Lemon cake-i

1 serving


First, yeast is dissolved in warm water or milk, mixed with flour and put in a warm place for an hour. Then egg, sugar, flour, butter or margarine melted to the consistency of thick sour cream is added to the steam, thoroughly mixed and left for another hour to ferment. The filling is made like this. Washed and dry, wiped lemon is grated on a fine grater, removing the seeds, added granulated sugar (but ideally powdered sugar) and triturated with a spoon for several minutes. Two thirds of the cooked dough is rolled out into a round cake 0. 5 cm thick and placed in a large pan. Lemon filling is evenly distributed on top, leaving
1. 5 cm from the edge free and lubricated with egg. The rest of the dough is rolled into a round cake of the same size, the filling is covered, the edges are tightly squeezed, pinching so that the filling does not flow during baking, and the lemon filling has such a manner. The top cake is pierced with a knife in several places. After 20 minutes of proofing, the cake is baked for 30 minutes at 220 - 230 ° C. The finished cake is cooled, decorated with butter cream and fruits.