Lemon Biscuit Mini Cakes

Portion mini-cakes or cupcakes with cream will be interesting alternative to a big cake. They are laid out on a platter, they are decorated like cakes and look very solemn. AT cupcake-based lemon biscuit that is baked without using baking powder or soda, but it turns out very lush, airy and light due to kneading dough on special flour for cakes, and separately whipped squirrels. Filling cupcakes, she’s glaze, is a lemon custard with a bright citrus flavor, which gives it lemon limoncello, lemon Kurd and lemon juice. Each mini cake is decorated before serving. whipped cream and candied lemon. Their refreshing taste will become a great end to the gala dinner. Share with friends: Time: 5 hours. 45 minutes Difficulty: medium Quantity: 6 cakes The recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1 tbsp. flour for cakes + optionally for sprinkling molds
• 2 tbsp. l (30 gr.) Butter, melted + optionally to grease forms
• 4 large eggs, separate the whites from the yolks; room temperature
• 2/3 Art. Sahara
• 1 tsp vanilla extract
• Finely grated zest of 2 lemons
• 1/8 tsp salt

Filling and Glaze

• 1 and 1/4 Art. + 5-6 Art. l whole milk
• 1/4 Art. Sahara
• 3 large egg yolks
• 2 tbsp. l corn starch
• 1/8 tsp salt
• 1 tbsp. l (15 gr.) Butter
• 1/2 tsp vanilla extract
• 1/3 Art. lemon kurd
• 1 tbsp. l limoncello liquor
• 1 tbsp. l freshly squeezed lemon juice
• 0.5 tbsp. fat cream

Lemon syrup

• 2/3 Art. water
• 1/3 Art. Sahara
• Finely grated zest of 1 lemon
• 1/3 Art. limoncello liquor

Decoration

• 0.5 tbsp. fat cream
• 2 tsp Sahara
• Candied lemon

Recipes with similar ingredients: cake flour, lemon cream, Limoncello liquor, candied fruit, eggs, cream, milk

Recipe preparation:

1. Preheat the oven to 175 ° C. Lubricate with butter and sprinkle flour onto 6 large muffins. In a large bowl beat the yolks with a mixer at medium speed, 1/3 tbsp. sugar vanilla and lemon zest until a lush pale mass is obtained, 3-6 minutes. By bring to a boil in a medium-sized pan centimeters of water, then turn off the heat.
2. In a large, heat-resistant bowl, mix the egg whites with salt and place the bowl over the saucepan (it should not touch the water). Beat with clean, dry whisks at medium speed until soft. peaks, about 1 minute, then increase the speed of the mixer to medium and gradually stir in the remaining 1/3 tbsp. sugar and continue beat until stable peaks form, another 2-3 minutes. If a the mixture gets too hot, remove the bowl from the pan.
3. Bake cupcakes: gently stir with a silicone spatula beaten squirrels in the yolk mixture in four passes, alternating it with sifted flour. It’s okay if visible on the surface of the dough stripes. Do not beat it. Pour 0.5 tbsp. test in a small bowl and mix melted butter in it, then gently push back into the dough. Spread the dough evenly by tins. Bake until the cupcakes are pressed lightly spring in the center, 18-20 minutes. Let cool 5 minutes on grate, then go around the muffins with a knife and put them on grill to cool completely.
4. Prepare the filling: in the meantime, set a fine sieve into a bowl and place it in another large container of ice water. AT In a separate medium-sized bowl, mix 1/4 tbsp. milk with 2 tbsp. l sugar, yolks and corn starch until smooth masses. Heat in a small saucepan over medium heat 1 tbsp. milk with 2 tbsp. l sugar and salt until the steam goes, constantly whipping, to dissolve sugar. Without ceasing to beat, gradually pour into yolk mixture hot milk. Return the mixture to the pan and cook, often whisking, until thickened, 2-3 minutes, then continue beat for another 30 seconds. Remove from heat and stir in butter and vanilla.
5. Strain immediately into a bowl standing in ice water and let cool, stirring occasionally, until the mass becomes warm. Take a bowl of ice water, put a piece of plastic film directly on the surface of the cream and put in refrigerator to cool completely. When the cupcakes are ready, mix lemon kurd, limoncello and lemon juice into the cream. In a bowl medium-sized whip cream until stable peaks and mix them in the filling.
6. Make lemon syrup: in a small saucepan mix water, sugar and lemon zest. While stirring, bring to boil to dissolve sugar, then remove from heat. Intervene Limoncello liquor. Let the syrup cool.
7. Fill the cupcakes with filling: cut off the swollen tops with each cupcake so that their surface becomes smooth (this will be the bottom). With a small knife, cut a hole 4 cm wide in each cupcake; remove part of the crumb to form a cavity inside. Grease inside with lemon syrup, then fill with lemon filling, leaving part of the filling for glaze. Close the hole with the crumb. Lubricate the whole the surface of each cupcake is syrup, using it whole.
8. Cover the cupcakes with icing: put the cupcakes cropped side down on a wire rack mounted on a baking sheet. Deferred mix lemon filling with 5-6 tbsp. l milk. Spoon each cupcake to completely cover them with icing. Put on the dish and refrigerate without covering for at least 4 hours or night.
9. Garnish cupcakes: in a medium-sized bowl, whip the cream with sugar until steady peaks. Transfer whipped cream to pastry bag with a star tip and drop them around and on top of each cupcake. Garnish with candied lemon top.