Chocolate lemon cake
By VicentaLakin
an exhausting recipe that strongly recommends patience and time not to challenge but! you won't regret it! lemon tastes fresh and chocolates are so rich and cozy. it's supposed to be 16 centimeters of moose for the middle layer, 18 centimeters of moose for the whole cake。
Recipe Recommendations
- almond powder 50g
- Xinliang flour 10g
- powdered sugar 55g
- lemon peel
- protein 80g
- sugar 40g
- milk 70g
- whipped cream 20g
- lime peel
- egg yolk 35g
- gelatin tablets 4g
- dark chocolate 135G
- milk chocolate 160g
- Hazelnut Palinne 35g
- transparent pectin 70g
- butter 40g
- salt 1g
- almond slices 10g
- chopped almond grains 30g
- sweetening
- baking
- a day
- senior
Steps for Chocolate lemon cake
1
I've got some new flour
2
First make cakes, materials ready。
3
Sugar flour is filtered, mixed with almond flour in the basin。
4
Protein and sugar go into soft protein cream。
5
Adds a slightly even amount of all powder at once, and then a lemon collage。
6
two 16cm discs were squeezed out of the mouth of 11 mm。
7
get in the pre-heated oven about 180°c and bake 15°c to top colour satisfactory, and get out of the dryer。
8
Then we make lemon mousse, and the yolk and sugar are smoothed to some general white。
9
Milk, cream and lemon peel to boil。
10
Part of it's in the yolk。
11
And then back to the pot, the little fire boils English yogurt, boils to the thick end of the fire, and then joins the soft, early glitting glitches. Temperature backup。
12
16 CCM MOUSSE IS WRAPPED ON THE BOTTOM AND A PIECE OF CAKE IS CUT TO THE EDGE。
13
Falling into cooling lemon mousse。
14
Then do the brittle part. The butter room was softened and evened with all the powder。
15
Add almond chips and apricot chips evenly。
16
Plot as much as possible on oil paper or tin plating。
17
in the 170°c oven, about 15min, until the surface is free of bubbles, the colour is satisfactory and the dryer is removed。
18
Next up is chocolate mousse. Milk is heated in the pot and mixed with early and soft glytine. And then you burst into the chocolate and mix it up。
19
Creams of cream are distributed early, the cooling chocolate is poured in after adjustments to the hardness, and they are smoothed quickly。
20
Take out the Moose Circle and put it in the cracks. The rest of the brittle is for final decoration。
21
Add some chocolate mousse。
22
Fill in another piece of cake. Then filled with chocolate mousse and moved into the freezer room。
23
Next, the showers, cream and transparent fruit glue are heated and evenly mixed。
24
When boiled, the pre-soft glitting tablets were added, so that they were evenly boiled again。
25
The mix between the milk chocolate and the pickle parin is evenly balanced。
26
Moose freezes and strips on hard-line paper, then cuts the edge of the paper and puts it on the net. Check the shower state and temperature, hit it with an average machine to lighten it up on the surface of Moose, and wipe it with a machete。
27
Then you can decorate it with chocolate edges and almonds, lemons and lemon peels。
28
It's finished
29
Final slice