Description
The combination of airy lemon sponge cake and cream with a flavor of "crème brulee" is a great decoration for the holiday table and a nice addition to friendly tea.
Ingredients
-
Butter
200 g
-
Sugar
150 g
-
Chicken egg
3 piece
-
Salt
-
Vanilla
1 pack
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Lemon
2 piece
-
Leavening agent
1 pack
-
Flour
250 g
-
Powdered sugar
2 Tbsp
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Mascarpone
500 g
-
Cream
400 ml
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Cocoa powder
2 Tbsp
-
Chocolate milk
150 g
Cooking
Grate the zest of two lemons and one lemon squeeze the juice.
The softened butter vzbit with sugar and vanilla. Adding it to the eggs, continue to beat.
Add the zest and lemon juice, mix well.
Add the sifted flour and baking powder and again beat well.
Put the dough in the oiled pan, flatten and bake at 180 degrees for 45 minutes.
Ready cake remove from oven and allow to cool.
Cut in half.
250 grams chocolate mascarpone mixed with 1 tablespoon of cocoa powder.
200 grams of whipping cream with 1 tablespoon powdered sugar.
Add cream to mascarpone.
Mix well.
In a split form to lay out the bottom half of the biscuit, then spread the cream with the spatula. Put in refrigerator, let harden.
Gently cover the second half biscuit.
To make the second portion of the cream according to the recipe described above. Spread on top of cake to level. Put it in the refrigerator to harden at least 3-4 hours.
Chocolate melt in a water bath and to put the icing on the finished cake.
Not a frozen chocolate you can apply coconut around the edge of the pie. And after curing decorate with icing sugar or other decorations for baking.
It turns out the bright lemon flavor of the air sponge cake and delicious cream, strongly resembling the taste of ice cream "creme brulee".
Bon appetit:)
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