Hi-hi. Today I come to you with incredibly delicious pie, only it requires a split form, which I have, therefore, failed to make a beautiful photo though so I wanted to share with pictures, how good he is. But do not judge strictly, but I repeat, it's delicious!!!
|Cooking time 80 minutes||Number of servings 6|
Preheat the oven to 160C. In a saucepan mix the butter, chocolate, vanilla, and water. To heat on low heat until butter and chocolate are completely melted in, cooled to room temperature.
Using an electric mixer beat the eggs with sugar for 6 minutes or until the mixture will brighten and will not increase.
Bake for 45-50 minutes, until dry sticks, but the time can vary depending on the characteristics of your oven.
The finished cake to cool in the form, then remove from the mold. You need to take out 2/3 of the pulp cake.
Now prepare the lemon Kurd.
In a saucepan, heat 250 ml of milk and sugar over medium heat until the sugar has dissolved. Stir starch with the remaining milk and add to mixture with milk and sugar. Increase the heat, add the butter and stir until it melts. Add the lemon juice, zest and egg yolks. Cook for 8-10 minutes, stirring constantly, or until thickened.
To fill a Kurd the base for the cake. Put into the refrigerator for at least 2 hours.
Prepare the meringue.
Over high heat in a saucepan, mix water and sugar until the sugar is dissolved, bring to boil, reduce the heat and cook for 3 minutes
In an electric mixer, beat egg whites to peaks,
Gradually, still whisking, add the sugar syrup. Whip until a stable smooth mass. I did it in about 15 minutes.
Decorate the cake with meringue.