24 servings

For the shortcrust pastry:
2dl flour
100g butter
0.5dl icing sugar

For the filling:
2 eggs
1dl sugar
1dl sour cream
2 tbsp flour
0.5 tsp baking powder
0.25 tsp salt
Juice and grated zest of 1 lemon

For the glaze:
1dl sour cream
0.5dl sugar

Grease the baking dish with butter. Sift flour into a bowl. Add cold butter and sugar, and using a knife, cut it into an even dough. Press the pastry on the bottom of the dish and bake at 180 ºC for 15–17 minutes.

To prepare the filling, whip the eggs with sugar and add the rest of the ingredients to the mixture. Pour the filling onto the pre-baked base and bake for 25 minutes. Allow to cool for 10 minutes.

Mix sour cream and sugar and spread on the cake. Bake for another 5 minutes. Allow to cool well, cut into squares and serve.

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Tags: sour cream