If I made a chocolate cake for Robert at the children's party, I decided to make a lighter, finer and more delicate cake for Amira, so for the girls. :)) The combination of lemon cream and coconut cream, plus a fluffy and fragrant top, can only be successful. It may seem like I'm lacking in modesty, but I'm not! :))
- For the countertop:
- 4 eggs
- 100 g sugar
- 2 tablespoons oil
- 4 tablespoons flour
- 1 teaspoon baking powder
- lemon essence
- For the cream:
- 2 yolks
- 2 tablespoons sugar
- 1 tablespoon starch
- 250 ml milk
- 200 g white chocolate
- 1 teaspoon jelly
- 300 ml whipped cream
- juice of 1 lemon
- 2 tablespoons coconut + 100 ml milk
- For decoration:
- 200 ml whipped cream
Method of preparation:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a glossy foam, like meringues. Rub the yolks with oil and lemon essence (to taste) pour slowly over the egg white foam and mix gently.
Mix the flour with the baking powder, then incorporate it into the above composition, mixing lightly with a spatula, with light movements, from bottom to top.
Pour the composition into a tray (18 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes. The countertop will be firm to the touch, but we can also test with the toothpick.
Remove the top on a grill, leave it to cool, then cut it into 3 parts.
We hydrate the gelatin in a few tablespoons of cold water.
We put the coconut in a bowl together with the milk and boil it. Bring to the boil, bring to a boil and set aside. Let the cock soften, then put it in a fine strainer and let it drain. Press a little with a spoon to squeeze it well.
We sweeten the remaining milk to taste and keep it for syrup.
Mix the yolks well with the sugar until you get a cream. Add the starch and mix gently, then pour the milk, stirring constantly so that no lumps form. Put the pot on low heat or in a baine-marie and cook the composition until it thickens. It is ready when turning the bottom of the bowl with a spoon in the bowl. Set aside and add the broken white chocolate. Mix the cream until the chocolate melts and blends, then add the hydrated gluten. Refrigerate until the cream hardens well.
Meanwhile, mix the whipped cream until it becomes fluffy. We can also add a teaspoon of powdered sugar to "help" it become firm. Incorporate the cream into the very well cooled cream.
The cream obtained is divided into 2 equal parts. In one of them we will put lemon juice, and in the other coconut. Distribute the cream between the tops that I syruped with the remaining milk from the coconut.
Dress the cake in a thin layer of whipped cream and decorate as desired. 🙂
I would have liked to have a picture with the section, I'm sure like you :)) but, unfortunately (or fortunately: D) and that's all.