Berlin cake

Berlin cake has been known since the 18th century. Counts and kings loved this crispy, heart-shaped dessert with delicate lemon glaze. Pastries made from heart-shaped puff pastry are still popular in Europe. Moreover, in Germany itself they do not call it “Berlin”. In the USSR, Berlin cakes were a real delicacy. Surprisingly, the royal dessert is very simple to prepare. Moreover, puff pastry can now be bought in every store.

1. Calories
   280,93 kcal
2. Protein
   4,16 gram
3. Fat
   14,21 gram
4. Carbohydrates
   34,48 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Puff yeast dough

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   1 kg = 1000 g
2. Sugar

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   100 g
3. Water

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   200 ml = 200 g
4. Lemon

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   150 g
5. Black tea

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   optional
6. Dark chocolate

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   optional

Steps:

1. 
   Prepare ingredients for Berlin cake. Thaw the finished puff pastry. Prepare the zest and squeeze the juice from the lemon.
2. 
   Bake Berlin cakes. Place a layer of defrosted dough on the table and roll it out a little. Soak a brush in water and lightly brush the dough. Sprinkle sugar on top. Fold the layers on both sides. Cut into pieces like this. Then unroll the dough on each side and roll it into a roll. You will get something like a bow. Bake in the oven at 180 degrees for 20-25 minutes.
3. 
   While the cakes are baking, prepare the frosting. Boil the water. Add sugar and cook over low heat until dissolved, 15-20 minutes. Pour in lemon juice and add zest. Stir. Pour the glaze into a bowl and refrigerate for 5-7 minutes. Then beat until white.
4. 
   Finish preparing the Berliner cakes. Pour the glaze over the finished baked goods and cool well.
5. 
   Serve Berlin cakes with tea.