Sponge Cake with Lemon Curd
by Editorial Staff
Delicate lemon sponge cake and jelly lemon curd are delicious cakes that can be a wonderful option for a festive table. Such biscuit cakes with lemon curd look very solemn, so they may well become an excellent alternative to a festive cake!
Ingredients
For the lemon biscuit:
- Eggs – 3 pcs.
- Sugar – 180 g
- Wheat flour – 240 g + for preparation of the form
- Baking powder – 7 g
- Salt – 1 pinch
- Water (cold) – 4 tbsp
- Lemon juice – 1 tbsp
- Lemon (zest) – 1 pc.
- Butter – to prepare the mold
For the lemon curd:
- Lemon juice – 115 ml
- Sugar – 110 g
- Starch – 1-2 teaspoon
- Yolks – 4 pcs.
- Lemon (zest) – 1 pc.
- Butter – 60 g
- Instant gelatin – 15 g
- Water – 30 g
For decoration (optional):
- Cranberries – a few berries
Directions
- First, you need to prepare all the ingredients. I needed three lemons with a total weight of 300 g.
- Remove the zest from two lemons. Divide the resulting zest in half: half for the dough and half for the Kurd.
- Juice the lemons.
- Strain the lemon juice through a sieve.
- Measure out 1 tablespoon. a spoonful of juice for the dough and 115 ml for the Kurd.
- Cook Kurd. To do this, mix lemon juice, granulated sugar, starch, egg yolks, lemon zest, and butter in a saucepan.
- Put the saucepan over low heat and, stirring with a whisk, bring until thick, but do not let it boil.
- Cool the finished Kurdish, cover with cling film and refrigerate for 1-2 hours.
- Start making biscuit cakes.
To do this, separate the yolks from the whites. - Add half the sugar to the yolks.
- Beat the yolks with sugar until froth, gradually adding water and lemon juice.
- Beat the egg whites with salt, gradually adding in the remaining half of the sugar.
- Whisk until firm peaks.
- Combine the yolks whipped with sugar with flour and mix with a mixer.
- Gradually add whipped egg whites and lemon zest.
- Stir gently until smooth.
- Turn on the oven to heat up to 180 degrees.
- Grease the muffin tin and sprinkle with flour. Put the dough into the form’s cells. Bake the biscuits in the oven for about 30 minutes.
- Remove the prepared muffins from the mold and cool.
- Pour gelatin into 30 g of cold water and leave for 15 minutes. Then heat until the gelatin dissolves, but do not boil.
- Combine the Kurd with the gelatin, stirring quickly.
- Layout 2 tablespoon. Kurdish spoons in muffin molds.
- Put biscuit blanks on top. Refrigerate for 1 hour.
- Remove sponge cakes with lemon curd from the molds and decorate as you wish.
Enjoy your meal!
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