First, cook the sponge cake. Whip 5 whites with 0.3 cup of sugar and lemon juice.
Whip yolks left with 0.3 cup of sugar as well. Add lemon zest.
Add 0.75 cup of coconut shaving into the bowl with the dough.
Sift the flour through the sieve. Add 1/3 of whipped whites. Mix everything carefully.
Slowly add the rest of the whites.
Preheat the oven to 356 F. Cover the form with baking paper. Fill it with the baking paper.
Bake the dough for 40-45 minutes.
When everything is ready, cut this layer in three.
Cook tender lemon cream. Mix curd, made of lemon juice, zest, 0.75 of sugar, cream and gelatin. First, boil lemon juice with zest and sugar.
Whip eggs and pour them into the pan as well.
Boil for 5 more minutes and take the pan off the fire. Pour this mass into the bowl and cover it with the plastic wrap.
You also need to cook cream for decoration the top and the edges of the cake. Whip 0.75 cup of cream with 1 tbsp of sugar.
Mix gelatin with cold water and leave it for 2 minutes.
Mix 0.25 of sugar with the same amount of water, liquor.
Heat 0.25 cup of cream and mix it with gelatin. Whip everything, using mixer; add the rest of cream.
Cover the dough with syrup and lemon cream. Decorate top and the edges of the cake with tender white cream.
You may also dust the cake with the coconut shaving.
Enjoy this gorgeous dessert. Bon Appetite!
My name is Andrew. I am the chef of the site " Very Tasty». This is a real creative kitchen!
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