Lemon cake with birch seeds and almond glass

Ingredients for Lemon cake with birch seeds and almond glass

Instructions for Lemon cake with birch seeds and almond glass

To prepare the Lemon cake with birch seeds and almond glass recipe, please follow these instructions:

Kagedej: Turn on the oven at 180 c.
Mix flour, sugar, baking soda, salt and birch seeds together in a bowl.
Add butter, lemon peel and 200 ml of buttermilk.
Stir around for a few minutes until the dough is lump-free and brighter in color.
Whip egg whites and 75 ml buttermilk together in another bowl and put it in the dough a little at a time.

Lubricate or place baking paper in a chimney spring form (approx. 20 cm)
Divide the dough into three portions and leave them individually.
Bake the cake for 25-30 min. Until the cake is golden.

Lemon syrup: Bring sugar, water and lemon juice into a small saucepan.
Bring the mixture into the boil and stir until the sugar is dissolved.
Take the cakes, turn the flat side up and butter the syrup on the cakes surface while still slightly slight.

The cakes must be completely cooled before the glaze is taken on.

Almond glass: Stir cheese and butter with a hand mixer.
Bring flourish ice gradually (about one quarter at a time) and stir well.
Add maneless and stir for 3-4 min. Until the mixture is light and fluffy.

Spread the icing over the cakes and put them on layers.
Gather the cakes and spread the rest of the glaze throughout the cake.