Jednoduchý citronový dort
Celé citrony jsou základem tohoto bohatého citrusového těsta. Předkrmování ovoce odstraňuje búchadlo a vede k intenzivně ochucenému dortu.
Zdroj: Každodenní výživa, duben 2011
Celkový čas
Přípravka
Podávání
Celkový čas
26.04.2023 @ 22:57
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in Czech language to English language.
“Whole lemons are the basis of this rich citrus dough. Preparing the fruit removes bitterness and leads to an intensely flavored cake. Source: Everyday Nutrition, April 2011 1 hour 20 minutes 10 Total time Preparation Serving Composition 1/2 cup unsalted butter (1 stick), room temperature and more for pans 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon lemons (about 2), ends removed, crosswise sliced into thin rounds and seeds removed Coarse salt 1/4 cup fresh lemon juice (from 1 lemon) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 2 large eggs 1/2 teaspoon buttermilk 1 teaspoon pure vanilla extract Confectioners sugar, for dusting Raspberries and whipped cream (optional), for serving Instructions 1. Preheat oven to 350 degrees. Lightly butter and flour a 9-inch cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add a pinch of salt, cover, and bring to a boil over high. Cook lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor along with lemon juice; process until smooth. Set aside. 2. In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue beating until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition. 3. With mixer on low, gradually add flour mixture in three additions, alternating with 2 additions of buttermilk. Beat in vanilla, then fold in lemon mixture. 4. Transfer batter to pan and bake until deep golden brown and a skewer inserted into center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack.