Dessert cake with leaves, lemon cream and cherry jelly
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I prepared the sheets first.
I mixed the yolks with the sugar until it melts.
I then added the warm milk in which I extinguished the baking powder and then the oil.
I added salt and vanilla, lemon peel, then gradually incorporated the flour.
The required amount of flour depends a lot on its type as well as on the other ingredients used.
We need to get a non-sticky dough, but firm enough to be able to spread the sheets.
I put the dough in the fridge for half an hour.
I divided the dough into four parts for the 4 sheets.
I used a 38 x 25 cm tray, the sheets came out a bit thin, but I say it was enough.
You can also use a smaller tray if you can't spread the dough on such a large tray.
I baked the sheets on the bottom of the tray, on which I put a baking paper.
I baked each sheet at 170 degrees C for 12-15 minutes.
I let the sheets cool on top of each other, but with the baking paper between them.
For the lemon cream, I put the milk in a bowl and heated it.
I mixed the yolks with the sugar, I added the pudding powder, the lemon juice and peel, the vanilla, I then put the warm milk, I transferred everything again to the bowl in which I heated the milk, I put the bowl on the fire and I mixed with the whisk until the mixture thickened.
I put a foil directly on the surface of the pudding and let it cool very well.
I mixed the butter and then gradually added the lemon pudding.
For the cherry jelly, I used cherry syrup, which I kept when I preserved the cherries for cakes.
I diluted the starch with a little cold water, then put it in syrup.
I put the pot on the fire and stirred until it thickened.
I let it cool.
I then assembled the cake.
I put the first sheet, lemon cream, a little jelly, the second sheet over which I put only jelly, the third sheet with lemon cream and the fourth sheet on top, which I powdered with sugar.
The cake is left for a few good hours, ideally overnight, for the sheets to freeze.
Have fun !!!