Raspberry and Lemon Cake

Steps

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  1. First, make a biscuit. Separate 5 chicken proteins from yolks. Add a pinch of salt to the proteins and a few drops of lemon juice. Beat the whites at a low speed mixer until foaming. Then increase the speed of the mixer to the maximum and continue beating the whites, gradually adding half of the sugar to them. As a result, proteins must firmly hold in place and not crawl along the walls of the bowl. Ingredients for the dough: chicken eggs - 5 pcs.; potato starch - 40 g; baking powder - 1.5 tsp; wheat flour - 100 g; sugar - 150 g; vanillin - 0.25 tsp.
  
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  2. Whisk the yolks with the remaining sugar and vanilla to obtain a fluffy, light mass.
  
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  3. In a few steps, add yolk mass to whipped whites, each time gently mix the mixture in one direction from the bottom up.
  
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  4. Add sifted wheat flour mixed with baking powder and potato starch in the resulting mass.
  
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  5. Gently mix the dough with a silicone spatula so that the flour is completely combined with the other ingredients. Transfer the finished dough into a heat-resistant form with a diameter of 22 cm, covered with parchment.
  
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  6. Put the sponge cake to the oven preheated to 180 degrees. Bake it at an average level for 30 minutes. Check readiness of baking with wooden skewers, it must be dry. Fully cool the sponge cake, then remove it from the mold.
  
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  7. While the sponge cake is cooling, make custard. In a heatproof dish combine sugar, potato starch and two chicken eggs. Thoroughly mix the mixture with a whisk so that all the ingredients are combined. Ingredients for cream: milk - 500 ml; chicken eggs - 2 pcs.; butter - 200 g; sugar - 170 g; lemons - 2 pcs.; potato starch - 30 g.
  
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  8. Add there a mixture of two lemons.
  
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  9. Bring milk to a boil. Stir constantly, pour 150 ml of hot milk into the egg mixture.
  
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  10. Then pour milk mixture with lemon zest into the pan with the remaining milk.
  
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  11. Constantly stirring, cook the cream until thickened over low heat. When air bubbles start rising from the bottom, remove the pan from the heat. Cover the finished cream with food film and cool completely.
  
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  12. Beat butter of room temperature with a mixer until a fluffy mass is obtained.
  
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  13. In parts, add cold custard in whipped butter, each time stirring the mixture with a mixer until complete homogeneity.
  
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  14. Put ready cream in the fridge for 30 minutes so that it is infused and thickened.
  
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  15. Cut cooled sponge cake into three cakes of the same thickness.
  
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  16. Prepare impregnation. Mix 100 ml of cold water and 3 tablespoons of lemon juice. Add granulated sugar and mix the mixture. Ingredients for impregnation: water - 100 ml; lemon juice - 3 tbsp.; sugar - 2 tbsp. and l without hill.
  
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  17. Soak biscuit cake with sugar syrup with lemon juice. On top distribute 1/4 of the cream as uniform layer.
  
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  18. Distribute dry raspberry berries on top of the cream.
  
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  19. Next, repeat the steps: put the next cake, pour it with impregnation, apply lemon cream and place the berries. Grease top and sides of the cake with the remaining cream. Decorate the sides of lemon cake with coconut chips. Decorate the top of the cake with fresh raspberries, meringues and sprigs of mint.
  
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  20. Put the finished cake into the fridge for at least 2 hours so that it gets soaked. Cut the cake into portions, serve it with tea or coffee.
  Bon appetit!