Description
The recipe for this cake I found in the magazine "a Sweet story". Was attracted by the picture and the ease of execution. But the taste exceeded all expectations. This is one of those recipes where everything is simple and not new, but the ingredients are balanced in such a way that the end result is stunning. This is one of the very few recipes where I changed absolutely nothing.
Ingredients
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Flour
125 g
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Sugar
535 g
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Chicken egg
13 piece
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Almonds
50 g
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Water
250 g
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Milk
700 g
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Cream
300 g
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Lemon peel
1 piece
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Corn starch
80 g
Cooking
Biscuit need to do for the day to day able to stand. To do this, whisk 5 eggs 125 g of sugar. Beat mass should be very good, because we don't add baking powder. Combine 125 g sifted flour 50 g chopped almonds. Very carefully, small portions and mix up the flour with the almonds into the egg mixture. It should not settle.
Pour the mass into the shape of diameter 24 cm and bake at 170 degrees for about 30 minutes.
The next day make a syrup. For this, 200 g of water combine with 200 g of sugar and cook for 2 minutes. Cool.
While the syrup cools, make the cream. In a saucepan, pour 700 g milk and 300 g of cream and put on fire. Zest of 1 lemon.
In a bowl, combine the 160 g of sugar 80 g of corn starch, 2 eggs and 6 egg yolks. Immediately mix well with a whisk.
About a third of the hot milk pour in the egg mixture with constant stirring.
Pour the mass into the pan of hot milk and, while stirring, brew cream.
The finished cream cover with cling film.
Divide the sponge cake into 3 even layers.
Around the first cake Board set from the form. Wetted it with syrup and spread half of the warm cream.
Then put the second cake and wet it with the syrup.
Spread the remaining half of the warm cream.
Complete the third layer, which is also wetted by the syrup. Put the cake for a few hours in the fridge.
For the Italian meringue make a syrup of 240 g of sugar and 50 g water. We need to bring up to 124-126 degrees. If no thermometer, then put next to a glass of water and drips a little syrup into the water. Should be formed of transparent beads (not thread and not candied balls).
While the syrup is boiling, begin whisking 120 grams of protein (about 4 pieces).
When syrup becomes the proper temperature, increase the speed of the mixer and add the hot syrup into the whites. Continue whisking until then, until the meringue has cooled.
Take out the cake from the mold.
Using a pastry bag decorate it with meringue. The last time I, on the advice of the author (if there is no gun to plombirovaniya), just decorated the cake with lemon zest. This time, I, like the original, used a gun to plombirovaniya.
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