Gluten-free lemon slices
A lemon cut that will pleasantly refresh during the coming days.
Ingredients
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Dough
- 3 eggs
- 70 g Cake mix Liana
- 75 g powdered sugar
- 1 PL water
- 15 ml of oil
- 1 PL Liana lemon glaze
Filling
- 100 g of butter
- 100 g powdered sugar
- 350 ml of milk
- 1 pc Golden cream Liana
- 1 lemon
- jam to taste
Frosting
- 200 g powdered sugar
- 5 PL water
- 1 KL oil
- Prepare the dough: Beat the egg whites until stiff. Gradually add powdered sugar, whisk egg yolks, oil and water. Finally, lightly mix in the cake mix with the lemon glaze by hand.
- Pour onto a tray (diameter 38x28) lined with baking paper and bake for 10 minutes at 180°C.
- Remove the baking paper from the cooled body, clean the top and cut it into three parts.
- Prepare the cream: Boil three quarters of the milk with sugar. Mix the golden cream in the remaining milk and pour it into the boiling milk with sugar. Finally, add lemon juice and cook a thick pudding. Cover with foil and let cool.
- Beat the butter and the cooled pudding. Gradually add butter to the pudding and beat together.
- Spread jam and half of the cream on the first part of the body, cover with the second part of the body and spread the remaining cream. We put weight on it and let it harden for about 3 hours in the refrigerator.
- Prepare the lemon glaze on top according to the instructions on the package. Spread on the prepared cake.
A good tip:
The dessert is easier to cut if the frosting is not yet completely solid.
We recommend cutting with a hot knife.
The dessert is easier to cut if the frosting is not yet completely solid.
We recommend cutting with a hot knife.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 3 eggs
- 70 g Cake mix Liana
- 75 g powdered sugar
- 1 PL water
- 15 ml of oil
- 1 PL Liana lemon glaze
Filling
- 100 g of butter
- 100 g powdered sugar
- 350 ml of milk
- 1 pc Golden cream Liana
- 1 lemon
- jam to taste
Frosting
- 200 g powdered sugar
- 5 PL water
- 1 KL oil
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