My dear readers, I'm finally getting back in touch - this time live from the Cologne Carnival, but in the next few days even more. To make up for the long wait for my new entry, I finally bring back something sweet, namely mega delicious and super simple little lemon cakes. Just right for the upcoming carnival party or the next finger food buffet.
And at the same time, I promise you that there will be something carnival-like about me in the next few days in the blog, you may be curious.
But now, first of all, the promised recipe:
Mini Lemon Cakes with Shortcrust Pastry and Lemon Curd
for 24 small cakes
For the dough:
125 g of flour
75 g cold butter
40 g sugar
1 egg yolk
grated peel of 1 organic lemon
1 pinch of salt
some butter for the mold
For the filling:
125 g double cream cheese
100 g Lemon Curd
approx. 30-40 g of sugar
Preheat the oven to 175 ° C.
Lightly grease a 24-well mini-muffin tin.
The dough ingredients are all fast with the hands or briefly in the Moulinette, then divide the dough into 24 equal balls and press into the hollows, while pulling up an edge.
The dough on the middle rail in the oven for about 15-18 minutes Bake until lightly browned.
In the meantime, mix the ingredients for the filling thoroughly. Depending on the sugar content of the Lemon Curd, add a little sugar to the mix so that the cream cheese and lemons do not taste too sour.
Distribute the filling evenly with a tablespoon into the pre-baked dough trays on the baking tray bake for another 12-15 minutes until the filling becomes firm.
Let the baking tray cool on a wire rack, then the Gently fold the cakes out of the mold.
They are cold-tasting and can be stored in the fridge for a few days.
Great for parties, finger food buffets or in between.
I used Lemon Curd bought for the cakes, because my dear Colleague has brought me back an outstanding from England.
The same colleague has also bought me the beautiful original Melitta plate (top of the picture) from the 70s on a Berlin flea market!