Nutrition Facts
6 servings
6
Recipe for Christmas Tree with Lemon
Here is a lovely Christmas cake to bake in a mold shaped like a tree, snowflake, or log, depending on what you have. Made with egg whites and lemon, which is a refreshing change from chocolate or chestnuts.
Ingredients
6 Egg white
15 Lemon
150 Brown sugar
100 Powdered sugar
85 All-purpose flour for the mold
1 pinch Baking powder (or baking soda)
1 Vanilla
1 pinch Salt
10 Butter (for the mold)
1 Tree-shaped mold (or log or snowflake)
Directions
1
Zest and juice a lemon. Mix the flour with the baking powder.
2
Whip the egg whites at medium speed. When they start to foam, add the sugar, vanilla, salt, lemon zest, and lemon juice.
3
Increase the speed of the mixer and continue until you achieve a nice meringue. Gently fold in the flour and baking powder into the meringue with a spatula, in three batches.
4
Preheat the oven to 165°C (about 330°F). Generously butter the pan and flour it. Pour the batter to the top of the pan. It will rise during baking, but without overflowing, and will settle down as it cools. Bake for 35 minutes and let the cake cool before carefully removing it from the pan.
5
To finish, mix the powdered sugar with the juice of the remaining half lemon. Start with a tablespoon of juice and increase the amount according to the consistency of the mixture: it should be fluid enough to coat the cake well, but dense enough to hold as it dries. After coating the cake, keep it cool for a few hours so that the icing sets properly.
Ingredients
Ingredients
6 Egg white
15 Lemon
150 Brown sugar
100 Powdered sugar
85 All-purpose flour for the mold
1 pinch Baking powder (or baking soda)
1 Vanilla
1 pinch Salt
10 Butter (for the mold)
1 Tree-shaped mold (or log or snowflake)
Directions
Directions
1
Zest and juice a lemon. Mix the flour with the baking powder.
2
Whip the egg whites at medium speed. When they start to foam, add the sugar, vanilla, salt, lemon zest, and lemon juice.
3
Increase the speed of the mixer and continue until you achieve a nice meringue. Gently fold in the flour and baking powder into the meringue with a spatula, in three batches.
4
Preheat the oven to 165°C (about 330°F). Generously butter the pan and flour it. Pour the batter to the top of the pan. It will rise during baking, but without overflowing, and will settle down as it cools. Bake for 35 minutes and let the cake cool before carefully removing it from the pan.
5
To finish, mix the powdered sugar with the juice of the remaining half lemon. Start with a tablespoon of juice and increase the amount according to the consistency of the mixture: it should be fluid enough to coat the cake well, but dense enough to hold as it dries. After coating the cake, keep it cool for a few hours so that the icing sets properly.
Notes
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