Lemon layered cake

Submitted by enr on 11 Jul 2012
200 g egg whites
400 g sugar
200 g of powdered sugar
120 ml lemon juice
1 tsp lemon peel
100 g yolks
450 ml cream
# To decorate:
40 g chocolate
Whip with 200 g of granulated sugar until thickened, as kisses. Then gently, stirring with a spoon, add powdered sugar. Of baking paper outlines two circles with a diameter of 20 cm. With a egg white mixture is filled pastry Posh with round, wide nozzle. Fills are two circles spiral starting from the center. The thickness should be 5-6 mm. With the rest of the mixture is made oblong shapes, like biscuits with a length of 7 cm (stacking face around the cake). Bake at 120C for an hour and a half. Should be well dried and easily peel off the paper. For the parfait, lemon juice, rind and the remaining 200 g of sugar is put on the stove, heat well to melt the sugar without boiling. Leave aside to cool. Add the egg yolks and mix well. Heat over medium heat, stirring constantly until it begins to thicken without boiling. Stir cream and mix with the yolk up the cold cream. In the form of a cake with a diameter of 20 cm (deeper), put one egg white round. Pour half cream. Insert the second round and cover with remaining cream. Home for a few hours in the freezer. Subtracting immersed briefly in hot water and demolded. Side is decorated with pieces of egg white. Top grated chocolate. Returns in the freezer for a few minutes to harden and went to the refrigerator.
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11 Jul 2012