Bright cake "LEMON for a Million" with a bright lemon flavor. Despite the large number of lemons in the recipe, the cake is not acidic at all. It turns out to be very balanced in taste. Fragrant wet lemon sponge cake and delicate lemon cream with a pleasant sourness make this cake completely unpleasant.
I prepared this symbolic lemon cake for the anniversary million of subscribers on my YouTube channel. This cake can be prepared for any occasion or as a birthday present. It is beautiful, delicious and very unusual.
If you want to surprise your family and friends, then prepare such a lemon cake. I assure you that no one will remain indifferent to him!
Ingredients:
Biscuit:
- eggs - 5 pcs.
- sugar - 170 g
- butter - 25 g
- flour - 150 g
- lemon juice - 25 ml
- zest from 1 lemon
Lemon cream:
- lemon juice - 200 ml
- lemon zest - from 2 lemons
- sugar - 280 g (140 g + 140 g)
- eggs - 6 pcs.
- butter (cold) - 170 g
- gelatin - 10 g
- water - 40 ml
Cream cheese:
- cream cheese - 450 g
- butter - 150 g
- icing sugar - 120 g
For decoration:
- lemon - 2 pcs.
- blackberries - 100 g
- mint leaves
Step by step recipe
Cooking a biscuit
1. First, let's make a lemon biscuit.
Remove the zest from one well-washed lemon with a fine grater. Remove only the yellow layer.
Squeeze the juice from one half of the lemon. We need 25 ml.
2. We divide five eggs into whites and yolks. Begin to beat the whites with a mixer. When a light foam appears, gradually add 170 g of sugar, without stopping whipping. Beat the whites with sugar until a strong, stable foam.
3. Add the yolks one at a time to this, without stopping whipping.
4. Add 150 g of sifted flour to the resulting mass. Knead gently and briefly until smooth. After mixing, the mass should remain airy.
5. Pour 25 g of melted and cooled down to room temperature butter into this mass. Gently knead again with a spatula.
6. Then add the lemon zest and pour in the prepared lemon juice. All again, gently and not for a long time, stir with a spatula so that the dough does not settle.
7. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the sides of the mold. Mold diameter 21 cm.
We put the biscuit in the oven preheated to 180 degrees. Bake for about 35 minutes.
Cooking cream
8. Cooking lemon cake cream.
Pour 10 g of gelatin with 40 ml of water at room temperature. Mix well and leave to swell.
9. Remove the zest from two lemons using a fine grater.
10. Cut the lemons in half and squeeze the juice out of them. You will need 200 ml of lemon juice.
11. Pour 200 ml of prepared lemon juice into a saucepan, add 140 g of sugar and the zest of two lemons. We put everything on a small fire.
12. While the lemon juice is boiling, break 6 eggs in a bowl. Begin to beat the eggs and gradually add 140 g of sugar to them. Beat until all the sugar is dissolved.
13. As soon as the lemon juice has boiled, remove it from the heat and pour it in a thin stream into the whipped egg mixture, while constantly stirring it with a mixer at the lowest speed or with a whisk by hand. You do not need to mix for a long time.
14. Pour all this mass into a saucepan with a thick bottom and put on fire. Cook over medium heat, stirring occasionally for about 3-4 minutes. The mixture should warm up to about 80 degrees and thicken.
15. Immediately pour the thickened cream into a bowl. Add the already swollen gelatin to the hot mass and mix until completely dissolved.
16. To this we add 170 g of cold butter, cut into small pieces, whisk the cream with a mixer at low speed or by hand with a whisk. All the oil has dissolved, let the cream cool to room temperature.
We fold the cake
17. Remove the finished cooled biscuit from the mold and cut it into 3 approximately equal parts. Cut off the top of the biscuit so that the cake is even.
18. We will collect the cake in a sliding culinary ring. Put the first cake in a ring and put an acetate film around it. We squeeze the ring until the film is firmly pressed against the biscuit.
Pour half of the cooled lemon cream on top of the biscuit. We put the second biscuit.
19. Pour the second half of the cream onto it. Cover with the third cake.
Cover the cake with cling film and refrigerate for at least 6 hours, preferably overnight.
Cooking cream cheese
20. Let's make cream cheese to decorate the cake. We take 150 g of butter at room temperature and add 120 g of powdered sugar to it. Beat the butter and powder with a mixer for about 5 minutes until whitening.
21. Add 450 g of cold cream cheese to the whipped butter. Mix everything until smooth at a very low mixer speed or with a spatula.
Align and decorate the cake
22. The cake is frozen, we take it out of the refrigerator. Remove the ring and acetate film. Place the cake on a cake base or stand.
23. On the sides and on top, coat the cake with cream and level with a spatula. First, apply a rough layer of cream to remove crumbs, and then a thicker one. We put the cake in the refrigerator for half an hour to freeze the cream.
24. The remaining cream is colored yellow with food coloring. I use gel dyes.
25. On the frozen white cream along the bottom of the cake, use a palette knife or knife to apply cream colored yellow. Again, we level everything with a spatula.
26. Decorating the cake. Cut 2 fresh lemons in half and cut one of the halves into slices.
27. Put 3 lemon halves and prepared lemon slices on the cake. We also decorate the cake with blackberries and mint leaves.
The cake is ready, you can serve it on the table.
The lemon cake turned out to be very tasty and tender. Airy citrus sponge cake goes well with the pleasant sourness of a delicate and aromatic lemon cream.
Video recipe
The recipe is taken from my culinary site. gotovimop.com