INGREDIENTS
- Lemon cream:
- – Yolk 4 models. Milk ½ L.
- – Lemon juice 200 CC.
- – Sugar 200 g.
- – Corn starch 60 g.
- – Lemon 1 unit.
- Further:
- – Gentle syrup 50 c/n
- – Whipped milk cream c/n
- – Lemoncello 200 cc
- Time:
- – Egg 5 unit
- – Sugar 70 g
- – Sunflower oil 50 cc
- – Flour 0000
- – Lemons 2 models
Scrumptious and contemporary lemon dessert, with cream, lemoncello, syrup and cream.
PROCEDURE:
1. Beat the egg whites with half the sugar and the lemon juice till they attain stiff peaks.
2. Beat the yolks with the opposite half of the sugar till reaching the letter level.
3. Add the sifted flour, the lemon zest and blend with enveloping actions.
4. Combine the egg whites and end mixing with enveloping actions.
5. Unfold on a beforehand buttered and floured plate till it reaches 1 cm thick.
6. Prepare dinner within the oven preheated to 160 levels for quarter-hour.
7. For the filling, carry the milk with half the sugar to the warmth. Individually, beat the yolks with the remainder of the sugar, the lemon zest and juice, and the cornstarch.
8. Pour the milk into this combination and combine.
9. Return the preparation to the pot and proceed cooking, stirring till it thickens. Use sizzling.
10. Assembled in a fountain: Place dough base, moisten with syrup and lemon liqueur, a layer of lemon cream, one other layer of sponge cake dough, moisten once more, one other layer of lemon cream, cowl with movie, refrigerate and end. with whipped cream and lemon zest.
