Sand cake with lemon filling

The taste of this cake is built on contrasts: a sweet shell of chocolate shortbread dough and a sour citrus filling. Although the lemons are ground together with the peel, there is not a hint of bitterness in the filling. Lemon pie can be baked in advance, after a day of infusion it becomes even tastier. Hot pastries will crumble in your hands when lightly pressed.

Cooking time: 100 minutes.

Servings: 8.

Calories: 393.

Ingredients

• flour - 450 g;
• eggs - 1 piece;
• sugar - 180 g;
• refined vegetable oil - 250 ml;
• cocoa powder - 3 tbsp;
• baking powder - 1 tsp;
• powdered sugar (for sprinkling) - 1.5 tbsp.

For filling:

• lemons - 2 pcs;
• sugar - 300 g;
• starch - 2 tbsp.

Cooking

1. You will need fresh lemons with an elastic peel, which, when pressed, “shoots” a citrus aroma. Sluggish or dried lemons cannot become a delicious filling: minimalism reigns in this recipe - only citrus fruits and sugar inside the pie.

2. The fewer eggs in the chocolate shortcake, the more tender it is. Just one large egg is broken into a bowl.

3. Pour out granulated sugar.

4. Pour refined oil.

5. Put the highest grade wheat flour.

6. Cocoa powder is poured directly onto the flour so that these two ingredients are first combined, and only then mixed with liquid products.

7. Baking powder is collected with a teaspoon with a slide.

8. Chocolate dough is quickly mixed with a spoon.

9. Then mix for a minute or two by hand. A bowl of shortbread dough is placed in the refrigerator for half an hour.

10. Cooking parchment is placed at the bottom of the detachable form, the sides are lightly oiled. If there is a lot of oil on the sides, the dough will slip. The diameter of the mold can be in the range of 23-26 centimeters.

11. 2/3 of the dough is taken out of the refrigerator, put into a mold and spread with fingers along the bottom, at the same time forming low sides. The dough is pierced with a fork.

12. Wash the lemons, then cut into large pieces, remove the seeds.

13. Sprinkle lemons with sugar.

14. Punch lemons with a blender. It should have a grainy texture.

15. Add 2 tablespoons of starch with a slide. The starch will thicken and the filling won't run out of the cake.

16. Pour the lemon filling into a mold, distribute it so that the layer is everywhere the same thickness.

17. The remaining dough is taken out of the refrigerator, turned into large crumbs with your hands, poured into a mold. This dough will make the cake closed. The oven is heated to 190 degrees, put the form with the dough. After 40 minutes, the lemon pie is removed from the oven.

18. Sprinkle a hot cake with powdered sugar to bring color contrast. The shortcake with lemon filling should cool in the mold, as it is very brittle when hot. The cooled cake is freed from the metal mold and cut into triangles.