pastry base and put it in a cool place for another 30 minutes. Beat the egg whites until stiff for gratinating. Sprinkle in sugar. Briefly fold in lemon juice. Remove the cake from the tin and spread with the beaten egg white. Bake in a preheated oven (electric: 225 ° C/ gas: level 4) for 6-8 minutes until golden brown. Serve decorated as desired with lime, lemon and mint. Results for approx. 8 pieces

2. 2

   Glass tray: Olbernhauer glass

3. 3

   Glass plate: Leupoldt