Cake-Parfait “Lemon Pleasure” Recipe
Hot, the thermometer is already over 40! And what could be better than cold and refreshing ice cream in this heat, of course, only ice cream! I offer you the recipe of delicious cake parfait from the famous Greek pastry chef Stelios Pallaresa. Cooking is very simple, all products are available, and the fun – the sea!
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. French meringue: Beat the whites with the sugar (200 g) until firm, soft peaks. In three steps to enter the powdered sugar, stirring it with a spatula.
  2. On a sheet of baking paper to draw two circles with a diameter of 20 cm. Place the meringue in a cooking bag or syringe with a thick tubular nozzle and Deposit (starting from the center) two discs 0.6 mm thick.
  3. The rest of the meringue is deposited 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, well away from the paper.
  5. Lemon parfait: Juice, zest and sugar (210 g) place in a saucepan with a thick bottom, heat well to dissolve the sugar, but do not boil. Remove from heat and cool completely.
  6. Add the yolks, mix well.
  7. And heat on very low heat, stirring constantly, up to 85 * C. cool Completely.
  8. Whip the cream until stable peaks and soft.
  9. Connect with lemon-yolk mixture and mix very well.
  10. Put the cake together: The ring for cake should be high, if not, extend it with baking paper tape. Place the ring on a sheet of foil and press the foil to the sides of the mold, place on a dish. On the bottom spread a meringue disk.
  11. Cover it with half parfait.
  12. Put the second meringue disc.
  13. And cover the remaining parfait. Send the cake for 5-6 hours in the freezer.
  14. Frozen cake free from the mold. I very quickly warm up the sides, blowing them with a Hairdryer.
  15. Decorate the sides with meringue sticks, crumble meringue on top and decorate with grated chocolate. Cake stored in the freezer for 5-7 minutes before serving move on the shelf of the refrigerator.
  16. Cut the cake into portions, best, hot, dry and very sharp knife.
  17. It’s sooo delicious! Crunchy meringue and tart lemon flavored parfait! Bon appetit.

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