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The recipe for walnut-lemon cake is perfect for tea on a chilly autumn evening. If to characterize a cake a couple of words — is fast disappearing. The first piece to try to eat what it is and what it looks like. The following two what to understand which layer is more like and why. Then you realize that like all of the layer. These brownies their rich nut-citrus taste will cheer even the dull, autumnal mood. Help yourself!
Ingredients for Orekhovo-lemon cakes
- Butter - 115 g
- Sugar - 50 g
- Flour - 50 g
- Walnuts - 100 g
- Lemon peel - to taste
- Egg white - 3 PCs
- Yolk egg - 3 PCs
- Powdered sugar - 60 g
- Lemon peel - 1 tbsp
- Lemon juice - 1 tbsp
- Flour - 1 tbsp
- Chocolate milk - 120 g
- Cream - 80 ml
Step by step instruction of cooking Orekhovo-lemon cakes
Preheat the oven to 180 degrees. The form for baking cover baking paper so that the edges of the paper were and it was easy to pick it up, when baking is finished. Shape size 20x25 cm
Prepare the first layer and walnut base. Grind in a blender walnuts.
Whisk the butter at room temperature together with sugar.
Mix the crushed walnuts, lemon zest and flour.
In a mixture of walnuts, lemon zest and flour, add whipped with sugar and butter. Mix well.
Separate egg yolks from egg whites. Whip the egg whites with salt until frothy.
Gradually add the powdered sugar and beat until stiff peaks.
Add whipped egg whites to nut mixture. Mix well.
Spoon the batter into the prepared pan and bake for 15 minutes.
While the first layer is baked, prepare the second. Grate in the zest of one lemon and squeeze the juice of a lemon. We'll need 1 tbsp. Whisk the egg yolks with the icing sugar. The mixture should increase in volume.
In the prepared mixture, add lemon zest and 1 tbsp flour. Again whisk. Pour the lemon juice and whisk for another minute.
Around this time, the first nut layer is already browned. Take it from the oven.
And pour on top of the mass of the second layer. Bake for another 10-15 minutes.
Allow the dessert to cool in pan, carefully remove it by pulling on the paper.
Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just starts to boil around the edges, remove from heat and pour them chopped chocolate. Let stand one minute, then stir until smooth.
Pour the chocolate ganache on the surface of the dessert. Allow it to harden.
Slice with a sharp knife into cakes. From top to decorate the cakes as desired.