Lemon cakes with cranberries

Preheat the oven to 160 degrees. Lubricate with a square baking dish and set aside Ingredients:

• Butter - 6 Art. spoons
• dried cranberries - 1 1/2 cups
• powdered sugar - 1/4 cup
• flour - 1 cup
• Big Eggs - 2 Pieces
• granulated sugar - 3/4 Glass
• lemon juice - 1/4 cup

Instructions

Preheat the oven to 160 degrees. Lubricate the square baking dish and set aside. In a medium saucepan combine cranberries and 2 cups of water, bring to a boil. Reduce the heat to medium and cook, stirring until the water has absorbed, about 25 minutes. Crush the cranberries in a blender, put them in a bowl and set aside. Mix the powdered sugar and 3/4 cups of flour in a bowl. Add oil and whip with a mixer at low speed. Put the dough into a baking dish. Bake until golden brown, about 20 minutes. Allow to cool on the grate. Beat eggs and granulated sugar until smooth. Add the lemon juice, whisk. Add the remaining 1/4 cups of flour and mix. Reduce the temperature in the oven to 150 degrees. Put the cranberry mixture on the prepared dough. Pour over the lemon mixture. Bake for about 40 minutes. Let cool on the grill for 40 minutes. Chill for 4 hours. Before serving, cut into squares and sprinkle with powdered sugar.

Servings: 16