Lemon Cake

by Editorial Staff

I call this cake lemon because of the wonderful impregnation cream that gives the dessert an unforgettable lemon flavor. I love making a cake for the holidays, everyone is delighted with it!

Cook: 5 hour

Servings: 6-8

Ingredients

  • Eggs – 3 Pieces (for a simple biscuit)
  • Sugar – 90 Grams (for a simple biscuit)
  • Flour – 90 Grams (for a simple biscuit)
  • Powdered sugar – 40 grams (for poppy seed cake)
  • Poppy – 40 Gram (for poppy seed cake)
  • Egg – 1 Piece (for poppy seed cake)
  • Yolk – 1 Piece (for poppy seed cake)
  • Protein – 2 Pieces (for poppy seed cake)
  • Oil – 10 Grams (for poppy seed cake)
  • Flour – 10 Grams (for poppy seed cake)
  • Egg – 1 Piece (cream)
  • Yolk – 1 Piece (cream)
  • Lemon Juice – 140 Grams (cream)
  • Sugar – 100 Grams (cream)
  • Starch – 1 Teaspoon (with a slide; cream)
  • Cottage cheese – 200 grams (cream)
  • Lemon – 1/2 Piece (syrup)
  • Sugar – 50 Grams (syrup)
  • Water – 120 grams (syrup)
  • Proteins – 2 Pieces (meringue)
  • Powdered sugar – 120 grams (meringue)
  • Vanilla sugar – 1 Piece (bag)
  • Vanilla Sugar – 1 Teaspoon (no slide)

Directions

  1. First, let’s prepare the base for our cake. To do this, first beat the yolks and half of the total sugar in a deep container. You should get a lush foam.
  2. Beat the whites separately until foam appears. Then add the remaining sugar to them and beat everything together until dense peaks. Mix the protein mass with the yolk. Pour in the sifted flour little by little, stirring gently with a spoon or a special dough spatula. It is important for us that the
  3. foam does not settle.
  4. Transfer the resulting biscuit dough into a baking dish (20 cm in diameter), which must first be greased with oil and sprinkled with flour. Bake in an oven preheated to 200 degrees for 25-30 minutes. Cool, remove and leave for now.
  5. Grind the poppy with a coffee grinder. Then mix all the ingredients (except for two proteins) for the poppy biscuit (the butter must be melted beforehand) in a container. Beat the whites until fluffy and firm and add to the poppy seed. Mix gently.
  6. Grease the baking dish again with oil and sprinkle with flour. Line the bottom with baking paper. Pour the prepared poppy seed into a mold and bake in an oven preheated to 180 degrees for 20 minutes. Cool the finished poppy seed cake, and then remove from the mold.
  7. Now let’s make the syrup. To do this, bring sugar and water to a boil over a fire. Pour lemon cut into slices with sugar syrup, leave it to infuse for a couple of hours.
  8. Let’s go to lemon cream. We need the zest and juice of one lemon. Mix eggs, lemon juice and zest in a saucepan, as well as sugar. We leave everything for an hour (stirring occasionally), the sugar should dissolve.
  9. Filter the lemon mixture, add starch to it and mix everything (make sure that there are no lumps). Put a saucepan on the fire, cook the mixture over low heat, stirring all the time, until it thickens. It will take 1-2 minutes in time. Set aside two tablespoons of the cream. We tighten the saucepan with cling film, cool and send to the refrigerator.
  10. We use cottage cheese cold. We rub it through a sieve. Then beat it with a mixer with lemon cream, add the latter gradually, by spoon.
  11. Everything is ready! Let’s start assembling the cake. First, cut a regular sponge cake into two parts (across), each of which soak with lemon syrup. Then on one of the parts (which will be on the bottom), put half of the curd cream. Spread it gently over the entire surface of the cake.
  12. We spread the poppy seed cake on it, grease it with the remaining half of the curd cream. Put the second biscuit cake on top. Lubricate the top with the set aside lemon cream (those two spoons that we set aside at once). We put the almost finished dessert in the refrigerator for soaking.
  13. In the meantime, the cake is in the refrigerator, let’s make a meringue. To prepare it, mix and whisk the proteins and powdered sugar in a deep container. Beat them over a container with not very boiling water. The mass should thicken properly.
  14. We take the cake out of the refrigerator and first coat it with a meringue of medium thickness with a layer on all sides. Then we beautifully distribute the remaining meringue over the finished dessert (I gave it a waveform). The finished cake can be put in a very well preheated oven for literally 2-3 minutes, so that the meringue grasps with a crust.
Bon appetit!

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