Recipes

Cake "Lemon Symphony"

Cake "Lemon Symphony"
Ingridients
Meringue sticks
50 g.
50 g.
50 g.
Geneva biscuit
150 g.
120 g.
2 шт.
75 g.
hazelnut (ground into flour)
75 g.
20 g.
20 g.
Lemon syrup
50 g.
50 g.
Vanilla panna cotta
340 ml
55 g.
10 g.
1 g.
Lemon cream-curd
3 шт.
100 g.
140 ml
8 g.
150 g.
For 12 porions
Meringue sticks
egg whites
50 g.
sugar
50 g.
powdered sugar
50 g.
Geneva biscuit
butter
150 g.
powdered sugar
120 g.
eggs
2 шт.
almond flour
75 g.
hazelnut (ground into flour)
75 g.
wheat flour
20 g.
corn starch
20 g.
Lemon syrup
lemon juice
water
50 g.
powdered sugar
50 g.
Vanilla panna cotta
cream
340 ml
sugar
55 g.
gelatin
10 g.
vanilla
1 g.
Lemon cream-curd
eggs
3 шт.
lemon zest
sugar
100 g.
lemon juice
140 ml
gelatin
8 g.
butter
150 g.

This cake was made for lovers of lemon pastries!
The amount of sugar I regulate to taste, who like sweeter, add more sugar in lemon curd and panna cotta!

Cake «Lemon Symphony»
Cake

Preparation

Bizet:
Mix egg whites to form light bizet, still mixing gradually add sugar, mix to sustainable peaks, add icing sugar and stir gently with spatula.
Put bizet in pastry bag (syringe) and squeeze rolls on a baking sheet, covered with parchment paper.
Bake bizet in the oven at 80 ℃, for about an hour. Keep them in an airtight container so that they do not become wet, cut into pieces for decor.

Sponge cake:
Mix in cream butter and sugar until fluffy and gradually add slightly beaten egg.
Sift dry ingredients together and combine with butter cream, stirring with spatula.
Lightly mix large egg that is left, then add to dough and mix thoroughly, put in from and bake at 170 ℃ for 20-25 minutes. Cool in form and impregnate with syrup, free from form.

Syrup:
Mix all ingredients and boil for 2-3 min, cool it.

Panna cotta:
Cover clean form, in which was baked cake with cling film (very convenient to do it when form is wet, film covers tightly and it is easier to spread it!)
Heat cream in saucepan well (240 ml.) and sugar, without boiling, soak gelatine in cold water when it swells, squeeze and add it to the hot cream, cool, then add cream (100 ml.) and vanilla. Place mixture in a form and send in the refrigerator for 3-4 hours until complete solidification.

Cream-curd:
Beat together eggs, sugar and lemon juice, put on a steam bath and stirring constantly, cook until thickening. Remove from heat and add soaked and squeezed gelatine, stir well, then add the butter and mix. Cool completely and refrigerate to let it thicken, but do not freeze it.

Assembly:
Put on soaked sponge cake frame from form, spread a small amount of curd, top with panna cotta put, that can be frozen before that, I do not froze, at first shifted it with a food film on sponge cake, and then put on a frame of form. Spread rest of the cream-curd on panna cotta and smooth, place in the refrigerator overnight.
Release frozen cake from the form carefully cutting sides and cut into pieces — I got 12 pieces.
Just before serving, decorate with meringue and rub on a coarse grater and mixed with powdered sugar, lemon zest.

Top of recipe "Cake "Lemon Symphony""

Comments (14)
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0
Нежное пирожное! Слои такие ровные!!!
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Glaros

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спасибо, Лара!
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natapit

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0
Ого, яка лимонна краса!
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KraLova

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0
Спасибо, Оленька!
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natapit

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0
Очень аккуратненько и вкусноно какой длинный рецепт
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marisha

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Мариш, я очень люблю подробные рецепты! на самом деле, всё просто, писать дольше и труднее!!!
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natapit

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0
Очень нежное, солнечное и вкусное пирожное!Рецептик забрала в избранное. Спасибо!
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Mila

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спасибо, Мила! если любите послаже, добавь ещё немного сахара в панна-коту и курд
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natapit

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Наташа, пирожное просто идеальное!Вкус у меня сомнения не вызывает, мне нравится лимонная выпечка! Всегда восхищаюсь как ровно и идеально у тебя всё приготовлено!Ты хороший учитель! Спасибо огромное за такую красоту!
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lakshmi

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спасибо, Анжела! мне очень приятно!
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natapit

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0
Красиво і смачно!
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Medunya

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0
спасибо, Леся!
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natapit

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0
Какой замечательный рецепт!
Такая вкусная верхушка, просто прелесть!
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Rodira

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0
avatar

natapit