YOURTBOX: Sweet Diish

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhSJ0TLauGzD5xbYxe3ZryT_OHPhO6mN-aJw4hY1PV-ibfa-C7otx-6iZzE-M7RA9MxEy-uT0a5C3UBT-cFf8fG_2j1uzLqRT7e2rVaqahy3MiXQ9VjDewzzJ9vLu8FNSQoEjaPhvpSE/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhSJ0TLauGzD5xbYxe3ZryT_OHPhO6mN-aJw4hY1PV-ibfa-C7otx-6iZzE-M7RA9MxEy-uT0a5C3UBT-cFf8fG_2j1uzLqRT7e2rVaqahy3MiXQ9VjDewzzJ9vLu8FNSQoEjaPhvpSE/s1600/cake.jpg" width="588" /></a></div>
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<b><span style="font-size: large;">Ingredients </span></b></div>
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<b>For the sponge cake: </b></div>
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<b>5 eggs </b></div>
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<b>140 g of wheat flour </b></div>
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<b>140 g of sugar </b></div>
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<b>1 teaspoon lemon zest </b></div>
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<b>2-3 drops of lemon essence </b></div>
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<b>1 pinch of salt </b></div>
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<b>For the cream: </b></div>
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<b>75 g softened butter </b></div>
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<b>3 chicken eggs </b></div>
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<b>225 g of sugar </b></div>
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<b>Juice and zest of 3 lemons </b></div>
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<b>To decorate: </b></div>
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<b>200 g pistachios </b></div>
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<b>400 g of whipped cream </b></div>
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<b>2 sachets of vanilla sugar </b></div>
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<b>2 bags of a stabilizer for cream</b></div>
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<b>Note!</b></div>
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<b>If you are not able to buy ready-made caramelized pistachios, do it yourself, it's very simple: 100 g of nuts 200 grams of sugar. Pour sugar in a frying pan with non-stick coating and melt until the caramel, pour in the caramel roasted nuts, stir and spread on parchment, cool and wait for complete solidification.</b></div>
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</b><span style="font-size: large;"><b>Instructions </b></span><br />
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<b>1 In order to prepare a sponge cake, it is necessary to separate the proteins from egg yolks. Whip the egg yolks with a hand mixer and a half of sugar, lemon essence and lemon zest until the white fluff. Whip the egg whites and the remaining half with the sugar and a pinch of salt to a white fluff that clings on raised up corolla mixer. Half of the protein added to the yolks and mix gently. <br /><br />2 Sift flour and add to the yolk mass, mix gently until smooth and add the remaining whites, stir again. Baking dish paved with baking paper ( pre-cut the bottom and sides of the form). Heat oven to 180 ° C. Pour the batter into the pan and bake for 30-40 minutes. Ready biscuit remove from the oven and cool. Cooled cake cut into two shortcake. <br /><br />3 To prepare the cream is necessary: the softened butter with the sugar whip electric mixer until white and fluffy mass. Without stopping to whisk, gradually introduce eggs. Cream to put on a hot water bath, constantly stirring with a whisk slowly introduce the lemon juice and zest. Beat until the cream until it thickens. Do not bring to a boil. Ready to cool the cream over the cold water bath. Shortcakes shift cream and put the blank cake for 30 minutes in the refrigerator. <br /><br />4 For cake decorating need: Whip cream with vanilla sugar, add the stabilizer and whisk until the lush rigid mass, which kept steadily on the raised rim. Decorate the top and sides of cake with whipped cream. Roughly chop the caramelized pistachios and decorate them sides of cake. Decorate top of cake with edible flowers.</b>

Lemon cake with pistachios- Easy Recipe

Ingredients For the sponge cake: 5 eggs 140 g of wheat flour 140 g of sugar 1 teaspoon lemon zest 2-3 ...

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