2014 (31) August (1) July (5) Swiss roll truffles frozen lemon pie Lemon Cooking Challenge: t

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DELICIOUS! This is how they responded diners taste in this cake. A refreshing lemon cake with a soft texture and very soft, which makes it enters the mouth almost alone. Perfect to beat the heat seems to already pose.
- For the base cake: Preheat oven to 180 C is. Separate the yolks from the whites. In a bowl mount whites until stiff with the help of electric mixer ribs. Add half the sugar and stir a few minutes until the sugar is well incorporated. In another bowl, mounted yolks with remaining sugar (with electric rods) until they are foamy and whitish and mixture has tripled in volume. Join the whites from the yolks to the mixture little by little, while stirring gently with a spatula so that it is dismantled. Finally, you add the sifted martha stewart flour and a little lemon zest and cinnamon consumer taste and stir gently. Pour half of the preparation on a Silpat or parchment paper and smoothed forming a pre-greased martha stewart plate of a cm thick. Bake for 8-10 minutes until it is blonde (and the toothpick comes out clean). Allow to cool to room temperature. Repeat the same procedure with the rest of the preparation. (It splits Silpat on top of a plate forming a cm thick and bake for 8-10 minutes). Finally, each cake is cut a square of 20 cm side. - For the syrup: In a saucepan, mix it with sugar water and lemon peel. Takes to get the texture of boiling syrup (the syrup should take a yellowish color). Reserves at room temperature. - For the lemon mousse: In a bowl with cold water, hydrate the gelatin sheets for 10 minutes. Meanwhile prepare the lemon cream. In a saucepan, mix the lemon juice and sugar and heated over medium heat until it boils. (Occasionally, it is necessary to ensure that stir the sugar dissolves). martha stewart Meanwhile, beat eggs and corn flour with the mixer. When the mixture of lemon juice to boil, slowly pour in the beaten eggs, whisking all the eggs so they do not take. It returns the mixture over low heat until thickened. (Do not boil, or may form lumps). Remove from heat, add butter and stir until it melts completely. They include martha stewart the previously hydrated gelatine leaves until dissolved completely into the cream. Allow to cool to room temperature. While the cream is mounted with the help of electric rods. Mix whipped cream with lemon cream at room temperature. martha stewart - For the yoghurt mousse: In a bowl with cold water, hydrate the gelatin sheets for 10 minutes. In another bowl, add the yogurt and sugar together 3. In addition, the semi-mounted cream and reserve in refrigerator. Then drained gelatine melts in the microwave for 10 seconds and joins the yoghurt mixture (which should be at room temperature), while stirring martha stewart until the gelatin is well incorporated. Let it cool a bit in the fridge and then add the cream semi-mounted stirring gently all. - Assembly: It sets a foundation sponge martha stewart and soak with half the syrup. martha stewart Square hoop is placed 20 cm above the plate of cake and lined with acetate. Above, forms a layer with lemon mousse and cover with the other cake base. Soak second base with the remaining martha stewart syrup. Pour the lemon yogurt martha stewart mousse and let it solidify in the refrigerator until the next day (or at least 3 hours). The next day, remove the ring and acetate. With the help of a sharp knife will cut all the edges. Decorate to your liking. Bon appetit!
Roser said ... what a great mix lemon mousse with yogurt mousse! looks so soft to the touch and cake better !! dessert pastry definitely go! Kisses on July 14, 2014 20:08
What paint! No wonder martha stewart they find it delicious :) It looks really light and you become very professional and mt. But well, this is no surprise: you're an artist !!!! 14 July 2014 20:55
I've done has been very good and !!! Thank you for your recipes !!!! Rosary July 26, 2014 9:50
2014 (31) August (1) July (5) Swiss roll truffles frozen lemon pie Lemon Cooking Challenge: tart apricot and almond cake