DESSERT FOR 8-10 PEOPLE
PREPARATION 30 MIN. / COOKING 15 MIN.
TOTAL OF 45 MIN.
INGREDIENTS
The juice from approx. 2 lemons (1 dl juice) + peel from 1 lemon
1 egg
125 g sugar
100 g butter, cold and cut into cubes
Cream bun cake
Whipped cream of 5 dl whipping cream
100 g sour cream
1 tsp. vanilla sugar
1 packet of bastogne biscuits
24 cream buns
150 g almonds, roasted on a dry pan, coarsely chopped
Approx. 300 g blueberries
COURSE OF ACTION
Put lemon juice, eggs and sugar in a thick-bottomed saucepan. Whisk it together over low heat. Finally, it must not boil. Whisk well for a few minutes.
Add the butter a little at a time and lemon zest.
Keep whipping until thick and creamy. It takes some time.
When the lemon curd has the consistency of a thick cream, pour it through a sieve and into a scalded glass that can be closed tightly and let the lemon curd cool.
Cream bun cake
Whip the cream to a froth and flip it together with the sour cream and vanilla sugar.
Crush the biscuits and place them in a dish.
Mash the cream buns and place 12 of them on top of the biscuits.
Add half of the whipped cream together with half of the lemon curd, almonds and blueberries and repeat this in the same order until you have used all the elements.
Refrigerate the cake for 15 minutes. and enjoy it right away. Bon appetite!
An easier version
An alternative equally yummy Fancy French desert version
Source Frederikke Waerens
How fast do you reckon you’ll gobble this all up ?
Ooh la la
The proof is in the recipe
