Dessert is a dish that completes lunch and dinner. The main task of any dessert is to get pleasant taste sensations after the main meal. For desserts invented special beautiful dishes and spoons, serve sweets to tea and even coffee. The
habit of eating desserts came to us from the XIX century
.
It is not difficult to guess that desserts earlier could afford only rich people. The reason for the high cost of desserts was simple – the labor-intensive production of sugar.
At the end of the XIX century desserts became more affordable, as sugar became cheaper.
Now you can buy desserts in any grocery store. But, it is better to prepare your own.
Ingredients of dough for dessert:
- eggs – 4 pcs;
- salt – a pinch;
- sugar – 120 g;
- egg yolks – 4 pcs;
- flour – 120 g;
- leavening agent – 4 g;
- lemon zest – 1 tsp;
- water – 30 ml;
- lemon juice – 40 ml.
Ingredients for the cream:
- cream cheese – 300 g;
- powdered sugar – 75 g.
Ingredients for lemon filling:
- eggs – 3 pcs;
- sugar – 190 g;
- lemon zest – 1 tsp;
- cornstarch – 10 g;
- lemon juice – 130 ml.
Preparation of the dessert:
In a bowl with yolks pour salt. In a separate bowl, beat the whites with a mixer, gradually add granulated sugar.
When the whites become a white mass with slightly stable peaks, add the yolks to them. Beat the yolks with the whites until homogeneous.
Sift the flour and baking powder into the egg mixture. In a separate bowl, mix water with lemon juice and lemon zest
. Knead the dough, pour the lemon water into it and mix.
Cover a 29×40 cm baking tray with parchment, spread the dough on it in an even layer.
Bake the cake at 160 degrees for 25 minutes, then remove from the tray, remove the parchment.
Using a small bowl, cut out circles from the dough
.
To prepare the cream, beat the cream cheese and powdered sugar with a mixer, pour the cream into a pastry bag.
On each biscuit circle, decant a large portion of cream, create a round cap on the surface.
To prepare the lemon filling, beat the eggs in a saucepan. Pour sugar and starch to the eggs, whisk until homogeneous. Over medium heat, stirring constantly, bring the filling to thicken
. Pour lemon juice into the filling, pour lemon zest and stir. Strain the filling through a fine sieve to remove any excess lumps.
Cover the filling with clingfilm and leave to cool. Spoon the lemon filling into the pastry bag. Poke the pastry bag into the cream cap and decant the filling inside.
Hide the filling inside, lightly smearing the cream towards the top. Crumble the crust trimmings into crumbs.
All that remains is to gently cover the cream cap with sponge cake crumbs.
The result is a delicate lemon dessert in the form of a cake.
