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Finnish lemon cake

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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Finnish lemon cake

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Old

11-10-2004, 08:32 AM

Roy Basan

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Finnish lemon cake

(Corliss Liekkio) wrote in message . com...
My mother-in-law verbally gave me a receipe for "Ambrosiatorttu". I
think it had a stick of butter, a cup flour, l cup sugar, 3 eggs and
lemon zest. I have forgotten something. It is not working this way.
What is missing? Any clues?

Recipe states:

stick of butter =115 grams
a cup of flour =120-125 grams
sugar = 200 grams
3 eggs =150 grams
lemon zest = about 5 grams

This can be a kind of a pound cake/butter cake /genoise with a lemon
flavor.
You may have forgotten the procedure....If that is the kind of cake
It is not difficult to make.... and anybody here can provide you with
such method;

I do not know what you precisely expect from such cake with regards to
the product specification as made by your mother.

Some people are just to fussy with this aspect. He or she may demand
that
1) the product must come out the same way with regards to volume and
crust color.
2) this cake should have the desired crumb texture and colour( it
should be light and not bulky?)
3) it must taste exactly the same .
4) It should be baked on a particular kind of baking pan,etc.
You should describe its characteristics so that we can provide some
reliable suggestions....
Roy

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