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I took this recipe from a book, but I can't really brag about the icing. I didn't have powdered sugar ready mixed with starch, so I had to improvise. If the icing does not thicken after it cools down, you can add more starch and put the pan on the fire, if necessary ... I did not put as much starch as I wrote from the beginning, I only put 10 g initially, then I put the icing over the cake and in the rest I put another 30 g of starch and I assumed that 50 g would be enough for the whole amount, but it didn't stick very well either.
Another option would be to put less water (I wanted to measure it with a graduated cup, but I better measure it with a spoon) ... or not to make the glaze: D
In the book, the glaze was made from only 200 g of powdered sugar and the juice and grated peel of a lemon, but I assumed that you need powdered sugar mixed with starch, and when I mixed the ingredients were very dry, so I added water.
- It took:
- 3 eggs
- 1 pinch of salt
- 170 g sugar
- 160 g flour
- 6 g baking powder
- 50 g mac
- grated juice and peel from two lemons (lemons weighed 240 g)
- 150 g melted butter
- 100 g old powder
- 100 g vanilla powdered sugar
- 50 g starch
- grated juice and peel of a lemon (lemon weighed 130 g)
- 50 ml water
Preparation time: less than 120 minutes
RECIPE PREPARATION Cake dessert with lemon and poppy seeds:
Turn on the oven to heat.
Beat the eggs with the salt and sugar until they are very well aerated. Incorporate flour and baking powder. Add the poppy seeds, juice and grated peel of two lemons and melted butter. It is homogenized.
Pour the dough into a cake pan greased with oil and lined with baking paper.
Put the tray in the oven until the cake with lemon and poppy seeds browns nicely. Allow to cool then.
Prepare the icing: put the powdered sugar, vanilla powdered sugar, starch, juice and grated peel from a lemon and water in a saucepan and mix. Put the pan on the fire and boil the composition. The icing is allowed to cool, then spread on the cake.