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Curd Lemon Cupcake

0
1213
Kitchen Italian
Calorie content 287.3 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 7.3 gr.
Fats * 31.6 gr.
Carbohydrates* 28.9 gr.
* per 100 gr. product
Curd Lemon Cupcake
Content

With a delicate and moist texture and citrus aroma, these curd baked goods will take their rightful place in your dessert menu.

Ingredients

Cooking process

step 1 out of 8
Divide the eggs into yolks and whites and place in two containers. Cover the squirrels with a lid and refrigerate for a while.
step 2 out of 8
Melt the margarine in the microwave and pour it into a kneading bowl. Add sugar to the margarine and grind well. Then add the yolks one at a time to this mass and grind them with margarine until smooth.
step 3 out of 8
Rub the cottage cheese through a sieve. Wash the lemon well and remove the zest with a fine grater. Transfer cottage cheese and lemon zest to the bulk and mix well.
step 4 out of 8
Then peel the lemon and cut it into small pieces. Pour soda over the lemon, mix and pour the resulting mixture into the dough.
step 5 out of 8
Then add flour sifted on a sieve to this base and knead to a homogeneous dough.
step 6 out of 8
Beat the chilled egg whites with a mixer until they become stable foam.
step 7 out of 8
Transfer the whipped egg whites in two portions into the dough and gently mix everything using the "bottom-up" method. Grease a baking dish or line with a piece of baking paper. Pour the kneaded dough into a mold. Bake the lemon curd cake in the oven at 180 ° C for 1 hour. Check the baked goods for readiness with a wooden stick.
step 8 out of 8
Cool the baked muffin a little, remove from the mold, sprinkle with powdered sugar, cut into pieces and serve with whipped cream.

Eat to your health!

 

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