Chocolate Lemon Pastries
Baking and Desserts • European
Description
The quantity of ingredients is specified for each layer separately. I generally do not add eggs to baked goods unless absolutely necessary, so don't be surprised by their absence in the recipe.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Baking Powder 0 oz
- Meyer Lemon Juice 0 fl oz
- Citrus Zest Mix to taste
- Cocoa Powder 0 oz
- Milk 0 fl oz
- Vanilla salt to taste
- Sugar 5 oz
- Ground Cinnamon to taste
- Cheese Spread 5 tablespoons
- Pecan 6 pieces
Step-by-Step Guide
Step 1
For the bottom (lemon) layer: mix lemon juice and zest from half a lemon with butter, and cream with sugar.
Step 2
Combine flour and baking powder, add to the lemon-butter mixture, and mix. Add warm milk and stir until the consistency is thick like sour cream. Add vanilla sugar. Mix well.
Step 3
Pour into a square baking dish lined with parchment paper, bake at 430°F for 40 minutes. Let cool in the parchment.
Step 4
For the top (chocolate) layer: cream butter with cocoa and sugar. Add flour with baking powder, mix. Pour in warm milk and stir until the consistency is thick like sour cream. Add cinnamon, mix.
Step 5
Bake in the same manner separately from the first layer. Let cool in the same way. Five minutes before it's done, top with pecans.
Step 6
Spread the bottom layer with chocolate-nut spread, place the second layer on top, and cut into 6 pieces.
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