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I have a delicious lemon cake made in a traditional way, but with a different twist. It is made with a sponge cake and a technique the same as usual and easy to make, but we are going to add a lot of flavor and color. We will use a gelatin envelope, the kind that they sell in any store and in my case I have chosen the lemon flavor, since it is a flavor that has been taking all my attention lately, especially if it turns out to be sweet and fresh. We will make holes with the handle of a wooden spoon in the cake, when it is baked. Its purpose is that we get the gelatin preparation to enter all the corners of the cake. And to finish this cake we will make whipped cream and we will give it a touch of lemon and grated coconut flavor. I review that the coconut that I have used to decorate the cake is different from the traditional one that we found, it is a coconut with a slightly thicker grating and that we can place in a pan and brown it a little to give it a different touch. I hope you like it.
Lemon coconut cake
Go ahead and discover a different way to make a delicious sponge cake washed down with a spectacular lemon flavor. Finally, we will finish it with a touch of cream and coconut, so that its flavor is very original.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 250
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200g sugar
- 4 claras
- 4 yolks
- 200g flour
- 1 sachet of backing powder
- 80g of melted margarine plus another little to grease the mold
- half a teaspoon of vanilla essence
- 120g whole milk
- 1 envelope of lemon jelly
- 125ml very hot water
- a teaspoon of lemon essence (optional)
- two tablespoons grated coconut
- 400ml of cold whipping cream
- 100g of sugar for the cream
- I chose a handful of a slightly thicker grated coconut to garnish but it is only optional
Preparation
Start by beating the whites on the verge of snow. Put the whites in the Thermomix glass next to the butterfly and program 4 minutes at speed 3,5. When it is ready, put it in a container and do not clean the glass.
Without removing the butterfly add the yolks and sugar and beat it for 7 minutes at speed 4,5.
In this step we add the milk, margarine and the essence of vanilla, we program 2 minutes at speed 4,5.
We finally add the flour and yeast and we program others 2 minutes at speed 4,5.
In a bowl we pour our dough and add the egg whites that we had reserved. We mix carefully so that the fluffiness is not lowered, we do it with enveloping movements and without haste.
We choose a container that can go into the oven and with a little margarine grease the mold. We dump our dough and put it in the oven at 180 ° for 20 minutes approximately. Each oven works in a different way than if to check if it is already baked, try to introduce something sharp inside, if when you take it out it comes out clean, our cake will be ready. We let it cool and with the handle of a spoon we pierce its entire surface.
We prepare in our own container jelly, we dump the dust and in my case I echo 250ml of very hot water. You have to look at the instructions for each preparation because it can vary. We stir and pour it into our cake, which is well watered in all its corners. We put it in the refrigerator about an hour.
We prepare our whipped cream. We add in our Thermomix glass with the butterfly cream very cold together with the sugar. We beat it around 1 minute at speed 3,5. The blending time is indicative, it may be that 1 minute is little and you need a little more of blending, but the important thing is that it does not pass us and it forms butter.
We can remove the cream in another container and mix by hand a teaspoon of lemon essence and two tablespoons of shredded coconut. This will give it a touch of special flavor. We will pour it on top of our cake. And to top it off, I found grated coconut a little thicker, which I toasted over low heat in a pan to decorate the cake, the truth is that all this combination is spectacular.
