Cake "Lemon Mojito"

0.5k - 120 минут 1 порции

It is a wonderful summer time. On the street 30 and we decided to make a summery, light, refreshing cake "Lemon Mojito". All lovers of delicious, refreshing drink "MOJITO" is dedicated.

Ingredients for Cake "Lemon Mojito"

Step by step instruction of cooking Cake "Lemon Mojito"

Шаг 1

1. Prepare the biscuit:
Whisk the eggs with the sugar on highest speed of mixer for 5 - 7 minutes.
- Sifted flour mixed with baking powder and parts added to the scrambled eggs and gently stir with a whisk or silicone spatula the mass from the top down. The batter should be airy. Try that the dough does not opal.

Шаг 2

2. In the bowl of a blender put the mint leaves and squeeze lemon juice and grind.

Шаг 3

3. Squeeze the juice from the crushed mint.

Шаг 4

4. Add juice to cake batter and stir. Also at this stage add green food coloring.
The dough place in a baking pan, greased.
- Put in a preheated 180*C oven for 30-35 minutes (readiness check toothpick).

Шаг 5

5. Ready biscuit cool.

Шаг 6

6. Prepare mint impregnation.
In a saucepan, mix sugar, water, lemon juice, lemon zest, mint. Put on the fire and when boiling, cook for 5 mins on low heat. Pass through a sieve. Cool.

Шаг 7

7. The cooled cake cut into two layers and impregnate the cooled impregnation.

Шаг 8

8. Prepare cream mousse:
- Yolks, starch, sugar, lemon zest mix with a whisk until OSVETLENIE.

Шаг 9

9. The milk is heated up to 60 gr. and a thin stream add to the yolk mass.

Шаг 10

10. Put the mass on a slow fire and stirring constantly bring to a thick.

Шаг 11

11. Chilled 33% cream whisk until stable peak.

Шаг 12

12. Combine cream with cooled custard base, add yellow dye and enter the softened gelatine (gelatin I used fast instant) mix.

Шаг 13

13. Collect the cake in the split ring. Ring bottom closed with film or foil.
- The first layer of sponge cake + cream mousse. Repeat layers.
Cake sent in the freezer for 60 minutes Until full stabilization of gelatin.

Шаг 14

14. As soon as the cream mousse stabiliziruemost, carefully remove split ring and remove the cake. Prepare the meringue and the cake put away in the fridge.

Шаг 15

15. Prepare the meringue.
Basic rules:
1. Absolutely clean dry dishes.
2. Don't overwhip it proteins.
3. Syrup boil until 121 degrees.
- In a saucepan add 250 grams of sugar and 80 ml water. Put on the heat, stirring, bring the syrup to dissolve the sugar, then slightly reduce the fire and cook the syrup without touching already. Bring the syrup to a temperature of 121 g.
- While syrup cooks, beat proteins in the lush foam with a pinch of salt and lemon juice.
- Once the syrup has reached the temperature of 121 gr., remove from the heat and continuing whisking for a second, a thin stream pour the syrup to the proteins.
-Continue whisking and pour, until the syrup over. The corollas syrup try not to pour! Weight quickly becoming more lush, bright and voluminous.
-Now whisk our meringue. Please be patient — it will take about 7 to 10 minutes (depends on the power of mixer).

Шаг 16

16. Take out the cake from the refrigerator and apply the meringue.

Шаг 17

17. Then using a pastry spatula or knife, make on the surface of the meringue discs.

Шаг 18

18. With the torch slightly burnt meringue.

Шаг 19

19. Decorate the cake with mint leaves and lemon slices.

Шаг 20

Before serving the cake be stored in the refrigerator.

Шаг 21

The cake is served chilled! With a mouthful of cake you will feel a very nice cooling effect of mint and lemon.