INGREDIENTS
- For the lemon cream:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Lemon peel (with potato peeler) 2 items.
- – Sugar 250 g.
- – Flour 25 g.
- – Corn starch 35 g.
- – Eggs 2 items.
- – Yolks 4 items.
- Biscuit:
Makes 4 20 cm discs.
- – Tender butter 250 g.
- – Walnuts 75 g.
- – Mascabo sugar 130 g.
- – Frequent sugar 130 g.
- – Giant eggs 4 items.
- – Harina leudante 175 g.
- – Corn starch 50 g.
- – Frozen purple fruits 200 g.
- – Peanuts to sprinkle c/n.
- For termination:
- – Strawberries 250 g.
- – Blueberries 1 blister.
- – Cherries 200 g.
- – Mora’s 1 blister.
Look what this lemon and purple fruit cake is! tremendous tempting to make at residence and luxuriate in with the household I adopted the step-by-step under
PROCEDURE:
For the lemon cream:
1. Warmth the juice with the water and lemon peel. When boiling, take away from
cooking.
2. In one other bowl, combine the sugar with the flour, the starch and the eggs with the
yolks.
3. Add the new liquids by way of a strainer and blend.
4. Return to cooking and boil for 2 minutes.
5. Switch to a container and let cool.
6. As soon as chilly, break the combination and place in a sleeve and maintain within the fridge till assembled.
Biscuit:
1. For the peanut biscuit, beat the butter with the sugar till white and add the eggs little by little.
2. Add the eggs one by one and proceed beating
3. Combine the flour with the processed peanuts (not fully powdered) and the corn starch.
4. Butter 4 20 cm molds, place the combination and sow with frozen purple fruits. Sprinkle with peanuts.
5. Prepare dinner in a preheated oven at 180ºC for 15 to 18 minutes. When poked with a stick it ought to come out clear.
6. To assemble, organize a biscuit, cowl it with cream, sprinkle with recent fruit and canopy with the opposite biscuit. Repeat the process.
7. Place the remaining cream on the cake and enhance with loads of purple berries.
