Print Recipe
 Cake-Parfait "Lemon Pleasure" Recipe
It's hot, the thermometer has already passed 40! And what could be better than cold and refreshing ice cream in this heat, of course, only ice cream! I offer you a recipe for a delicious parfait cake from the famous Greek pastry chef Stelios Pallares. Cooking is very simple, all products are available, and there is a lot of fun!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. French meringue: Whisk the whites with sugar (200 g) until firm, soft peaks form. In three steps, introduce powdered sugar, stirring it with a spatula.
    French meringue: Whisk the whites with sugar (200 g) until firm, soft peaks form. In three steps, introduce powdered sugar, stirring it with a spatula.
  2. On a sheet of baking paper, draw two circles with a diameter of 20 cm. Place the meringue in a cooking bag or syringe with a thick tubular nozzle and place (starting from the center) two 0.6 mm thick discs.
    On a sheet of baking paper, draw two circles with a diameter of 20 cm. Place the meringue in a cooking bag or syringe with a thick tubular nozzle and place (starting from the center) two 0.6 mm thick discs.
  3. Lay out the rest of the meringue in the form of sticks (very similar to a custard cake, only shorter) 7 cm long.
    Lay out the rest of the meringue in the form of sticks (very similar to a custard cake, only shorter) 7 cm long.
  4. Bake at 120 degrees for 1.5 hours. Focus on your oven. Meringue should be perfectly dry and crisp, at a sufficient distance from the paper.
    Bake at 120 degrees for 1.5 hours. Focus on your oven. Meringue should be perfectly dry and crisp, at a sufficient distance from the paper.
  5. Lemon parfait: Put the juice, zest and sugar (210 g) in a saucepan with a thick bottom, heat well so that the sugar dissolves, but do not bring to a boil. Remove from heat and cool completely.
    Lemon parfait: Put the juice, zest and sugar (210 g) in a saucepan with a thick bottom, heat well so that the sugar dissolves, but do not bring to a boil. Remove from heat and cool completely.
  6. Add the yolks, mix well.
    Add the yolks, mix well.
  7. And heat over very low heat, stirring constantly, to 85 ° C. Cool completely.
    And heat over very low heat, stirring constantly, to 85 ° C. Cool completely.
  8. Whisk the cream to steady peaks and softness.
    Whisk the cream to steady peaks and softness.
  9. Combine with lemon-yolk mixture and mix very well.
    Combine with lemon-yolk mixture and mix very well.
  10. Fold the pie together: The cake ring should be high, if not, pull it out with a baking paper ribbon. Place the ring on a sheet of foil and press the foil against the walls of the mold, put it on a platter. We put a circle of meringue on the bottom.
    Fold the pie together: The cake ring should be high, if not, pull it out with a baking paper ribbon. Place the ring on a sheet of foil and press the foil against the walls of the mold, put it on a platter. We put a circle of meringue on the bottom.
  11. Cover it with half a parfait.
    Cover it with half a parfait.
  12. Lay out the second meringue disc.
    Lay out the second meringue disc.
  13. And cover with the remaining parfait. Send the pie to the freezer for 5-6 hours.
    And cover with the remaining parfait. Send the pie to the freezer for 5-6 hours.
  14. Remove the frozen cake from the mold. I warm up the sides very quickly by blowing them with a hairdryer.
    Remove the frozen cake from the mold. I warm up the sides very quickly by blowing them with a hairdryer.
  15. Decorate the sides with meringue sticks, crumble the meringue on top and garnish with grated chocolate. Store the cake in the freezer for 5-7 minutes, put it on the refrigerator shelf before serving.
    Decorate the sides with meringue sticks, crumble the meringue on top and garnish with grated chocolate. Store the cake in the freezer for 5-7 minutes, put it on the refrigerator shelf before serving.
  16. Cut the pie into portions, preferably with a hot, dry and very sharp knife.
    Cut the pie into portions, preferably with a hot, dry and very sharp knife.
  17. It's sooo delicious! Crispy meringue and tart lemon-flavored parfait! Enjoy your meal.
    It's sooo delicious! Crispy meringue and tart lemon-flavored parfait! Enjoy your meal.
0 0 votes
Article Rating
       

Related posts:

Cake-Parfait “Berry” Recipe Chocolate Cake “Lemon pleasure” Recipe Parfait with Blueberries in a Crispy Baskets Recipe Raspberry Parfait with Peaches and Chocolate Recipe Honey Cakes with Parfait and Cherry Recipe Curd Cake “Pleasure” Recipe Lemon Sponge Cake under a Gentle Cloud Recipe Cottage Cheese and Mango Parfait Recipe Biscuit with Coffee Parfait and Meringue Cream Recipe Parfait with Black Currant and White Chocolate Recipe Raspberry Parfait with Apricots and Chocolate Chips Recipe Lemon Cake with Almonds Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments