Very tasty, tender, airy, melting in the mouth without a cake baking! A delicious combination of tender custard with a thin and bright lemon flavor notes of chocolate. Try :)
Share at three eggs yolks and whites, a bowl in which the proteins are to be dry and clean. Proteins are put away in the fridge.
I begin to make the custard. The three yolks add two whole eggs. Add 120 g of sugar, sachet vanilla sugar, 2 teaspoons cornstarch.
I add a teaspoon of lemon peel. I stir.
Begin gradually introduce milk only need 350 ml.
I put the cream over medium heat, stirring constantly, and boil down. In this case, the cream should not boil. I cooked cream for about 8 minutes.
Pour into a cream 50 ml lemon juice. I stir. I cover the cream with cling film in contact and send in the refrigerator.
Finely chopped 100 g butter, melted butter, room temperature. Whip butter with a mixer at high speed, while gradually introduce the cream. Cream prepared.
In 100 ml of water at room temperature, 20 g of gelatin asleep, I stir and is set aside for the time indicated on the package.
From the refrigerator three proteins, pour into a bowl larger, bowl should be clean and dry.
Prepare syrup: 150 g sugar Pour into pan, add 60 ml of water, put on fire, and waiting until the syrup boils. When the syrup begins to actively simmer and the sugar has dissolved, I'll start whipping proteins.
I add a pinch of salt to the whites and begin whisking whites with a mixer with a low speed gradually turn to the maximum.
I check the readiness of the syrup: poured into a small bowl of cold water drip a drop of syrup into the water and try to collect the syrup fingers into a soft ball. If the ball is going, then the syrup is ready. If the ball spread out, you should still boil syrup.
Immediately take off the syrup from the heat, otherwise it may zagorchit and begin to trickle pour the boiling syrup into proteins, the proteins whip mixer.
The swollen gelatin is melted in a microwave oven, it is possible to do it in a water bath. I pour in the cream and stir with a mixer.
I add a slice of lemon cream proteins constantly stirring with a mixer.
Cream is poured into the form, the leveler blade and send the form to the refrigerator into the freezing chamber.
Cake stiffened, gently pull from the mold and decorate with chocolate.
I take 60 grams of dark chocolate, broke it into small pieces, adding a piece of butter. I melt in the microwave. Chocolate lukewarm substantially room temperature - can decorate.
Cake I defrosted in the refrigerator. Air turns, melting in the mouth, delicate, thin lemon note. Iced cake is convenient to carry for a visit. I wish you bon appetit!
Ingredients:
Custard lemon cream:
- 3 + 2 egg yolk
- 120g sugar
- 1 packet of vanilla sugar
- 2 tsp with the top of the starch
- 350ml milk
- 1 tsp lemon peel
- 50 ml lemon juice
- 100 g butter
Custard cream protein:
- 3 Protein + pinch salt
- 150 g sugar
- 60 ml of water
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- 20 g gelatin
- 100 ml water
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- 60 g of chocolate
- 30 g butter