/ Recipe: Lemon cake

Recipe: Lemon cake

Cake with lemon cream This elegantSweet and sour cake is exactly right for you. The way of making the cakes themselves is very simple and fast enough. So most of the time you can safely spend on its design. I present to your attention a small master class on modeling colors from sugar mastic, which you can decorate any dessert, giving it the right mood and festive character. Variations on the theme of the decoration are incredible. Fantasize and the result will not disappoint you exactly!

  • Sugar 175g
  • Eggs chicken 3 pcs.
  • Flour, wheat 225 g
  • Baking powder 3 tsp.
  • Lemon 1 pc.
  • Butter 175 g
  • Lemon 2 pcs.
  • Butter 20 g
  • Eggs chicken 2 pcs.
  • Sugar 100 g
  • Cream 100 ml
  • Chocolate white 200 g
  • 5 g of syrup
  • Food coloring 2 g
  • Confectionery mastic 50 g
  • Step 1 Let's start with the ganache cream. For this we need white chocolate and cream in a ratio of 2: 1.
  • Step 2 Crush the chocolate.
  • Step 3 Bring the cream to a boil. Remove the pan from the heat and add the chocolate to the cream.
  • Step 4 Stir until the chocolate dissolves. It is better to use a submerged blender to obtain a consistency of condensed milk.
  • Step 5 Pour the cream into the bowl and close it tightly with a food film so that a crust does not form. Remove the cream in the refrigerator for at least 3 hours (you can leave it for the night or even for a few days).
  • Step 6 For the cakes we need softened butter, sugar, eggs, baking powder, flour and lemon.
  • Step 7 Remove the zest and squeeze the juice of one lemon.
  • Step 8 In a large bowl, add all the ingredients needed for the dough: softened butter, sugar, eggs, baking powder, flour, zest and lemon juice.
  • Step 9 Slightly mix all the ingredients (so that the flour does not scatter), then whip the dough with a mixer.
  • Step 10 Put the dough in the mold.
  • Step 11 Bake in a preheated oven to 180 ° C for about 50 minutes (for a shape 17 cm in diameter).
  • Step 12 Finished biscuit cool and cut into 3 cakes.
  • Step 13 Prepare a classic lemon cream.
  • Step 14 Lubricate the bottom cake with cream.
  • Step 15 Do the same with the rest of the cakes. We do not lubricate the top with cream.
  • Step 16 Take out the chilled ganache. If it is too thick, stir it for a few seconds.
  • Step 17 Lubricate the top and sides of the cake with chocolate ganache.
  • Step 18 To smooth the unevenness, use a hot metal knife in boiling water.
  • Step 19 For sugar colors we take mastic, dye and molasses. You can immediately purchase the mastic of the desired color.
  • Step 20 On the surface sprinkled with powdered sugar roll a small plate of painted mastic.
  • Step 21 Make cuts on one side.
  • Step 22 Next, roll the plate with a tube. For reliable "gluing" the petals we use molasses on the tip of the toothpick.
  • Step 23 Cut off the excess mastic at the base of the flower.
  • Step 24 In this way, we make the necessary number of colors and leave them to dry for several hours in a closed container at room temperature.
  • Step 25 Next - your flight of fantasy. Flowers can be planted directly on ganache, or pre-wrap the cake with mastic. Good luck in your work!
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