The easy wrapper is filled with raspberries and lemon paste.
A lemon wrap cake is suitable for spring. Wind Lindgren
Citrus pastries create a spring atmosphere, whatever the weather. This time, lemon curd paste, which can be found in the store ready on the jam shelves, flows into the wrapper cake. Of course, you can also make lemon paste yourself. The lemon curd is flavored with fresh raspberries that go well with the lemon.
The spring wrapper is decorated with edible flowers and fresh raspberries. The delicacy is also great for the Easter coffee table.
Lemon curd wrap cake
4 eggs
1.5 dl of sugar
2 dl wheat flour
0.5 teaspoon baking powder
Filling:
400 g raspberries (save some for decoration)
about 0.5 dl of lemon curd paste
sugar to taste
4 dl whipped cream
1. Beat eggs and sugar at room temperature until fluffy.
2. Mix the flour together and carefully strain the flour mixture into the egg-sugar mousse. Mix the dough by gently turning.
3. Pour the dough over the baking paper on a baking sheet and spread into a flat rectangle.
4. Bake at 225 degrees for about 5-7 minutes.
5. Place baking paper on the table and sprinkle with sugar. Set the ripe base on top of the sugar and gently pull the baking paper used for baking over the wrapper.
6. Apply a thin layer of lemon curd on top of the base. Squeeze the raspberries with a fork and add sugar to taste. Apply the suppression over the lemon curd. Finally, apply a layer of whipped cream and roll the cake in half.
7. Garnish with whipped cream, remaining raspberries and edible flowers.
In the wind kitchen, the most talked about food trends are tested and the most delicious everyday dishes are cooked without forgetting the delicacies of the weekend. Photo: Inka Soveri