Name: Lemon cream sponge cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 0
Ingredients: Chicken Egg Protein - 8 PC.; Powdered sugar - 230 gram; Flour - 130 gram; Salt - 1 pinch; Vanilla sugar - 1 Tsp; Butter - 150 gram; Lemon juice - 90 Ml; Lemon zest - 1.5 PC.; Chicken egg - 3 PC.; Sugar - 150 gram

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon cream sponge cake

1. Chicken Egg Protein - 8 PC.

2. Powdered sugar - 230 gram

3. Flour - 130 gram

4. Salt - 1 pinch

5. Vanilla sugar - 1 Tsp

Cream

1. Butter 150 gram

2. Lemon juice 90 Ml

3. Lemon zest 1.5 PC.

4. Chicken egg 3 PC.

5. Sugar 150 gram

How to cook deliciously - Lemon cream sponge cake

1. Stage

First of all, you need to cook a biscuit. Beat the cooled egg whites with powdered sugar and vanilla sugar until stable peaks.

2. Stage

Sift flour to the proteins and mix with a silicone spatula. Transfer the dough into a mold with an approximate diameter of 20 cm. Bake in a preheated oven to 180 degrees 40 minutes, check the readiness with a toothpick.

1. Stage. Lemon cream sponge cake: Sift flour to the proteins and mix with a silicone spatula. Transfer the dough into a mold with an approximate diameter of 20 cm. Bake in a preheated oven to 180 degrees 40 minutes, check the readiness with a toothpick.

3. Stage

Cool the finished cake and cut it in half.

4. Stage

For cream, mix eggs, sugar, zest and lemon juice, whisk with a whisk. Then put in a water bath and stirring with a whisk, cook until thickened.

1. Stage. Lemon cream sponge cake: For cream, mix eggs, sugar, zest and lemon juice, whisk with a whisk. Then put in a water bath and stirring with a whisk, cook until thickened.

5. Stage

Remove the cream from a water bath, add butter to it and mix until it is completely dissolved, transfer to a jar with a lid, refrigerate and refrigerate for several hours.

1. Stage. Lemon cream sponge cake: Remove the cream from a water bath, add butter to it and mix until it is completely dissolved, transfer to a jar with a lid, refrigerate and refrigerate for several hours.

6. Stage

Collect the cake and decorate as you wish.

7. Stage

Bon Appetit!!!

8. Stage

Lemon cream biscuit is very tasty, delicate and has a rich lemon flavor. For biscuit we use only proteins and therefore it turns out to be very tender and airy. You can use the cream for any cakes and desserts, it is perfectly stored in the refrigerator for about 2 weeks, just shift it into a jar with a lid or other sealed dishes. This cake is perfect for your birthday, you can decorate in a variety of ways.