Lemon-coconut cake

Lemon-coconut cake

Ingredients:
For biscuit:
— eggs — 6 pcs.
— sugar — 6 tbsp. l.
— flour — 6 tbsp. l.

For the Lemon Kurd:
— 1/4 cup of lemon juice
— 1/4 cup water
— 1 tbsp. l. lemon peel
— 2/3 tbsp. Sahara
— 3 eggs

For cream:
— cream 33-35% fat content — 200 ml
— powdered sugar — 1-2 tbsp. l.
— gelatin — 1/2 tsp. (not necessarily, only if desired, increase the stability of the cream)

Additionally:
— 1/2 cup of coconut chips (fry)
— 1/2 cup of white coconut shavings (on cakes)

*** for the shape of 18-20 cm
*** volume of glass -240 ml

cooking method:
Biscuit:
Proteins beat up to steady peaks, gradually pouring sugar.
Add the yolks and mix at the lowest speed of the mixer until smooth.
Now we sift the flour directly into a bowl and mix it with a spoon until smooth.
divide the dough into 6 equal parts and bake 6 thin crusts in a preheated to 170 degree oven for about 15 minutes each (or 3 crusts for 25-30 minutes and cut each into 2 cakes). Do not dry the cakes! Check the toothpick for readiness.

Lemon Kurd:
bring to a boil lemon juice with water, zest and sugar.
Beat eggs lightly and pour in a thin trickle into hot lemon juice.
We return all this to a small fire and, stirring, bring to a boil.
cook for another 5 minutes (constantly stirring) until thickened and then pour into clean dishes, cover with a film (the film should touch the surface of the cream so that a crust is not formed) and cool.

Cream:
Cream thoroughly whisked thoroughly.
The whipping container must also be cooled and completely fat-free, The presence of fat is a catalyst for the separation of cream into oil and serum.
Pour the cream into a bowl of this size, which will be sufficient given that the cream will increase in volume by 3-4 times.
whisk first slowly, then the speed should be increased.
It takes a long time to whip the cream — literally 5-7 minutes. as soon as the volume of mass has increased and the stable trace from the corolla starts to be kept on the surface — add the sugar powder without stopping the whipping, and after a few seconds the whipping ends.
if desired, add gelatin (cook according to instructions on the package) at the end of whipping, gelatin should be liquid, but not warm when added to the cream.

Coconut chips, about half a glass, fry in the oven at a temperature of 180 degrees C. until golden brown.
then I mixed it with some white shavings.

We collect the cake:
Each sponge cake is smeared with lemon grasshoppers (if you get dry biscuits, soak them with syrup) and sprinkle with coconut shavings.
Upper crust Kurdom not to smear!
Coat the whole cake with cream.
on top of the cream lay out the lemon kyrd.
Sprinkle with the shavings of the sides of the cake.
On the edge we make a fringing from the cream and decorate with a lemon.
At night we clean in the fridge soak.

Have a nice tea !


Hello! I — blogger, love of God and people. Beautiful Pictures — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

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Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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