On cool autumn evenings, you sometimes feel like pampering yourself with something tasty. If you like sweet yeast pastries, lemongrass will surely be to your taste. The dough of this cake is tender and crumbly, and the lemon filling is fragrant and pleasant to the taste. Try to bake this cake at home, and it will surely create a mood and decorate your tea party.
Pick your recipe
You will need
- For the test:
- - Creamy margarine - 200 g;
- - Milk - 200 ml;
- - Dry yeast - 3 tsp;
- - Sugar - 1 tsp;
- - Flour - 500 g.
- For filling:
- - Medium lemons - 2 pcs.;
- - Sugar - 180 g;
- - Vanillin - 5 g.
- To decorate the cake;
- - Egg yolk - 1 pc.;
- - Sugar powder - 100 g.
Instruction manual
1
Remove the cream margarine from the refrigerator and leave it on the table until it is soft. Heat the milk to a warm state. Add dry yeast and a teaspoon of sugar. Mix the mixture and clean in a warm place for 15 minutes. You can leave it on the table under the lid if there is no draft.
2
In a large bowl, mix the softened margarine with flour until crushed. Add flour in parts. The amount of flour needs to be regulated. The main thing is that in the end the crumb turns out to be dry and not oily.
3
Pour the approaching dough into a bowl with flour crumbs and knead the dough. The dough is best mixed manually. At first it will pester. If you initially put enough flour in a few minutes, the dough will begin to recede from your hands. If this does not happen, add some more flour. Clean the finished dough in a warm place.
4
While the dough will be suitable, we will make the filling. Cut two lemons into several pieces and peel. Twist them through a meat grinder together with a peel. Or remove the zest from the lemons with a grater, and grind the flesh with a blender. Pour sugar and vanilla on top of the lemon puree without stirring. Put the filling aside for a few minutes.
5
Prepare a cutting surface on the table. Divide the approached dough into two parts. Roll one portion to the size of your baking sheet or baking bowl. To make it convenient to shift the dough onto a baking sheet, wrap it on a rolling pin and transfer. But be careful, this dough is very tender and buttery, it may burst.
6
Roll out the second part of the dough. Mix the filling well and spread evenly on the first rolled part. Cover with the second rolled part and pinch the edges. From the top, make three holes in a row, so that then steam comes out through them.
7
Take the egg yolk and grease the pie with it. Turn on the oven 160 degrees. While the oven is warming up, leave the cake to come up on the table for 20 minutes.
8
After the time has passed, put the baking tray with the cake in the oven and bake for 20 minutes. Check the readiness of the cake with a match. Pierce the pie with it. If it is completely dry, it means that it is time to remove the cake from the oven. Surely, by this time the smell of baking will be felt already throughout the house.
9
Once the lemongrass has cooled, sprinkle it with plenty of icing sugar. Cut the pie into portioned rhombuses, lay them on a large plate and invite everyone to tea!