Lemon-flavored sponge cake
Description
Homemade baked goods for tea. No celebration is complete without a delicious and beautiful cake, right? :) I suggest you make an aromatic, light sponge cake with a lemon flavor. The cake is easy to prepare, though not very quick—don't let that scare you. The time required is mostly for the sponge to rest and the jelly to set. But the result will be incredibly tasty, believe me! This cake was made for friends, so in the main photo it's not on a fancy plate but in a cake box. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. First of all, you need to prepare the sponge cake. It will have a lemon flavor, so we will need one teaspoon of lemon zest, heaping.
- 2
Step 2
2. Beat the eggs with 140 g of sugar and a pinch of salt for about 4-5 minutes, until the mixture lightens in color and increases in volume. Then add lemon zest and beat just until the zest is evenly distributed throughout the mixture. Add the flour mixed with baking powder and mix using a mixer at low speed.
- 3
Step 3
3. Line the baking pan with parchment paper and pour the batter into it.
- 4
Step 4
4. Bake the sponge cake at 180 degrees until a wooden skewer inserted comes out dry. Transfer the sponge cake to a wire rack and let it rest for at least a couple of hours, or preferably leave it overnight.
- 5
Step 5
5. And let's prepare the lemon jelly. The instructions say to add 500 ml of water, but I added only 400 ml.
- 6
Step 6
6. Pour the future jelly into the box and put it in the fridge to set.
- 7
Step 7
7. To soak the sponge cake, prepare a syrup. Bring to a boil lemon juice (about 100 ml), the same amount of water, and add sugar to taste.
- 8
Step 8
8. Cut the rested biscuit into 3 layers and soak them with syrup.
- 9
Step 9
9. Prepare the cream. Whip the cream with sugar (I added 4 tablespoons) until you get a light, stable mixture. Add the cottage cheese passed through a sieve and whip briefly again.
- 10
Step 10
10. Cut the set jelly into pieces.
- 11
Step 11
11. Set aside about one-third of the sour cream-cheese cream into another bowl, and add the jelly cut into pieces to the remaining cream, then mix. You can reserve a little jelly for decorating the cake.
- 12
Step 12
12. Spread the syrup-soaked layers with cream.
- 13
Step 13
13. And we spread the top and sides with cream without jelly.
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Step 14
14. And decorate the cake as desired.
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Step 15
15. The cake turns out tender, aromatic, and delicious. This is what it looks like when sliced.