Preparation
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1Wash the lemons with hot water, pat dry and rub the peel. Halve and squeeze lemons. Separate eggs. Mix the egg yolks and sugar with the whisk of the hand mixer until foamy.
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2Melt the butter in a saucepan and add it to the egg foam mixture. Mix the flour, Kölln oat bran flakes, pistachios and baking powder and fold in one tablespoon at a time. Gently stir in lemon juice and zest.
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3Beat the egg whites and salt until stiff with the whisk of the hand mixer. Fold the egg whites into the mixture. Grease 4 ovenproof glass bowls (approx. 290 ml each) and dust them with flour. Pour the mixture into the glass bowls. Bake in the preheated oven. Take the cakes out of the oven and let them cool.
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4Top/bottom heat: 180 °C Circulating air: 155°C Baking time: approx. 20 minutes Preparation time approx. 40 minutes
Author: Peter Kölln
Photographer: House of Food
Ingredients
Serving(s)
1
Ingredients for 4 people:
2
Organic lemon
4
Egg (weight class M)
80 G
Sugar
100 G
butter
120 G
wheat flour
80 G
Kölln Oat Muesli Fruit No Added Sugar
50 G
chopped pistachios
half pack
baking powder
1 prize
Salt
half for the ramekins TL
Fat
half for the ramekins TL
Flour
