Light and refreshing lemon cake: with crunchy pasta, cream and meringue – the harsh flavor with crunchy pasta
A perfect lemon cake: from pasta to meringue.
Enter for 4 people.
Classic (no restriction), vegetarian
Preparation: 02:00 + freezing time
Interval: 01:00
Tools
1 form or individual shape with removable background, 1 sieve (s), 3 bowls (s) (1 optional (, 2 pan (s), 1 mass roll (optional), 1 spatula (s), 1 wire scout, 1 pastry bag (optional nozzle), 1 grater, 1 culinary thermometer (optional)
EQUIPMENT
Conditional + battery + processor (optional)
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Massa Pie ingredients:
– 250 g of wheat flour
– 150 g of non -salted butter, cold
– 4 tablespoons of icing sugar (or refined sugar)
– Go up to taste
– 50 g egg (large), beaten before adding.
– 2 tablespoons of water, cold
Filling ingredients (lemon Cagliata):
– 100 ml of lemon (juice) (or Sicilian lemon)
– 4 units (s) eggs (jumbo) (every 2 portions required 122.5 g of eggs)
– 85 g of sugar, refined
– 85 g of butter without salt (ambient temperature)
Swiss meringue ingredients
– 150 g of egg only to free
– 300 g of sifted sugar
Ingredients to finish:
– Limone to taste, chips (or Sicilian lemon)
Pre-repair:
1. For a large 23 cm cake, use the recipe for 4 people (remember to change the number of people in this recipe).
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3. Remove the butter for the filling from the refrigerator, in cubes and leave at room temperature.
4. Start preparing the dough.
5. Wash the lemon for the filling, extract and measure the juice.
PREPARATION:
Pasta for the lemon cake:
1. In the robot or a bowl, mix all the dry ingredients: flour, sugar, salt. Mix well with your hands or spray using the processor for a few seconds.
2. Add butter and beat or mix to homogenize and obtain a crumb.
3. Then add the egg (i) and cold water. Mix with a spatula or a process quickly until everything is well mixed and homogeneous.
4. Arrange the dough on a surface and work a little with your hands until smooth.
5. Season the modules you will use for the cake. It model the dough with your hands tightening on the bottom and sides of the shape with your hands, always trying to leave with the same thickness. Strengthen the edges so as not to break. Another alternative is to open the dough with a roll of opening pasta between two plastic films, trying to obtain the same thickness and opening with a larger diameter of the shapes used. Then remove the upper plastic carefully, turn the pan (with the side without plastic downwards) and remove the remaining plastic. Remove the surplus from the dough, take it to the right with your hands to correct the imperfections.
6. Cover with plastic casing in contact with the dough, take to freeze for 30 minutes.
7. While the dough is frozen, preheated the oven to 170º and the filling of the filling begins.
Filling (lemon curd):
1. Put the eggs and sugar in the mixer bowl.
2. In a pan, heat the lemon juice and boil lightly.
3. Beat the eggs with the sugar until it forms a light cream.
4. Add half of the lemon juice gradually, continue to beat.
5. So add the second half of the juice and continue to beat.
6. Return the eggs beaten with sugar and lemon in the pan. Over low heat, cook, always stirring for 3-5 minutes or up to the inspection.
7. Once thoroughly, turn off the heat, filter and transfer to a bowl.
8. Then add the butter to diced and mix well to incorporate.
9. Cover with plastic film in contact with the cream (not to form plastic wrap) and leave to cool at room temperature.
Pasta for the lemon cake:
1. While the filling cools down, remove the shapes with the refrigerator dough.
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3. When the dough is cooked, remove from the oven and let it cool without moving.
4. Place the filling inside the cold dough. Distribute and level well.
5. Take to freeze for at least an hour until you are stopped.
Swiss meringue:
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3. Put the lights and sifted sugar in a bowl that can go to Mary’s bathroom.
4. Take to heat a water bath, mixing lightly with a scout flush until dissolve the sugar or (if you have a thermometer) until you reach 50 ° C.
5. Remove from the heat and transfer the clear with the sugar to the mixer bowl.
6. Beat the lights with the sugar in the mixer until the bowl cools and the meringue reaches the firm peaks.
7. Put the meringue in the pasta bag with a star nozzle or another to your choice.
8. Remove the lemon cake pre-assembled by the refrigerator and start a pack, covering the entire surface with the meringue. Remember a well -packaging on the edges, where the meringue must join the dough, otherwise in the refrigerator it can retire leaving a space between the dough and the meringue. If you don’t have a pastry bag, you can use a spoon to form meringue nozzles.
9. Bake in a preheated oven at 200 ° C to give a color in the meringue. Let the brown also the points.
Finishing and assembly:
1. Remove the lemon cake from the oven and leave to cool to room temperature.
2. Then keep in the refrigerator, preferably from 6 to 8 hours.
3. If you use the removable forms of the edge, remove carefully.
4. Prepare the lemon zest and distribute on the meringue.
5. Cut the sliced ​​cake and serve.
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.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
