Description
Today his birthday celebrates the wonderful cook Olga Marioka82! Kind, sympathetic, attentive man I want to give this virtual gift!
Ingredients
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Chicken egg
4 piece
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Sugar
120 g
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Flour
100 g
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Lemon peel
1 piece
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Leavening agent
0.25 tsp
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Vanilla sugar
0.5 tsp
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Yolk egg
4 piece
-
Sugar
120 g
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Starch
1 Tbsp
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Milk
500 ml
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Cream
400 ml
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Powdered sugar
150 g
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Vanilla
-
Egg white
4 piece
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Sugar
120 g
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Citric acid
-
Dark chocolate
Cooking
Proteins separated from the yolks. Whisk whites until resistant foam.
Yolks, sugar, zest and vanilla sugar, beat until increasing in volume and light in color.
Add to yolks sifted flour, baking powder. Whisk at the lowest speed of the mixer. In two steps with the spatula entered the whites, each time gently stirring.
The dough pour in the form (diameter 24 cm) and put in a preheated 180 degrees oven for 30-35 minutes Focused on your oven. I took a split mold, the bottom put baking paper, oil lubricated.
Ready cake remove from the form and leave to cool on a wire rack.
For the cream, separate the yolks from the whites. Proteins are put away in the fridge. The milk is heated, but to a boil not to bring. Yolks, sugar, vanilla sugar and starch lightly whisk.
A thin stream pour the hot milk to the yolks. stir and put in a water bath.
Cook the cream dot thick, stirring constantly. I did it with a whisk. Let cool the mixture.
Cream whisk until stable peaks with powdered sugar.
Carefully pour the custard into the cream and parasivam. The cream is ready. Out of this number of ingredients it turns out a lot of cream. I used about a third. The remaining portion was frozen. Churned three times every hour. It turned out delicious homemade ice cream.
Sponge cake cut into two layers and liberally lubricated cream. I recommend to soak the biscuit with lemon juice mixed with sugar and water. I didn't do it.
Chilled whites, beat with sugar and citric acid to smooth, shiny stable mass.
Mass put in pastry bag and otkryvaem on a baking sheet, covered with baking paper meringues. Put in a preheated oven at 120 degrees for about an hour. The cooled meringues stored in an airtight jar so they stay crunchy.
The cake was soaked in the fridge overnight. Decorate the cake before serving, the meringue, and sprinkle with chocolate.
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