Very lemon cake with the "cloud" of marshmallows

Description

I love citrus cakes. And now, a month ago, I was lucky enough to visit the coast of Italy in the Dolomites, where the mistress of the hotel Breakfast was served incredible delicious lemon pie... Since he's not bugging me! As of this moment) I Admit, of course, that the recipe is not exactly the same, but the result is very similar. Well, in conjunction with the "cloud" of marshmallows gives a very delicate and airy dessert. You have to try! ;)

Ingredients

Chicken egg

4 piece
Sugar

150 g
Flour

100 g
Potato starch

100 g
Butter

80 g
Leavening agent

1 Tbsp
Lemon

1 piece
Sugar

4 Tbsp
Water

6 Tbsp
Lemon

1 piece
Marshmallows

130 g
Cream

300 ml

Cooking

In fact, here it is, the culprit is my concern: the same Italian lemon cake, generously drizzled orange marmalade ^_^

Well, we will prepare the products for the cake.

The beauty of this cake is that its preparation does not need to separate the whites from the yolks and beat separately – he will get us high, delicate and airy) So mix in a bowl the sugar and eggs at room temperature...

...and beat with a mixer until white air masses.

Now forget about the mixer and mix all with a spatula, without sudden movements. Add the lemon zest. Lemon take more, don't hesitate)

In a separate bowl, mix flour, starch and baking powder. All this sift in the dough.

Gently stir movements from the bottom up until smooth.

Melt butter, allow to cool and put in the dough. Mix everything again.

The bottom of a split form (I have a diameter 24 cm) vystelim parchment, and the edges quite a bit of grease with vegetable oil.

Pour the dough into the form, level and put in a preheated 180°C oven. Bake 40-45 min. until dry wooden toothpicks.

Turns out this handsome pie.

Get it from the split form, turn it upside down on a rack and leave to cool.

And when it is cold, returned again in a split mold (upside down! – so it is better soaked).

Make the syrup-impregnation. For this mix 4 tbsp sugar and 6 tbsp water, put on stove and bring to a boil, stirring occasionally. Leave to cool, and themselves at this time of squeezing the juice of lemon. By the time mixing lemon juice and syrup, the syrup should be completely cooled to avoid volatilization of the aromatic substances from the juice! Because we have a VERY lemon cake), the Resulting impregnation gently and evenly pour over the cake.

Now air cloud. For this thick-walled saucepan, place marshmallows and 100ml of cream...

...and melt over medium heat, stirring constantly. Move away from the plate is not advised, because the marshmallow melts very quickly and can easily stick to the bottom.

The output will have such a vesicular mass, which we leave to cool.

And yet do whip the remaining 200 ml of cream until stable peaks.

Chilled marshmallows mixed with whipped cream and gently stir with a spatula until smooth.

And all this light and very tasty mass spread on cake. Even out and put into the fridge for the night.

In the morning pull out, holding the edge forms a warm knife. We release the cake from the mold, cut it into pieces again warm with a knife, sprinkle on top with white chocolate (he is here is not redundant).

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