Mignon Cake

Prepare a kneaded dough from the ingredients listed and leave to cool for half an hour. Roll out some dough thinly and cut out 32 cookies of 2 cm Â. Place the cookies on a baking tray lined with parchment paper and place in the preheated oven.

E: middle. T: 200 °C / 8 to 10 min

Roll out 1/5 of the remaining dough in a cake springform pan lined on the bottom with parchment paper, prick a few times with a fork and place in the oven.

E: middle. T: 200 °C / 12 to 15 min.

Bake four more layers in the same way. Remove the cake layers from the pan and cool.

For the filling, put lemon zest with sugar, vanilla sugar and cornstarch in a saucepan, stir with juice of one lemon and beat in eggs. Bring quantity to a boil, stirring throughout. Remove saucepan from heat, gradually fold in butter.

Cool cream, whisking occasionally.

Assemble two cookies at a time as well as the cake layers with cream. Leave the cake to cool.

Stir the powdered sugar with the juice of one lemon.

Spread it on the top of the assembled cookies and garnish with pistachios. Cover cake with remaining icing and place cookies on edge of cake. Pull the cake through.

Enjoy!

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