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INGREDIENTS |
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Flour |
200 |
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g |
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Sugar |
200 |
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g |
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Small eggs |
4 |
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Butter |
220 |
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g |
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Lemons |
2 |
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Salt |
1/2 |
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Coffee spoon |
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PREPARATION |
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| 1. |
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To prepare the pasta brisée, in a large bowl briskly mix the flour, 100 g of butter, 2 spoonfuls of sugar and the salt together with ½ glass of water. Leave the batter, which should be light, to stand for ½ hour. |
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| 2. |
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In the meantime slowly melt 100 g of butter; break the eggs into a deep bowl, add the grated zest of 1 lemon and the sugar. Mix very well with an electric mixer. Then add the melted butter and the juice of 2 lemons. |
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| 3. |
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Heat the oven to 180° and prepare a 26 cm cake pan with a removable bottom section, smearing only the bottom section and the lower parts of the sides with butter.Using your hands, lay out the pasta brisée to cover all the surfaces of the pan, leaving a border of some 2 cm. |
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| 4. |
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Stir again the lemon batter and then pour it into the cake tin, leaving the edge exposed. |
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| 5. |
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Place the cake tin in the center of the oven and let it bake for about 40 minutes.Do not serve until the cake has cooled completely. |
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CHEF'S NOTE |
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Before putting the pasta brisée (sweet tart dough) in the oven, mark it with the tongs of a fork to give the cake a more finished, decorative look. |
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To accompany the lemon cake, we suggest a Marsala DOC (Denominazione d'Origine Controllata / Quality wines produced in a specific region) - with it sharp almond bouquet and warm, fine flavor. |
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