Sponge cake with lemon mousse and kurd

Sponge cake with lemon mousse and kurd

Category: Bakery products

Ingredients
BISCUIT:
Wheat flour	2 tbsp. (250 ml)
Salt	pinch
Sugar	6 tbsp. l.
Egg	6 pcs.

Cooking method

• Divide the eggs into yolks and whites. Grind the yolks with 1 tbsp of sugar until the mixture turns white. 5-8 minutes with a spoon.
• Beat the whites (I use a mixer) for about 3 minutes with a pinch of salt, until they become foam. Then beat, gradually adding the remaining sugar. Minutes 10-12. Proteins become strong.
• Mix the yolks and whites with a spoon (not a mixer), then gradually stir in the flour in a quarter of a glass with a spoon, carefully, in a circular motion.
• Lubricate the saucepan with multi-rast oil refined, it is advisable to grease the lid too, the biscuit rises high and can rest against it.
• Baking 60 + 20 min. Do not open the lid while baking.
• In it I used 2 types of cream -
• lemon mousse and lemon curd. THIS IS SUPER, recipes for creams I stole from Cooking with Temka Desserts from Michelle LEMON CAKE
• Try it, you won't regret it.
• LEMON MOUSSE
• 2 eggs
• 4 tbsp. l. Sahara
• 4 tbsp. l. starch
• 350 ml milk
• 1 tbsp. l. lmon peel
• 1/4 Art. lemon juice
• 2.5 tsp gelatin (I took a 25 gram pack)
• 500 ml cream (I took 25% sour cream)
• Preparation
• Mix the starch and sugar and beat in the eggs, rubbing until there are no lumps left. Bring the milk to a boil. In a thin stream, stirring the egg-starch mass, pour hot milk into it, then pour everything back into the saucepan and simmer for several minutes until thickened (do not bring to a boil). Remove the cream from the heat, transfer to a bowl, cover with a film (touching the surface so that a crust does not form) and cool completely. Dissolve the gelatin in cold lemon juice and leave to swell for 1 minute. Then heat a little only until the gelatin is completely dissolved. Beat the cooled custard with a mixer and, continuing to beat, pour in the juice with gelatin. Whip the cream separately and combine with the rest of the mixture in 3 steps.
• LEMON CURD
• 1/2 tbsp. lemon juice
• 1 tbsp. l. lemon zest
• 2/3 st. Sahara
• 3 eggs
• PREPARATION
• Lemon Kurd.
• Bring lemon juice, zest and sugar to a boil. Stir in eggs lightly and pour hot lemon juice in a thin stream. We return all this to a small fire and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened and then pour into a clean dish, cover with a film (the film should touch the surface of the cream so that a crust does not form) and cool.
• The biscuit was cut into cakes and smeared - a layer of Kurdish (it is deep yellow in the photo), and then a layer of mousse. etc
• Before spreading, I kept the mousse in the refrigerator for 20 minutes, it began to set and thicken, and as soon as it became possible to spread it, I smeared it.
• 

Chocolate citrus cake with strawberry mousse (bearbear)

Strawberry cake (red mullet)

Made it according to a simplified version.
No mousse, although he is "nyama"
I just cooked a Kurd, and stood a biscuit.

[natamylove]

natamylove
Your biscuits are always pleasing to the eye! Tall, lush, you are just a smart girl with golden hands!

Nata, I used mousse and Kurd in combination with irza honey biscuit. It's a miracle! A truly unique combination of these two layers! I will probably use this filling often. It is self-sufficient, and you don't need to invent anything else. Can be called "Lemon Tenderness"

I'll take a look at the biscuit recipe, thanks for pointing out the biscuit

I generally think the Kurd is a godsend !!!!!!!

I'm making these delicious creams again. I drew attention to one point: 1 tbsp is indicated in the mousse recipe. l.lemon peel, which is no longer mentioned in the cooking process. I don’t remember how I did it last time, now I’m just going to add it to the custard when I mix it with gelatin juice. I understand that this is not important, but still

Recently I have been doing without zest, only juice, then I like it better, the cream turns out smooth, without splashes, it looks better on the cake

girls tell me. want to bake muffins and fill with Kurd. advised so. never did a Kurd or mousse. you will also need to plant a kitty figure.

what do you advise inside the cupcakes and how can you soak it to make the combination? the muffin dough will be plain on the oil drain. and will you need butter cream for kitty to do?

thank you in advance

Hello!
For a long time I wanted to make a cake with this lemon Kurd, I planned cream-whipped proteins. But after reading the mousse recipe, I decided on it.
On the mousse, I got it like this. Starch (corn, no other) put 3 tbsp. spoons, and then the taste was felt. It was necessary without a slide (??) Gelatin soaked the entire pack of 25g, but did not pour it all out, so everything froze perfectly. You could put even less (I think, according to the recipe, 2.5 teaspoons is the most it, because everything in this cream is so thick)
Sugar was not enough for me, I was afraid that they would not eat, I added another 100 g of powdered sugar.

The question is, what layer should the Kurd lay out? A little so that it is almost absorbed ??? I put a little more (well, about 0.5 cm). The cream floats on it, I cut something else. but there is uncomfortable, the upper part just floats off this Kurd. Ate 2, 5 hours after I did. But the mousse was already very thick, barely smeared.

[natamylove]

I baked this cake now. After baking the cakes, there were many lemons left, from which I ripped off the zest, they demanded disposal. And then just a custom cake, I advised the customer a lemon one - agreed, thank God!
The biscuit was baked according to this recipe, as for me - a lot of flour, the dough was thick, the biscuit came out not too high and very dense (baked in the oven because of the diameter, T 170 degrees.)
It turned out to be cut into a cake, first impregnated with Kurd, then collected in a mold.
I will give it back tomorrow, I won't see the cut. But all individually delicious!
natamylove, thanks for the interesting cake !!!

The customer said that they snapped up in the office and picked up the crumbs! I made this one, on top of lemons boiled in sugar syrup.

The biscuit was baked according to this recipe, as for me - a lot of flour, the dough was thick, the biscuit came out not too high and very dense

I want to make this cake. I liked the composition very much. according to the test: can try then for 8 eggs?
kurd lemon in the fridge, urgently needs to bake
but in general the Kurds are just a godsend

[Elena]

Elena, I would start by decreasing the flour rather than increasing the eggs. Try to bake and tell about the result.

[svetta]

svetta, went to the oven. I wonder what happens

girls, I report:

it turned out in the end
cutter

cake inside:


homemade cake. My actions:
I made a biscuit half a portion from the original with changes:
4 large eggs, 90 g sugar, a glass of flour, baking powder and a little oil at the end, literally a tablespoon
the test yield is not very large. in the form of 24 cm it will be low, in a small 18 cm, like mine, it will be higher
In the end I liked the biscuit, quite dense, but light and tender. I'll take a note for heavy cakes
impregnation - lemon Kurd, no need to impregnate anything else
mousse: it turned out to be tender, but I still like to cook the base with flour rather than starch. I had leftover mascarpone cream with cream, I also added sour cream (I didn't have half a liter of whipping cream: - ((()
It turned out to be a lot of lemon juice for me
or even just ice cream with lim. make a zest, or just a little lemon juice in the mousse
to balance the sour taste of lemon (maybe I overdid it, but 1/4 cup as in the recipe is too much), I coated the cake with a thick layer of protein custard
after a day on the balcony (we have about zero): the cake is moderately soaked, sweet and sour with a pronounced lemon taste
Summary: OOOOOOOvery liked the cake. despite being overused with lemon. I will earn some money for myself, maybe I will experiment with other fruits, make a mix.
and further. Long live KURD, the greatest find for a pastry chef, do not pay attention to me - I now have Kurdomania. I cook them from everything in a row and shove them wherever I think of.
many thanks to the author! it turns out very smart, not bold, unusual
P.S. I ask you not to swear at jewelry. today nozzles with Ali-express came, as a little child I wanted to try everything right away, because I am not very friendly with cream as a decoration

