Cake with lemon-blackcurrant layer

Category: Confectionery
Cake with lemon-blackcurrant layer

Ingredients

Biscuit:
Eggs 4 things.
Sugar 250 g
Sunflower oil 80 g
Flour 200 g
Baking powder 1 tsp
Cream:
Cottage cheese 600 g
Cream 33% 250 ml
Powdered sugar 100 g
Lemon layer:
Lemon juice 1 PC.
Egg yolks 2 pcs.
Egg 1 PC.
Sugar 100 g
Butter 100 g
Gelatin 8 g
Water for gelatin 40 ml
Blackcurrant interlayer:
Blackcurrant puree 200 g
Egg yolks 2 pcs.
Sugar 80 g
White chocolate (or confectionery icing) 50 g
Gelatin 8 g
Water for gelatin 40 ml
Shape 20 cm
Shape 18 cm

Cooking method

First, we need to prepare a layer, as it will need to be frozen. Cooking lemon layer. Pour gelatin with water to swell. Bring the juice of one lemon to a boil. Grind the egg, yolks, sugar and add hot juice. Put on fire and boil until thick. Remove from heat and let cool slightly and add swollen gelatin, stir until dissolved. Add butter, stir. Pour into an 18 cm mold and place in the freezer. Unfortunately I didn't take any photos.
Now let's make a blackcurrant layer. Pour gelatin with water and leave to swell. Mix the finished mashed currant with sugar, yolks and put on fire. Bring to a boil while stirring. Turn off the heat, put in the chocolate. And stir it well so that there are no lumps. Put the swollen gelatin, stir and pour this layer onto the frozen lemon layer. Put in the freezer.
Let's make a biscuit. Beat eggs well with sugar. Add sunflower oil. Pour in flour and baking powder in parts. Mix everything well and pour into a 20 cm mold. Bake at 180 degrees until a dry match.
Cake with lemon-blackcurrant layer
When the biscuit has cooled, cut it into 2 cakes.
Cake with lemon-blackcurrant layer
Let's prepare the cream. Put curd cheese, powdered sugar in a bowl and pour cream. Beat everything. It turns out a very thick and delicate cream.
Cake with lemon-blackcurrant layer
Let's start assembling. Set aside a third of the cream to cover the cake. Spread the bottom cake with cream. Put our layer out of the freezer.
Cake with lemon-blackcurrant layer
Smear around the layer with a cream (it is convenient to do this if you put the cream in a pastry bag) and on top.
Cake with lemon-blackcurrant layer
Cover with the second cake layer. I put the bottom cake on top.
Cake with lemon-blackcurrant layer
Put on the ring (you can without it). Anoint with cream on top and put in the refrigerator for several hours.
Cake with lemon-blackcurrant layer
Remove the ring and coat the cake on all sides. Decorate as you wish.

The dish is designed for

for the company

Cooking program:

oven, mixer

Note

The cake turns out to be very tender and not difficult to prepare. When you make the layers, adjust the amount of sugar to your liking. If you like a wet biscuit, you can soak it a little. Sorry for the quality of the photos, the cake was being prepared in the evenings (myself on the DR).
Cake with lemon-blackcurrant layer

Volgas
So gentle and sweet! The lace is beautiful!

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