Lumen cake is an exquisite and unique dessert creation that has gained popularity due to its unusual combination of textures and flavors.
Lumen cake is perfect for various celebrations: from birthdays and anniversaries to weddings and New Year’s celebrations
.
Its bright colors and elegant design make it ideal for any event, emphasizing its status as a real culinary work of art.
Cooking this cake requires certain skills and time, but the result is worth all the effort – “Lumen” will not only please gourmets with unsurpassed taste, but also become a real visual joy.
Let’s tell you how to prepare the cake “Lumen” at home by yourself
.
Ingredients for sponge cake:
- eggs – 4 pcs;
- salt – a pinch;
- sugar – 100 g;
- vegetable oil – 100ml;
- warm milk – 100ml;
- flour – 230 g;
- cocoa – 2 tbsp;
- leavening agent – 10 g;
Ingredients for the cream:
- oranges – 3 pcs;
- egg yolks – 3 pcs;
- cornstarch – 3 tbsp;
- sugar – 290 g;
- butter – 100 g;
- egg whites – 3 pcs;
- salt – a pinch;
- water – 80 ml.
Preparation of the cake “Lumen”:
For the biscuit, beat the eggs with sugar and salt with a mixer for about 2-3 minutes. Pour the vegetable oil and milk into the egg mixture and beat until fluffy.
Sift the flour, cocoa and baking powder into the mixture and beat to a homogeneous dough with the mixer. Place the dough in a baking dish lined with parchment
, bake the biscuit at 180 degrees for 30-35 minutes and then leave to cool. Using a small mold, for example, the nozzle of a pastry bag, make small shallow holes in the biscuit.
Remove the rest of the biscuit
from the
holes. Grate 20 grams of zest from the oranges and squeeze the juice out of them.
Strain the juice through a sieve and add water to it to make 500 ml of liquid. Divide the eggs into whites and yolks, mix the yolks in a saucepan with starch, 40 grams of sugar.
Pour the orange juice into the egg mixture, over medium heat bring this mass to thickening. Strain the hot orange mixture through a sieve into a bowl with butter.
Rub the mixture through a sieve and mix with the melted butter
.
Pour the cream into a pastry bag and then pour it over the holes in the biscuit, covering its entire surface.
In a saucepan, mix the rest of the sugar with water, bring to a boil for 10 minutes over medium heat. Whip the whites with salt to lush, stable peaks, gradually pour the hot sugar syrup into them in a thin stream.
Place the protein mass in a pastry bag and pipe it onto the top of the cake
.
You can use a burner to make the cream on the surface of the cake golden. You get an interesting and unusual cake “Lumen”.
