Description
Offer to make pie dough with a filling of Manne cream with the zest and lemon juice.
Ingredients
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Flour
250 g
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Butter
125 g
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Sugar
50 g
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Leavening agent
1 tsp
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Sour cream
2 Tbsp
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Lemon peel
-
Rum
1 Tbsp
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Milk
500 ml
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Sugar
100 g
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Vanilla
1 pinch
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Semolina
80 g
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Chicken egg
2 piece
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Salt
1 pinch
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Lemon peel
-
Lemon juice
-
Butter
1 Tbsp
Cooking
Flour sifted with baking powder.
Add butter room temperature, whisk the ingredients into crumbs.
Add sugar, sour cream, rum, lemon zest.
Knead the dough.
Divide the dough into 2 parts: 1/3 and 2/3. A large part of the dough put into the fridge, the less in the freezer.
Prepare the cream. For cooking I use semolina TM "Mistral". Milk with two tablespoons of sugar in a saucepan, bring to a boil, add the semolina and while stirring cook until thick porridge (about 2 minutes). Shift porridge in a bowl to cool it quickly, give it to cool completely.
In another bowl, whisk the egg yolks.
To the cooled porridge add yolks, zest and lemon juice, vanillin.
A well-stirred porridge.
Chilled whites with a pinch of salt beat well with a mixer, gradually add the remaining sugar, continuing to whisk until the formation of persistent peaks.
Parts add the beaten egg whites to the oatmeal, stirring gently with a spoon movements from the top down. The cream is ready.
Split mold (round shape size should not be less than 25 cm in diameter, this is IMPORTANT because with the smaller cream will not have time to grilled) smeared with butter. Spread the bottom of the form for the most part of the test.
Spread the cream on the pastry sheet.
On top of the cream rubbed on a coarse grater dough from the freezer.
Bake pie in a preheated 180 degree oven for about 30-35 minutes. Readiness check cake with a toothpick. Give the cake to cool completely. Bon appétit!
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