Lemon - Coconut Cake (Lemon Coconut Cake)
124 120 минут 12 порции
Describe it was enough to hear so many nice words, cheers, approval, compliments, in honor of this cake. Made for a friend's birthday, Ira. But how is it that the kids liked!!!! They devote! And anyone who teaches our children - teachers! Eeeeeh... "School time" And all thanks to the recipe Mishelle-Svetochka, this divine cake.
Ingredients for Lemon - Coconut Cake (Lemon Coconut Cake)
- Chicken egg - 8 PCs
- Flour - 2/3 of the stack.
- Coconut shavings
- Lemon - 1 piece
- Lemon juice - 1.5 tbsp
- Gelatin - 1 piece
- Water - 1/4 Cup.
- Liqueur - 1 tsp.
Step by step instruction of cooking Lemon - Coconut Cake (Lemon Coconut Cake)
[url=http://www.kuking.net/my/viewtopic.php?p=711268#711268]the words of the author.[/url]
For the sponge cake: 5 eggs, 2/3 stack. sugar, 2/3 stack. flour, pinch of salt, 1/3 Cup. ground coconut, zest of 1 lemon, 1 tbsp lemon juice
Biscuit. Separate the whites from the yolks.
Beat the whites with the half norm of sugar and
lemon juice until stable peaks.
Whip the egg yolks with the remaining sugar and lemon zest.
add in the egg yolks coconut
Sift the flour with salt and add 1/3 of beaten egg whites gently in a circular motion stirring paddle.
Enter the remaining whites in 2 hours.
Preheat the oven to 170*C.
To bromalite and lay a parchment (20 cm) round shape, I have 28 cm
Put the dough in the prepared form.
Bake for 40-45 minutes, checking the readiness with a match.
Completely cooled cake cut into 3 layers, I cut into 2 parts
For lemon cream: 1/2 tbsp lemon juice, 1 tbsp zest, 2/3 stack. sugar, 3 eggs, 1 Cup. cream, 1 tbsp sugar, 1 plate of gelatin.
Cream. For the cream you need to prepare the so-called "lemon curd". To do this, boil the lemon juice, zest and sugar.
Lightly whisk eggs and
with constant stirring, a thin stream pour the hot lemon juice.
Return it all on a small fire and, stirring, bring to a boil.
Cook for another 5 minutes (stirring constantly) until thick and
then pour into a clean bowl, cover with film (the film should touch the surface of the cream to form a crust) and let cool.
Prepare butter cream (stabelized whipped cream) to cover sides and decorations. For this you need to beat a 3/4 stack. cream with 1 tbsp sugar until soft peaks form.
Soak 1 gelatin plate in cold water for 2 min.
Next in the photo - made syrup.
For the syrup: 1/4 Cup. of sugar, 1/4 cups. water, 1 tsp lemon (or orange) liqueur. Instead of liqueur added lemon flavor.
Warm up 1/4 Cup. cream until hot (not boiling), squeeze the soaked gelatin and stir it into the hot cream until dissolved.
Cooling to room temperature, with a mixer on small speed, pour in the bulk of the cream. Increase speed of mixer and beat until ustoichivyh peaks (this will take a few seconds depending on power of blender).
Soak cooled cakes sandwiched syrup and two lower 2/3 part lemon cream. Top cake and sides to cover the butter cream.
Then fill a culinary bag with a round nozzle with 1/3 of the remaining lemon cream and squeeze it in a spiral way on the surface of the cake.
Dry for a few minutes coconut in oven and sprinkle it side.
Upper oiled [url=https://www.povarenok.ru/recipes/show/30138/]Caramel sauce[/url].
The cake is sweet, with slight acidity will satisfy all fans of lemon cakes.
For decoration. Melt the chocolate in a water bath, brush (stencil) from kants.file
To bend, to send in a frost.the camera for a few seconds