- Flour – 180 g
- Cold butter – 100 g
- Powdered sugar – 75 g
- The egg yolk – 1 pc
- Cold water – 1 tbsp
- Salt – a pinch
- Cheese mascarpone home – 800 g
- Eggs – 3 pcs
- Cornstarch – 4 tsp
- Sugar – 200 g
- Zest of a lemon – 1 tablespoon
- Lemon juice – 2 tbsp
- vanilla sugar – 1 tbsp
- Cream – 150 ml
Home mascarpone. In a skillet, heat the cream until the first “bubble”, remove from heat, add lemon juice and return to the fire. Cook for 10 minutes until the consistency of thick cream. Cover the sieve with cheesecloth and pour the mass leave to drain for 1 hour.
In a bowl, mix the dry ingredients: flour, powdered sugar, and salt. Butter cut into cubes, add to the dry ingredients. Hands grind into crumbs. Yolk dilute with cold water and pour into the dough. Continue to knead on a surface. The finished dough is put between two sheets of parchment and store in the refrigerator for 15 minutes. The shape of the baking pan, wrap with foil. Roll out the dough from the center to the edges of the thickness of 0.3-0.5 cm. When the dough warms, it pritrusite flour. Wind on the rolling pin and transfer to a form. Align the edge, cut off excess, puncture the bottom with a fork. Bake for 15 minutes at 170 degrees.
Tip: do not have to grease the form – in the test and so much oil. Folded edges of the dough in the middle, to the cake is not full sun, and dessert can easily get out of shape.
Filling. Mascarpone cream with whisk blender until smooth consistency of thick cream. Add the lemon zest, lemon juice and sugar. Transfer to a bowl and add the eggs one at a time, to avoid lumps. For air filling, add the starch.
Pour the filling into the half finished cake. In pan pour water, put the form and continue to bake in a water bath at 160 degrees for 1 hour. Cool at room temperature. On top sprinkle with powdered sugar, garnish with a mint leaf.