Lemon cake

Description

Change course for the "Cook" and his guests ))) I Suggest to try these delightful lemon cakes. Lemon-almond cake, delicate lemon curd and yogurt Panna cotta is delicious!

Ingredients

Pasta, peanut

100 g
Lemon peel
Chicken egg

5 piece
Flour

20 g
Leavening agent

0.5 tsp
Butter

190 g
Cream

250 ml
Sugar

155 g
Gelatin

20 g
Yogurt

125 ml
Lemon juice

160 g
Meringue
Pistachios

Cooking

Not to overload this recipe, the cooking method of almond paste I have posted separately: http://www.povarenok .ru/recipes/show/517 74/ let's Start with the biscuit. Preheat the oven to 180 gr. The form vystelit baking paper. The size of my form 26*9.5 cm. Choose the size of the form, based on the thickness of the layers that you want to. If you use the purchase mindaliny pasta or homemade, but had been in the fridge, at first it is necessary to soften. This can be done with a mixer using the attachment hooks. If you pasta has cooked only a little and it is still soft, you can add the zest of one lemon, 2 eggs and beat (with attachments for whisking) first at low speed until smooth.

Then to increase the speed and whip for 3 to 5 minutes until the mixture becomes creamy and pale.

Again reduce the speed and add the flour with the baking powder.

Add the melted butter and just stir to combine.

Pour the batter into the prepared pan.

Bake until light Golden brown and dry matches. Baking time depends on your chosen shape and your oven (8 - 20 minutes). Let the cake completely cool in pan, then remove it.

Now turn the Panna cotta. Pre soak 10 g gelatin 100 ml cream. Form, which is baked in the cake, vystelit film. Swollen gelatin to dissolve at a temperature of. Cover to formed film and set aside.

Heat the cream with the remaining 55g sugar until complete dissolution of the second. Bring to a boil is not necessary. Connect with gelatin.

Cool to lukewarm, add the yogurt. Instead of yogurt you can use yogurt. Pour into prepared pan and place in freezer for 2 - 3 hours, until firm.

For lemon cream pre soak 10 g gelatin in small amount of water (not more than 50 ml). When swell, dissolve a little heat, set aside.

In a saucepan whisk together 3 eggs, zest of one lemon 100 g of sugar.

Enter the lemon juice.

Put in a water bath and cook, whisking constantly, until thick.

Add gelatin, mix well.

Strain through a fine sieve.

Start whisking with a mixer, gradually adding small pieces of butter (150 g).

Now putting it all together. Line a rimmed shape with foil or baking paper. At the base lay the biscuit. On top pour about 1/3 of the lemon cream.

Rests on top of the Panna cotta. Gently press on it.

And the remaining lemon cream.

Place the cake in the fridge or freezer until set. In the freezer, of course, faster )))

Cut into cakes. Garnish with meringue, chopped pistachios and lemon zest. Bon appetit!

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