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Cake with lemon cream, chocolate and whipped cream

Cake with lemon cream, chocolate and whipped cream

Wheat:

I mixed the egg whites with a pinch of salt and sugar until I got a strong meringue.

I added the yolks, water, oil and vanilla in turn.

I mixed the flour with the baking powder and cocoa.

I added from the flour and cocoa mixture over the egg whites, in a few tranches, mixing lightly with a spatula.

I lined the tray with baking paper and baked the top in the preheated oven for 20-25 minutes (toothpick test)

Lemon cream:

I put the milk on the fire until it reached the boiling point.

In a bowl I mixed flour, pudding powder, lemon peel, sugar and vanilla sugar.

I gradually started to add hot milk, stirring well so that no lumps formed.

I added the lemon juice and then I put the mixture on low heat until it thickens.

I mixed the soft butter at room temperature until it became frothy.

I added spoon by spoon of chilled lemon cream mixing well until I got a fluffy cream.

I spread the cream over the counter and put it in the fridge until the cream hardened.

I portioned the cake into suitable cubes. (I also made some in the shape of a diamond). I melted the chocolate with whipped cream and then I glazed each piece.

I mixed the whipped cream well with the sugar. With the help of a posh I sprinkled whipped cream over the pieces of cake.

I decorated with lemon slices but it is optional.