A perfetly sweet layered dessert with lemon and strawberry fillings.

I just can’t decide how to call this dessert in English. Maybe Lemon Strawberry slice? I don’t think it would be a proper name. The Hungarian name is Mimosa slice but it hase nothing in common with the drink. If you come up with any good idea I would love to know!

But enough about the name, let’s talk about this super easy but unbelievable dessert. It looks quite fancy and the taste reminds me to spring or early summer.

It has 4 thin sponge like layers that are baked individually. Then comes a layer of delicous partly cooked lemon cream. It’s one of my new favorite filling to be honest. It’s not too sweet and not as sour as a lemon curd, the flavor is perfectly balanced.

A layer of (homemade) strawberry jam (the original recipe uses apricot jam but I wanted to try the lemon-strawberry combination). Then another layer of lemon cream and the last sponge is dusted with powdered sugar, because it’s the easiest way to decorate anything.

The credits for the recipe go to Chili!

It doesn’t take a lot to put together but to be honest the longer it stays in the fridge the better it will taste. So make it at least a night before you want to serve it because the layers need to soften a bit.

Have a lovely day!

Mimosa Slice (Lemon Strawberry Slice)

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Prep Time: 15 min. Baking Time: 40 min. Total Time: 8+ hours Portions: 24-30 slices

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Ingredients:

For the sponges:

• 500g all-purpose flour

• 200g butter (melted)

• 100g powdered sugar

• 10g baking powder

• a pinch of salt

• 3 egg yolks

• 5 tablespoons sour cream or greek yoghurt

For the filling:

• 500ml milk

• 5 tablespoons all-purpose flour

• the zest and juice of 2 lemons

• 250g butter

• 200g granulated sugar

• 10 tablespoons strawberry jam

• extra powdered sugar for dusting

Directions:

For the sponges:

1. Preheat your oven to 355F or 180 C. Cut out 2 25 cm x 30 cm rectangles from parchment paper.

2. In a large bowl mix the flour,melted butter, powdered sugar, baking powder, salt, 3 egg yolks together.

3. Add the sour cream and mix it until you get a dough that can be rolled out. Add a bit more flour if it’s too sticky or sour cream if it’s too dry.

4. Divide the dough to 4 even pieces. Roll one out on one of the parchment paper rectangles. Cut off the extra pieces at the edges. Set the dough onto a baking sheet with the parchment paper.

5. Bake one layer at a time for 10 minutes. Let the layers cool down completely.

Lemon Cream:

1. In a large pot whisk the flour and milk together. Make sure there are no lumps in it. While stirring constantly cook it until it thickens. Add the lemon juice and zest. Let it cool down.

2. Meanwhile whisk the butter and sugar together until it’s pale and fluffy in a seperate bowl with an electric hand whisk.

3. When the cooked cream is cold add it to the butter mixture, one tablespoon at a time. Whisk them together.

Assembling:

1. Set the first layer of sponge on a serving plate. Spread half of the lemon mixture on top of it.

2. Add the second layer of sponge and spread the strawberry jam on top of it.

3. Repeat the first step one more time, then cover it with the last layer of sponge.

4. Let it cool down int he fridge for at least 8 hours, or even a few days.

5. Dust it with powdered sugar before serving. Cut it into rectangles.

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#fruit #Strawberry #lemon #pastrycream #easy #sponge #bar #jam