Preparation
How to prepare a cake with Bontosa lemon cream كريمة الليمون
For the base of the cake: Bontosa lemon cream
Sift the flour with the yeast, add the starch, a pinch of salt, the sugar, and the grated zest of 1 lemon. Mix everything and form a hollow in the center where you will add the melted butter, eggs, and the juice of 1/2 lemon. Knead quickly until you get a smooth and homogeneous dough. Cover the pastry with plastic wrap and let it rest (30 minutes).
Take 2/3 of the shortcrust pastry and roll it out with a rolling pin until it becomes 4 mm thick. Cover the 26 cm greased and floured mold with the shortcrust pastry.
Prick the pastry with a fork and pour the Bontosa lemon cream كريمة الليمون over it (room temperature). Pass the rolling pin over the mold to remove the pastry that comes out of it.
Knead the leftover pastry with the one you had set aside. Roll it out not too thin and cut it into strips with a wheel, then decorate the tart. Fold the edges well.
Bake the tart with Bontosa lemon cream كريمة الليمون in a preheated static oven at 180 ° for 40 minutes, until it is slightly golden. (in a preheated convection oven at 180 ° for 30 minutes).
Let the Bontosa lemon cream كريمة الليمون tart cool, turn it out of the mold onto a serving dish, sprinkle with icing sugar, and serve. It is really good!
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