Delicate lemon cake


sifted flour — 2 1/3 cup (cakes)
baking powder — 2 3/4 teaspoons (cakes)
salt — 1/4 teaspoon (cakes)
sugar — 1 3/4 cup (cakes)
lemon zest — 2 teaspoons (cakes)
butter at room temperature — 3/4 cup (cakes)
milk room temperature — 1 cup (cakes)
egg white — 5 pieces (cakes)
tartar — 1/4 teaspoon (cakes)
butter — 1/2 cup (cream)
sugar — 3/4 cup (cream)
fresh lemon juice — 1/2 cup (cream)
lemon peel — 3 Art. spoon (cream)
salt — 1 pinch (cream)
egg yolks — 6 pieces (cream)
softened butter — 1 glass (glaze)
lemon zest — 2 tbsp. spoon (glaze)
sifted powdered sugar — 3 1/2 glass (glaze)
fresh lemon juice — 3 tbsp. spoon (glaze)
spiral of lemon peel to decorate the cake — — To taste

Delicate lemon cake

Delicate lemon cake

Preparation of lemon cake:

1. Preheat the oven with a rack in the center of up to 180 degrees. To oil and lightly sprinkle with flour two round baking dish. Mix in a bowl the flour, baking powder and salt. Add a cup of sugar and the grated lemon zest and mix. The secondary bowl mixer at medium speed with a whisk lemon butter mixture for 1 minute. Add the remaining 1 cup sugar and beat 1 minute more. Add a cup of milk and whisk. Gradually add the flour mixture and the remaining milk in three waves, alternating them. Beat with a mixer on low speed until smooth. In a separate, dry bowl, beat with a mixer at medium speed of proteins in the foam. Increase speed and beat with the cream of tartar. Proteins should be good to keep the shape. Gradually add the beaten egg whites into the batter at a time. Mix.

2. Put the dough into prepared pan and smooth the surface with a rubber spatula. Bake cakes 35 to 40 minutes, until a knife inserted in the center comes out clean. Writing form shortcakes cool for 10 minutes before removing from the mold and let cool completely. Cut both the cake horizontally in half.

3. Prepare the lemon cream. In a medium saucepan melt butter. Remove the pan from the heat and stir the butter with the sugar, lemon juice, zest and salt. Add egg yolks and beat until smooth. Return the pan to the stove and cook over medium heat, stirring, until the cream thickens. It will take you about 5-6 minutes. The cream should not boil! Pour the cream through a fine sieve and cool at room temperature, stirring from time to time. Then put into the refrigerator.

4. Put one cake slice dish up. Coat 1/3 cup chilled lemon cream and smooth knife. Cover with second Korzh and smear cream 1/3 cup. Cover the top third Korzh and lubricate the remaining 1/3 cup of lemon cream. Put the cake on top of the last four.

5. To prepare the lemon glaze in a bowl with a mixer at medium speed to whip the butter and lemon zest. Add the powdered sugar in several passes and beat. Beat with lemon juice for 1 minute until smooth. The glaze can be prepared in advance for 2 h and stored at room temperature.

6. Several hours before serving, pour lemon icing the cake top and sides. Put the cake in the fridge for an hour. Coat the remaining glaze the top of the cake. Decorate the cake spirals of lemon peel. To get them, you need to cut thin strips of lemon peel and cover with a damp paper towel, leaving strips wrapped spirals.

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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