Preparation: • Preheat the oven to a 170 * C (338 * F) fan • Beat the butter and sugar in a mixer for 3 minutes, until

Preparation: For the syrup: • Add sugar, water, cinnamon, lemon peel, glucose to the pot and stir • Transfer over medium heat and leave

Preparation: For the syrup: • Put the pot on a high heat • Add water, sugar, cinnamon stick, lemon zest (without zest) and honey • Heat the eye

Preparation: For the dough: • Preheat the oven to a 160 * C (320 * F) fan • Whisk all the ingredients for the dough except the eggs which

Preparation: • Boil 2 of 5 lemons in water for 45 minutes • When ready, halve them, remove the seeds and squeeze out

Preparation: We would like to thank our member Anthie Christodoulou for her complex and beautiful recipe !!! • Preheat the oven to 180 *

Preparation: For the crust: • Leave the baked dough at room temperature according to the package instructions • Preheat the oven to 180 ° C (350 ° F)

Preparation: For the jam: • Put the gelatin sheets in a bowl and add ice-cold water. Leave them for 3-4 minutes to soften

Preparation: • Preheat the oven to 170 ° C (340 ° F) on a fan • Add butter, sugar, cinnamon and beat in a mixing bowl

Preparation: For the cake layer: • Preheat the oven to 180 ° C (356 ° F) placed on a fan • Add all the solid ingredients to the bowl. Powder

Preparation: • Preheat the oven to 170 ° C (340 ° F) mounted on a fan • Add the diced butter to a glass bowl and

Preparation: For the syrup: • Add water, sugar to the pot and transfer to a moderate heat • Bring to the boil until the sugar has dissolved.