Cake "Truffle in lemon cream"

Ingredients

• flour - 200 g
• sugar - 200 g
• egg - 2 pcs.
• sour cream - 125 g
• butter - 125 g
• cocoa powder - 3 tbsp. l.
• soda - 1/2 tsp
• baking powder dough - 1 tsp.
• black chocolate - 100 g
• butter - 30 g
• cream (any) - 50 g
• powdered sugar - 1 tbsp. l.
• egg - 4 pcs.
• sugar - 200 g
• lemon (medium) - 3 pcs.
• butter - 30 g + when beating 100-150 g
• butter - 100 g
• black chocolate - 200 g
• egg - 4 pcs.
• sugar - 50 g
• citric acid - 1/8 tsp

Cooking

Step 1

Let's start with the truffle. Melt butter with chocolate over low heat, stirring. Beat egg yolks with sugar for about 5 minutes. Mix the yolks with the cooled chocolate-butter mass. Beat egg whites with citric acid until stiff. We carefully introduce a third of the proteins into the chocolate mixture and mix into the mass. Then carefully fold in the rest of the egg whites. Grease a baking dish with butter and sprinkle with flour. We spread the dough and bake at 150 degrees. 25-30 minutes, no more. The truffle will remain a little liquid, but it should be as it cools, it will become the right consistency.

Step 2

Now let's get to the biscuits. Mix dry ingredients, then add soft butter, sour cream and eggs and mix until smooth. The dough will be quite thick. We bake at 180 degrees in a greased form for 35-40 minutes, until a dry match. Cool down. If desired, you can bake your favorite biscuit.

Step 3

We make sweets from the cooled truffle. Pinch off a piece and roll with your hands. Let's put it in the fridge.

Step 4

While the biscuit is baking, you can prepare the lemon curd. Preparation: Remove the zest from 2 lemons, chop and mix with sugar. Squeeze juice from lemons, add the resulting juice to sugar, mix well and let it brew for 20 minutes. Beat the eggs well with a whisk in a separate bowl. Gradually, while stirring, add the lemon juice to the egg mixture. Then strain the mixture into a small saucepan, add the butter. Put the saucepan on a small fire, and, stirring constantly with a whisk, cook until thickened. Gradually, the mixture will become thick, large bubbles will appear (which will immediately burst). If you want a thicker cream, add 3 tbsp. l. cornstarch at the very beginning. PS I gave you the recipe and preparation, and I combined everything in a saucepan with a thick bottom (eggs, sugar, lemon zest and juice, butter according to the recipe), beat everything well and kneaded with a whisk, and over low heat (I put the pan on a fire divider ) boiled until thickened. When the cream had cooled, I added a little more butter and whipped the cream until smooth.

Step 5

We begin to fold the cake. Biscuit cut lengthwise into two parts. Cut one of the pieces into triangles. It is very soft, so it crumbles, but it's not scary. We put a film in a salad bowl and our rhombuses along the edge. Then pour a little lemon cream and put a part of the truffle. Again cream and truffle. And again fill with cream. And on top of the second part of the biscuit, Cover with a film, then with a plate on top. Place in refrigerator, preferably overnight.

Step 6

I did not wait for the morning (I took it out to the balcony, it was 20 degrees below zero) and after three hours the cream froze. Invert the cake onto a serving platter and top with chocolate icing. Melt all the ingredients in a water bath and stir until smooth. Decorate as you wish.