Thanks for the recipe! I also want to bake such a cake tomorrow. That's just interesting, butter cream with condensed milk will stick on top of it and will it be combined with this cake ??? Or decorate with some other cream

[Elena - Lena]

Elena - Lena,

butter cream with condensed milk will stick on top of it and will it be combined with this cake

Lena! I covered it with protein custard, it was very tasty for me
the cake itself is strong enough, you can cover it with whatever you want
try and unsubscribe about butter cream
I wrote above that I will experiment with this cake. I remembered that there is even a photo (sent by customers)

and here is the cake itself

I made it orange three times. orange jam in impregnation, zest in dough, juice in cream
the layer was chocolate, I liked it, it somewhat enriched the taste

[Elena - Lena]

Elena - Lena, Lena! I covered it with protein custard, it was very tasty for me
the cake itself is strong enough, you can cover it with whatever you want
try and unsubscribe about butter cream
I wrote above that I will experiment with this cake. I remembered that there is even a photo (sent by customers)

and here is the cake itself

I made it orange three times. orange jam in impregnation, zest in dough, juice in cream
the layer was chocolate, I liked it, it somewhat enriched the taste

Lena! I am reporting on this cake.
I covered it with butter cream with condensed milk, we all really liked it. The sweetness of the buttercream just diluted the sourness in the cake. And the cake did not seem either greasy or "heavy" from butter cream, which I was very afraid of.
True, the mousse turned out to be liquid and well, it solidified for a very long time, 10g of gelatin was not enough. As a result, the mousse flowed out from the second layer while it solidified. But I'll take that into account. But in general, very interesting. I'll have to try it with the orange too. Should be delicious too.
And here is the cake

[Elena - Lena]

Elena - Lena,
Lenochka! what a handsome man !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!
and what an inscription - just no words !!!!!
I get krakozyabry, I try to refuse inscriptions
True, the mousse turned out to be liquid and well, it solidified for a very long time, 10g of gelatin was not enough
why 10 grams? in recipe 25. maybe that's why it's liquid? I got a fairly dense mousse

[Elena - Lena]

Elena - Lena,
Lenochka! what a handsome man !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!
and what an inscription - just no words !!!!!
I get krakozyabry, I try to refuse inscriptions
True, the mousse turned out to be liquid and well, it solidified for a very long time, 10g of gelatin was not enough
why 10 grams? in recipe 25. maybe that's why it's liquid? I got a fairly dense mousse

Oh, Lenus, thank you! Very nice!
but on the inscriptions I'm just training, I don't like them, it turns out every other time, my hands are shaking
Well, the recipe says 2.5 hours. l. gelatin, it came out for me 10 grams. Already when I filled it in, I think it would be better to take, as the author wrote, 25g))))))))

I’m just training, I don’t like them, it turns out through time, my hands are shaking

Lena! very clear and even. I just have with it

altered twice. spat. it's not mine. or rather it is necessary to study. I already went to the topic of inscriptions to read, but so far failure

Lena!!!! and what roses! ! I can not.I want to learn everything from protein, but I also don't have time to do it

Lena! very clear and even. I just have with it

altered twice. spat. it's not mine. or rather it is necessary to study. I already went to the topic of inscriptions to read, but so far failure

Lena!!!! and what roses! ! I can not. I want to learn everything from protein, but I also don't have time to do it

Yes, sometimes with an inscription you can spoil the whole beautiful view of the cake (And what a cool cake !!!
I have not yet learned how to do such))

Thank you! : girl_red: From oil, they are more beautiful, clearer. Here is from protein (which also does not always work, you need to purchase a thermometer)