Biscuit cake with lemon cream

Steps

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  1. Add baking soda in room temperature kefir. Carefully mix the mixture with a whisk so that the soda starts to interact with the fermented milk product.
  
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  2. Connect three chicken eggs and 280 g of sugar in a deep bowl.
  
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  3. Take the mixture for 5 minutes to lighten it and increase in volume with the help of a mixer.
  
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  4. Then pour kefir which is mixed with soda.
  
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  5. Again, whisk the mass with a whisk. Introduce sifted wheat flour mixed with salt and vanillin in several stages.
  
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  6. Stir the dough with help of a silicone spatula so that the flour mixture is completely combined with the rest of the ingredients.
  
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  7. Pour in vegetable oil without odor in the end.
  
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  8. Apply oil to the dough carefully so that it has a uniform consistency.
  
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  9. Smear mold with butter for baking with a diameter of 22-24 cm and cover with parchment. Pour the dough into it and smooth it with a silicone spatula.
  
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  10. Put the biscuit into the oven heated to 180 degrees and bake it for 30-40 minutes until it is ready.
  
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  11. Completely cool ready biscuit down and cut into 3 cakes. Meanwhile, prepare the cream. Bring to a boil 500 ml of milk. Pour semolina into it and, stirring it, bring it to the final. Cool ready semolina completely down.
  
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  12. Combine the softened butter and 300 g of sugar in another dish.
  
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  13. Whisk the mixture with a mixer.
  
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  14. Then, without stopping whipping, add one tablespoon of manga to the cream mixture and stir it with a mixer with a rest of the ingredients.
  
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  15. Wash lemons, cut into pieces, remove stones. Transfer the cut citrus into the blender bowl.
  
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  16. Grind the lemons together with the skin and add to the cream. Mix everything again with a mixer and leave in the fridge for 20 minutes until freeze.
  
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  17. Now prepare the icing. Mix cocoa, sugar and milk in a small saucepan or ladle. Put the mixture on a slow fire and bring to a boil. Add a piece of butter in the glaze and bring it back to the boil again. Tale the dish away from the heat and let the glaze cool down to room temperature.
  
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  18. Collect the cake. Lay out the first corn on a dish and abundantly grease it with lemon cream. Form a cake, alternating cakes and cream (we do not need to lubricate the last cake), apply cream on the sides.
  
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  19. Decorate the sides of the cake with coconut shavings. Top cake with chocolate icing. Put the cake in the fridge, then decorate with lemon zest, slices of lemon and branches of fresh rosemary.
  
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  20. Bon appetite!
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  21. Biscuit cake with lemon cream