Description
Simple cooking, the cake was very tasty! Everything in it is very harmonious: and rich sponge cake and delicate cream, and a nice lemon acidity... Share the recipe!
Ingredients
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Chicken egg
4 piece
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Sugar
250 g
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Butter
250 g
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Lemon juice
50 ml
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Lemon peel
2 Tbsp
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Flour
250 g
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Leavening agent
2 tsp
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Lemon
1 piece
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Sugar
4 Tbsp
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Yolk egg
4 piece
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Sugar
4 Tbsp
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Milk
500 ml
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Vanilla
1 g
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Mascarpone
250 g
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Meringue
200 g
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Starch
1 Tbsp
Cooking
In a bowl, RUB the eggs with sugar. Add the softened butter, juice and lemon zest; as should all stir.
Sift in a bowl the flour with the baking powder.
Stir to get a smooth paste. Due to the large amount of butter the dough will be very pleasant creamy structure...
Put the dough in a baking dish (26 cm) and smooth. Bake in a preheated 180 degree oven oloka 30 minutes.
The readiness of the biscuit be sure to check testing on a dry wooden stick. To give the cake to stand 15 minutes, then put on a rack and cool completely.
For the cream put the milk to warm on the fire. Separately in a bowl the yolks with sugar and vanillin, add a tablespoon of starch and mix well to avoid lumps. Pour a little warm milk and stir so that the eggs don't curdle.
Pour all the cream into a saucepan with the remaining milk and cook over medium heat until tender, stirring constantly! The cream should not boil... in fact, it should reach a temperature of about 82 degrees. If You don't have a cooking thermometer, just look at the condition of the cream - it should thicken enough to silicone spatula (spoon) remained a layer of cream (as pictured). Immediately remove cream from heat and cool completely.
In a bowl, soften the mascarpone, add the cooled cream and gently stir.
Cream turns out soft and smooth. And it's delicious! ))
A little earlier you can prepare the syrup for impregnation biscuit, to do this squeeze the juice of one lemon, add sugar and put on fire in a small saucepan. Cook until the sugar is dissolved... Ready for the syrup to cool!
Sponge cake cut into two equal layers.
Lower cake impregnated with syrup and grease with half of the cream.
Cover with the second crust, brush the top and sides of cake with remaining frosting.
Meringue (meringue) to break into small pieces and sprinkle them all over the cake. Put into the refrigerator for at least 2 hours.
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