Description
Light airy cakes, delicate cream with a subtle lemon flavour - what could be better for a Sunday tea party with children and grandchildren. Join us!
Ingredients
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Egg white
7 piece
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Salt
1 pinch
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Brown sugar
0.5 cup
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Vanilla sugar
1 pack
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Flour
1 cup
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Leavening agent
1 tsp
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Dark chocolate
0.5 piece
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Cream
300 ml
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Thickener for cream
1 pack
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Jelly
2 pack
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Water
2 cup
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Powdered sugar
1 Tbsp
Cooking
To prepare the products.
Squirrels should be removed from the freezer so they can thaw out and cool off in the refrigerator already thawed form.
Chocolate to grate on a coarse grater.
Proteins with a pinch of salt whisk to stiff peaks, at the end of whipping add the sugar and vanilla sugar.
It is possible to taste add lemon zest.
Sift flour mixed with baking powder, mix gently method of folding. It is not necessary to achieve an absolutely homogeneous condition, the main thing that proteins are not settled.
Last add the chocolate and very gently stir it into the dough.
Form d 20 cm, cover baking paper, lightly oiled. The boards shape is also slightly, just a little bit of grease. Pour the batter and flatten. Cover with foil.
Bake for about 30-35 minutes at 175°C. for the First 20 minutes under foil, then remove foil, reduce temperature to 170*C and dopekat until tender. My cake was ready in 30 minutes.
A fully cooled cake cut into three layers.
One package jelly dissolved in a glass of hot water (200 ml), allow to solidify.
Cut into cubes. The second package of Jell-o are also dissolved in a glass of hot water, cool but not to solidify.
Whisk cream to hard peaks.
Well add the cooled jelly and mix well.
Stir in the cubes of frozen jelly.
Around the bottom of the cake to set the ring and put half of the cream.
Cover with middle cake layer and spread remaining cream.
Cover with top crust, carefully press them a little and send the cake in the fridge to full hardening.
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