Lemon cream cake
By VicentaLakin
It's been a long time since it's been updated, it's been a little busy lately, it's been a long time since the mold was lost, it's been lighting, making lemon cream cakes while we're resting today, and when it's done, someone tastes one right away, and says he'll make it later. The whole cake smells like lemon with lemon crumbs, and the taste of the cream cake is much richer。
Recipe Recommendations
- light cream 140g
- lemon one
- fine sugar 50g
- eggs 130g
- low-gluten flour
- Wu Lu baking powder 3g
Steps for Lemon cream cake
1
One lemon for the skin, not the white part, the skin as thin as possible。
2
It's too little skin to beat. I put 50 grams of flour in it。
3
40 grams of light cream with 50 grams of fine sugar.
4
A manual omelet is used to melt sugar and light cream is thick。
5
The eggs were scattered and added to the light cream several times, each time to be evened and then added。
6
Sifting 80 grams of flour and 3 grams of bubbles。
7
Add flour and lemon peels from the mixer。
8
The mixed pasta is packed in a one-time bouquet, squeezed into a mould, the oven preheated 170 degrees and the mid-level roasting for about 20 minutes (adjusted for the temperature of the home oven)。