Many people believe that lemon cake is an invention of French pastry chefs. This cake is often seen in movies, presented usually next to the Eiffel Tower.
However, the French lemon cake is a stereotype
.
In fact, this type of pastry is invented jointly by the whole world. The fact is that the cream for lemon cake began to be created in England.
This recipe migrated to other European countries, and then to America.
In the United States, the cake became the way we see it today. Let’s try making a classic lemon cake.
Ingredients for lemon cake cream:
- egg – pcs;
- sugar – 50 g;
- cornstarch – 40 g;
- Lemon juice;
- Lemon peel;
- milk – 300 ml.
Ingredients for the dough:
- eggs – 2 pcs;
- sugar – 100 g;
- vanilla sugar – 10 g;
- vegetable oil – 120 ml;
- milk – 120 ml;
- flour – 220 g;
- leavening agent – 15 g.
Preparation of lemon cake:
In a saucepan break the egg, pour granulated sugar, zest and starch, pour the juice of the lemon and thoroughly mix the components with each other. Pour milk into the mixture, on low heat bring the mass to thickening.
Next, you need to let the cream cool down,
making
sure to cover with food film in the contact.
It is necessary for the cream to cool down, but not to lighten.
To prepare the dough, you need to mix eggs with classic and vanilla sugar, and then pour in vegetable oil. Add milk to the mixture, continue mixing the components.
Sift flour and baking powder into the milk mixture, knead the dough
.
Cover the baking mold with parchment, lay ½ of the dough on the surface.
Bake the biscuit at 190 degrees Celsius for about 20 minutes. Next, put the cooled cream on the hot biscuit, level the surface.
Pour the rest of the dough on the cream, continue baking for 25 minutes.
It is recommended to decorate this cake with coconut shavings. The cake is soft and tender with a sweet creamy lemon filling.
