Lemon delice: the original recipe for the fresh and soft dessert!
published on 5 February, 2021 at 13:07
INGREDIENTS
Biscuit:
6 Eggs
120g (0.6 cup) sugar
125g (1 cup) flour 00
1 tbsp (15g) lemon peel
15g (1 tbsp) baking powder
Baking mold 24 cm.
Bake for 25 minutes at 180 ° C.
Lemon cream:
140ml (0.55 cup) Lemon juice
160g (0.8 cup) sugar
4 egg yolks
30g (2 tbsp) corn starch
Peel 1 lemon
200ml (0.85 cup) water
60g (0.2 cup) Butter
Whip cream
300ml (1.25 cup) heavy cream
For coating the bark
40g (0.2 cup) sugar
60ml (0.25 cup) water
20ml (0.8 cup) lemon juice
To decorate the cake:
160 g of heavy cream
10 g of sugar
METHOD
- Whisk eggs and sugar, then add lemon peel, flour and baking powder, pour into a mold and bake at 180 degrees for 25 minutes.
- To prepare the cream, it is necessary to pour water into a pan on the fire, add lemon juice, sugar, starch, lemon peel, egg yolks one by one and mix until all the ingredients are combined, then continue to mix until they thicken. Add butter and cream is ready, cool to room temperature.
- Whip the heavy cream and add half of the Sheet Cream to it. Prepare a syrup to coat the bark with tin juice, water and sugar.
- Cut the crust into two pieces, coat with syrup and fill with the prepared cream, fold with the second crust, and then pour the rest of the Cream on the surface of the crust. Garnish with whipped cream and lemon slices.
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