Lemon flavor in cakes gives them a fresh and bright taste. Such desserts are not sugary. Today we offer a cake recipe in which the main role is played by lemon, its juice and zest.
Ingredients:
- Large lemons – up to 3 pcs.
- Sugar – 1 tbsp.
- Chicken eggs – 5 pcs.
- Salt – a pinch.
- Baking powder – 2.5 tsp.
- Wheat flour – 120 g.
- Corn starch – 2 + 2 tbsp. l.
- Water – 80-100 ml.
- Turmeric – optional.
- Butter – 120 g.
- Cream cheese (weighed sour cream) – 250 ml.
How to cook:
1. Prepare the biscuit dough. First, turn on the oven to heat up to 170 degrees. Take two clean and dry bowls. Divide chicken eggs into yolks and proteins. Try not to get particles of the yolk into the container with the proteins. Whisk egg whites with a pinch of salt. As soon as the proteins begin to acquire a dense texture, gradually introduce sugar. Add a few tablespoons of lemon juice to the protein mass. Whipped egg whites are quite dense.
2. Add two chicken yolks to the whites and continue beating for a few more minutes.
3. Sift flour together with baking powder and starch (2 tablespoons) and add to the dough, gently mixing with a spatula. To give the dough a brighter shade, you can add a pinch of turmeric or grated lemon zest.
4. Prepare a biscuit baking dish.
To make your cake taller, I recommend using a springform with a small diameter (less than 18 cm).
Cut the parchment according to the diameter of the bottom of the form, put it in it. Pour the batter into the mold and smooth with a spatula. Cover the form with the dough with foil and put in a hot oven to bake. After 10 minutes, the foil sheet can be removed and the biscuit can be cooked for another 10 minutes until cooked (check with a wooden skewer).
5. Take out the biscuit pan and set it on its side so that it cools completely, sometimes turning it over to the other side.
6. Prepare the lemon cream for the cake. Preliminarily pour 2-3 large lemons with boiling water, the aroma of the zest will intensify. Then wipe dry the lemons and remove the zest with a grater or vegetable peeler. Squeeze the lemon juice into a bowl, remove the pits. Add part of the zest, half a glass of sugar and the same amount of water to the lemon juice. Three yolks, previously set aside, add to the lemon juice, mix with a whisk. Add starch (2 tablespoons) to the lemon mass and mix.
7. Boil the lemon curd over moderate heat, stirring constantly with a whisk. After 3-4 minutes, the consistency of the Kurd will become thick. Remove lemon curd from heat and cool to room temperature. Then add soft butter, mix with a whisk.
8. Place the lemon curd in the refrigerator for 15 minutes. Take a few tablespoons of this mass in a separate bowl to decorate the cake.
9. Pre-weigh sour cream for cream or take cream cheese, mascarp1.
10. Whisk lemon juice with sour cream. Add icing sugar to the lemon curd if needed. Place the cream in the refrigerator for 20 minutes to stabilize.
11. Cut the cooled biscuit into cakes. The top of the biscuit can be cut off and left for the crumbs to decorate the cake later. Soak the cakes with syrup of your choice (we use lemon syrup).
12. Apply lemon cream to the cake layers and assemble the cake.
13. Put the cake in the refrigerator for 20-30 minutes to soak.
14. Level the cake with a curly spatula on the sides and top. Apply lemon curd strips on top of the cake. Decorate the sides of the finished cake with biscuit crumbs. And if you don’t have enough of such crumbs, you can take corn flakes, chop and sprinkle them on the cake.
15. To serve such a cake to the table, let it brew for a while, at least a few hours.
Bon appetit!