More than fast, this cake is almost instantaneous. Almost like this post.
But sometimes you need a sweet or dessert and you can not wait, or do not want to turn on the oven, or you want to impress too effortlessly. And sometimes you feel like posting an entry but hurry time you walk like me today.
And that's what this cake, almost instantly. If you have 15 minutes, you have a cake.
The two parts I have used this recipe as before: a base of polenta, but sweet, and a lemon cream (yes, it appears a lot here lately). And so, within minutes have a quick cake, rich and beautiful.
would like to thank everyone who lately have you thought of me when giving me awards for the blog. I would like to sincerely thank you to remember me, this blog. I really appreciate it, but I do not usually participate in such chains, and although I haberoslo that personally, I wish they only knew from here. I feel great that I do, and think of me, but I do not follow this type of channel.
And an apology yet. In the past month or so, I've been very very active throughout your kitchen. The main reason was a Trojan that was installed on my computer again and it hardly removed after having been rendered useless because the hard disk had a manufacturing defect and had to change. So, desperate to computer I tried to keep pace with regular publication, but it was impossible to devote much time to follow blogs that usually I, or discovering new ones.
I hope it is finally resolved. But I dare say very high.
For now, I leave you with the cake.
quick cream cake lemon and polenta
250 ml of whole milk
60 grams of instant polenta
15 grams of butter (one tablespoon)
15 grams brown sugar (a tablespoon)
Juice of 2 lemons
75 grams of butter
2 eggs
100 grams of white sugar
15 grams of corn flour (cornstarch)
Preparation Heat base in a bucket thick milk, add sugar and polenta. Stir constantly and add the butter. When the polenta thickens (about 3 minutes in the instant polenta I've used myself) pour the mixture into pie plate about 18-20 cm and let cool to room amb IENTER.
Mix in a bucket of lemon juice and sugar, beaten eggs and cornmeal. Cold Beat until mixture is smooth. Add the butter cream and put over medium heat until thickened, whisking constantly.
Put on the basis of polenta. Garnish with chocolate shavings, if desired. Take cold.
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