An incredibly airy and light sponge cake with lemon and almond aromas will delight all sweet lovers. The simplest ingredients are needed to prepare the dessert, and it will take less than 1 hour. Sweet milk sauce gives additional flavor to the biscuit.
It is necessary
- Ingredients for a deep mold with a diameter of 18-20 centimeters:
- - flour - 100 g;
- - icing sugar - 225 g;
- - 8 proteins;
- - 2 teaspoons lemon zest;
- - a teaspoon of almond essence;
- - a pinch of citric acid;
- - icing sugar for sprinkling;
- - fruit or fresh berries for serving (optional).
- For a delicate sauce:
- - fat milk - 300 ml;
- - 3 yolks;
- - 15 g of icing sugar;
- - a couple of drops of almond essence.
Instructions
Step 1
Preheat the oven to 190C. To make the biscuit as airy as possible, sift the flour with half the powdered sugar 3-4 times.
Step 2
In a large bowl, beat the whites with citric acid until elastic. Sift the remaining sugar and beat the protein mass until it becomes dense and shiny.
Step 3
Add lemon zest, almond essence and flour sifted with powdered sugar. Gently combine all the ingredients into a homogeneous dough. We put it in a mold and bake for 30 minutes. We check the readiness with a wooden toothpick.
Step 4
We leave the biscuit in the form until it cools completely, then with a knife we go along the edges of the cake so that it can easily separate from the form. Flip the biscuit onto a serving platter.
Step 5
For the sauce, heat the milk, as soon as it boils, immediately remove it from the heat. Beat the yolks with powdered sugar, pour in hot milk in a very thin stream. Stir the sauce, put it in a water bath and cook it for about 10 minutes, making sure that the mixture does not boil in any case.
Step 6
Flavor the slightly thickened sauce with almond essence. Before serving, decorate the sponge cake with powdered sugar, berries or fruits (optional). Serve the sauce separately.
