Bimby lemon cake – Italian Cuisine

»Bimby lemon cake


Separate the yolks from the whites, put the latter in the jug and whip them with the butterfly for 2 min., Vel 3, then collect them with the spatula and set them aside.
Remove the butterfly and chop for 30 sec., Vel. Turbo, sugar and lemon peel.
Replace the butterfly and beat the eggs with the sugar for 7 min. a vel. 3.
While still in motion, add the lemon juice and the oil.
Combine sifted flour, starch and yeast and work for 1 min at a speed. 3 and then for 2 min. a vel. 5.
Finally incorporate the egg whites working for 30 sec. a vel. 1 and then helping yourself with the spatula.

Pour the mixture into the mold lined with parchment paper and bake at 180 ° C for 30 minutes in a preheated ventilated oven.
Once ready, take it out of the oven and let it cool.

Meanwhile prepare the lemon cream without milk.
Put the egg, egg yolk, starch and lemon juice in the jug and work for 30 sec., Vel 2.
Clean the edges with the spatula, then work again for 30 sec., Vel. 3.
Pull the mixture away with the spatula and set it aside.

Clean the mug quickly, then powder the sugar and lemon peel for 20 sec. a vel. turbo.
Add the water and cook for 1 min. at 80 ° a vel. 3.
Add the egg mixture, stir for 30 sec. a vel. 2, then cook for 5 min. at 80 ° a ve.l 3.
Spatulate along the edges and cook for another 2-4 min. (check the consistency), always 80 ° vel. 4.

Once the cake and cream are cold, cut the cake into 2 horizontal disks and fill it.
Sprinkle the lemon cake with icing sugar and serve.

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