The next time you prepare a cake for afternoon coffee, what do you say to innovate and run away from those flavors that you have tired of preparing, such as chocolate, corn flour, orange or anthill? Instead of them, you can test the Truffle lemon cakeA more elaborate option, but surely it will surprise you!
See under the recipe to go to the kitchen right now:
Truffle lemon cake
Time: 1h40 (+3h30 frigator)
Performance: 10 portions
Difficulty: average
Ingredients:
- 1 cup of butter
- 2 eggs (separated eggs and yolks)
- 2 cups of sugar
- 1 cup of milk
- 1/3 of cup of lemon juice
- 2 cups of wheat flour
- 1 and 1/3 of corn starch cup
- 1 tablespoon of yeast powder
- Margarine and wheat flour to gain weight
- Lemon peel scratches to sprinkle
Filling:
- 200 g of chopped white chocolate
- 1 acid cream can (300 g)
- 1/2 cup of lemon juice
- 1/2 envelope of non -river powder gelatin
- 3 tablespoons of milk
Cover:
- 1 cup of water
- 2 cups of sugar
- 4
- 1 tablespoon of lemon juice
Preparation:
- In a bowl, put the butter, the yolks, the sugar and beat up to a light cream. Add milk, lemon juice, flour and corn starch, without stopping. Finally, add the egg whites in the snow, cook in powder and mix gently with a spoon
- Pour the mixture into a fat and floured round pan and cook, preheated, for 30 minutes or until a toothpick is attached, it comes out clean. Wait to cool, upset and cut the cake in half
- For the filling, melt the chocolate with a water bath or in the microwave and add the cream and lemon juice. Mix the gelatin with the milk and dissolve water bath. Add to previous cream and mix. Refrigerate for 30 minutes or until slightly stopped
- Put part of the cake on a plate, create a layer with the filling and cover with the other part of the cake. Refrigerate for 3 hours
- For coverage, bring over medium heat, water and sugar, until it forms a thin syrup
- Beat the egg whites and gradually add the syrup on the wire and lemon juice, without stopping, until it forms a firm sigh
- Cover the cake with the dressing, sprinkle with lemon zest and refrigerate for 2 hours. Remove from the refrigerator and serve
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.
