Cake
8 egg whites
200g icing sugar
zest of 1 lemon
cinnamon
150g ground hazelnuts/almonds
40g flour
Beat the egg whites with a pinch of salt. Slowly add icing sugar. You should get to firm picks. Now stir in lemon rind, cinnamon and ground nuts with flour. Stir everything till well combined. On baking paper draw circles about 20-22cm. Spread the batter over each circle and bake each at 160C during 10 minutes. Let them cool.Cream
8 egg whites
200g icing sugar
zest of 1 lemon
cinnamon
150g ground hazelnuts/almonds
40g flour
Beat the egg whites with a pinch of salt. Slowly add icing sugar. You should get to firm picks. Now stir in lemon rind, cinnamon and ground nuts with flour. Stir everything till well combined. On baking paper draw circles about 20-22cm. Spread the batter over each circle and bake each at 160C during 10 minutes. Let them cool.Cream
300ml milk
150g sugar
vanilla
40g cornstarch
3 yolks
30ml rum
300g soft butter
80g apricot jam
30ml rum
Heat 3/4 milk with sugar and vanilla. To the rest of milk add corn starch and egg yolks. When vanilla milk begins to boil take it away from fire, pour milk with starch into it whisking constantly. Return to the heat and stir until this cream thickens. Set aside to cool completely and add rum.
Beat soft butter until fluffy. Combine cream and butter together. Spread the cream between layers of sponge cake leaving the last one without cream.
Heat 80g of jam and add rum to it. Quickly apply this mixture over the top layer of the cake. Refrigerate the cake for a while.
Icing
250g icing sugar
1tb.s. lemon juice
1tb.s. oil
1t.s. butter
drops of hot water
50g dark chocolate
Start mixing sugar with lemon juice and add oil and butter to the mixture. Add hot water drop by drop to get the right spreadable consistency. Correct the texture with lemon juice or oil.
Spread the icing over the cake. Smooth it with spatula. Apply crushed nuts over the sides. Using a pastry bag with a tiny opening draw lines over the top of the cake. With a back of a knife create perpendicular stripes. Set the cake into the fridge before serving.
150g sugar
vanilla
40g cornstarch
3 yolks
30ml rum
300g soft butter
80g apricot jam
30ml rum
Heat 3/4 milk with sugar and vanilla. To the rest of milk add corn starch and egg yolks. When vanilla milk begins to boil take it away from fire, pour milk with starch into it whisking constantly. Return to the heat and stir until this cream thickens. Set aside to cool completely and add rum.
Beat soft butter until fluffy. Combine cream and butter together. Spread the cream between layers of sponge cake leaving the last one without cream.
Heat 80g of jam and add rum to it. Quickly apply this mixture over the top layer of the cake. Refrigerate the cake for a while.
Icing
250g icing sugar
1tb.s. lemon juice
1tb.s. oil
1t.s. butter
drops of hot water
50g dark chocolate
Start mixing sugar with lemon juice and add oil and butter to the mixture. Add hot water drop by drop to get the right spreadable consistency. Correct the texture with lemon juice or oil.
Spread the icing over the cake. Smooth it with spatula. Apply crushed nuts over the sides. Using a pastry bag with a tiny opening draw lines over the top of the cake. With a back of a knife create perpendicular stripes. Set the cake into the fridge before serving.
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