Not all cakes are made with flour. For example, lemon-ginger cake turns out to be very original and tasty, it is prepared without the use of flour.
It is necessary
- For cakes you need:
- - starch - 30 grams;
- - poppy - 50 grams;
- - almonds - 30 grams;
- - three eggs;
- - sugar - 100 grams;
- - melted butter - 50 grams;
- - zest of one lemon;
- - ginger - 1 tablespoon.
- For the cream, take:
- - two egg yolks;
- - sugar - 150 grams;
- - cream - 250 milliliters;
- - juice of two lemons;
- - zest of one lemon;
- - fresh shabby ginger - 2 tablespoons;
- - starch - 1 spoon.
- For decoration:
- - candied ginger;
- - candied kumquats;
- - almonds.
Instructions
Step 1
Prepare the cakes. Beat eggs with sugar until firm, light and fluffy. Add 1/3 of the ground poppy, almond powder and starch mixture. Mix by folding. Add 1/2 oil, mix gently.
Step 2
Repeat: 1/3 flour, 1/2 butter, 1/3 flour. Pour the mixture into two identical forms, bake for twenty minutes at a temperature of 160 degrees. Chill the cakes on a wire shelf without removing them from the mold.
Step 3
Prepare the cream. Bring the ginger, sugar, and juice of one lemon to a boil. Whisk in the starch, egg, and juice of the second lemon. Strain the resulting ginger-lemon syrup through a strainer. Pour into the egg-starch mixture in a thin stream.
Step 4
Return everything to the fire, cook until thick, stirring occasionally. Cool the cream, stir in the zest. Whisk in the cream, mix with the cream.
Step 5
Grease one cake with cream, put the second on top, coat its top with cream too and garnish with almonds and candied ginger if desired. Bon Appetit!
