Lemon inverted cake

By VicentaLakin

Lemon inverted cake

Recipe Recommendations

  • eggs of 3
  • sugar 80 grams
  • butter 30 grams
  • marshmallow 40 grams
  • low powder 100 grams
  • baking powder 2 grams
  • Lemon honey juice 20 grams
  • lemon one
  • honey 100 grams
  • lemon juice 10 grams
  • powdered sugar 30 grams

Steps for Lemon inverted cake

  • Make Lemon inverted cake step 0
    1
    Lemon honey juice needs to be made one day in advance, cut into thin pieces, placed in a sealed container, poured into honey, sealed and preserved。
  • Make Lemon inverted cake step 1
    2
    The following day, pick out the pickled lemon tablets and place them in the mould。
  • Make Lemon inverted cake step 2
    3
    Separate egg yolk from protein. In three minutes, you'll be able to have a little sugar and a little protein。
  • Make Lemon inverted cake step 3
    4
    Send the protein to the point。
  • Make Lemon inverted cake step 4
    5
    Add yolk, evenly。
  • Make Lemon inverted cake step 5
    6
    Low powder and powdered powder are screened early, sifted into the egg paste and evenly mixed。
  • Make Lemon inverted cake step 6
    7
    in milk, fluff marshmallows and butter are heated up to melt butter, and the three are fully able to mix evenly. the marshmallows added here are vanilla. they can be completely replaced by vanilla to remove the egg smelt, while adding a unique sweetness to the cake. until liquid temperatures are reduced。
  • Make Lemon inverted cake step 7
    8
    when the temperature of fluff marshmallow solution is reduced, lemon honey juice is added to the egg paste, evenly mixed。
  • Make Lemon inverted cake step 8
    9
    Puts a tumbled egg paste into the mold, shakes it light, shakes the hole in the egg paste。
  • Make Lemon inverted cake step 9
    10
    The oven is 150, and the temperature is 30 to 35 minutes below 170, adjusted according to the temper of the oven itself。
  • Make Lemon inverted cake step 10
    11
    When the cake comes out of the oven, don't take it off immediately. After five minutes, it's on the net。
  • Make Lemon inverted cake step 11
    12
    add 30 grams of sugar powder to fresh lemon juice and 5-10 grams of luff marshmallows, evenly mixed。
  • Make Lemon inverted cake step 12
    13
    On the face of the cake, a thin layer is enough. It's a little bit of marshmallow lemon sugar. It's better colored. It's better tasteful
  • Make Lemon inverted cake step 13
    14
    14 and marshmallows can be a good medium and drop the moderate acidity of lemon sugar. You like lemon sugar and you don't like little people with too much acid
  • Lemon inverted cake Make Tips

    ONE, WHEN THE LEMON HONEY JUICE IS ADDED TO THE MILK, IT MUST BE ADDED AFTER THE TEMPERATURE HAS FALLEN, THE POWDER MUST BE MIXED IN ADVANCE AND SIFTED INTO THE EGG PASTE, AND THE AMOUNT OF MARSHMALLOW IN THE FORMULATION CAN BE ADJUSTED TO THE POPULATION SENSES, THE LEMON HONEY PICKLES MADE, THE SIZE OF THE LEMON CHIPS TO BE SLICED, TOO THICK TO LOOK GOOD, TOO THIN TO BREAK, APPROPRIATE FOR 3MM

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