Lemon Shaker cake. Recipe
Although this lemon shaker cake is apparently nothing special, I'm sure it will surprise you. I found it some time ago in the book Tartine and at first it went unnoticed, but when I read the recipe I knew I had to try it to see if it really worked.
The word Shaker refers to a religious group that was born in England during the 18th century and later emigrated to the United States. They were a very hard-working community and invented a large number of utensils used in daily life. This lemon tart is of maximum simplicity and with a delicious result, the only secret is to cut the lemon into slices the thickness of a sheet of paper, the rest is sewing and singing.
Ingredients for a 25cm cake
For the dough 1 teaspoon of salt, 150ml of very cold water, 455g of flour, 300g of very cold butter
For the filling 2 medium lemons, 395g of sugar, 4 large eggs, 1/4 teaspoon of salt
To finish 1 egg yolk, 30 ml of heavy cream, sugar to sprinkle
How to make lemon shaker cake
To make the dough, cut the butter into cubes and store it in the refrigerator. We dissolve the salt in the water and keep it very cold. We put the flour in the mixer bowl with the mixing paddle, add the butter and mix on low speed only until the mixture forms large lumps. Add the mixture of water and salt and mix for a few seconds, until a dough ball begins to form, but you can still see pieces of butter.
To make the dough by hand, we put the flour in a bowl and spread the butter on top. Using a knife, we cut the pieces of butter and mix it with the flour. Pour the water and mix with a fork to form a ball of dough with pieces of butter. We divide the dough into two parts, we give them a disk shape, we wrap them in film and keep them in the refrigerator and let them cool for at least two hours or overnight.
To make the cake, we cut the unpeeled lemons into sheets the thickness of a paper, it is recommended that the lemon is cold and that we use a mandolin. We discard the ends and the seeds. We put the lemon slices and the juice that you have released in a glass or plastic bowl, add the sugar and mix well. Let it rest for at least 3 hours or overnight.
We grease a 25cm removable mold. We take one of the dough discs out of the refrigerator and put it between two oven papers, roll it out until we have a circle somewhat larger than our mold and line the bottom and sides of the mold. We extend the second album.
We beat the eggs with the salt and we join them to the mixture of lemons and sugar that we had reserved, pour this mixture into the mold, carefully cover with the second disk of dough and seal the edges well by pinching them.
We turn on the oven at 180º. Mix the yolk with the cream and paint the surface of the cake, sprinkle abundantly with sugar and keep in the refrigerator while the oven is heating.When the oven is hot, introduce the tart and bake for about 40 minutes until the surface is well browned . Let cool completely before serving.
Processing time | One hour plus three of rest
Difficulty | Half
When you try this lemon Shaker tart you will be surprised by its creamy interior and its delicious acid flavor. If you want to make an even faster version you can use commercial shortcrust pastry, although the result will not be as good.Tags: Fish Desserts Meats And Birds