Lemon is a rich source of vitamin C, organic acids and mineral salts. In cooking, they use the peel, and the zest, and the juice of these citrus fruits. Try and you cook lemongrass with them - a delicate cake with an unusual taste.
It is necessary
-
- For the test:
- 1 cup flour;
- 1 cup of sugar;
- 4 eggs;
- zest of 5 lemons;
- 1 teaspoon baking powder
- 200 g butter
- For the cream:
- 5 eggs;
- 150 g ghee;
- 150 g sugar;
- juice of 5 lemons
- For decoration:
- whipped cream;
- almond flakes.
Instructions
Step 1
Remove food from the refrigerator in advance. Wash the lemons, scald with boiling water, remove the zest and squeeze the juice. Separate the egg whites from the yolks. In a separate container, beat the egg whites and half a glass of sugar into a dense mass. In another bowl, grind the egg yolks with the remaining granulated sugar so that it completely dissolves, then add the grated lemon zest to the mixture.
Step 2
Mix a glass of flour with a teaspoon of baking powder and sift to make the dough more fluffy. Melt the butter in a water bath, cool to room temperature and spoon into the yolks pounded with sugar. Combine the mixture with sifted flour, then carefully add the beaten egg whites into it, stirring the resulting dough only slightly. The correct consistency of biscuit dough should be hard to fall off the spoon.
Step 3
Grease a detachable baking dish with a diameter of about 26 cm with butter or any other fat and sprinkle with bread crumbs. Gently put the dough into it, place in an oven preheated to 175 degrees and bake for about 40 minutes. After the allotted time, check the readiness of the biscuit by piercing it with a thin wooden skewer or toothpick. If dough sticks to it, bake for a few more minutes. Cool the finished biscuit a little, remove from the mold and use a long sharp knife to cut horizontally into three cakes.
Step 4
To make the cream, in a small saucepan, combine the eggs with ghee, sugar, and freshly squeezed lemon juice. Whisking constantly, bring the mixture to a boil in a water bath, remove from heat and let cool completely. Brush the cakes with the cooled cream, lay on top of each other and brush over the edges of the cake. Garnish with whipped cream and sprinkle with almond flakes.
