Cake "Lemon"

Cake "Lemon"

Category: Confectionery

Ingredients
Biscuit:
200 gr flour
2 tsp baking powder
100 grams of sugar
200 ml milk
5 tbsp = 75 ml vegetable oil
juice and zest of 1 lemon.
Cream:
500 ml milk
75 g sugar
3 tbsp starch
vanillin
lemon zest

Cooking method

• We continue to master the book "Baking without eggs" The recipe was slightly altered, rather corrected. In the book, this recipe is called "Lemon biscuit", but since the cream was also attached to it, it turned out
  
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• Sift flour and mix with baking powder, add zest grated on a fine grater. Mix milk, butter, sugar and lemon juice. Pour the liquid mixture into the flour and stir with a spoon for about 2 minutes.
  
• Grease a saucepan and add dough. Bake on BAKING mode - 50 minutes.
  
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• While the biscuit is baking, prepare the cream. Pour 100 ml of milk into a saucepan / saucepan and bring to a boil, reduce heat. In the rest of the milk, dilute the sugar, starch and vanillin, and pour in a thin stream into the boiling milk. Cook over low heat until desired thickness with constant stirring. Cool to warm T.
  
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• Take out the finished biscuit immediately, cool a little and cut into 2 cakes. The biscuit turns out to be rather dry, so we saturate both cakes with cream. We lay them with a cut up and apply the cream: more on the bottom, less on the top. Do not forget to leave the cream to cover the top of the cake. Let the cakes soak a little and collect the cake, coat with the remaining cream.
  
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• The cake is not very sweet, with a pleasant lemon aroma. I also mixed up bottles of milk and poured ghee instead of a simple one. We liked
  

Lika !!!

Is the biscuit light? If you bake it in one layer and then roll it up like a roll?

Doesn't the lemon juice curdle milk?

Is the biscuit light? If you bake it in one layer and then roll it up like a roll?

The biscuit is light enough, but plastic is not enough for a roll.

Doesn't the lemon juice curdle milk?

Can not get in time.