Lemon-raspberry cakes

Lemon-raspberry cakes

Lemon-raspberry cakes

Ingredients for the dough:

Butter – 150 g
Sugar – 75 g
Flour – 250 g
Egg – 2 pcs.
Pinch of salt

on filling:

Eggs – 250 g
Sugar – 250 g
Zest of 2 lemons
Juice of 3 lemons
Raspberry puree (for puree raspberries through a sieve) – 400 g
Flour – 100 g


Butter with sugar.

Add flour, grind until the crumbs.

Add eggs, salt and knead the dough. Put into the refrigerator for at least half an hour.

Distribute the dough in shape (30×20 cm), prick with a fork, put into the refrigerator for another half hour.

Bake at 180 ° C for about 15 minutes. Cool.

Mix the raspberry puree, lemon juice and sugar (try if too sweet, add a little more sugar, if vigorous lemons caught).

Add the eggs, zest, mix well.

Add the flour, mix well.

Pour the filling over the dough. Bake at 180 ° C for 30-35 minutes


Bon appetit!

raspberry cakes

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