Sand cake with lemon filling

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.

Cook Time
Calories
Servings

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.

ingredients for making shortbread pie with lemon filling - photo step 1

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

egg - photo step 2

3. Pour out granulated sugar.

egg with sugar - photo step 3

4. Pour refined oil.

making shortbread dough - photo step 4

5. Put the highest grade wheat flour.

making shortbread dough - photo step 5

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

making shortbread dough - photo step 6

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

making shortbread dough - photo step 7

8. Chocolate dough is quickly mixed with a spoon.

making shortbread dough - photo step 8

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

making shortbread dough - photo step 9

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.

form with paper - photo step 10

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.

dough in a baking dish - photo step 11

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

sliced ​​lemons - photo step 12

13. Sprinkle lemons with sugar.

preparation of lemon filling - photo step 13

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

preparation of lemon filling - photo step 14

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

preparation of lemon filling - photo step 15

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

preparation of lemon filling - photo step 16

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.

cooking shortbread pie with lemon filling - photo step 17

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.

Sand cake with lemon filling

Sand cake with lemon filling

Sand cake with lemon filling