Lemon cream cake

10 servings
40 min

First, bake the biscuit. Beat the proteins into a stable foam with a mixer. Add powdered sugar and vanilla sugar in portions. The powder can be replaced with sugar. Sift through the flour. Add in parts to the protein mixture. Carefully knead with a silicone spatula in one direction from the top to the bottom. Take a detachable shape (diameter 20 cm) for baking cake. We cover it with parchment. Lubricate with oil. We lay out the dough. We level the top. Bake for about 30-40 minutes in an oven preheated to 180 degrees. We remove the finished biscuit from the oven, but do not get it out of the mold. When it cools, we shift it to the dish. Cut into 2-3 cakes. Ready-made cakes acquire a golden hue on top, and inside they remain snow-white. Now let's start cooking lemon kurd. Let's prepare all the ingredients. We will remove the zest from the lemons. I advise you to choose lemons with a thick peel. They mustard less. Squeeze lemon juice into the container. We drive in the eggs. Add zest and sugar. Stir with a whisk. We build a water bath. Cook on the smallest fire. We do not go anywhere, but we constantly stir. When the sugar dissolves, add the diced butter, but not all at once. Stir until it is completely dissolved and homogeneous. Cook for another 5 minutes until the mixture thickens. We check. If the cream remains on the spoon, then it is ready. Quickly filter through a sieve. Cool down. Cover with cling film. We put in the refrigerator for a couple of hours. If you do not rush, it will be good to leave it for the whole night. To save time, make the cream in advance. Transfer it to the jar. Close the cover tightly. It is stored in the refrigerator, but not for more than a week. You can use lemon kurd as a filling for sand baskets, puff tubes. It is added to various desserts or simply eaten with a spoon. We form a cake. We put the first cake on a dish. We lay out half of the lemon cream. Cover with a second bark. We apply the remaining cream. We use fresh berries, lemon soufflé or cream as decor. You can decorate with white chocolate. We rub it heavily on a grater and sprinkle the cake on top. Add the crushed pistachios and roasted coconut chips. If none of the above turned out to be in the house, just sprinkle the top of the cocoa powder cake. Put the lemon cake in the refrigerator for a few hours. We give him time to soak in cream. We waited. Rather, we brew fragrant tea and taste it. It turned out a biscuit cake very tender with a lemon-creamy taste and pleasant acid. Enjoy your meal!