Perhaps, few people can resist a fragrant and delicate lemon cake. Lemon is the main ingredient in airy, soft and porous doughs. And the orange decoration will be a harmonious addition to this dessert.
It is necessary
-
- for the test:
- 1 lemon
- 6 eggs
- 1.5 cups wheat flour
- 0.5 cups sugar
- 0.5 cups caster sugar
- 25 gr. vanilla sugar (1 sachet)
- for impregnation:
- 0.5 lemon
- 0.5 cups sugar
- 0.5 cups water
- for cream:
- 200 gr. sour cream 30% fat
- 100 g butter
- 0.5 cups sugar
Instructions
Step 1
Separate the yolks from the proteins. Place the whites in the refrigerator.
Step 2
Grind the yolks with granulated sugar until white and increase in volume.
Step 3
Combine flour, egg yolks, grated zest, lemon juice and vanilla sugar.
Step 4
Whisk the cooled egg whites, adding the icing sugar, until they are firm.
Step 5
Gently add the whipped egg whites into the dough and mix.
Step 6
Divide the dough into two parts for two layers.
Step 7
Cover the mold with baking paper and pour over the dough.
Bake in the oven at 170 degrees for 20-25 minutes.
Step 8
For soaking, add sugar to the water, bring to a boil, stirring occasionally, and turn off.
Step 9
Add lemon juice to hot syrup and stir.
Step 10
Soak the cooled cakes with lemon syrup.
Step 11
For the cream, rub butter with sugar, gradually introducing sour cream.
Step 12
Coat the cakes separately with cream and refrigerate for 10 minutes.
Step 13
When the cream has cooled and set, place the cakes one on top of the other.
Step 14
Smear the edges with cream, put orange slices on top and cover with the rest of the cream.
Step 15
The cake is ready. Bon Appetit.
