If we in modern times were given cakes that were cooked in ancient Rome, we would not distinguish them from sweet bread. The fact is that in distant times desserts were only in their infancy, there were no delicious creams and lush biscuits.
Cakes began to modernize only in the XVII century, when refined sugar entered into general availability. Technical progress gave the confectionery business a chance to develop.
The next stage of cake improvements was to be expected only in the XIX century. With the advent of leavening agent, preparing biscuits became much easier.
Now we can prepare a cake without baking, without involving flour and leavening agent
.
We will tell you about one such simple cake recipe.
Ingredient for lemon cake:
- lemon – pcs;
- cornstarch – 40 g;
- milk – 1.030 ml;
- sugar – 100 g;
- yolks – 3 pcs;
- vanilla sugar – 10 g.
Preparation of lemon cake:
Remove the top layer – zest – from the lemon with the help of small grater teeth. Add the zest to a liter of milk, boil until boiling. Then strain the milk, getting rid of the lemon zest.
Mix the egg yolks with the classic and vanilla sugar until the grains of sand are dissolved. Pour 30 ml of milk into the egg mixture, pour in the starch and mix the ingredients. Pour
the egg mixture into the warm milk and bring the mixture back to the boil
.
Pour the mixture into a baking mold, level the surface and put it in the refrigerator for an hour.
We recommend sprinkling the cake with cinnamon after hardening. This way this dessert will open with more interesting flavor notes.
