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Lemon cake (1)

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Ingredients

For 4/6 people

Pan base of Spain:
120 g flour type 00-65 gr cornstarch-1/2 sachet of vanilla baking powder-1/2 teaspoon baking soda-60 gr margarine-60 g sugar-160 ml soy milk-organic lemon peel-1 tablespoon of white vinegar

For the topping:
prepared for vanilla pudding-1 1/2 litre of organic Lemon-soy milk-1 jam jar of lemon-vanilla icing sugar

Instructions

Preparation of the NAP in Spain
Sift together the flour, baking soda, baking powder and cornstarch. Whip margarine softened at room temperature with the sugar and add the finely grated lemon zest. UN now the flour, soy milk and vinegar, stirring constantly to prevent lumps. Pour the mixture into a round baking pan lined with parchment paper, and bake at 150° for 20 minutes. Check the cooking with a toothpick.

Preparation of the cream
Prepare vanilla pudding by adding grated lemon peel. Let cool to room temperature.
Halve the pan of Spain, forming two disks of the same thickness. Cover one side of both disks with jam; lower disk spread then pudding and join the two parts. Finally, sprinkle the surface of the cake with the icing sugar.


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Notes

Volendo, si possono fare anche 3 o più strati di pan di Spagna, per ottenere una torta più alta.

(Thanks to Marina Berati per la segnalazione)

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Questo è il mio consiglio:dividete l'impasto a metà e metteteci in mezzo della crema pasticcera [n.d.r. vegan!], vedrete che buona!!!

- Alissa -

Io seguo l'alimentazione vegana,sopratutto i dolci. Ieri ho provato a fare la torta al limone,all'occhio era stupenda ma il gusto tremendo, probabilmente ho sbagliato la dose del bicarbonato o l'aceto di mela. La ricetta non e'questa ma simile. Vi chiedo posso usare il cremortartaro al posto del bicaborbonato ogni qualvolta i dolci necessitino di lievitazione? Grazie avete tante ricette semplici spero propio con la pratica di migliorarmi

- marina2014 -

 
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