Cake with lemon mousse and cardom

Description

Delicious cake – a soft lemon mousse, and, suddenly, a bright splash of lemon Martinez Felipe's mouth. Bright, delicate and moist. Very impressive cake, which I will gladly recommend you to prepare. The cake, which I spied my love Pasechnoe from the forum Say7, which in turn just slightly added a few details that turned into a famous cake "Cakes with lemon mousse" from the magnificent Mishelle .

Ingredients

Chicken egg

10 piece
Flour

150 g
Starch

50 g
Sugar
Butter

100 g
Lemon juice
Lemon peel

1 Tbsp
Milk

475 ml
Cream

500 ml
Gelatin

2.5 tsp
White chocolate

90 g
Vanilla essence
Soda

0.5 tsp

Cooking

So, the first thing we bake a biscuit. Form 20.5 cm. the size of the form I measured in the normal range (for accuracy, for clarity!)) Cake I usually bake recipe% 5 eggs 1 Cup sugar (250ml) 1 Cup cake flour (150g of flour and stir a few times to sift the flour with 50g of starch (I use corn) 1/2 teaspoon slaked soda or 1 teaspoon baking powder vanilla sugar (a teaspoon or half a teaspoon of vanilla essence) How to make a sponge cake on the site is not just written. Here, at least Ira Irres guide – very well written and is available http://www.povarenok.ru/recipes/show/54408/ . So, can I skip this part? You can just use the recipe of your favorite biscuit. So, we've baked our cake! And here he is our handsome! Cools, preparing for further action.

Now we need to prepare lemon kerd. On the website there are recipes lemon Martinez Felipe, but I'll describe how I've been doing. First prepare all the ingredients for Martinez Felipe. Squeezing the juice from lemons (about three large), prepare the lemon zest (I have a special grater that allows you to quickly remove the zest from the lemon), measure out 2/3 Cup sugar, divide into medium-sized bowl, three eggs. Put it on the stove a pot with 0.5 Cup of lemon juice, 1 tablespoon lemon peel, 2/3 Cup of sugar. Bring to a boil.

Meanwhile, lightly whisk eggs.

A thin stream pour in the eggs boiling lemon mixture

constantly stir all with a whisk.

Pour the mixture back into the saucepan and put on a small fire.

Bring mixture to a boil, stirring constantly, and cook for another 5 minutes until thick.

You can see how to change the mixture, the foam is gone.

The mixture is quite thick and does not flow along the walls.

Take a clean container, pour into it the resulting kerd and cover the top with cling film. Cover so that the film can touch the surface of the cream to form crust.

Cool.

Now our business is to prepare a lemon mousse. To begin, we mix 4 tablespoons of starch (I used corn) 4 tablespoons of instant sugar.

Add to dry mixture two eggs,

to RUB, to avoid lumps.

Put it on the stove 350ml of milk, bring it to boil.

Pour boiling milk in a thin stream into the egg-starch mixture, stirring constantly.

Then I take another clean pot (or my Tu, where the boiling milk) to the bottom of the no traces of milk. Poured into the pan the mixture and put it on a small fire. Stirring with a whisk, leading the walls of a wooden spoon –do everything that the mixture is not burnt – I bring the mixture until thick (but do not boil!!!)

This photograph shows that have gone the lumps (this is normal), while the rest, though, and thickens, but still liquid. Here it is necessary to feel the moment... When this thick already many (about 90%), but there is a little liquid – remove from heat and quick-quick beat everything with a whisk until smooth.

We get that here thick mixture. As you can see, it does not flow from a whisk – well it holds.

A beautiful blend without lumps, homogeneous.

We offer (pereeive, hee hee!) in a clean bowl and cover with cling film just as we did with cardom – on the surface, to form a crust. Give the mixture cool. I cooled both of the mixture by placing the bowl in a basin with cold water first. And then just put in the fridge. This is not to "stretch process" )).

So while we all Prepare our cools...the cake, cut it into 4 pieces. The uneven top I usually cut. Temporarily deferred.

Whisk until stiff peaks 500ml of cream. Put in the refrigerator.

