Walnut-Lemon Slices

Two delicious layers of sponge cake, with a rich filling of walnuts and jam in between. An excellent pastry that you can prepare with little effort, and youll be happy to place it on a festive table as well.

Details

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

Ingredients

Nut filling

250 g Walnuts
30 g Sugar, white
pieces Marmalade, orange
150 ml Milk, whole milk
8 pieces Egg, fresh
140 g Sugar, white
2 piece Sugar, white
4 spoon Oil, sesame
120 g Wheat flour, white, multi-purpose
2 teaspoons Baking powder
2 piece Lemon, fresh, without shell
pieces Powdered sugar

Steps

Preheat the oven to 180 degrees Celsius. Grease a baking dish, size 35 x 25 centimeters.
Beat two whole eggs and six egg yolks together with 70 grams of sugar and one vanilla sugar until you get a light mixture.
Add oil and mix it in, then add 60 grams of flour, one teaspoon of baking powder, and the grated zest and juice of one lemon. Mix and pour into the baking dish.
Bake for 15 minutes, or a minute more if needed. If the sponge cake is not baked enough, you won't be able to spread the walnut mixture nicely, or it will sink into the sponge cake.
Meanwhile, mix all the ingredients for the filling, i.e., walnuts, sugar, jam, and hot milk.
Beat the egg whites together with 70 grams of sugar and vanilla sugar. When you get stiff peaks, mix in two tablespoons of oil.
Add 60 grams of flour, baking powder, and the grated zest and juice of one lemon. Mix well.
Take the baking dish out of the oven, gently spread the walnut mixture over the sponge cake, and then spread the egg white mixture on top, smoothing it nicely.
Bake the pastry in the preheated oven for another 25 minutes. Let it cool before slicing and dust with powdered sugar.

Nutrition Information (Per 100g)

Calories: 310.67 kcal
Fat: 18.73 g
- Saturated Fat: 2.68 g
Carbohydrates: 27.58 g
- Sugars: 17.69 g
Protein: 8.7 g
Fiber: 1.41 g