Suspense Cake with Lemon Cream (Heavenly Cake)

Name: Suspense Cake with Lemon Cream
Yield: 6
Ingredients: FOR THE SUSPENSE; 1 1/2 cups of powdered sugar (270g); 1/4 teaspoon of cream of tartar; 4 egg whites; 3 tablespoons of shredded coconut (optional); Butter for greasing; FOR THE FILLING; 4 egg yolks; 1/2 cup plus 1 tablespoon of powdered sugar (100g); 3 tablespoons of lemon juice; 1 tablespoon of grated lemon zest; 1 pinch of salt; 1/2 liter of heavy cream; 5 drops of vanilla extract or to taste; Raspberries for garnish (optional)

1
FOR THE SUSPENSE
2
1 1/2 cups of powdered sugar (270g)
3
1/4 teaspoon of cream of tartar
4
4 egg whites
5
3 tablespoons of shredded coconut (optional)
6
Butter for greasing
7
FOR THE FILLING
8
4 egg yolks
9
1/2 cup plus 1 tablespoon of powdered sugar (100g)
10
3 tablespoons of lemon juice
11
1 tablespoon of grated lemon zest
12
1 pinch of salt
13
1/2 liter of heavy cream
14
5 drops of vanilla extract or to taste
15
Raspberries for garnish (optional)

Ingredients

1
FOR THE SUSPENSE
2
1 1/2 cups of powdered sugar (270g)
3
1/4 teaspoon of cream of tartar
4
4 egg whites
5
3 tablespoons of shredded coconut (optional)
6
Butter for greasing
7
FOR THE FILLING
8
4 egg yolks
9
1/2 cup plus 1 tablespoon of powdered sugar (100g)
10
3 tablespoons of lemon juice
11
1 tablespoon of grated lemon zest
12
1 pinch of salt
13
1/2 liter of heavy cream
14
5 drops of vanilla extract or to taste
15
Raspberries for garnish (optional)

Directions

1
PREPARE THE SUSPENSE: In a small bowl, mix the powdered sugar with the cream of tartar. Reserve
2
In a stand mixer, beat the egg whites until stiff peaks form, without over-beating
3
Add the powdered sugar mixture, beating constantly, until a firm suspense forms
4
Preheat the oven to 130°C (frail)
5
Grease a refractory mold of 24cm in diameter with butter
6
Spread a layer of suspension on it, leaving a 1 cm thickness at the bottom and 2 cm at the border
7
If desired, sprinkle the borders with coconut
8
Place it in the preheated oven for about 1 hour or until the suspense is firm and lightly golden
9
Remove and let cool
10
MAKE THE FILLING: In a refractory bowl, beat the egg yolks, powdered sugar, lemon juice, grated lemon zest, and salt gently
11
Mix well
12
Place it over low heat in a water bath and cook, stirring constantly, until thickened
13
Remove from heat, cover with plastic wrap tightly stuck to the cream and let cool
14
Beat half of the heavy cream until soft peaks form
15
Add it to the lemon cream and mix delicately
16
Pour it over the suspense and refrigerate for 12 hours
17
At serving time, beat the remaining heavy cream until soft peaks form
18
Add the remaining powdered sugar and vanilla extract and beat a little more
19
Garnish with whipped cream and raspberries, if desired
20
(587 calories per serving)