DESSERT LEMON RASPBERRIES
How to make
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| Dessert lemon raspberries |
Ingredients
Egg Yolks
4 Units Raspberries
2 MugsSugar
1 Mug Butter at room temperature
1/2 cup Lemon zest
1 tbsp Lemon Juice
1/2 Cup Cream and cream mounted to the point of snow 1 and 1/2 Cup
For the vanilla mass:Egg Yolks 3 Units Egg whites
3 units Maicena 5 tbsp.1/2 cup flour Sugar 9 tbsp.
Recipe preparation
To begin, on the one hand, we will sift the flour and then mix it with the cornstarch.
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On the other hand, beat the egg whites with six tablespoons of sugar until they are well consistent and shiny. Then, beat the yolks with three tablespoons of sugar. Combine the two preparations and mix well.
To the previous mixture we add the flour and the cornstarch and we revolve well with a spatula.
Once the preparation is ready, on a vegetable paper, we make a circle of 20 centimeters in diameter and fill it with the mixture. This is going to be used for the base of the cake.
With the mixture left over, we make between 18 and 22 vanilla.
We carry everything to the oven at a temperature of 200ºC during 10 minutes. Let cool.
For the filling of lemon, we will prepare a syrup. For this, in a saucepan, we put to boil the juice of lemon and half cup of sugar.
On the other hand, beat the yolks with a half cup of sugar and when the lemon syrup has cooled, join the two preparations and mix.
Then we put this mixture into a saucepan and cook until the eggs have thickened. Then beat the lemon cream for 10 minutes until it increases in volume and incorporate the lemon zest, butter / butter and cream. We mixed well.
For the assembly, place the dough disc as a base and with the vanilla borders the sides. Then, fill the cake with a third of the lemon cream. Above it, place a cup of raspberries and finish with a layer of cream.
Then we take it to the cold for four hours in the refrigerator, so that the cream is well consistent.
Finally, decorate with raspberries and serve.
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