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    You are in: Home / Recipes / Lemon Berry Dessert Cup (Postre a La Taza: Limón Y Frutos Recipe
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    Lemon Berry Dessert Cup (Postre a La Taza: Limón Y Frutos

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    30 mins

    22 mins

    AlainaF's Note:

    A delightful summer dessert of fresh berries, kirsch soaked sponge cake, and lemon cream. Recipe courtesy of Spain GourmeTour magazine.

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    Units: US | Metric


    Sponge cake




    1. 1
      Sponge cake: Beat the eggs with the sugar and lemon zest. Fold in the flour then spread over a baking sheet. Bake at 375 degrees F for about 22 minutes. Cool and cut into cubes measuring 1 1/4 x 1 1/4".
    2. 2
      Dip: Prepare the syrup by boiling 1/2 cup sugar with 1/2 cup water. Stir in the lemon juice and kirsch and soak the cake in the mixture.
    3. 3
      Cream: Grate the lemon rinds. Squeeze the juice from one lemon. Bring the water to the boil. Mix the eggs with the sugar and the cornstarch. Add the lemon rinds, lemon juice and hot water and bring slowly to the boil, stirring all the time.
    4. 4
    5. 5
      To serve: Place layers of soaked cake, berries and lemon cream in transparent serving bowls.

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    Nutritional Facts for Lemon Berry Dessert Cup (Postre a La Taza: Limón Y Frutos

    Serving Size: 1 (347 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 427.2
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 2.3 g
    Cholesterol 279.0 mg
    Sodium 136.1 mg
    Total Carbohydrate 81.8 g
    Dietary Fiber 1.2 g
    Sugars 54.5 g
    Protein 11.0 g

    The following items or measurements are not included:

    lemons, zest of


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