Lemon cake recipe

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me 31 years old when I tasted a lemon cake that changed my life. It was ob Chez Nico at 90 Park Lane in Mayfair, and the two-centimeter-deep lemon cake seemed to defy the laws of physics, as it swayed uncertainly but did not fall. The balance of sweet and spicy was perfect, and the bright yellow slice was sprinkled with powdered sugar, highlighting the geometric beauty of the cake. This pudding set me on my way to becoming a chef and running my own pub.

The pastry in my version of this wonderful pudding is very delicate and hard to master. It is important that follow each step carefully while bakingto prevent leakage.

If you fell in love with me like I did burning kindness lemon cakes, why not try baking your own? Perfect for the warmer weather brought by the newly arrived spring season, it is a great alternative for those who are a little less fond of rich and decadent chocolate or caramel desserts.

Lemon cake recipe

Serve

Eight to 10

Ingridients

For pastries:

  • 400 g of flour pastry
  • 200 g unsalted butter, cut into cubes
  • A pinch of sea salt
  • 175 g of powdered sugar
  • 150 ml of cream
  • 2 egg yolks

For the filling:

  • 300 ml of double cream
  • 310 g of sugar
  • 10 eggs
  • Peel and juice 5 lemons
  • powdered sugar (optional)

Method

  1. Put flour and butter in a bowl and rub them with your fingertips to make the mixture look like breadcrumbs. Mix a good pinch of salt and powdered sugar. Pour in the cream and mix the dry ingredients into the wet ones with one hand. Try not to overload the test. Mix it into a lump and turn it over on a well floured surface. Gently roll it into a single roll, wrap in foil and refrigerate for at least an hour.
  2. Roll out the dough to the thickness of a pound coin and line a flat, 5 cm deep 23 cm cake ring with it (leave the edges uncut and hang over the edge of the baking tin). Fill in any holes with excess cake (attach it if you need to fix it later). Pierce the base with a fork and place in the refrigerator for one hour.
  3. Place the pan in the oven and heat it to 180C / 160C fan / gas. 4. Line the cake with crumbled parchment paper and fill it with beans or rice. Place on a baking sheet and bake blindly for 15 minutes or until the edges start to brown (if you need more, return to the oven and watch carefully). Remove the beans and paper. Fix any gaps with small pieces of raw pastry. Lower the oven to 160C / 140C fan / gas 3. Return the pan to the oven and bake until golden brown.
  4. Trim the edges of the pastry with a sharp knife. Beat the yolks (if necessary, add a teaspoon of water to loosen) and coat the entire housing with egg rinse. Bake the cake for a minute, wash the eggs again and bake for another minute to close completely. Reduce the oven temperature to 100C / gas ¼.
  5. Mix the cream, sugar and eggs, then stir in the lemon juice and zest. You can leave this mixture overnight.
  6. Now my trick is to gently heat the stuffing in the microwave at about 50 ° C (don’t leave it for too long if the eggs are crumpled – just heat in short bursts). This means that the mixture does not need to be heated for too long in a delicate pastry pan.
  7. Place the pan on a tray in the oven and gently pour the lemon mixture into it, all the way to the top. Bake for 20 minutes, then check every five minutes and spoon on the wall of the baking pan. It’s finished when the filling just swings but is clearly baked.
  8. Remove the cake ring. Place the cake on the base in the refrigerator for about 20 minutes. This way the cake hardens, but the filling will still be slightly warm when you cut it. Sift powdered sugar if desired before serving.

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