To prevent the sour cream from being bitter, carefully separate the zest from the lemon so that the white part does not get into the dough. Remove all films, add only pulp and juice to the dough. Take note of the recipe!
Prepare the required ingredients.
Wash the lemon, pour over boiling water and remove the zest. After that, grind the pulp in a blender.
Combine egg yolks and sugar in a bowl. Whisk with a mixer until smooth.
Add sour cream. Beat again with a mixer.
Add flour, baking powder, lemon zest. Whisk.
Rub the chopped lemon pulp through a sieve. It is important that no white films get into the dough.
Mix the dough well.
Line a baking dish with baking paper. Pour the dough into it. Bake in an oven preheated to 180 degrees for 25-35 minutes.
While the sour cream is baking, make a cream. In a bowl, mix 170 grams of sour cream and 3 tbsp. Sahara. Refrigerate.
After the time has passed, remove the sour cream from the oven. There may be cracks on its surface, and when pressed, the cake is slightly springy. The sour cream is ready.
Flip the crust over onto the dish and peel off the paper. Refrigerate until slightly warm. Make punctures all over the surface using a knife or skewer.
Lubricate the prepared crust with sour cream, sprinkle with chopped nuts on top. Leave to soak for 30-40 minutes.
Categories: Diet recipes