INGREDIENTS
- – Biscuit.
- – Eggs 7 items.
- – Sugar 300 g.
- – Lemon zest 1 unit.
- – Processed peeled almonds 200 g.
- – Flour 100 g.
- – Cinnamon ½ chopped
- Lemon cream:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Yolks 4 items.
- – Eggs 2 items.
- – Sugar 250 g.
- – Lemon peel 1 unit.
- – Flour 25 g.
- – Corn starch 25 g.
- – Butter 150 g.
- Chocolate cream:
- – Agency cheese 500 g.
- – Chocolate blanco 260 g.
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Vanilla pod ½ unit.
- – Salt 1 pinch.
- Further:
- – Candied orange peel.
- – Flores.
- – Raspberries.
ALMOND, LEMON AND CHOCOLATE CAKE
PROCEDURE:
For the cake:
1. Course of the almonds till they’re very advantageous.
2. Beat the eggs with the sugar till stiff, add the lemon zest.
3. Incorporate the almonds and cinnamon with enveloping movement.
4. Pour the preparation into 3 22 cm molds.
5. Unmold and funky.
For the lemon cream:
1. Warmth the juice with the water and lemon peel.
2. Boil and sift.
3. Combine the sugar, flour, starch in one other bowl and add the eggs.
4. Add the new juices, mix and cook dinner once more.
5. Boil for two minutes rigorously in order that it doesn’t stick.
6. Take away from the warmth, let it cool as soon as barely heat, add the cubed butter and blend.
For the chocolate cream:
1. Beat the cream till stiff with the cream cheese, fragrance with the vanilla pod. A pinch of salt and add the beforehand sifted powdered sugar. Beat and combine.
2. Proceed beating then soften the white chocolate with the assistance of a microwave or bain-marie.
3. Pour it into the combination and proceed beating.
1. To assemble, fill the sponge muffins with the chocolate cream and a layer of the lemon cream and unfold raspberries, cowl with the opposite sponge cake and repeat till completed.
2. Cowl the complete cake with the chocolate cream.
3. Enhance with some orange segments, some raspberries and flower petals.
