Lemon mini cakes
Ingredients
- 3 puff pastry plates
- 4 egg yolks
- 1 egg white
- 50 g potato starch
- 350 ml water
- 250 g sugar
- Pinch of salt
- 3 tablespoons butter
- 120 ml lemon juice
- 1 tablespoon grated lemon peel
- 1 tablespoon icing sugar
Preparation video
Roll out the puff pastry. Squeeze out round shapes - you can also choose a flower shape or a tart shape to get a beautiful patterned edge.
Put the dough in a muffin pan, pressing the edges. Use a fork to cut holes in the dough at the bottom of the shape. Smear the dough with beaten egg white and bake at 180C for 15 minutes. Cool.
To make the lemon cream, add potato starch, water, sugar and salt to the pot. Boil for 3-4 minutes on medium heat, stirring constantly. Add egg yolks, cook for 2-3 minutes, continuing to stir. Remove from heat and stir in the lemon juice, lemon peel and butter immediately.
When the cream has cooled, fill it into pastry baskets and serve with icing sugar.
Preparation
Roll out the puff pastry. Squeeze out round shapes - you can also choose a flower shape or a tart shape to get a beautiful patterned edge.
Put the dough in a muffin pan, pressing the edges. Use a fork to cut holes in the dough at the bottom of the shape. Smear the dough with beaten egg white and bake at 180C for 15 minutes. Cool.
To make the lemon cream, add potato starch, water, sugar and salt to the pot. Boil for 3-4 minutes on medium heat, stirring constantly. Add egg yolks, cook for 2-3 minutes, continuing to stir. Remove from heat and stir in the lemon juice, lemon peel and butter immediately.
When the cream has cooled, fill it into pastry baskets and serve with icing sugar.
Lemon mini cakes
Ingredients
- 3 puff pastry plates
- 4 egg yolks
- 1 egg white
- 50 g potato starch
- 350 ml water
- 250 g sugar
- Pinch of salt
- 3 tablespoons butter
- 120 ml lemon juice
- 1 tablespoon grated lemon peel
- 1 tablespoon icing sugar
Preparation
Roll out the puff pastry. Squeeze out round shapes - you can also choose a flower shape or a tart shape to get a beautiful patterned edge.
Put the dough in a muffin pan, pressing the edges. Use a fork to cut holes in the dough at the bottom of the shape. Smear the dough with beaten egg white and bake at 180C for 15 minutes. Cool.
To make the lemon cream, add potato starch, water, sugar and salt to the pot. Boil for 3-4 minutes on medium heat, stirring constantly. Add egg yolks, cook for 2-3 minutes, continuing to stir. Remove from heat and stir in the lemon juice, lemon peel and butter immediately.
When the cream has cooled, fill it into pastry baskets and serve with icing sugar.
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