Juliet cuts
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ingredients
14 dkg fresh butter (fat) 12 dkg icing sugar to sweeten 35 dkg semi-coarse flour grated lemon zest 1/2 packet baking powder 4 pcs egg whites 14 dkg granulated sugar 12 dkg nuts
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We’ve always called this cake ‘julienne’ back home. It has stayed in my memory probably because of its unusual name. It is very tender and better the next day when all the flavours have melded and the pastry has softened.
1.
Mix all the ingredients together to form a dough.
2.
Smear the dough with jam.
3.
Beat the snow with 4 egg whites and 14 dkg sugar + 12 dkg nuts and layer on the cake.
4.
Bake at 180°C for about 35 minutes.
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