Soft, bright, aromatic with a lemon note. Last year I cooked it for the New Year's table, my guests liked it, so that many asked for the recipe, I promised to share, but I never did. And finally, I repeated it again and now I am sharing the recipe. I recommend you try it, maybe it will become your favorite cake too.
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Recipe:
For cakes:
Flour -320g.
Eggs -4pcs
Condensed milk -2 cans. (760gr.)
Salt -1 / 4 tsp.
Baking powder -20g.
Lemon zest -1pc.
Lemon juice -20ml.
Lemon Kurd:
Yolks -4 pcs.
Sugar -70g.
Lemon zest -1pc.
Lemon juice -140ml.
Butter -60g.
For the cream:
Cream 33% - 700ml.
Condensed milk -200-300gr.
For fondant:
White chocolate -150g.
Cream 33% -100ml.
Yellow dye -2-3 drops
COOKING METHOD
First, remove the zest from 1 lemon and squeeze the juice out of it, you can manually as you like.
Now break 4 eggs into the mixer bowl, pour in 2 cans of condensed milk, the total weight of condensed milk is 760 grams.
Add some salt. Let's measure out 320 grams of flour, add 20 grams of baking powder. And mix. Install the mixer bowl and mix well. About 1-2 minutes, now add flour and mix everything well again. Now add the prepared lemon zest and pour in 20 ml of lemon juice. Mix, the dough is ready. For convenience, we will divide the dough into parts.
We take a standard baking sheet from the oven, my internal dimensions are 32 cm by 40 cm. Pour in part of the dough and distribute evenly. Be sure to cover the baking sheet with baking paper. We bake in a preheated oven at 180 degrees for 7-8 minutes.
Until cooked, and bake 3 cakes from the remaining dough, the result is 4 cakes. During this time, we will prepare a lemon Kurd. Divide 4 eggs into white and yolk, we do not need white. Pour 4 yolks into a heat-resistant dish, add 70 grams of sugar, pour in 140 ml of freshly squeezed lemon juice and mix everything thoroughly with a whisk.
I cook lemon curd in a water bath, if you wish, you can cook it and simply cook it in a saucepan over low heat. Stir constantly, cook until thick. Now remove from heat immediately and add 60 grams of butter and immediately mix until smooth. Now leave the lemon curd until it cools completely.
Let's prepare the cream. Pour 700 ml into the mixer bowl. cream for whipping with a fat content of at least 33%, just from the refrigerator. Beat the cream to persistent peaks, gradually increasing from the minimum speed, here you need not overdo it, otherwise you can kill the cream. On my mixer, it takes me 3-4 minutes. Now that the cream is well whipped, begin to pour in a thin stream of condensed milk just from the refrigerator, 300 grams.
The cream is ready, now you can start assembling the cake. Cut the cakes evenly on all sides. Now let's divide the cakes into two parts. The result is 8 cakes.
We put the first cake on the tray, grease it well with cream and pour it on top with cooled lemon curd, for convenience I pour it into a bag, cut off the corner and water it. We put the next cake, grease with cream, pour with lemon curd and so we continue with all the cakes.
Lubricate the sides and top of the cake. We decorate as desired, I did this, put 150 grams of white chocolate in a refractory dish, pour in 100 ml of cream with a fat content of 33 percent. We put on a water bath and melt the chocolate. Now add a little yellow dye and mix, leave the fondant to cool.
Pour the cake with cooled chocolate fondant. First the sides, then the top of the cake. We make markings on top with a knife into pieces, decorate with the remaining cream, and marmalade lemon slices, sprinkle with confectionery sprinkles. Let the cake soak and you can serve it to the table.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: