Description
Long thought, what name to give this cake to reflect his scent, pink soft and invigorating freshness. Here came to mind such a name. And really nice to meet the morning with a Cup of coffee and a piece of pink, as light as fluff, cupcake and get a charge of vivacity and optimism. This is a wonderful dessert for tea or coffee - a light, full flavor and freshness of raspberry and lemon, with a fur structure of the thick layer of toppings on thin crust. Invited to the feast!
Ingredients
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Butter
115 g
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Flour
140 g
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Salt
1 pinch
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Sugar
50 g
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Raspberry
250 g
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Chicken egg
4 piece
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Sugar
250 g
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Lemon
3 piece
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Flour
80 g
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Powdered sugar
2 Tbsp
Cooking
Baking 20Х28 see to Defrost the raspberries and wash the lemons to remove the chemicals that splash of citrus.
Mash the raspberries through a sieve to get rid of small bones.
Squeeze the juice of three lemons, and two of them on a fine grater grate the zest. I got 240 ml of juice.
With the help of a blender mix the flour, sugar, butter and salt.
On the table knead the dough.
The form to lay baking paper so that the edges of the paper exceeded the edge of the form. Spread the dough, to make low sides. In the test, make a fork punctures. Put the form in preheated oven and bake at 170 degrees for 20-25 minutes.
Meanwhile, separate the whites from the yolks. Flour mixed with zest.
Beat the whites until stiff taut peaks, gradually adding sugar, then add one yolk. Then add the lemon juice and gently introduce the flour with the zest.
Add the raspberry puree, mix with a spatula or whisk. In the case baked pour the filling and put the form back in the oven. Bake at 180 degrees for about 30 minutes.
The finished cake remove from oven, cool completely in the form and then use the paper on which it was baked, remove from the mold.
Pie sprinkle with powdered sugar.
To share the cake cakes and serve with tea or coffee. Bon appetit!
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