Sunday, February 11, 2018

Lemon cake with Italian merinque

In Estonian

135 g sugar
1 tsp maize starch
120 g lemon juice
2 pcs. L eggs
2 pcs L egg yolks
85 g butter cut into small pieces
95 g flour
150 g sugar
1 tsp baking powder
2 pcs L egg yolks
40 g of vegetable oil
55 g orange juice
1 tsp lemon peel grated
0.5 tsp salt
4 pcs. L egg whites
100 ml whipping cream
50 g of powdered sugar
100 g cream cheese
125 g butter
50 g of powdered sugar
Brandy to taste
4 L egg whites
300 g of sugar
60 g of water
Citric acid
Food color
1. Stir in sugar and corn starch and add lemon juice.
2. Mix eggs and egg yolks.
3. Heat in medium heat until the mixture thickens for about 10 minutes.
4. Let it cool.
1. Heat the oven to 190 degrees.
2. Line baking form Ø 24 cm with baking paper.
3. Mix flour, 30 g sugar, baking powder and salt.
4. Add egg yolks, cooking oil, orange juice, lemon peel and 80 g lemon curd in a bowl. Mix.
5. Put the second bowl egg whites and foam until a foam appears, add 120 g of sugar and foam more until the sugar is dissolved.
6. Mix together whipped egg whites and dough bottom.
7. Bake for about ca 50 minutes ( it depend from oven, check with wooden stick- is cake cooked comletely) . Let cool down properly.
1. Whip the cream with sugar and add the 2 tsp of lemon curd. Add whipped cream cheese and mix.
2. Cool in a freezer.
1. Boil the water and sugar to syrup.
2. Heat the syrup to 120 degrees.
3. Whip egg whites.
4. Add the boiling syrup to the whipped egg whites.
5. Whip merinque for about 10 minutes (until it cools down) .
6. Color with food color.
1. The butter must be at room temperature.
2. Whip butter to a light foam.
3. Add the powdered sugar to the butter.
4. Whip and add brandy to taste.
CAKE ASSEMBLING1. Cut the cake into the disks.
2. Apply white filling to the cake bottom.
3. Apply lemon curd to the white filling.
4. Put the cake layers on the top of each other.
5. Cover cake with butter cream.
6. Let the cake cool down.
7. Decorate with Italian merinque.

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