home Confectionery Cakes Parfait cake "Lemon pleasure"

Parfait cake "Lemon pleasure"

Parfait cake "Lemon pleasure"

Category: Confectionery
Parfait cake Lemon pleasure

Ingredients

Egg white (approximately 6 eggs) 200 gr.
Granulated sugar (200 for meringue + 210 for parfait) 410 gr.
Powdered sugar (sift!) 200 gr.
Lemon juice 120 g
Lemon zest 1 tsp
Egg yolks (approximately 6 eggs) 110 g
Fat cream (35%) 450 gr.
Chocolate (any, for decoration) 40 gr.

Cooking method

  • It's hot, the thermometer is already over +40! And what could be better than cold and refreshing ice cream in such heat, of course, only ice cream! I bring to your attention a recipe for a delicious parfait cake from the famous Greek pastry chef Stelios Parlyaros. It is very simple to prepare, all products are available, and the pleasure is great!
  • French meringue:
  • Beat the whites with sugar (200 g) until firm, soft peaks. Introduce the icing sugar in three steps, stirring it with a spatula.
  • Parfait cake Lemon pleasure
  • On a sheet of baking paper, draw two circles with a diameter of 20 cm.
  • Place the meringue in a culinary bag or syringe with a thick tubular nozzle and deposit (starting from the center) two discs 0.6 mm thick.
  • Parfait cake Lemon pleasure
  • Plant the rest of the meringue in the form of sticks (very similar to a choux pastry, only shorter) 7 cm long.
  • Parfait cake Lemon pleasure
  • Bake at 120 degrees for 1.5 hours. Focus on your oven. The meringue should be perfectly dry and crunchy, well behind the paper.
  • Parfait cake Lemon pleasure
  • Lemon Parfait:
  • Place the juice, zest and sugar (210 g) in a saucepan with a thick bottom, heat well so that the sugar dissolves but does not boil. Remove from heat and cool completely.
  • Parfait cake Lemon pleasure
  • Add yolks, mix well.
  • Parfait cake Lemon pleasure
  • And heat over very low heat, stirring constantly, to 85 degrees C. Cool completely.
  • Parfait cake Lemon pleasure
  • Whisk the cream until crisp and soft peaks.
  • Parfait cake Lemon pleasure
  • Combine with lemon-yolk mixture and mix very well.
  • Parfait cake Lemon pleasure
  • Assembly:
  • The assembly ring should be high, if not, extend it with a baking paper tape.
  • Place the ring on a sheet of foil and press the foil against the sides of the mold, place on a dish.
  • Put the meringue disc on the bottom.
  • Parfait cake Lemon pleasure
  • Cover it with half the parfait.
  • Parfait cake Lemon pleasure
  • We spread the second meringue disc.
  • Parfait cake Lemon pleasure
  • And cover with the remaining parfait. We send the cake to the freezer for 5-6 hours.
  • Parfait cake Lemon pleasure
  • Free the frozen cake from the mold. I very quickly warm up the sides by blowing them with a hairdryer.
  • Parfait cake Lemon pleasure
  • Decorate the sides with meringue sticks, crumble the meringue on top and garnish with grated chocolate. Store the cake in the freezer for 5-7 minutes. before serving, move to the refrigerator shelf.
  • Parfait cake Lemon pleasure
  • Cut the cake into portions, preferably with a hot, dry and very sharp knife.
  • This is sooo delicious! Crispy meringue and sour aromatic lemon parfait!

The dish is designed for

10

Time for preparing:

60

Note

Parfait cake Lemon pleasure

Parfait cake Lemon pleasure

BlueOrange
Oh oh oh...
I can imagine this pleasant sourness and crispness of meringue ...
Stunned how delicious - I love it when there is a lemon!
Thank you, I really want to repeat, already ...
natapit
Thank you! Highly recommend - repeat!
*** yana ***
natapit even just reading and watching is delicious!
natapit
Thank you, Yana! I am very pleased!
Lyuba 1955
And you, as always ... have a gorgeous cake with your favorite meringue, which does not work in my oven (at least 150g.) But the recipe is in the bookmark! I'll give my daughter Thank you!
celfh
Natasha ... this is something incomparable !!!
Vitalinka
Very beautiful and tempting! I'm sure the taste is amazing too!
Arka
Excellent! Refreshingly! And very beautiful!
Irina F
Natasha! As always, your recipes, this is something !!!!!!!!!!!!! As always, with detailed photos !!!! Awesome dessert! I will definitely try to do it as soon as I return from vacation))))) This is for you
MariS
Natasha is an adorable cake Appetizing, beautiful and, I feel, delicious!
natapit
thank you all for your kind words and praises, cook for your health!
Tanya
Thank you
inucya
I want this cake !!! natapit, tell me, can I make it without a freezer? (he won't fit there) Add gelatin?
natapit
Quote: inucya

I want this cake !!! natapit, tell me, can I make it without a freezer? (he won't fit there) Add gelatin?

