Summer lemon layered cake

Ingredients
# For the base:
2 cup ground biscuits
1/2 cup melted margarine
# For the cream:
400 g condensed milk
1/2 cup lemon juice (natural)
4 yolks
# For tseluvcheniyat cream:
4 egg whites
1/2 cup sugar
Summer lemon layered cake
Photo added on
Photo author
Galya68
Method
Biscuits mixed with the melted margarine. A mixture of crumbs, which was poured into a round shape for the cake and using a spoon is distributed over the whole bottom part of the walls (of about 1 cm. To the walls). Leave in the refrigerator for 15 minutes. Condensed milk, lemon juice and egg yolks mixed until a homogeneous mixture and pour over the cooled biscuits. Bake for 10 minutes in a preheated oven at 180 C. After cooling cover with tseluvcheniyat cream obtained by agitation of the snow, the egg whites and sugar. Again bake in the oven until lightly golden egg whites gain tan. The cake is served as dessert or chilled champagne. Tseluvchenata mixture can be placed in the form of kisses, densely packed together on the cake (as pictured). The final browning of the egg whites is highly preheated oven (180 ° C) to stain only the surface without drying the mixture.
Containers:
Difficulty
Difficult
Tested
0 users
Author
Galya68
15 Jul 2009
Source
recetasdepostres

Comments

This will put a must! Thanks for the recipe!