I want to tell you the recipe for my favorite light and tender Freckle cake. The cake is very beautiful and so delicious that you lick your fingers. But for the result to shock all tasters, you need to be patient for a day until the biscuit is condensed, but the expectation is worth it.
- chicken eggs - 5 pieces;
- sugar - 170 grams;
- vanilla sugar - 10 grams;
- starch - 35 grams;
- flour - 90 grams;
- poppy - 25 grams;
- salt is a pinch.
- lemon juice - 120 grams;
- sugar - 150 grams;
- lemon zest - 1 tablespoon;
- eggs - 3 pieces;
- butter - 40 grams.
- cream 33-38% - 400 grams;
- icing sugar - 50 grams;
- lemon zest - 1 teaspoon.
- limoncello (lemon liquor) - 150 g.
Light and delicate freckle cake. Step cooking
- Turn on the preheat oven.
- We need baking paper, with it we will line the bottom of a detachable shape. We will not lubricate the walls.
- In a small bowl, mix the sifted flour, starch and poppy seeds.
- In another container, mix granulated sugar and vanilla sugar.
- In the third container, beat the egg whites and salt into a good foam.
- Without stopping whipping, pour a mixture of sugar into the foam and continue whisking until stable peaks.
- Now you need to add the yolks one by one to this mixture. Mix with a mixer operating at minimum speed.
- Add flour with poppy seeds and starch. Pour in parts, mix gently.
- The resulting dough is distributable in shape.
- Put in the oven for 40 minutes at a temperature of 170 degrees.
- The biscuit will rise to the very edges of the form, it will turn out beautiful and magnificent. It needs to be cooled. To do this, place three cups upside down and install a split mold on them upside down.
- When our masterpiece has cooled down, wrap it with cling film and leave it on the table to cool for about 10-12 hours, or better, a day.
- After a measured time, you need to clean the sponge cake with a knife from the crust.
- Gently cut into 3 cakes.
- Making lemon cream. To do this, mix sugar and eggs with a whisk in a homogeneous mass. Combine the juice and lemon zest and bring to a boil.
- Pour into the egg mixture, stirring vigorously.
- Return the mixture to the pan and, stirring, bring to a thickening over low heat.
- Add oil and mix. Cool the mixture at room temperature, sometimes stirring. Pour into a dish with a lid and put it in the refrigerator.
- We make a creamy cream. Beat cold cream, icing sugar and lemon zest in a lush foam.
- We will remove part of the cream in a pastry bag.
- Putting the cake together. Soak the first cake with liquor and grease the cream on the edges, inside with lemon cream, and cream again on top. Cover with the second cake and repeat. Lubricate the third cake with cream.
- Garnish with caramelized lemon slices and poppy seeds.
Our delicate and light freckle cake is ready. Let it soak for 4-5 hours, and bon appetit! Visit the site “Very tasty”, we still have a lot of cool recipes.