Cake with lemon cream and meringue

Cake with lemon cream and meringue

This is one of those recipes where everything is simple

This is one of those recipes where everything is simple, I found the recipe in a magazine and I respected Italian it exactly.
Lemon cream cake and meringue is a cake in which components are in balance so that the final result is amazing and the taste exceeds all expectations.

Cake with lemon cream and meringue

A very fine and delicate cake

Cake with lemon cream and meringue
 
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Autor:
Categoria: : Dessert/Sweets
Portii: 12
Ingrediente:
Sponge
  • 6 eggs
  • 150 g flour
  • 50 g ground almonds
  • 200 g sugar
  • 40 ml of water
  • 40 ml of oil
  • a sachet of baking powder
  • a pinch salt
The syrup
  • 200 ml water
  • 200 g sugar
Cream
  • 700 ml milk
  • 300 g sour cream for whipped cream
  • 160 g sugar
  • Zest of one lemon
  • 80 g corn starch (can substitute flour)
  • 2 eggs + 6 egg yolks
Marshmallow
  • 240 g sugar
  • 50 ml water
  • 4-5 (120 g) egg whites (from the left from cream)
Cum preparam:
Countertop
  1. Sponge
  2. Separate the egg whites from the yolks.
  3. Whisk egg yolks with oil until they become like a cream.
  4. Put egg whites in mixer Bowl and mixing at first at a small step and then you a big step.
  5. When egg whites have become a hard foam reduce the mixing speed and add the sugar spoon, spoon continuing mixing up we have a foam that falls from the vessel if overturn with bottom-up. Add egg whites, yolks, over the water and mix with a spatula or a wooden spoon, with moves from top to bottom, so as not to show off the air in the composition.
  6. Then add the sifted flour with the baking powder and salt and mix gently until well incorporate the flour and I received a homogeneous composition and creamy.
  7. Add the ground almonds and incorporate them well.
  8. Pour the mixture into a round shape that I smeared it with a bit of butter or oil and I dusted it with a little flour.
  9. We put the tray in the preheated oven at 180 C for about 25-30 minutes or until it passes the test toothpeek.
The syrup
  1. ml of water with 200 grams of sugar and boil for 2 minutes.
  2. Leave to cool.
Cream
  1. In a saucepan pour the milk, sour cream and lemon peel and put it on low heat.
  2. In a bowl put the 160 g of sugar, 80 g of corn starch, 2 eggs and 6 egg yolks.
  3. Mix with a whisk to incorporate all ingredients.
  4. About a third of the hot milk mixture, pour in il egg stirring continuously.
  5. After we incorporated good milk in the egg cream, pour the mixture into the pot with the milk from heat stirring continuously until it boils.
  6. We must take care not to make although we were traveling or to catch on the bottom of the cooker.
  7. When the cream is cooked take off the heat and cover the pot with foil.
Assemble the cake
  1. Cut dough diagonally, in 3 parts.
  2. Place a sheet of dough on a platter and around it'll lock down the ring shape.
  3. Then put a countertop, moist half the hot cream.
  4. Put cream over the second sheet of dough.
  5. Moist the countertop, and level the second part of the cream.
  6. Sit on top of the cream and the third sheet of dough and a moist on this.
  7. We put the cake in the refrigerator for a few hours.
Marshmallow
  1. Make a syrup from 240 g of sugar and 50 grams of water.
  2. You will need to bring the syrup up at 124-126 degrees.
  3. If you don't have a thermometer, put next to the pot on the fire, a glass of cold water and picuram a touch of syrup in water, should be transparent to form balls.
  4. While mixing the boiling syrup 120 grams of egg whites (about 4-5 pieces depending on how large they were eggs).
  5. Mixing up get a hard foam.
  6. When the syrup reaches the desired temperature, increase the speed of the mixer and add the hot syrup into the thin thread.
  7. We continue to mixing the marshmallow until it cools.
  8. Remove the cake from the refrigerator, remove the ring baking pan with a pastry bag for decorating the cake with meringue, butter cream.
  9. This time, I, just like in the original, I used a flame gun to caramelize little marshmallow, giving it a more chic.
  10. If we don't have gun with flame, decorate the cake with lemon zest or after our good taste.
  11. Our cake is ready and we can serve him.

Good appetite!

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Flavor and good taste-cake with lemon cream and meringue

© 2016, Tina.

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