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Lemon cream cake

Lemon cream cake


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We start with the preparation of the top. We separate the egg whites and beat them together with the salt powder until they harden. We add the sugar and we continue beating until it acquires the consistency of a thick cream. Add the yolks, mix well, then add the sifted flour in the rain. Mix lightly with a wooden spoon. We pour the composition into a cake form. Shape in the oven until it is ready (pass the toothpick test). Remove the assembly and let it cool.

We prepare the syrup . Put water, sugar and lemon juice on the fire and mix until the sugar melts. We put the pot down and let it cool.

For the cream put the yolks together with the sugar, lemon juice, lemon peel and butter in a double-bottomed saucepan over low heat. Stir constantly until the cream begins to thicken. Put the pan down and let the composition cool. In the cooled cream, add the mascarpone, mix the composition well, then the whipped cream.

Cut the cooled countertop horizontally into 3 slices.

Assemble the cake in the shape in which the top was baked. We alternate the slices of cake syruped with cream, starting and ending with the countertop. We shape it in the fridge for a few hours.

Beat the remaining whipped cream and coat the cake.

Put the yolks with the sugar and lemon juice in a double-bottomed saucepan. Put them on low heat and mix until the cream thickens. Let it cool and pour it on top.

Let the cake cool until ready to serve.