Easter lemon Bell
Instructions
Break the eggs in a bowl, add a pinch of salt, sugar and half a packet of vanilla sugar. Apart from sift the flour. Put the bowl with the eggs and sugar in a Bain-Marie over a saucepan with sweet focus. Beat eggs vigorously with a whisk until they increase in volume. Once tripled the volume of allontanatele eggs from heat and continue to work the mixture until it cools. Add flour to rain stirring well. Then pour the melted butter and continue to stir.
The dough should be smooth and obtained. Filled with pasta a bell-shaped mould of 22 cm to the side and 5-6 cm deep, whereas the level of the compound must not exceed two thirds of the mold. Bake in oven at 180° already warm for half an hour.
Meanwhile prepare the lemon cream by mixing the butter and sugar and then incorporate the egg yolks one by one. Keep on stirring and add the lemon zest and vanilla extract.
Remove from the oven, pasta genovese and refrigerate, then divide it into two layers. Spread over the first layer, two-thirds of the lemon cream, and cover with another layer. Spread the rest of the lemon cream and decorated the Bell as you like. Keep the cake stuffed in a cool place until ready to serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- For pasta genovese:
- 4 eggs
- 125 g sugar
- a pinch of salt
- 140 g flour
- 80 g melted butter
- half sachet of vanilla sugar
- For the lemon cream:
- 150 g soft butter
- 3 egg yolks
- 100 icing sugar
- half envelope of vanilla extract
- Peel of 1 lemon zest
- For decoration:
- small balls of sugar
- sugar flowers