Lemon cake is an incredibly fragrant delicacy familiar from childhood. This dessert can be prepared according to a basic recipe, for example, to pamper your family on a day off. If you use a step-by-step instruction that provides for a complex cake design, then your culinary masterpiece can become a luxurious treat for guests of any restaurant or coffee. At the same time, even a richly decorated lemon cake is made quickly and easily.
This delicate cake with lemon cream and limoncello flavor, with a pleasant sourness and melting in the mouth, will take you to the South of Italy.
pleasant acidity and melting in the mouth will take you to the south of Italy and will give
a real delight!!! Italian delicacy!!!
33-35% cream 200 ml
powdered sugar 1 tbsp.
12g gelatine leaf
water 50 ml
50 g sugar
Limoncello 50 ml
100 g sugar
1 chicken egg
milk 2 tbsp.
vanillailla 1 pack
baking powder 5 g
Bisquick: Preheat oven to 180g The egg is beaten with
whisk until the sugar and vanilla are white. Melt the butter
Melt, cool, add to the eggs.
Mix the flour with the baking powder, sift together and incorporate.
batter. Grease a d=18 cm baking dish with butter and sprinkle with flour.
Butter and dust with flour, shake off the excess.
Pour the dough into the mold, bake for 20 minutes, check the readiness
check on the readiness with a wooden skewer.
When ready, cool the cake on a wire rack.
Cut the cake into 2 layers. I want to point out that if you
Look closely at the picture, you can see that I cut off
the top layer. The question is why? Italian
pastry chefs cut off the top and the bottom so that
the cake melts in your mouth and no crusts get in the way,
leaving only the sides to hold the shape
cake. So we do the same thing, cut off the bottom and
Syrup: in a saucepan, mix water and sugar, bring to
Bring water and sugar to the boil, simmer for a few minutes, cool it down.
Lemoncello. Cream: for the cream we need
Lemon kurd, in the ingredients it is listed as marmalade.
Soak gelatin in cold water for 10 minutes,
squeeze it out, dissolve it. In the dissolved gelatin.
add 200 ml of lemon marmalade, add the marmalade by
One scoop into the gelatin, add it, stir it well,
Whisk the mascarpone until creamy,
mix with the lemon curd. Whisk the cooled cream
Whip with the powdered sugar until soft.
Add the cream in 3 strokes, stirring with a spatula
from bottom to top. The cream should be light and fluffy.
Making the cake: Put the cake in the cake tin,
soak it in half the syrup and drizzle with the remaining
Spread half the cream and put it in the freezer for 10
10 minutes. Spread out the second cake and soak
with the remaining syrup. Spread some of the cream, leaving
a little for decoration.
Decorate the cake with the remaining cream if desired.