Childhood cake. Slightly sweet according to our current preferences, but disastrously good. 😀
This time I respected the quantities of the ingredients, but next time I would reduce the amount of sugar in the icing to 100g instead of 150g; and I think that in the dough it could be halved as well. And if it does not come out ok, we return to the original quantities. 🙂
It is basically a shortcrust pastry, with sugar and eggs in it, with a soft meringue-cream icing.
Dough: 2 egg yolks, 150g butter, 100g powdered sugar, 300g flour, 1 pinch of baking soda, lemon zest and a little juice.
Icing: 2 egg whites, 150g powdered sugar, 2 tablespoons marmalade.
For the dough, rub the yolks with the butter, sugar and grated lemon zest until a frothy composition is obtained. Right. Add the baking soda soaked in lemon juice and flour and knead well. Three parts of the dough (I put two thirds) are grated on a large grater, directly in the pan greased with butter and lined with flour, in a layer as uniform as possible. And if possible without grating your fingers like the disaster of myself. :))))
Whisk the egg whites with the sugar, add the marmalade (I put plum jam) and pour the icing over the dough in the pan.
Grate the rest of the dough on top.
Bake in the oven over medium heat for 25-30 minutes. But check it out, it burns pretty fast. 🙂
After it has cooled, powder it with sugar (or not, because it is very sweet) and cut it into square pieces.
You get approx. 20 pieces from an oven tray, minus the edges.
It can be also made with gluten-free flour, only you might need to add a little more flour and leave it more in the fridge.
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