Lemon cake – The Cuddd and Wet – Cake Au Citron

Lemon cake – The Cuddd and Wet – Cake Au Citron


Lemon cake (Au Citron cake): a recipe that enchants – it will surely be the best lemon cake you have ever tasted




The recipe of French origin of the best and prettier lemon cake of life

Enter for 4 people.

Classic (no restriction), vegetarian

Preparation: 01:00 + time to cool

Interval: 00:35

Tools

1 border (s), 1 grater, 1 shape (s), 2 pan (s), 1 non -metallic bowl (s) (s) (optional), 1 sieve (s), 2 bowl (s), 1 brush ( is) culinary (s), 1 squeeze

EQUIPMENT

Conditional + mixer

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Lemon Cake ingredients – Cake Au Citron (Mass):

– 1 1/3 of sugar cups (or 130 g every 02 portions)

– 4 units (s) eggs

– 200 g of flour + a little to sprinkle

– 2 tablespoons (s) (tea) of powder cooking – superficial

– 110 g butter without salt + a little to fatten the shape

– 110 ml of fresh cream (or natural yogurt)

Drakes ingredients and lemon syrup from lemon cake – cake au citron:

– 1 1/2 unit (s) lemon – juice and zest (or Sicilian lemon)

– 150 g of sugar

– 20 ml of white rum (or dark rum)

Ingredients to finish:

– icing sugar to taste, sprinkled (or impalpable sugar)

Pre-repair:

  1. For an entire recipe (4 portions) use a 20 cm round or square shape. Grease with a little butter and sprinkle with flour. Reserve.
  2. Preheat the oven to 180oc.
  3. Start by beating the eggs with the brush sugar until it forms a whitish and pretty cream (the estimated time is from 8 to 10 minutes to 4 portions).
  4. Separate the other ingredients and recipes from the recipe.
  5. Melt the butter in a small pan for a few minutes over low heat or in the microwave in a non -metallic bowl for a few seconds – you don’t have to melt completely – let it end the dissolution in the residual fire.
  6. Sift the dry ingredients (flour and yeast) and set aside in a bowl.
  7. When the butter is completely melted, mix it with fresh cream or whole yogurt and set aside in another bowl.
  8. Prepare the lemon scratches (S) and add to liquids (molten sour cream and butter).
  9. Squeeze the lemons for the syrup. Book in a pan.

PREPARATION:

Lemon Cake – Cake Au Citron (Past preparation):

  1. Add the egg cream beaten in the mixer, gradually and without stopping, butter and cream with lemon zest.
  2. Once the liquids are completely incorporated, stop beating.
  3. Add the dried flour (sifted flour), incorporating parts into parts and mixing with a wire scout, not to weigh.

Limone cake – Cake au citron (Bake):

  1. Transfer the dough for the cake to the fat and sprinkled shapes.
  2. Bake for about 35 minutes in a preheated oven 180oc.
  3. Near the esteemed time of the oven, make sure you are completely roasted, attack a toothpick or a fork in the center of the cake.
  4. While the cake cooks, prepares the syrup to bathe: it is essential to give more lemon flavor for this preparation.

Limone cake – Cake au citron (lemon syrup):

  1. Bring all the ingredients from the syrup (lemon juice, rum and sugar) over medium heat up to a boil.
  2. Lower the fire and leave a little more until the sugar is completely dissolved.
  3. Reserve.

Limone cake – Cake Au Citron – With the syrup:

  1. Check that the cake is cooked, turn off the oven and remove the cake.
  2. Wait a little pitting (if you used a round shape). In square form, it can maintain the cake in its forms.
  3. With the cake still hot, brush the lemon syrup slowly and wait to absorb (10 seconds).
  4. Brush again and repeat until the cake is thinning to absorb all the syrup.
  5. Sprinkle the impalpable sugar or glaze (optional).

Finishing and assembly:

  1. Put the Limone cake – Cake Au Citron – in a whole or pieces.
  2. Store at room temperature for a maximum of 3 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.



Cook and gourmet cake

Source: Terra

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