Description
I have a sweet tooth. And even in the heat of summer will prefer a dessert of soda pop. My today's firework of emotions — a cool lemon cream crumb of the dough under the lush protein cap.
Ingredients
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Flour
50 g
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Butter
80 g
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Sugar
125 g
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Chicken egg
4 piece
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Almonds
10 g
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Lemon juice
3 Tbsp
Cooking
Knead the dough 50 g flour, 40 g softened butter, 20 g sugar, 10 g of almond crumbs and 0.5 eggs (leave the second half for the cream).
Roll the dough into a ball, wrap it in cling film and leave in the fridge for half an hour.
Meanwhile you can do the lemon cream. Beat with a mixer 1.5 eggs and 85 g of sugar.
As soon as the egg mass is white to the color of butter, pour in the lemon juice.
Put this bowl in a saucepan of boiling water and while stirring the cream to thicken, bringing it to a boil.
Remove from heat and add in pieces of butter, mix thoroughly and leave aside (cooling optional).
It's time to take the dough out of the fridge. Roll out with a thickness of about 4 mm, put on baking paper and put in oven (180 degrees) for 20 minutes. I have a habit to cut out dough circles, but this is not required, since the finished "cookies" we will still crumble.
Pojarevska the dough take out of the oven, a little cool and grind to coarse crumbs.
Now get the dishes in which we plan to serve the dessert. In this case, is cups volume of 230 ml each. At the bottom of each Cup put layers: lemon cream shortcake baby lemon cream shortbread crumb.
Beat with a mixer in a tight foam 2 protein with 20 grams of sugar. Put the beaten egg white into each Cup, a little "kicked" tip (so get cuter).
Put the glasses into a saucepan, pour the boiling water and sent to a few minutes in the oven (200 degrees). Take out as soon as whites will become a Golden color on top.
The dessert is ready to be cooled in the refrigerator and served to the table.
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