Cooking time: 40 minutes.
Lemon Cord (Make Future) (Prepared from the recipe of Karma Ivers Lemon Cord)
8 large egg yolks, 1 spare egg white, room temperature
g sugar 2/3 g fresh lemon juice (7-8 grated lemon, eggs) – Size)
lemon peel, finely grated 7-8 lemons used to juice
1 chopped butter
3 tsp lemon extract
Cake (It’s Easier If Made)
10-Inch Springform Fryer
1 Duncan Hines Luxurious Wet White Cake Mix
1 Lemon Pudding Box and Pie Filling, Not Instant, 3 ounces.
3 egg whites, reserved from some yolks 8 used in curd (room temperature)
2 tablespoons oil oil
1 1/3 c water
Lemon Mascarpone Mousse (must be made several hours before placing it in the vial) Mascarpone
Cream 3 kg, room temperature, 8 ounces. Each
1 lemon curd recipe (pre-chilled)
1/2 g granulated sugar
1 tablespoon lemon extract
1 tablespoon lemoncello liqueur
Lemoncello Soaking liquid
peel of lemon water , egg size
tablespoons white sugar granules 2 teaspoons lemon extract
7-8 tablespoons lemoncello, liqueur flavored with lemon
Optional ginger : a white chocolate bar for
mint mesh , lemon slices or
berries and raspberry sauce
1. LEMON CURD: (Make the Future) wrap the lemon at room temperature to loosen the juice inside. Then relish with the lemon 7-8 using a soft grater. Cut the lemon and use a strainer to strain the seeds from the juice while pressing in a bowl.
2. Separate the egg yolks 8 and keep 3 eggs for cake.
3. At the top of the double boiler, mix the egg yolks and sugar, 2/3 cup fresh lemon juice and peel the lemon from each lemon.
4. Bring the double boiler to cook and keep it there. Simmer and whisk constantly. Both temperature and palpitations are necessary to prevent thrombosis. Leave on low heat and beat for 10 minutes until it becomes a thick pudding texture.
5. Remove from heat and beat the lemon extract. Add butter.
6. Whisk until completely dissolved.
7. For a soft lemon curd, filter the curd to remove the peel. You can leave it though. I leave it because I like the simple chewing that one gets from the peel.
8. Once the curd is tense, it becomes just as sweet and smooth as candy.
9. Pour in a bowl and cover with a plastic wrap, touching the curd, to prevent skin formation. Put the bowl in the refrigerator to cool completely. This will be used to make the mascarpone mousse. (Yogurt curd is made around two cups, and whatever the recipe, I use it all in mousse.)
10. Cake: (The cake can be baked the next day.) Preheat the oven to 350 degrees. Cut parchment paper to fit the bottom of the 10-inch Springform frying pan. Sprinkle cooking spray on the pan. Put the butter paper down, then sprinkle the paper too. Leave it in a dry cake mixture.
11. Mix the pudding mixture with the cake mixture. Then add 3 egg whites, 2 tablespoons of oil and 1/3 cup of water until the cake mixture becomes moist. Mix two minutes (according to the package instructions).
12. Pour the pan springform. Put this in a larger frying pan in case of leakage.
13. Put it in the oven for 30-40 minutes or until a toothpick comes out in the center and comes out clean.
14. Remove from oven and let cool slightly before removing sides of the spring.
15. After removing the sides of the spring shape, place the cake in the freezer for cooling. In the case of baking the night before, put it in the fridge and then put it in the freezer for about two hours before collecting the cake.
16. Lemon Mousse Mascarbon: (It should also be done several hours before collection to help the mousse prepare before collection.) Continue beating while adding sugar and lemon extract.
17. Verify that the sugar is melting. Then continue hitting while adding the lemon curd. (If you stop hitting while adding these ingredients, lemon acid can wrinkle the mascarpone.)
Limoncello Creme Cake
18. Add limoncello while hitting. When smooth, cool in the refrigerator. (I do not remove all of the
skin of the peel in the bats or the wire whip. There will still be a little in the mousse.) 19. Mix lemoncello liquid: Mix the water, sugar and sprinkle the lemon in a saucepan. Cook over medium-low heat with constant stirring until sugar is completely dissolved. Raise the heat to a high temperature and let the drink boil.
20. Take the tray out of the heat and leave it for two minutes. Filter liquid to remove the lemon peel.
21- Add lemoncello and lemon extract.Keep the syrup covered until ready to collect the cake.
22. To assemble the cake: Remove the refrigerated cake from the freezer. Using a bread knife, carefully divide the layer into two layers, cut each way. Carefully remove the top layer to remove the wax so that the cut side is up. Carefully, loosen the bottom of the spring skillet from the bottom layer by sliding the knife or spoon between the butter paper and the bottom of the pan. Then, move the cake onto a cake dish with the side cut up.
23. Using a pastry brush or spoon, apply limoncello liquid to each layer. (This is why I use a springform bowl and cut the layers instead of using two or three round baking bowls. The cut layers allow the liquid to be absorbed into the cake.)
24. Using half a mousse mascarpoon on the cake layer on the cake plate, soften it, then put it in the freezer until it is fine. If you rush, the mousse will be compressed when the other layer is applied to it. Return other layers to the freezer as well.
25. Carefully apply the top layer to the frozen, bottom layer.
26. Spread the mousse along the top of the cake. You can freeze the sides of the cake if you like, but I don’t always do that.
27. Grit the white chocolate over the Muscarbonate mousse. Chill cake for several hours. It takes some time for the mousse to hold together and become better one day after its collection.
28. Ginger: When you chop it up, you can decorate it with fresh mint and a lemon slice. Or, it looks really cool decorated with raspberries and some raspberry sauce.
29. Note: This can be made alcohol free by deleting the limoncello in the mousse, by increasing the sugar in the soaking liquid, and using the lemon juice instead of the limoncello.
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