John Myers
Cake: Shortbread Cake
The perfect cake: shortbread cake recipe with a picture and simple step-by-step instructions.
- 200 g Butte
- 4 Eggs
- 200 g Sugar
- 250 g Flour
- 0,5 Pck Baking powder
Covering:
- 1 L Water
- 1 Cup Sugar
- 2 times Cream pudding powder
- 125 g Butter
- 1 Lemon
- 3 Egg yolk
- 3 cups Cream
- 3 times Cream stiffener
- 2 times Vanilla sugar
- 40 Shortbread
- 1 Pck Powdered sugar
- 50 g Coconut oil
- 5 tbsp Lemon juice
- Mix the butter with 4 eggs, 200 g sugar, 250 g flour, 1/2 baking powder and a vanilla sugar and bake everything at 200 ° C for 15-20 minutes.
- In the meantime, boil the cream pudding with the water of one cup of sugar, 125 g butter and the juice of one lemon, then stir in 3 egg yolks. Put the warm mass on the still warm cake and let cool.
- 3 Place a cup of cream with the whipping cream and 2 vanilla sugar on the cake and then place the shortbreads on top. Finally, prepare the icing for this, mix the powdered sugar with 6 tablespoons of lemon juice, dissolve the coconut oil and add to the sugar, then spread everything over the biscuits.
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