Lemon curd cake with candied ginger
189 - 5 порции
For the first time baked cheese cakes, had heard how good it was, but did not dare to take the risk, yet I had not found the perfect recipe... And here it is, the person in front of you! Soft like feathers, and juicy, spring easy! As a rule, rich taste is always accompanied by a fragrant odor. In my case, I want to offer you flavors of ginger and lemon. Well? Ready?:) You are welcome:)) And no matter what Easter was, after all, April is in the air something incredible. So it's time to bake cakes and to please yourself and loved ones!:)
Ingredients for Lemon curd cake with candied ginger
- Yeast - 1 tsp.
- Brown sugar - 30 g
- Flour - 25 g
- Milk - 50 ml
- Flour - 450 g
- Milk - 60 ml
- Brown sugar - 70 g
- Mineral water - 100 ml
- Curd - 150 g
- Chicken egg - 2 PCs
- Butter - 100 g
- Salt - 1/3 tsp
- Raisins - 70 g
- Lemon peel - 2 tbsp
- Candied - 60 g
- Lemon juice - 2 tbsp
- Powdered sugar - 200 g
- Condensed milk - 2 tbsp
- Cream - 140 ml
Step by step instruction of cooking Lemon curd cake with candied ginger
While suitable dough, I sifted the flour, do this 3-4 times (at your discretion, but it is better not to be lazy)
Heat the remaining 60 ml of milk ( body temperature).
Curd water blend until smooth in a blender.
To the yeast mixture add the sugar, softened butter, eggs, cottage cheese, milk, salt, sifted flour. And knead. I love to knead the dough, kneaded for 15 minutes (and I thought 10 was enough), you can also knead with a mixer.
Finely chopped candied peel, raisins washed and dried, add to the dough and knead for another 2 minutes.
Here is the dough. Cover it in a warm place for an hour and a half.
Very beautiful rose, but with a little press down. Now smslive molds and spread on a half (not more). Leave for an hour (or less, depending on when the rose) covered in a warm place. It is important that the dough did not go above 1 cm to the brim!