Measure out the 2.5 teaspoons of gelatine and 1/4 Cup of lemon juice. Lemon juice pour into a small metal bowl, we'll heat. Gelatin in a small bowl. I use instant gelatin. And describe how I do it, and then further give the words of a recipe that uses regular gelatin.

So, get our custard cream for the mousse from the refrigerator. Begin beat with a mixer. At the same time on the stove heated our lemon juice, do not boil. The temperature should be sufficient in order to dissolve the gelatin. Stop whisking, make gelatin.

Remove from the stove heated the lemon juice and pour it into the bowl with the gelatin. Start it all a quick stir (I have a special very small Corolla, which is much more convenient spoon) until dissolved. If the gelatine has not completely dissolved, just pour it all back into the metal bowl and put it back on the stove, VERY gently, put a little warmed up, frantically stirring constantly, removed from heat. If not melted back, briefly touched the bowl to the plate, prevented frantically!)))....

Now quickly grab the mixer and, continuing to whisk our custard, enter it dissolved in lemon juice and gelatin. Stream on the blades of the mixer. That is smooth and shiny we get. Now, as in the recipe for plain gelatin. "Dissolve the gelatine in cold lemon juice and leave to swell for 1 min. Then a little heat just to dissolve gelatin. Beat with a mixer the cooled custard and, continuing to whisk, pour the juice with gelatin."

The case remained for small. Get our whipped cream in three stages, neatly, stir (with spoon, not mixer) with the resulting mass.

Very delicate mousse turned out, the somewhat neutral taste, but...it's a great "play" with our bright, lemon cardom.

Now collect the cake. I usually put the top down and the bottom (it always turns out smooth) I have is the top of the cake. First, apply lemon kerd the lower layer. This amount of lemon Martinez Felipe enough for the smearing of the three cakes. Top the lemon cake we cardom not coat. So kerd safely apply a layer of about 0.4-0.5 cm Then put on top of lemon mousse. Do not mix the kerd and the mousse together and try to work carefully.

Mousse is applied with a height of about 1-1,5 see Put the second cake on top. Repeat the procedure.

At the same time hair trim sides – mousse non-SAG, but still .... Trying to make our cake not to warp on the side, just adding to the gaps on the sides of the lemon mousse and evening design, swiping at the sides with a spatula from top to bottom and in a circle.

Upper Korzh nothing apply (I just wiped it on the spatula I applied kerd and mousse). Here we have the result.

Boldly put our cake in the fridge. Kerd in this cake plays the role of impregnation, so the cakes we are no impregnate.

While the cake is in the fridge, prepare the Cream of white chocolate. Mix up 125ml of milk with one whole and 1/4 tbsp flour, to avoid lumps. Add sugar and put on a small fire. Brought to thick.

Remove the mixture from the heat and immediately add the 90g of white chocolate.

RUB until smooth. Cooled.

Beat butter with a mixer. The butter should be soft but not flowing. Add vanilla or vanilla sugar.

Gradually, very carefully, so the cream does not exfoliate, introduced chocolate to the butter. Here I quote the words of Julia belo4ka, our boy (his words, hee-hee, seen is not enough!) "If the oil and the mixture of different temperatures or if the mixture were infused in large chunks, cream exfoliate, the type will look "curdled" is heterogeneous. The taste is not affected, and the view will not be very. If this happens, you can try a little first to warm up the cream (in the microwave or in a water bath), then carefully to cool and then whip. If this doesn't work, you can pour one packet of thickener for cream or 1/2 tsp potato starch. Starch "connects" the cream will make it more homogeneous." I have a cream exfoliate that day, it never happened! We cover our cake with cream, decorate any of your favorite style, put back in the fridge!))

This cream of white chocolate fits well under the fondant. I'm not a cake decorated – were preparing not for a holiday. Just a hobby I have is baking cakes!))

Here's our cake! Tasty, tender, very lemony! The have a cuppa of coffeecake, a piece on a saucer and behold, you already taste this cake, moaning from pleasure! Bon appetit!

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