How To Make Lemon velvet cake?
In this spring dessert, the four layers of rich and velvety lemon cake are spectacular, but the silky-smooth homemade frosting is the true star of this citrus-stunner. One lick of the frosting flavor, tucked between each tier and wrapped around the outside of the cake, will easily explain why this lemon velvet cake is so famous. A mixture of cream cheese and whipped cream, sweetened with powdered sugar and grated lemon peel, is used to make the satiny spread. What makes this showstopper a familiar fan favorite is the tangy taste of the glamorous frosting combined with the moist lemon velvet cake foundation.
TO MAKE THE DOUGH, I USED:
6 large eggs.
180g.Of caster sugar.
90g.Of cake flour.
The zest of one medium lemon.
A pinch of salt.
2 T.Of of water.
FOR THE FORAGE, I USED:
150g.Of caster sugar.
125g.Of blanched almonds.
2 C.Of water.
FOR THE WHIPPED CREAM, I JUST USED:
400g.Of fresh cream
1 C. And half.Of ice water.
3 T.Of powdered sugar.
For vanilla sugar, I used one medium bag.
In a small bowl, I broke the eggs and detached whites from yolks.
I put the 6 egg yolks with the sugar, a pinch of salt, water, and very finely grated lemon zest in a bowl, I whisked with a fork for a long time until a smooth and slightly frothy blend is obtained.
And to this cream, I added the first flour and the cornstarch, little by little.
I beat 6 whites and softly I added them into this preparation until stiff.
I made three cylindrical molds of the same size and floured them with sugar.
I put a third of the preparation in each mold and baked for 45 minutes in a very mild oven.
I turned out the cakes when they were cold.
How I prepared the lemon filling.
I beat the egg, with sugar and lemon zest with a whisk until a frothy mixture is obtained; I added the flour and the entire lemon juice combined with 1 dl of water.
In a double boiler, I heated the resulting mixture, stirring continuously with a wooden spoon, until it becomes a smooth, dense sauce.
I let it cool and I prepared the whipped cream during this time.
I would advise you that beating the cream very cold and with a whisk by hand is the secret to success.
Make sure to put it in the jar that will be used for this purpose in the refrigerator for 2 hours before installing it.
I added to water before whipping it.
I mixed the whipped cream with the cooked cream softly.
To obtain 6 large cylindrical slices, I cut the cakes in half crosswise.
In the middle of the serving dish, I put the first slice, and I covered it with a dense and smooth layer of cream, I placed the second slice of cake on it, then I spread another layer of cream and this until the cake and cream slices are done.
I browned the almonds in a frying pan, then I sliced them thinly and garnish the cake with them.