John Myers
Ingredients for 1 servings:
- 300 g wheat flour + multigrain flour mixed
- 200 g butter
- 80 g powdered sugar
- 2 egg yolks
- 1 pinch of salt
- ½ lemon(s), zest grated
- 250 g marzipan
- 200 g powdered sugar
- 2 egg whites
- some lemon peel
- Jam, (pureed)
- sugar syrup
Instructions
Working time approx. 50 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 50 minutes
with marzipan topping
Knead the first 6 ingredients into a shortcrust pastry and chill for a good hour. Then roll out to approx. 35×25 cm (I do this in 2 pieces and between cling film) and place on a baking tray lined with baking paper and bake in a preheated oven at 160°C (fan oven) for approx. 12 minutes until light brown. Remove the tray, cut the shortcrust pastry into approx. 4.5 cm wide strips and let cool on the tray. Cut the marzipan into small pieces (it should be very soft afterwards) and knead it with icing sugar, lemon zest and egg whites. Then stir until creamy (the mixture must be completely smooth). Pipe the mixture onto the cold base using a piping bag (I use a cake syringe), i.e. pipe 3 lengthwise strips approx. 1 cm wide onto each strip of shortcrust pastry, fill the spaces with strained jam (pipe on) – then let the tray dry at room temperature for approx. 5 hours. Then bake in a preheated oven at 180 degrees Celsius (approx. 12 minutes), let cool, and then brush with sugar syrup.
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