Lemon cake on sour cream

Spicy lemon cake decorated with candied fruits. Very tasty! I found a very tasty and very long-standing culinary recipe for one cake in the book "About delicious and healthy food" in 1965. This shortbread delicacy, soaked in a delicate sour cream, will appeal to everyone without exception.

Milada

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

Sugar

Chicken eggs

Butter

300

Sour cream

Baking soda (slaked)

0.5

For cream:

Sour cream

600

Vanilla sugar

Lemons (fresh)

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 37 % 19 g

Carbohydrates 56 % 29 g

294 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1h

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Rub white softened butter with sugar, then add egg yolks one by one into the resulting fluffy mass. Then pour in the sour cream, mix well. Then add the soda slaked either in vinegar or in citric acid.
We report flour in small portions (we need to put so much so that the dough turns out not too steep, but not liquid – steeper than thick sour cream), continuing to knead the dough so that no lumps form.
We divide the finished dough into three equal parts. Each part is baked in the oven in a round shape for fifteen minutes. All cakes are pre-pierced in several places with a fork. At a very high speed of the mixer, beat the cold sour cream, pour powdered sugar into it in a thin stream. At the very end, we report vanilla sugar, grated lemon zest (2 lemons) and the juice of one lemon.
All the cakes are thoroughly soaked with cream, laying on top of each other. Decorate the top with either chopped nuts, or grated chocolate, or pieces of fresh fruit. The ideal option is to cook candied fruits from lemon zest and decorate a lemon cake with them. Then our food will fully justify its name.