We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Let's start by preparing the base of the cake by making the genoise dough
Boil the water in a pot, as soon as it boils, turn off the flame and put a bowl with the eggs and sugar on top and whip with an electric mixer. Beat until the eggs rise enough to triple their volume
At this point, remove the bowl from the pot with the boiling water, place it on a surface and continue to whip the mixture until it has cooled.
Add the sifted flour and starch and vanilla and a pinch of salt and mix gently with a wooden spoon, with a movement that goes from the bottom upwards to avoid disassembling the mixture.
Finally add the melted butter (cold) along the edges of the dough, always continuing to mix with the wooden spoon
Then pour the mixture into a greased and floured 24 cm mold and bake in a preheated oven at 180 °
Cook the genoise pasta at 180 ° for about 30 minutes
Meanwhile, prepare the lemon curd
Wash the lemons, grate the zest very finely and put it together with the filtered juice.
In a thick-bottomed saucepan, melt the butter in a bain-marie; in a bowl, whip the eggs with the sugar.
As soon as the butter has melted, add the beaten egg.
As soon as the eggs and butter have blended, add the lemon juice along with the zest and add it to the cream, stirring with a wooden spoon.
Continue cooking the lemon curd in a bain-marie for about ten minutes, stirring constantly and add a tablespoon of sifted potato starch and let it thicken.
Allow the lemon curd to cool and in the meantime prepare the bnagna for the Genoese pasta by boiling the water together with a tablespoon of sugar and a lemon zest and 2 tablespoons of limoncello.
Let's go now to assemble the lemon curd genoise cake ....
Cut the genoise paste into two discs and wet them with the lemon syrup
On one of the two discs pour the lemon curd and spread it until a homogeneous layer of filling is obtained.
Overlap the other disc of genoise paste and press on its surface to distribute everything evenly.
Whip the cold cream from the fridge and coat the whole cake with it
And now decorate the genoise cake with lemon curd ... for the birthday cake decorations I made yellow marshmallow balls with sugar stars, sprigs of whipped cream and a lemon curd string
In the center of the birthday cake I placed a sugar butterfly ... et voilà, the cake for my mom!
And here's a slice for you.