A beautiful lemon cake, light and juicy, is prepared very easily and quickly if you are skilled in the kitchen. A beautiful and delicious dessert that can be used for birthday celebrations! Follow recipe.
Ingredients: 26 cm mold, medium, total time: 100 min.
Almond Biscuit:
450 g of flour
180 g ground almonds
3 teaspoons baking powder
pinch of salt
270 g butter
450 g of sugar
6 eggs
peel 1 and a half 1/2 lemons
375 ml of milk + 2 Tablespoons of lemon juice
Lemon Cream:
4 egg yolks
150 g of sugar
juice and zest of 1 and a half lemons
45 g butter
3 sheets of gelatin
300 ml whipping cream
Curd Cream:
450 g of cottage cheese or (ricotta cheese or mascarpone)
450 ml whipping cream
180 g of powdered sugar
1 vanilla bean or 2 Tablespoons vanilla extract
+ 2 fists — 3 whole almonds
Preparation:
Biscuit:
Line the bottom of the cake tin with baking paper, and then coat both it and the sides of the tin with butter. Preheat the oven to 180 °C.
Weigh the bowl in which you will make the biscuit, you will need it because the biscuit is baked in two parts.
Sift flour and baking powder, add almonds, salt, and mix.
Mix milk and lemon juice in a glass.
Mix the softened butter with the sugar and lemon zest until they are finely combined and become frothy, then add the eggs that you have previously beaten and mix everything well.
At the lowest speed of the mixer, add a third of the flour mixture, then half the milk with the lemon and then the flour-milk-flour again and mix briefly, just until combined.
Weigh the mixture in a bowl, subtract the weight of the bowl, and pour exactly half the weight of the mixture into the mold.
Bake for about 30 minutes, i.e., until the toothpick when you stab it in the middle comes out clean.
Cool slightly in the mold, then remove and cool completely, and wash the mold, coat again and bake the other part of the mixture in the same way.
Wrap both biscuits in plastic wrap and refrigerate until used.
Lemon Cream:
Soak the gelatin in cold water.
Cook the egg yolks, sugar, and lemon juice and zest over a low heat, stirring constantly, until you get a thick cream (lemon curd).
The cream is ready when it doesn't leak from the cooker, but coats it all over so nicely, and when you draw the line through it, it doesn't stick together at the same time.
Remove from the heat, stir in the drained gelatin and butter.
Cool, stirring often, so the cream doesn’t compress too much.
Set aside one tablespoon of the cream for later.
Pour the whipped cream into the rest and mix until you get a cream of adequate firmness (as when you mix the whipped cream). Cool until use.
Curd Cream:
(make immediately after the lemon curd has cooled)
Mix the cottage cheese, sugar, and vanilla bean seeds.
Pour in the whipping cream and mix until you get a thick whipped cream.
Now separate 1/3 of the cream. Toast the almonds in a dry pan until they start to get colored and smell good, then chop them finely by hand or in a mincer. Stir in 1/3 of the cream. You will put that cream in the cake.
In the other 2/3 of the cream, mix that one tablespoon of lemon curd if it is too tight, first make it well and then mix it into the cream!).
You will coat the cake with this cream. Cool until use.
Stacking:
Align the biscuits first, i.e., cut off the top that is slightly inflated — then cut each in half.
Coat the first biscuit with lemon cream. Put the second biscuit on it, then the cheese cream with almonds. Then the third biscuit, then the lemon cream and finally the last biscuit (preferably the bottom one, with the flat side facing up).
Press and cool for 15 min.
Coat the cold cake with a thin layer of lemon curd cream, just enough to 'curb' the crumbs. Cool again for 15 min.
Then coat the whole cake with cream and decorate as desired. I garnished it with some more toasted almonds. Buon appetito!
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