Description
Time consuming, but very festive and delicious!!!
Ingredients
-
Zest of grapefruit
1 piece
-
Orange juice
300 ml
-
Lemon juice
-
Leavening agent
2 tsp
-
Flour
150 g
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Chicken egg
5 piece
-
Gelatin
10 g
-
Yolk egg
4 piece
-
Powdered sugar
0.5 cup
-
Butter
50 g
-
Cream
250 ml
Cooking
beat the yolks with sugar
beat the whites separately and mix the yolks with the lemon juice
stir in the flour with the baking powder to bake the cake at 180*C until done
the cake divided into 2-3 layer cake offer to cook his favorite recipe because this recipe for sponge cake is not quite good cakes impregnated with syrup (I infused liquor diluted with water)
prepare the citrus curd (custard) egg yolks, powder, grapefruit juice and zest mix to put in a water bath and, stirring, bring to thick add the butter and mix well if you get watery, add 2 tbsp. of starch without slides, I have added a starch Kurd cool
while the curd cools down, pour gelatin orange juice for the swelling
whip the cream and mix with the cooled Kurd
in the form put the cake on the cake cream
and so alternate the top layer should be cream on the diameter of the shape creating a collar out of paper (so as to fix the color from the jelly top-layer) the upper layer to grease with a thin layer of jelly and put out peaches ornament (I got it at the center of the rosette)
peaches with a spoon pour the citrus jelly and put in the fridge to harden the CAKE is READY!!!´NICE LACOLLINE!!!
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