If you like home cakes, soft, fluffy and sweet, in recipes we join Marlens sweet temptations to please you and help you prepare an exquisite dessert. Lemon range, natural lemon juice and a little condensed milk, already You guess, right? A rich lemon sponge cake with condensed milk, that is just what we show you with this easy step by step. In addition, we also show you how to make confited lemons to decorate it as a professional, you can tell you not to this recipe and you know …
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make lemon cake and condensed milk: |
| 4 eggs 60 grams of butter without salt 1 boat of condensed milk of 450 gr 1 on Royal yeast of 16 gr 1 large lemon 140 grams of wheat flour (1 cup) lemon confit: 300 milliliters of Water (1¼ cups) 250 grams of sugar (1¼ cups) 1 lemon large | Decoration: guindas confitada sugar glaze |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make lemon cake and condensed milk:
1. Before starting to prepare our lemon cake with glaze, we must take into account a couple of things. First, the amount of ingredients will give us to occupy a rectangular mold of 11×21 cm, when you have it take advantage and greased once with butter and second, so that when we are going to cook our dessert, the oven is already hot, turn on and see at 175º C.
2. To make the mass of the cake, first wash the lemon very well and the cortex, retains the zest and the juice separately. When these two ingredients are well integrated, add condensed milk and beat slightly.
3. Apart, sift the flour with the yeast to prevent lumps into the dough. Then, it incorporates this into the mixture of eggs and condensed milk stirring with the help of a spatula or cooking tongue. To end the dough, we will taste our home cake by adding the juice and lemon zest. It takes in the mold and kitchen in the oven for about 40-45 minutes or until it is ready. Remember to test the stick to check it and when it is ready, remove from the oven and let cool to room temperature on a rack.
4. While the lemon cake with condensed milk is cooked, we start doing the lemon confited for decoration. To do this, we heat the water with the sugar until it is completely dissolved. We the lemon well cut it and cut it into slices that we are adding to the syrup and let it confite for 50 minutes over low heat, placing the lid on the saucepan. After this time, we let the slices of lemon confit over a rack.
5. To end the presentation of our lemon cake with condensed milk, it only remains to sprink We recommend trying with a white chocolate coverage … to suck your fingers! And if you want more ideas, do not stop visiting Targets blog = _blank rel = NOFOLWlas sweet temptations of Marlen, you will find recipes that will surprise you!
