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Biscuit cake dandelion with cream

Cooking recipes / Top Picks / Homemade cakes

10 servings
4 hours

Wheat flour - 80 g, Starch - 50 g, Sugar - 200 gr, Chicken eggs - 5 pcs., Saffron - 0.5 tea liters, Baking powder - 1 tsp, Wheat flour - 1 tbsp, Sugar - 50 gr, Milk - 250 ml, Egg yolks - 2 pcs., Lemons - 1 pc., Cream - 300ml, Powdered sugar - 70gr, Vanilla sugar - to taste, Liqueur - 10ml

BISCUIT: Separate proteins from yolks. Beat the proteins into a light foam, gradually add sugar, beat until soft peaks.

Enter yolks one at a time.

Add saffron.

Mix the flour with starch.

Add to egg mass. Add baking powder and gently mix with a spatula.

Put parchment on the bottom of the mold with a diameter of 22 cm. Lay out the dough. Oven biscuit in the oven at a temperature of 170 degrees 35-40 minutes.

So that the sponge does not sit down, the readiness to check no earlier than 25 minutes later with a wooden skewer.

Cool down completely. This is a great recipe for biscuit! - very airy, weightless turns out.

CREAM: Add lemon zest to milk, bring to a boil.

Strain through a sieve, cool.

Rub the yolks with sugar.

Add flour, mix.

Add milk, mix.

Cook, stirring, until thickened.

Cover with film in contact, cool.

Beat the very cold cream.

Gradually add icing sugar to the lush mass and continue to beat for about five minutes. Start beating at the minimum speed, and then gradually increase the speed. Beat to peaks.