Bastognecake

Name: Bastognecake
Total time: 80 min
Yield: 10
Ingredients: 1 business suit bastogne cake; 4 tablespoon apricot jam; 500 gram full lemon curd; 100 ml whipped cream; 1 lemon; 4 egg

Ingredients

Directions

Additional requirements: food processor, spring form Ø 24 cm.
Grease the spring form and preheat the oven to 175 ° C.
Grind more than half of the cookies in the food processor.
Add the jam and mix everything into a coherent whole.
Scoop the biscuit mixture into the spring form and press over the bottom, also make a three cm upstand.
Grate the zest of the lemon.
Stir in a bowl the curd cheese with the whipped cream and lemon zest.
Stir in the eggs one by one.
Pour this mixture into the tart mold.
Break the rest of the cakes into pieces and spread them over the curd mixture.
They sink in automatically during baking.
Put the mold on the baking sheet in the middle of the oven and fry the cake in forty-five to fifty-five minutes until golden brown and done.
Allow the cake to cool for 10 minutes in the mold.
Then remove the edge of the mold and let the cake cool down further.