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40 grams unsalted butter, and something extra to grease
4 eggs, big
125 grams powdered sugar
125 grams flour, common
1 teaspoon vanilla extract
lemon peel, finely grated
75 grams raspberry, to decorate (optional)
450 milliliters thick cream, for the filling
325 grams raspberry, for the filling
1 tablespoon powdered sugar, and something extra to sprinkle, for the filling
Preparation
Melt the butter and pre-heat the oven to 350 ° F (180 ° C), grease it in a 20 cm round cake pan and cover the base with baking paper.
Boil water in a pot, remove it from the heat and place on it in a refractory bowl, add the eggs and sugar and mix for about 5 minutes with an electric mixer , until there is a trace when lifting the mixer , the mixture will increase to five times its volume. Remove the bowl from the pot and beat for 1 minute to cool.
Sift and add the flour to the mixture. Add vanilla, lemon zest and melted butter.
Transfer the mixture to the mold and bake for 25 or 30 minutes or until the surface is flexible to the touch and light golden in color. When inserting a skewer in the center, it should come out clean.
Let the cake cool in the mold for a few minutes, then unmold the cake on a rack so that it cooled well, remove the baking paper.
Once cool, use a bread knife and cut horizontally into three equal parts.
In a bowl, beat the cream until it rises. Lightly squeeze the raspberries with the icing sugar and add them to the cream of milk, without juice, so that it does not get too wet.
Place the bottom slice of the cake on a plate and apply half of the cream. Cover with the second slice, spread the rest of the cream, finally, place the other slice on top. Garnish with raspberries, if you use them, and sprinkle icing sugar on the cake. Serve right away.
TIPS
It will be stored for 1 day in an airtight container.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Barbara Garza
19/11/2015 19:39:10
A través de iOS
Que crema es o marca
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