Lemon cake with champagne
A traditional New Year drink is, of coursesame, champagne. Do you know that you can not only drink it under the battle of Courant and use it to make cocktails, but also add them to pastries? For example, you can add champagne to the dough for a lemon cake.Lemon cake with champagne
To prepare this cake, you will need:
- ready biscuit cake - 1 pc.
- lemons - 2 pcs.
- champagne - 4 glasses
- white gelatin - 6 leaves
- dessert lemon cream - 2 sachets
- vanilla sugar - 1 sachet
- cream - 750 ml
- water 125 ml
- sugar - 50 g
- juice of half a lemon
Soak gelatin in cold water. Prepare a lemon dessert cream according to the instructions, add lemon juice and champagne to it. Dissolve the gelatin in a water bath, a little cool, add to the cream and mix. Put the cream in the fridge so it stiffens to the state of the jelly.
While the cream is in the fridge, whip the cream with vanilla sugar until a lush, strong mass is obtained. Separate a third of the cream, transfer them into a pastry bag and put it in the refrigerator.
Take the removable baking ring and secureit around the finished biscuit cake. Enter in the cream-jelly the remaining cream and evenly distribute the cream with cream over the cake. Align the surface of the cake and place it in the refrigerator.
Meanwhile, wash the lemons with hot water andcut them into thin circles. Water boil with sugar to get sugar syrup, and cook in it mugs of lemon. Weld the lemon mugs from the heat and allow them to brew for three minutes. Then take the lemons out of the syrup, dry and cool.
Take out the cake of their fridge, remove the ring. Draw on it with a confectionery bag with a nozzle in the form of a star with 12 stars of whipped cream. Cut each circle of lemon to the middle, unfold the edges of the incision in different directions, lay the lemons on the asterisks from the cream and immediately serve the cake from the table.
Bon Appetit!
