"Lime and raspberry cakes"

Hello dear and hopefully happy my readers on read.cash.🌼Today, friends- today is not going to be a big and I think interesting and also a post or article I have been thinking about for a long time(correct me).

AAAA....!!!! Where can I find time for all this?!                There's as much to do at work as there is at home. 

Next week I'm going to the doctor for a short break, and before that I think there's even more work... I promised you the recipe for these brownies, so I took a few minutes to write it down.

Where did October go?                 As you can imagine, new debt is already piling up... I'm going to try to get a handle on them.

The cookies are sour for my taste, but still delicious :).               

Buttery bottom, sweet raspberries help the lime zest along nicely.            Lemon can easily replace lime, but for some reason I wanted lime in this case.

And so we begin.

Dough:

(1 cup - 240 ml)

1 3/4 cup flour

1/2 cup icing sugar

1/4 tsp salt

2 sticks butter (16 tbsp, 226 g)

1 tsp ice water, if needed

Filling:

1 cup jam, raspberry, cherry or apricot

2 cups sugar

1/3 cup flour

2 tsp finely grated lime zest

4 eggs

3/4 cup lime juice

Preheat oven to 180° Butter a 9" x 13" rectangular baking dish, line with parchment paper, butter it again and bake it in the pan.

Line them with parchment paper and butter them again. Place the flour, powdered sugar and salt in the bowl of a food processor.Pulse a few times to combine.        Add the butter and pulse until the mixture starts to come together in a ball, if this doesn't happen you can add a tablespoon of water.

Transfer the dough to the prepared tin and spread it evenly over the bottom with your fingers.        Bake in the preheated oven for 20-25 minutes, until the pastry is lightly browned.Leave to cool for at least 30 minutes.

Spread the jam evenly over the pastry.Mix 1/3 cup flour, sugar and zest in a bowl.Beat the eggs in a separate bowl, whisk a little, and continue whisking to incorporate the flour mixture.Then pour in the lemon juice and whisk again.

Carefully pour the lemon mixture over the jam, being careful not to mix the layers.Bake until the lemon filling is firm, 25-30 minutes.        Cool in the tin, dust with icing sugar and cut into squares.

All done! Call everyone to the table for hot tea and cakes. Many of my readers are sick, friends, get well soon!!!!