I'm afraid not! it's all about the meringue - it just gets wet!
inucya
inucya
And if the meringue is spread with a thin layer of white chocolate?
Venka
Please tell me, is the amount of protein for both cakes and sticks approximately equal? The problem is that I have a simple gas oven without convection and I do not risk baking on 2 baking sheets at once, and if you beat all the whites at once - while some are baking, the other will irrevocably settle. I just want to bake in parts. What is the best way to divide? At least approximately.
natapit
Quote: inucya

And if the meringue is spread with a thin layer of white chocolate?

nope, I think it won't work! and you take the risk! around
Quote: Venka

Please tell me, is the amount of protein for both cakes and sticks approximately equal? The problem is that I have a simple gas oven without convection and I do not risk baking on 2 baking sheets at once, and if you beat all the whites at once - while some are baking, the other will irrevocably settle. I just want to bake in parts. What is the best way to divide? At least approximately.

: secret: I also baked in 2 passes, first cakes, then sticks. the remaining meringue was placed in the refrigerator. And nothing needs to be divided.
Venka
Thank you, now it remains to wait for the weekend and go
natapit
good luck!
plushka
Natasha, thanks for such a wonderful recipe. The taste is very balanced. At first it seemed to me that the lemon cream has a slightly harsh taste, but it's good that I resisted and didn't add sugar. In a duet with cakes, complete harmony turned out: the sweetness of the meringue compensated for the acidity of the cream. True, the cream let me down a little this time: they didn't want to whip. Only peaks began to form and suddenly began to settle. I decided not to torment them further and mixed them with an egg mixture. It turned out to be watery. And then I remembered about the ice cream maker, it's good that it was ready in the freezer. She then helped me out. And here's the result:


[/ center]Parfait cake Lemon pleasure
natapit
what a tidbit! clever girl that figured out and found a way out!
nastiu
So I want to cook this delight, I just have no strength! But my temperature in the oven starts from 140 degrees, and for your meringue you need 120 and there is no thermometer to measure the temperature of food (they are not sold here) to measure the temperature of the yolks I keep walking, looking at this lemon pleasure, but there is no way to cook
natapit
Thank you! you can try to bake meringues at 140 ", place a piece of rolled foil so that the oven door is slightly open by 1.5 cm and accordingly reduce the baking time. The finished meringue easily lags behind the baking paper and when tapped on it" rings "!
I will tell you a big secret, I do not have a thermometer, it has deteriorated and I heat the yolks, tasting them with my finger! So what can you risk ?!
nastiu
After such detailed instructions, of course, it is worth taking the risk. I will ripen to this beauty and I will definitely risk it! And, of course, I will report how it all turned out.
I, like all housewives, respect simple and quick recipes, but such as this one, where you need to put your heart into it, tinker, cook, I love it tenderly
natapit
Tulip
Natalya, how delicious it is! Thank you so much for the recipe! I am delighted with the taste!
natapit
Anya-nya
there was no lemon juice, made with apple juice for children, with the addition of citric acid slightly. It turned out just incredible !! My husband, my spoiled husband said it was gorgeous. Thanks a lot for the recipe. This will be my favorites. Light delicate.

The only thing he is melting right before our eyes is half an hour in the kitchen on the table and he has already begun to swim (not so as to swim, but the top, like ice cream, was already wet)

and how to properly freeze so that there are no ice crystals on top?
z_alice
Natasha, hello! I want to bake your wonderful cake, tell me, can you bake meringues in advance, and collect the cake in a day?
Or can you collect the cake and store it safely in the refrigerator?
Do I understand correctly that it melts quickly, like ice cream? Thank you in advance.
natapit
Quote: z_alice

Natasha, hello! I want to bake your wonderful cake, tell me, can you bake meringues in advance, and collect the cake in a day?
Or can you collect the cake and store it safely in the refrigerator?
Do I understand correctly that it melts quickly, like ice cream? Thank you in advance.

FOR ALL QUESTIONS - YES!
z_alice
Thank you!!!! Happy holiday to you! All the best to you and your family!

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