|1.||Sugar Dough||1 Art.|
|2.||Chicken egg Dough||2 PC.|
|3.||Lemon zest Dough||1 Tsp|
|4.||Sour cream Dough||1 Art.|
|5.||Slaked soda Dough||1 Tsp|
|6.||Flour Dough||1 Art.|
|7.||Lingonberry Dough||30 gram|
|8.||Milk chocolate Dough||50 gram|
|9.||Creamy Cream||150 gram|
|10.||Cream cheese Cream||150 gram|
|11.||Powdered sugar Cream||50 gram|
|12.||Lemon Lemon Curd||1 PC.|
|13.||Sugar Lemon Curd||75 gram|
|14.||Chicken egg Lemon Curd||1 PC.|
|15.||Egg yolk Lemon Curd||1 PC.|
|16.||Butter Lemon Curd||25 gram|
|17.||Lemon zest Lemon Curd||0.5 Tsp|
1 . Stage
Dough. Beat eggs with sugar. One by one, beating after each ingredient, add zest, sour cream, baking soda and vinegar, cranberries, melted chocolate, gradually flour.
2 . Stage
Pour the dough into 3 molds (I have 16 cm) and bake at 180 C for 30 minutes (check readiness with a toothpick). Leave the finished cakes to cool on a wire rack, then place in the refrigerator.
3 . Stage
Lemon curd. Mix the juice of one lemon with the sugar. Beat 1 whole egg and egg yolk with a whisk. Mix egg and lemon mixture. Pour into a saucepan, add butter and cook over low heat until thickened (about 5 minutes). Remove from heat, add the zest, stir, cover with a lid (to avoid the formation of a film). Cool completely and put in the fridge.
4 . Stage
Cream. Beat cream cheese with powdered sugar. Gradually pour cream. Keep beating until it thickens. Put in the fridge like everything else.
5 . Stage
When the biscuits and cream have cooled well (1.5-2 hours), put the cream on the biscuits (not putting it together! on each one separately!) and put it back in the fridge.
6 . Stage
You have to wait for the cream to firm up. As soon as it does, you can assemble the cake!) We put the kurd on 2 cakes, put one on top of the other and cover with the third one.
7 . Stage
I love tall cakes! Let it be small, but the main thing - high!:) It turns out very beautiful!) Decorate as desired (I used leftover lingonberries and powdered sugar)