John Myers
Sponge Cake with Lemon Cream
The perfect sponge cake with lemon cream recipe with a picture and simple step-by-step instructions.
- 4 Pc. Egg white
- 4 tbsp Water
- 1 pinch Salt
- 20 dag Icing sugar
- 1 Pkg. Vanilin sugar
- 10 dag Flour
- 10 dag Food starch
- 0,5 teaspoon Baking powder
- 25 dag Lean curd
- 7 dag Icing sugar
- 4 sheet Gelatin
- 2 tbsp Water
- 2 Pc. Lemons
- 250 ml Whipped cream
- 4 Beat the egg whites with 4 tablespoons of cold water and a pinch of salt to a very stiff snow. Fold in the egg yolks, sugar (5 tablespoons of liquid sweetener can also be used instead), grated lemon zest and vanilla sugar. Sieve the flour with cornstarch and baking powder and add last.
- Line the baking sheet with baking paper and bend the edge upwards so that the dough does not run off. Spread the dough evenly on the paper and place in the oven preheated to 200 ° C for about 15 minutes.
- 3rd filling: stir the curd cheese well with sugar (or 1/2 tbsp liquid sweetener). Soak the gelatine according to the instructions and dissolve it in 2 tablespoons of hot water (or rum) and stir it into the curd together with the lemon juice. Whip the whipped cream until stiff and fold it into the curd mixture. Then chill.
- Turn the biscuit out onto a floured kitchen towel immediately after baking. Moisten the paper a little and peel it off carefully. Let cool, cut in half and brush one half with cream. Cut the second half into approx. 12-20 pieces and put on top, sprinkle with sugar and cool again. Before serving, use a knife dipped in hot water to finish cutting the slices.
Facebook Comments