Lemon Curd Cake

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Ingredients for Making Lemon Curd Cake

Curd 300 grams
Butter 250 grams
Wheat flour 700 grams
Sugar 250 grams
4 eggs
Raisins light pitted 80 grams
1 medium lemon
Baking soda 1 teaspoon
Powdered sugar 30 grams

Main ingredientsLemon, Cottage cheese, Flour
Serving 6 servings

Inventory:

Fridge, Bowl - 2 pieces, Glass - 3 pieces, Cup, Wooden spatula, Plate - 2 pieces, Cutting board, Knife, Sieve, Kitchen paper towel, Fork, Teaspoon, Mixer, Oven, Baking dish, Serving dish

Preparation of lemon-curd cake:

Step 1: prepare a creamy sugar mixture.

We take the butter out of the refrigerator and transfer it to a free bowl. Let it soften a little to room temperature. When the oil is soft, add to our ingredient 100 grams of sugar and with a wooden spatula we rub the mixture well until smooth. We use the rest of the sugar to prepare the protein mass. Attention: sugar in the resulting mixture should not dissolve, and the butter does not need to be whipped with the sugar ingredient, just rub it.

Step 2: prepare the lemon.

We take a lemon and rinse it well under warm running water. Rub the zest of lemon on a fine grater into a plate.

Then we shift the citrus without the skin onto a cutting board and use a knife to cut it into two halves. Manually squeeze lemon juice from each half into a separate cup.

Step 3: prepare the chicken eggs.

Separate the yolks from the proteins. To do this, take chicken eggs and use sharp equipment to break into two parts. Holding two halves of the shell together, pour the protein into a separate glass, and transfer the yolk that remains in one of the halves of the shell to another glass. Attention: in order for the protein to beat well, it must be cool. To do this, put a glass of protein in the refrigerator before we beat it into foam.

Step 4: prepare the raisins.

We put raisins in a sieve. Rinse well under warm running water. Let the water drain, and then put our ingredient on a kitchen paper towel, dry it and put it on a separate plate. Attention: if the raisin mass has stuck together in a lump, then put it in a glass of warm water for several minutes, and then drain the water, dry it.

Step 5: prepare the cottage cheese with zest.

We shift the curd into a bowl and knead it well with a fork. Attention: if your cottage cheese is not fat enough and there are a lot of lumps in it, then grind it in a sieve, and only then transfer it to a bowl. Then we add lemon zest from the plate to the container, and then we collect soda into a teaspoon and add the squeezed lemon juice to it from the cup. Add the baking soda in this way, add to the bowl with cottage cheese.

Step 6: prepare the proteins.

In order to make our dough lush, airy and porous, it is important to beat the whites separately from the yolks and then combine them with the rest of the ingredients. We transfer the cooled protein from the refrigerator into a wide bowl, add a pinch of salt so that the protein whips better, and then pour some of the remaining sugar from a glass. Using a mixer, beat the protein liquid. Beat it up until protein peaks form. Then we turn off the mixer and check the protein mass readiness: the resulting protein peaks should retain their shape.

Step 7: prepare the dough for the lemon-curd cake.

Into a bowl with a creamy sugar mass we introduce the yolks one at a time. To do this, using a tablespoon, transfer one yolk into a mixture from a glass with egg yolks and mix all the ingredients very carefully with a wooden spoon. This procedure is carried out alternately with the other yolks until a homogeneous creamy-yolk mass is formed.

Then we transfer to the bowl to our resulting mass, the curd-lemon mixture and once again mix everything well with a spatula until a uniform consistency is formed. At this point, you can observe how the resulting mass begins to increase in size and become magnificent and airy.

After - we take a plate with prepared raisins and pour it to our ingredients. Using a wooden spatula, mix the resulting mass. It remains to add flour.

First, we sift the flour mass through a sieve to enrich it with oxygen and remove lumps.

Pour the sifted flour into a container with test mass in parts, picking it from a bowl half a cup, and very carefully knead everything until a homogeneous mass is obtained.

Now add the whipped protein to the resulting test, and then again gently mix everything with a spatula.

Step 8: prepare a lemon-curd cake.

Take a baking dish and grease it with butter, lightly sprinkle with flour and then spread the dough. Attention: although the dough is not liquid, but dense in consistency, it does not need to be kneaded by hands, and it is better to transfer it to the baking container using a spoon. Bake a cupcake in a preheated oven to a temperature 180 ° C 50-60 minutes. When the dough rises and a golden crust forms - this means it is ready. To make sure of this finally, it is enough to pierce the finished dough with a wooden skewer, it should come out of the dough dry. We take out our pastries and sprinkle with powdered sugar manually.

Step 9: serve the lemon-curd cake.

Serve the cupcake after it has completely cooled. Cut the dessert into portions and transfer to a dish. You can decorate it with mint leaves on top. Good appetite!

Recipe Tips:

- - During cooking, the dough will increase in size, so you need to take a large bowl.

- - It is better to knead the dough with the help of an electric mixer, it will turn out to be more uniform and smooth in consistency.

- - The squeezed out pulp of a lemon can be crushed by means of a blender to the state of mashed potatoes and added to the curd mass together with the zest.

- - It is better to take raisins small in size and always without stones.

- - It is better to take fat cottage cheese for the test, it is softer and without lumps.

- - You need to extinguish soda with lemon juice, but not vinegar.