LEMON MOON

Lemon Moon

  A little neutral oil for greasing with. (Silicone mold greased NOT) 1. Spring Form or silicone mold approx. 25 cm. in diameter

What you need to batter A: 250 g ground temperate smør1 rod vanilje125 g flormelis125 g rørsukker150 g ground temperate throughout æg100 g ground temperate æggeblommer190 g hvedemel65 g maizena1 paragraph. washed lemon (zest and juice)

What you need to batter B: 125 g pure raw marcipan85 g sukker50 g ground temperate smør75 g ground temperate whole eggs

Lemon Glaze: 150 g flormelis1 paragraph. washed lemon (zest and juice) if necessary. little water

Dough A: Vanilla rod split lengthways and scrape out the seeds with a small knife. A bit of the cane sugar and vaniljekornene crushed together with a palette, so that the grains separated. Room temperature butter, icing sugar and cane sugar and vanilla sugar until frothy. Ground Temperate eggs and egg yolks added quiet and a little at a time. Stop the mass homogeneously. Wheat and corn flour mixed and sifted into the batter and gently fold together with the grated zest and juice.

Dough B: Knead the marzipan and sugar together with your hands. Knead the butter a little at a time. When all the butter is kneaded with added eggs are also a little at gangen.Dej A and B reversed dough together and spread the mold. Bake at 190 degrees until it is golden and good yield to pressure. Approximately 35 - 40 minutes. Cooled.

Lemon Glaze: The skull torn off the lemon and the grated to air dry until the cake is glazed with glasur.Saften from ½ lemon, flormelissen and maybe a few drops of water mixed together in a small kasserolle.Lun glaze slightly, and distribute it quickly to the cooled lemon moon. Sprinkle immediately with the air-dried lemon peel ....