Lemon jelly nut cake

1 serving


Rub the yolks and icing sugar for 15 minutes. Add the flour and 0. 5 teaspoon of soda. Beat the mixture for another 8 - 10 minutes and add ground or crushed nuts to it. Then gradually spoon squirrels beaten into strong foam, stirring carefully. Place the dough in an oiled and floured cake tin and bake in a moderate oven. Cool the baked dough, cut into 2 layers and soak them with syrup made from 175g sugar and 30g water. Prepare the filling for the cake as follows. Dilute 2 tablespoons of starch in a glass of cold water. Add 1 cup sugar, zest and juice of 1 lemon. Stir the mixture well and put on a moderate heat, stirring continuously until thickened. Shine from the heat, continuing to stir the mass until completely cooled, and apply it to the cut dough layers. Prepare a white glaze: beat one protein well with 100 g of powdered sugar until strong. Squeeze 0. 5 lemon and beat the mixture for another 5 to 6 minutes. Glaze the cake, quickly flattening the glaze with a wide knife in a smooth layer. Instead of jelly for cake, you can use povidlo.