- 175 gram flour
- 90 butter
- 1 tablespoon sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange grater
- 1 egg yolk
- 1 tablespoon lemon juice
Rub the flour with the butter, sugar and citrus zest into a crumbly dough.
Beat the egg yolk with the citrus juice and knead through the crumbs to a smooth dough.
Grease the cake mold and coat the mold with the dough, pierce holes with a fork and leave to set in the refrigerator.
Preheat the oven to 180 ° C. Bring the forest fruits with the sugar to the boil and beat the cornstarch with some water. Stir the maize juice bit by bit through the forest fruits and cook for a few minutes until the sauce has thickened. Allow to cool.
Bake the dough mold with a blind filling in 20 minutes. Take the filling out of the mold and bake for another 10 minutes until golden brown.
Allow to cool slightly and then pour in the forest fruit filling. Allow to cool completely to room temperature and then put in the refrigerator to stiffen.
Beat the mascarpone with the whipped cream and honey to taste and serve this with the cake.
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