Coconut Lemon Summer Cake
Release Date: 21-07-2020
Hello Dear Friends,
I have a delicious recipe that is both delicious and refreshing in the summer months :) It will be among your favorites with the flavor and fragrant lemon sauce :)
my Instagram account @kitchensirlari If you share my recipes that you have tried, I would love to share them in my story. My account from Instagram Don't forget to follow.
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Video Lecture:
Ingredients for Coconut Lemon Summer Cake Recipe
- 3 medium egg
- 1 cup powdered sugar
- 1 water glass milk
- 1 water glass measure of oil
- 1 package baking powder
- 1 pack of vanilla
- zest of 1 lemon
- 2,5 water glass flour
For the cream:
- 1 pack of milk cream (200ml)
- 1 pack of powdered whipped cream
- 1 package of labneh (200 gr)
For the Lemon Sauce:
- 1 glasses of lemon juice
- 4 tablespoons of granulated sugar
- 2 tablespoons of wheat starch
For service:
- 1 cup grated coconut
- lemon slices
Fabrication:
- Add eggs and powdered sugar and beat until fluffy.
- Add milk, oil and mix.
- Add the flour, vanilla, lemon zest and baking powder and whisk.
- Grease a 20 cm springform tin and pour the cake mix into the mold.
- Bake in a preheated oven at 180 degrees until the cake comes out dry.
- Let the cake out of the oven come to room temperature, take it out of the mold and divide it into two pieces transversely.
- Take all the ingredients for the cream in a deep bowl and whisk until you get a solid foam consistency and put it in the refrigerator.
- For the lemon sauce, cook the lemon juice, starch and granulated sugar on medium heat until it thickens, remove from the stove and let it cool.
- Take the cream into the cream mashing lathe, squeeze half of it into the base of the sponge cake with a slightly hollow in the middle. Pour the lemon sauce you prepared into the middle of the cream.
- Cover the sponge cake on top of the cream and squeeze out the remaining cream. Serve garnished with fruit.