Blob Of Egg White Cervical Mucus

LEMON CREAM LOGS

Today I present my first log. The first time in my life that I do one. What is certain is that not the last. If you continue reading you will see that it is not complicated to make. Just take a little time (just because baking does not exceed 1 / 4 of an hour), and like it. So how might never have done one? Because subconsciously thought it was a complicated thing. I recently realized that the years not only a growing recognition in the sentences of their parents (horror!) but also internalized many of their likes and dislikes, especially the intrascendetes. Major plant and you rationalize, and choose, but there are things how are you little quirks in the kitchen that you inherit nothing more.

I mean, my mother was always a good baker. But, on the grounds that they were the trunks were not his specialty. I do not know if it was not a good recipe or what, but he always gave problems. I never thought, until her last visit home a few months ago told me, and then it dawned on me. I never tried because I had assumed that it was difficult for his expertise. And then I realized how many little things we take just like that.

So I decided to get rid of the prejudice faced my first log. With great respect, and fairly low confidence in success of the first. But doing it in the end after all.

I've filled with lemon cream. But the basic recipe can be stuffed with pastry cream, whipped cream, jam, fruit, mocha, almost anything you want. I have used as base for the cake of Lemon Kanela. Not only is a reliable recipe, but also their photos that show step by step explain very well how to make the trunk.

For me, the most important thing here is to have space in the kitchen and have prepared what you will use, not to complicate in the last minute.

trunk lemon
Ingredients (for 6-8 people)

For the cake

4 eggs 120 grams flour 120 grams sugar

1/2cucharadita salt (2 or 3 grams)
1 / 2 teaspoon baking


For the syrup 250 ml water 200 g sugar

A spoonful of liquor (brandy, rum, etc., optional)

For the lemon cream Lemon curd
or lemon cream

Preparation: Preheat

oven to 160 º. Beat eggs with sugar until doubled in volume. Sift flour with salt and baking soda and add to the mixture with stirring motion. Pour batter into a baking tray lined with a silicone sheet lightly greased with oil, grease the edges of the tray. Extend so that the mixture is distributed evenly. Bake in oven for 12 minutes.

After this time, remove from oven and pour it over a clean kitchen towel, slightly damp. The silicone sheet is now up. Carefully remove the cake and roll up on itself with the cloth. Let well wrapped with cloth until completely cold. As it cools, you can prepare the lemon cream and syrup.

For the cream, follow these steps here.

For the syrup, bring water and sugar over medium heat about 10 minutes until a light syrup. Remove from heat, cool and add the liqueur to taste. If the trunk will take children, better not to add because alcohol will not evaporate. Book. Remove

sponge cloth and completely open. Soak in the syrup, cover it with lemon cream and reshaping.

For presentation, sprinkle with icing sugar and a little cocoa powder and serve with a sprig of mint. If you prefer, you can decorate the dish with lemon cream, raspberries, etc.