The classic refreshing combination of lemon and mint will be a hit of the summer buffet table!
It is necessary
- The foundation:
- - 200 g of butter;
- - 400 g flour;
- - 2 eggs;
- - 50 g of sugar.
- Filling:
- - a few sprigs of mint (be guided by your taste);
- - 2 large lemons;
- - 2 tsp mint essence;
- - 400 g cream 20%;
- - 4 eggs.
Instructions
Step 1
The oil must be cooled beforehand. Put it in the freezer for half an hour.
Step 2
Use a food processor to finely chop the flour, sugar and butter. Then add eggs into it and knead the dough. Transfer it to a split form (it should be previously lined with baking paper or greased with oil) and distribute, forming the sides. Put in the cold for 30 minutes.
Step 3
In the meantime, sprinkle the mint sprigs with sugar in a bowl. Remove the zest from the lemons, add to the mint and remember with your hands for a few minutes. Then set the bowl aside for 10 minutes. In the meantime, squeeze the juice from the lemons.
Step 4
Remove the mint sprigs from the sugar and add the lemon juice, eggs, and mint essence. Whisk lightly.
Step 5
Preheat the oven to 200 degrees. Remove the base from the refrigerator, sprinkle the beans on it (or prick it well with a fork) and put it in the oven for 20 minutes.
Step 6
Add cream to the lemon mixture and mix thoroughly until smooth. Pour the mass onto the cake and send it to the oven for another 25 minutes, reducing the temperature to 160 degrees.
