Eggs – 5 pcs.
Protein – 3 pcs. (yolks will be used in cream)
Sugar – 100 gr.
Vegetable oil – 3 tbsp.
Vanilla sugar – 1 pack.
Mack – 0.5 Art.
Flour – 4 tbsp.
Baking Powder – 1 tsp.
Milk – 1.5 Art.
Cream 33% – 200 ml.
Sugar – 150 gr.
Yolks – 3 pcs.
Starch – 2 tbsp.
Lemon peel and juice 0.5
White chocolate bar – 1 pc
Separate the yolks from the proteins. Beat all proteins into foam. Adding sugar to a teaspoon, beat the whites to strong peaks.
Add yolks, butter, vanilla sugar and continue to beat 1 minute.
Mix flour, poppy, baking powder.
Add the egg mixture to the flour mixture and mix thoroughly but gently.
Cover the bottom of a detachable form with baking paper and lay out a third of the dough. Flatten. Send bake in the oven for 10 minutes at 180 degrees until a light golden crust. So bake the other two cakes.
For cream mix 1 tbsp. sugar, starch and 2 tbsp. milk
In the remaining milk, add the yolks, sugar and over low heat to bring almost to the boil.
Add starch and continue to stir until thick. Add lemon juice, zest and cook for another 1-2 minutes. Cool it down.
Whip cream to strong peaks from 2 tbsp. Sahara.
Adding 1 tbsp. custard, continue to beat.
The resulting cream smear cakes. Decorate the top on request, I rubbed white chocolate. Put in the fridge for 1 hour.
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Categories: Light Snack