Lemon cake with raspberry and lemon-and vanillesirup

Ingredients for Lemon cake with raspberry and lemon-and vanillesirup

Instructions for Lemon cake with raspberry and lemon-and vanillesirup

To prepare the Lemon cake with raspberry and lemon-and vanillesirup recipe, please follow these instructions:

Lemons are boiled in water for an hour. When they are cooled by the, and the kernels are removed shall be halved. Chop roughly and add to lemons in a blender with 1 dl of boiling bed sheet. Blend. Pressure then lemon pureen through a sieve. Pour the sugar and eggs in a bowl and whip it by means of røremaskines speed to a thick cream. It takes 5-6 minutes. Mix the almonds with bagepulveret. Pour the mixture down to the egg mixture and stir for a minute. The batter is poured up into small buttered moulds, approximately 8 cm in diameter and 5 cm high, made on a baking sheet with wax paper. Behind them at 180 degrees for 30-35 minutes. Let the cakes cool on a rack and take them out of the molds. Cut a thin slice from the top, so that they can stand. Sprinkle the top with either sugar, icing sugar or blended caramel. Melt the sugar with a blowtorch or under the grill. Serve the cakes in a batch operation and put 10 raspberries in the edge. Drizzle raspberry coulis of raspberry pure. Spray the cake and raspberry clean with lemon and vanilla syrup.