Lemon cake

Description

Long thought how to begin his stellar week. Decided to put in the same sequence in which prepared. I know that many here love a zesty lemon touch in baking. Therefore, I could not pass up this delicate, airy cupcake. What many say we must try...

Ingredients

Chicken egg

6 piece
Flour

70 g
Sugar

270 g
Potato starch

3 Tbsp
Lemon

1 piece
Vanilla

0.5 tsp
Milk

150 ml
Cream

200 ml
Gelatin

1 tsp

Cooking

Let's start. For sponge cake:separate the whites from the yolks. Proteins vzbit in a solid foam with half the norm of sugar. To the yolks add the remaining sugar and vanilla.

Whip until light yellow, almost white mass. Sift the flour and starch. Mix well.

Portions to enter the whites and mix gently.

The dough is ready to pass on to the baking tray (size 30*30), flatten and bake until ready at a temperature of 180 degrees.

Mousse:to the sugar (50gr)and starch, add the egg

Stir until smooth.

To this mass add the hot milk and boil until thickened. Remove from heat and cool. Dissolve gelatin in lemon juice (3st. l), and leave to swell. Then melt, do not boil!!!. Pour in the custard

Cream vzbit with sugar (50g).

To combine the cream and the cream, stir and remove the mousse in the fridge.

Lemon Kurd:bring to boil the lemon juice (65ml), lemon zest (0.5 St. l) and sugar. Beat eggs and a thin stream pour to them the hot lemon juice. Put on slow fire, bring to a boil, and cook 5 minutes, stirring constantly. Allow to cool.

Sponge cake cut into three rectangles.

Assembly. On the cake spread 1/3 of the mousse, cover with the biscuit.

Apply lemon Kurd (half of the total mass), on top of the mousse again, then sponge cake, mousse and Kurd. Remove in the freezer for about one hour.

Cut and served to the table. This cake is well preserved in the freezer and does not lose taste after thawing.!!! Bon appetit!!!

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