Lemonade
Dough
- 600 g plain flour
- 200 g powdered sugar
- 100 g of butter
- 20 g of yeast
- 200 ml lukewarm milk
Cream
- 1 liter of milk
- 2 pcs Golden cream Liana
- 2 pcs Liana lemon topping
- 100 g granulated sugar
- 250 g of butter
- 100 g powdered sugar
1. First, let the yeast rise in lukewarm milk with sugar for about 10 minutes.
2. Mix the other ingredients for the dough in a bowl, add the leavened yeast and work by hand. Cover and leave to rise slightly for 20 minutes.
3. Divide the dough into 4 parts, roll out each part to the size of the baking sheet and bake on the opposite side of the baking sheet at a temperature of 180°C for about 8 minutes.
4. Bring 800 ml of milk to a boil, pour in the lemon glaze, granulated sugar and golden cream mixed in 200 ml of milk. Cook for about 3 minutes, stirring constantly. Let it cool down. Beat the butter with the powdered sugar and gradually mix in the cooled pudding spoon by spoon while constantly whisking.
5. Fill the cream gradually between the individual plates. Let it sit until the next day. Sprinkle the surface with powdered sugar.
Dough
- 600 g plain flour
- 200 g powdered sugar
- 100 g of butter
- 20 g of yeast
- 200 ml lukewarm milk
Cream
- 1 liter of milk
- 2 pcs Golden cream Liana
- 2 pcs Liana lemon topping
- 100 g granulated sugar
- 250 g of butter
- 100 g powdered sugar
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