Citonmelisse cake with junket
Desserts (patisserie)Cook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Citonmelisse cake with junket
| 0.5 | bouquet | Lemon balm |
| 0.5 | bottle | White wine |
| 1 | Lemon (must) | |
| 100 | g | Sugar |
| 20 | g | Chopped almonds |
| 4 | Eggs | |
| 5 | Leaf gelatin | |
| 5 | dl | Junket |
| 50 | g | Wheat flour |
Instructions for Citonmelisse cake with junket
To prepare the Citonmelisse cake with junket recipe, please follow these instructions:
Bottom:P isk Eggs and sugar and add the other ingredients. Citonsaften must be used for the filling. The batter is poured into a springform and bake at 200 degrees for 10 minutes Then split and cool.
Filling: whip the junket and sugar and then add in the remaining ingredients. Advantage then the filling of bottoms and bake at 150 degrees for 60 min.
Jelly: Wine and sugar mix and gelatin put in soft where it then melted in the wine. Lemon balm also finhakkes and added when the wine begins to stiffen. Gelén poured over the cake and placed on ice.
Tips:
Serve, if desired. fraice with cream and fresh fruit.
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