Lemon Tile Marshmallow Cakes

This lemon dessert will be a bright addition to tea, and will also be able to decorate the holiday table and delight guests. Using specified in the recipe form after cutting should be 36 individual tiles. Bright orange cake, lemon yellow filling and delicate toasted meringue on top makes dessert incredibly соблазнительным. Time: 1 hour. 25 min Difficulty: easy Portions: 9 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Korzh

• 2/3 Art. traditional cookie crumbs
• 1/2 tbsp. premium flour
• 1/2 tbsp. sweetened coconut flakes
• 1 tbsp. l Sahara
• 1/3 Art. butter

Lemon layer

• 300 ml condensed milk
• 5 large yolks
• 2/3 Art. freshly squeezed lemon juice
• 2 tsp lemon zest

Marshmallow layer

• 5 tbsp. l cold water
• 2 and 1/4 tsp gelatin powder
• 1 tsp dry egg white
• 1/2 tbsp. Sahara
• 1/4 Art. white corn syrup
• A pinch of salt

Recipes with similar ingredients: premium flour, cookies shortbread, coconut flakes, lemon juice, eggs, condensed milk, corn syrup, gelatin

Recipe preparation:

1. Korzh. Preheat the oven to 170 ° C. Apply a little the amount of oil per square baking dish with sides on 20 cm. Line the bottom and sides with parchment paper. Mix everything ingredients for cake until smooth and tamp into the prepared form. Bake for 12 minutes and allow the workpiece to cool while you cook lemon filling.
2. Lemon layer. Reduce oven temperature to 160 ° C. Beat all the ingredients for the filling with a whisk and pour on chilled cake. Bake for 20 minutes until mass grasp, but still be slightly mobile in the center. Then cool to room temperature before putting in refrigerator for at least an hour.
3. Marshmallow Meringue. In a large bowl with a manual mixer with a whisk, mix 3 tbsp. l cold water with gelatin and dry egg white. Bring the remaining 2 tbsp. l water, sugar and corn syrup to a boil and cook without covering and stirring until the temperature of the mixture, measured with cooking thermometer, does not reach 115 ° C. Whisking carefully pour hot syrup into a bowl of gelatin. Whip obtained mass at high speed until its volume increases by 3 times and until it cools down (approximately 5 minutes).
4. Remove the lemon cakes from the refrigerator. Lay out and evenly distribute the marshmallow layer. Refrigerate for solidification. Use a gas burner to lightly to caramelize marshmallow. Refrigerate until cutting and feeding. Dessert can be refrigerated in within 3 days.