Sponge cake turns out to be very tender and airy. Lemon cream goes well with biscuit cakes. The finished cake is covered with French buttercream. And the composition is complemented by coconut flakes.
The biscuit was prepared according to a new recipe. Beat the egg whites with sugar until fluffy, stable.
Then add the yolk one at a time, stirring the protein mass with a spoon or mixer at minimum speed.
Sift flour, add it with soda to the egg mass, stir with a spoon until smooth.
Pour the dough into two parchment-lined round tins with a diameter of 25 cm. Place in an oven preheated to 180 degrees for 25-30 minutes.
In the meantime, prepare some lemon cake cream. Prepare lemon zest and mix lemon juice with water.
Mix juice with water, zest, and sugar in a small saucepan, bring to a boil, stir. Remove from stove.
Beat the eggs lightly, and then pour hot syrup into them in a thin stream, whisking constantly. Pour the mixture back into the saucepan, place on the stove, bring to a boil with constant stirring, cook for a couple of minutes.
Pour the finished cream into a flat dish to cool it down faster. Then cover with cling film and place the lemon sponge cake cream in the refrigerator to cool. Make a French Butter Cream (see the recipe from the link above).
By that time, the biscuits were baked. Let them cool, remove them from the molds. Then cut each biscuit in half. You get 4 cakes.
Line the dish with strips of paper.
Place one crust in the center, apply the cooled lemon cream to it.
Cover with a second cake layer and apply lemon cream as well. Repeat two more layers.
Brush the collected cake with French buttercream.
Sprinkle dried coconut on the sponge cake and refrigerate for 6-8 hours to soak well.
Ingredients
Print Recipe
Pin Recipe