|For the dough:|
|1/2 TL||baking powder|
|For the meringue topping:|
|100 g||almond(n) (leaves)|
|500 g||sour cream, or Sour cream|
|75 g||powdered sugar|
|1 PT.||vanilla sugar|
|1||lime(n), the juice|
about 45 Min.
/ Calories p. P.:
Batter half into a round greased baking pan (26 cm), or better yet restore deleted, on baking paper.
Protein sugar stirring (meringue cream),. Half the meringue cream on the cake, and half of the almond leaves on top. On medium heat about 30 min, plus 10 min, covered, at 180 degrees to bake. The second half of jaws as well.
For the filling cream with Cream stabilizer until stiff. Sugar, sour cream, vanilla sugar and lemon/lime mix in a separate bowl, and finally the dissolved Gelatine. A little cold cream, fold in.
Cake ring around the bottom of the floor, filling it. The second cake over the top and refrigerate.
Dust with icing sugar.
This cake tastes due to the combination of sweet soil with lush meringue and sour cream-just heavenly.