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Gluten free
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Ingredients:
Ingredients for the sponge cake
- 6 eggs
- 25 dag pungent flour
- 25 dag of sugar
- 25 dg chocolate powder
- 25 dag margarine
- 30 dg powdered sugar (for sprinkling)
ingredients for the dressing
- 1 lemon
- 25 dag of sugar
- 80 g milk chocolate
Ingredients:
- 6 eggs
- 25 dag pungent flour
- 25 dag of sugar
- 25 dg chocolate powder
- 25 dag margarine
- 30 dg powdered sugar (for sprinkling)
- 1 lemon
- 25 dag of sugar
- 80 g milk chocolate
Instructions:
1
First soften the margarine in a bowl. Put all the other ingredients in another, larger bowl and mix well, then stir in the softened margarine.
2
Put the mixture on a baking tray lined with baking paper and bake in a preheated oven at 200 degrees for about 15 minutes.
3
Meanwhile, prepare the dressing. Squeeze the lemon and add the sugar to the juice. Pour the dressing over the baked pastry, wait 5 minutes and then cut into 4 cm wide strips.
4
Cut out the mooncakes using a glass or doughnut cutter. For the icing on the cake, melt the milk chocolate over a water bath and pour it over the mooncakes.
5
Place in the fridge to set the chocolate and then serve. Enjoy!
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