Description
Very tender, tasty cakes with creamy lemon cream. Give them I want Irisha (Iren D).
Ingredients
-
Flour
80 g
-
Chicken egg
4 piece
-
Brown sugar
130 g
-
Lemon peel
1 Tbsp
-
Vanilla
0.5 tsp
-
Cream
400 ml
-
Lemon juice
40 ml
-
Liqueur
100 ml
-
Agar-agar
1 tsp
-
Water
50 ml
Cooking
Use universal cane sugar from the Mistral.
Beat the eggs with 60 g of sugar for 5-7 minutes.
Top to bottom gently stir in the zest, vanilla and flour.
Put the dough in the form of a 22*22 cm If the shape of the silicone, smear it is not necessary. Conventional forms you need to grease only the bottom. Bake at 180 degrees for 20 minutes. Be guided by your oven.
The cake is ready leave to rest for about six hours. Cooking time is given without the "rest" of sponge cake and pour the cream.
In small pot warm up the lemon juice with the remaining sugar and Limoncello until the sugar dissolves. If you like sweeter, the amount of sugar can be increased.
While lemon mixture is cooling, cream will beat into a soft mousse.
Mix the cream with the cooled lemon mixture, then beat into a soft mousse. From citric acid the mixture thickens.
Agar-agar, previously soaked for 15 minutes, boil for two minutes. If you want the souffle tightly, you can slightly increase the amount of agar.
Not stopping whipping, a thin stream pour it into the cream. Put the pie crust back into shape, on top of it spread the cream. Let harden in the fridge.
Cut into portioned cakes and prepare to taste.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.