Description
Very cozy and homely recipe that always comes to the rescue when you need a tasty and fast! The highlight of the recipe is cream - gentle, airy, with a lemony finish. We love You!
Ingredients
-
Puff pastry
750 g
-
Milk
500 ml
-
Cream
500 ml
-
Butter
250 g
-
Lemon peel
1 piece
-
Lemon juice
0.5 piece
-
Corn starch
90 g
-
Yolk egg
4 piece
-
Vanilla
1 g
-
White chocolate
50 g
-
Sugar
200 g
Cooking
Divide the dough into 4 parts. Each roll size 15x20 cm and thickness of 5 mm. Place on a baking tray, covered with baking paper. To pierce with a fork throughout the area and bake in pre-heated to 200"C oven for approximately 8-10 minutes. The top of the dough should not be baked much. Turn the dough slightly baked side down, lightly press it on top and bake for another 3-4 minutes. Be guided by your oven!
Get not swollen and evenly baked cakes.
Cream: In a saucepan with a thick bottom with a whisk to mix the egg yolks, milk, cream, sugar, vanilla, zest and starch. Cook over low heat, stirring constantly, until thickened and the appearance of the characteristic "gurgling". Cream turns out smooth and even consistency, with no lumps. This cream is very important, strict adherence to weight ingredients and the right cooking process. Otherwise it will be either as zatirukha or not holding a liquid and form a jelly.
Ready cream put in large container and cover with cling film which should stick to its surface. This is necessary in order that the top is not formed a cracked crust, and a film is not going to condensate. The cream cool completely at room temperature. Anticipating questions about corn starch, or rather, its replacement - you can replace cornstarch with flour, but in a smaller quantity. Potato starch for this cream is not recommended, although of flour he loses taste and texture.
The cooled cream to put in a large container and beat with a mixer. Add the very soft butter and whisk.
Enter the lemon juice and again beat slightly. If you are cooking for adults, I recommend adding 2 tbsp rum or cognac.
Visually divide the cream into 4 parts. To put some cream in the middle of the cake and spread it evenly across the surface, smearing the spatula left and right. Sprinkle with 1/3 part white chocolate. Cover with the second Korzh, lightly press down with your palms across the surface and just to put the cream and chocolate. Identical to do with the 3rd cake.
The remaining cream will leave a little less to line the sides of the cake.
The fourth layer to break and RUB hands to make small crumbles. Decorate the top and sides of cake. To put it in the fridge. The frozen cake cut into portions with a sharp knife.
Before serving, sprinkle with powdered sugar and decorate each piece with fresh berries or fruit, candies or caramel, in General what we have and how much is enough imagination. I decorated cherry cocktail, mint and frozen raspberries.
Help yourself!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.