Corn and Lemon Cake
12 servings
60 minutes
Corn-lemon cake is a harmony of airy sponge cake, the sweetness of coconut flakes, and the refreshing tartness of lemon cream. Its roots go back to European cuisine, where the combination of citrus and grains has long been appreciated. The feature of this dessert is the delicate texture of the sponge cake, slightly crispy due to corn flour, and the rich aroma of lemon that makes each bite invigorating. The custard gives the cake softness while coconut milk enhances the exotic flavor. It is perfect for summer tea parties or celebrations where freshness and lightness are desired. The corn-lemon cake is not just a dessert but a true gastronomic delight!
1
We make corn biscuit. Take 5 eggs and separate the yolks and whites. Whisk the yolks with 100 grams of sugar until lightened. Whip the whites with powdered sugar to a medium stiffness. Do not whip to meringue, we have a different task.
- Chicken egg: 7 pieces
- Sugar: 250 g
- Icing sugar: 50 g
2
Carefully combine both substances and gently mix.
- Chicken egg: 7 pieces
3
Add 50 g of corn flour and all the wheat flour, as well as the baking powder and 50 g of coconut flakes to the egg-sugar mixture.
- Cornmeal: 130 g
- Wheat flour: 75 g
- Baking powder (raising agent): 20 g
- Desiccated coconut: 100 g
4
Bake for 20 minutes at 150 degrees. While the sponge is baking, prepare the lemon custard.
5
Lemon cream: 2 eggs, 80 g corn flour, 2 cups of water, grated zest of two lemons, 150 g sugar, juice of 1 lemon
- Chicken egg: 7 pieces
- Cornmeal: 130 g
- Water: 2 glasss
- Lemon zest: 2 pieces
- Sugar: 250 g
- Lemon juice: 30 ml
6
Blend everything except for the water.
- Chicken egg: 7 pieces
7
Boil the water and gradually add the mixture while constantly stirring.
- Water: 2 glasss
8
Cut the hot biscuit in half and soak both halves in coconut milk. Spread cream inside and outside, then sprinkle with coconut flakes.
- Coconut milk: 1 jar
- Desiccated coconut: 100 g
