Lemon-nut cake (no flour)

Category: Confectionery
Lemon-nut cake (no flour)

Ingredients

dacquoise:
room protein T 6 pcs
sugar 60 gr.
hazelnut 160 g
powdered sugar 160 g
cream patisier:
milk 500 ml
sugar 160 g
yolk 6 pcs
starch (preferably corn) 4 tbsp. l.
juice and zest of 1 medium lemon, cut with a ribbon
cream 35% 250 ml
cognac or brandy 1 tbsp. l.
dark chocolate 70 gr.
cream (fat content does not matter) 40 ml.

Cooking method

  • dacquoise:
  • baking sheet 38x38 covered with baking paper
  • mix sah. powder with hazelnuts ground until flour
  • Beat the whites with sugar at a medium mixer speed until stable peaks and add the nut-sugar mixture in three steps. gently stirring with a spatula from bottom to top and in a circle.
  • place the dough on a baking sheet and smooth with a spatula into a cake 1 cm thick. (if you have a smaller baking sheet, then the cake may be thicker - 1.5 cm)
  • bake preheated to 175oWith oven 25-30 min.)
  • the finished cake can be divided into 2 or 3 parts. but you can immediately after baking. straight hot cut with a culinary ring round cakes.
  • I cut 2 cakes with a diameter of 20 cm. I decorated the top of the cake with the remaining pieces. you can put the pieces in the middle. here is already a matter of taste.
  • cream:
  • mix the yolks with sugar. starch and milk until smooth. add zest and put on low heat.
  • constantly stirring with a whisk to brew a smooth cream. remove from heat and add lemon juice. cool completely. remove the zest from the cream.
  • Beat the cream until firm peaks and combine with the cooled cream. beat with a mixer.
  • heat 40 ml. cream and melt chocolate in them. cool. will add b cognac.
  • grease the cakes with chocolate and refrigerate. to freeze.
  • place the cake in the ring and brush with half of the cream. cover with a second crust and cover with the remaining cream.
  • decorate the top with the remaining pieces of cake. send the cake to the refrigerator overnight.
  • peel off the ring before serving and sprinkle with icing sugar on top.

The dish is designed for

10

Time for preparing:

90

Note

So unpretentious. but delicious. soft and delicate. cake with a pronounced lemon note and a nut-chocolate aftertaste. without a single gram of flour! highly recommend - try it!
Lemon-nut cake (no flour)

Feofania
that's so beautiful! I'll try!
celfh
Yes, sooooo tempting, as well as all your recipes! And not only presented here!
natapit

natapit, should you cut off the zest with a tape so that later it would be easier to get it?

natapit
Feofania! thank you very much!

celfh. I am very pleased! : flowers: Yes. : yes: of course. After all, the zest is cut with a ribbon. easier to remove from the cream! :) now I will edit the recipe!
celfh
Quote: natapit

I'll edit the recipe now!
Natasha, also add chocolate. I took at random, 100g.
Honestly, I'm not a confectioner of any kind. Therefore, I looked at the lemon for a long time and did not dare to cook the zest with milk. I was afraid that the milk would curdle. And there was no milk in stock, what to make a sampler: milk with zest. But to somehow flavor the patisier, I added a couple of drops of rum essence. My cake is in the fridge until tomorrow.
Yes, and I didn’t get it so tall. I'm not at all upset about this, I'm just wondering, maybe I didn't cook the cream, but I put the layer high enough, and when I put the top cake, the layer of the cream was compressed.
I went and looked and realized. My version of the cake is not a festive one, so I did not make it round.I just cut it in half, into two cakes. And layered them with cream. The cake is very big. I was also surprised: large pieces will turn out if you cut into 10 parts, as stated, So the reason, I think, is elementary: for such large cakes you need 1.5 times more cream.
And what the cake turned out, I hope you will see tomorrow. But the cake is definitely delicious. I generally love cream patisier
natapit
Tanya- celfh! Thank you so much! there is no need to be afraid of a peel. no lemon juice! I've been cooking like that for a long time and believe me. checked - "no mines"!
about the cream, if you make a rectangular shape. then the cake for this amount of cream is best divided into 3 parts!
celfh
Quote: natapit

for this amount of cream, it is better to divide into 3 parts!
It's okay, but you don't need to open your mouth wide

If everything works out, next time I'll do it with lemon
celfh
Well, here I am with my nut-rum cake. Even though it is not lemon, it is still sooooo delicious! And I also had nuts in the husk that could not be peeled. I am very far from the original, but once I promised, I show

Lemon-nut cake (no flour)

Natasha, thank you so much for the recipe. It is very simple to prepare, but it is very tasty to eat!
natapit
I am very happy! : flowers: I just love patisier for its simplicity and the ability to create any favorite taste!
Trendy
A very tender, light and simply melting cake in your mouth.

NatashaThank you very much for your masterpieces! They are always delicious and interesting. And they succeed the first time, even if there are flaws in my performance.

Lemon-nut cake (no flour) Lemon-nut cake (no flour)

In the future, I will strive for perfection.
And one question. And the hazelnuts must be fried, probably, to make flour? I got only crumbs from raw. But it's still delicious.
Irina Tim
Can you replace hazelnuts with walnuts? Have you tried it?

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