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 Lemon Sponge Cake under a Gentle Cloud Recipe
Fragrant moist sponge cake under the most delicate layer of marshmallows and cream. This light dessert will please with its simplicity of preparation, diversify your daily meal and decorate the festive table. The amount of ingredients is calculated for a form with a diameter of 21 cm.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
For the dough:
For the syrup:
For the souffles:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
For the dough:
For the syrup:
For the souffles:
Instructions
  1. Prepare the necessary products.
    Prepare the necessary products.
  2. Combine the eggs with the sugar and beat until a white, dense mass.
    Combine the eggs with the sugar and beat until a white, dense mass.
  3. Mix the flour, corn starch and baking powder and sift through a fine sieve. Combine with the beaten egg mixture. Gently mix the dry ingredients with a silicone spatula.
    Mix the flour, corn starch and baking powder and sift through a fine sieve. Combine with the beaten egg mixture. Gently mix the dry ingredients with a silicone spatula.
  4. Add the lemon zest.
    Add the lemon zest.
  5. Pour in the melted and cooled butter. Mix it into the dough.
    Pour in the melted and cooled butter. Mix it into the dough.
  6. Cover the bottom of the mold with parchment paper and lay out the dough. Bake in a preheated 170-180 degree oven for 25-30 minutes. Check the readiness of the biscuit with a wooden toothpick.
    Cover the bottom of the mold with parchment paper and lay out the dough. Bake in a preheated 170-180 degree oven for 25-30 minutes. Check the readiness of the biscuit with a wooden toothpick.
  7. Remove the finished sponge cake from the mold and cool completely on the grill.
    Remove the finished sponge cake from the mold and cool completely on the grill.
  8. To impregnate the sponge cake, cook the syrup from sugar, water and lemon juice. Cool. Put the biscuit in a split form. Liberally soak it with syrup.
    To impregnate the sponge cake, cook the syrup from sugar, water and lemon juice. Cool. Put the biscuit in a split form. Liberally soak it with syrup.
  9. For the souffle, combine half the norm of fat cream and marshmallows in a saucepan.
    For the souffle, combine half the norm of fat cream and marshmallows in a saucepan.
  10. Over a low heat, stirring continuously until the marshmallow melts. Cool.
    Over a low heat, stirring continuously until the marshmallow melts. Cool.
  11. Beat the remaining cream to a thick, stable consistency and add the cooled marshmallow mass.
    Beat the remaining cream to a thick, stable consistency and add the cooled marshmallow mass.
  12. Distribute the resulting mixture over the biscuit. Cover the form with plastic wrap and put the souffle to freeze in the refrigerator (preferably overnight).
    Distribute the resulting mixture over the biscuit. Cover the form with plastic wrap and put the souffle to freeze in the refrigerator (preferably overnight).
  13. Bon appetit.
    Bon appetit.
  14. Pleasant to tea.
    Pleasant to tea.
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