INGREDIENTS
- For the lemon cream:
- – Lemon juice 200 cc.
- – Water 100 cc.
- – Lemon peel (with potato peeler) 2 models.
- – Sugar 250 g.
- – Flour 25 g.
- – Corn starch 25 g.
- – Eggs 2 models.
- – Yolks 4 models.
- – Butter 150 g.
- Biscuit:
Makes 2 squares of 24×24 cm.
- – Gentle butter 250 g.
- – Walnuts 75 g.
- – Frequent sugar 260 g.
- – Massive eggs 4 models.
- – Harina leudante 175 g.
- – Corn starch 50 g.
- – Frozen crimson fruits 200 g.
- – Peanuts to sprinkle c/n.
- For termination:
(the fruits you’ve got).
- – Strawberries 250 g.
- – Blueberries 1 blister.
- – Cherries 200 g.
- – Mora’s 1 blister.
LEMON AND RED FRUITS CAKE stunning and spectacular Right here we depart you the entire recipe .
PROCEDURE:
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 recent liquids by means 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 at room temperature, add the butter and blend. Place in sleeve and reserve in fridge till assembling the cake.
7. For the peanut biscuit, beat the butter with the sugar till white and add the eggs little by little.
8. Add the eggs one by one and proceed beating
9. Combine the flour with the processed peanuts (not fully powdered) and the corn starch.
10. Butter two 24×24 cm sq. molds, or place a disc of greased parchment paper on the underside to simply take away from the mould. Place the combination and sow with frozen berries. sprinkle with peanuts.
11. Cook dinner in a preheated oven at 180ºC for 15 to 18 minutes. When poked with a stick it ought to come out clear.
12. To assemble, organize a biscuit, cowl it with Lemon cream (3/4 amount) and canopy with the opposite biscuit.
13. Place the remaining cream on the cake and adorn with loads of crimson berries.
