- of sifted flour - 2 1/3 Glass (corn)
- baking powder - 2 3/4 Teaspoons (cakes)
- salt - 1/4 Teaspoons (shortcakes)
- sugar - 1 3/4 Glass (corn)
- lemon peel - 2 teaspoons (shortcakes)
- butter of room temperature - 3/4 Glass (cakes)
- milk temperature room temperature - 1 Glass (cakes)
- egg whites - 5 pieces (shortcakes)
- of tartar - 1/4 Tea spoons (cakes)
- butter - 1/2 cup (cream)
- sugar - 3/4 Glass (cream)
- freshly squeezed lemon juice - 1/2 cup (cream)
- lemon peel - 3 items. spoons (cream)
- salt - 1 pinch (cream)
- egg yolks - 6 pieces (cream)
- softened butter - 1 Glass (glaze)
- lemon peel - 2 items. spoons (glaze)
- sifted powdered sugar - 3 1/2 Glass (glaze)
- freshly squeezed lemon juice - 3 st. spoons (glaze)
- spirals of lemon peel for cake decoration - - To taste
Lemon cake is a light, gentle dessert with a tart aroma that everyone will have to taste. Preparation of lemon cake: 1. Preheat the oven with a stand in the center to 180 degrees. Lubricate with oil and lightly sprinkle with two round baking dishes. Mix flour, baking powder and salt in a bowl. Add a glass of sugar and grated lemon zest, stir. In a medium bowl, mix butter and lemon mixture at medium speed for 1 minute. Add the remaining 1 cup sugar and whisk for another 1 minute. Add a glass of milk and whip. Gradually add the flour mixture and the remaining milk in three sets, alternating them. Beat with a mixer at low speed until smooth. In a separate dry bowl, beat the mixer at a medium speed with a mixer. Increase the speed and whip with the wine stone. Proteins should keep the shape well. Gradually add whipped proteins to the dough, one at a time. Mix. 2. Put the dough into prepared forms and smooth the surface with a rubber spatula. Bake cakes from 35 to 40 minutes, until inserted into the center of the knife will not go out clean. Let the cakes cool in the form of 10 minutes, then remove from the mold and allow to cool completely. Cut both cakes horizontally in half. 3. Prepare the lemon cream. Melt the butter in a medium saucepan. Remove the pan from the heat and stir the butter with sugar, lemon juice, zest and salt. Add the yolks and whip until smooth. Return the saucepan to the stove and cook over medium heat, stirring until the cream thickens. It will take you about 5-6 minutes. The cream should not boil! Pour the cream through a fine sieve and cool at room temperature, stirring occasionally. Then put in the refrigerator. 4. Lay one crust on the dish with a cut upward. Lubricate 1/3 cup of chilled lemon cream and level with a knife. Cover with a second crust and grease 1/3 cup of cream. Cover with a third cake and lubricate the remaining 1/3 cup of lemon cream. Lay the last fourth cake on top. 5. To prepare the lemon glaze, mix butter and lemon zest in a bowl with medium-speed mixer. Add the powdered sugar in a few sets and whip. Beat with lemon juice for 1 minute until homogenous. Glaze can be prepared in advance for 2 hours and stored at room temperature. 6. For a few hours before serving, pour the cake with lemon icing on top and around the edges. Put the cake in the fridge for an hour. Lubricate the top of the cake with the remaining glaze. Decorate the cake with spirals of lemon peel. To get them, you need to cut thin strips of lemon peel and cover with a damp paper towel, as a result of which the strips wrapped in spirals.
Servings: 10