Lemon chiffon with white chocolate ganache

He Lemon chiffon is a Biscuit Simply exquisite that feels good at any time of the day. This spongy chiffon, Is used as the basis of many decorated cakes , For example, you can attach a White chocolate ganache So you have a recipe ready to discredit and delight your senses and those of your family. This preparation goes well with a wide variety of companions, for example, frozen , Milk, chocolate (hot or cold) or tea.

To prepare this delicious recipe, you must keep in mind that it has two phases, one to make the chiffon and another to make the ganache. In addition it will take about an hour and a half to two hours, so the best thing is to make it a day that you are not in a hurry.

Ingredients for lemon chiffon

  • 2 cups H Arina
  • 1 1/2 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 cup sunflower oil
  • 5 yolks
  • 5 clear
  • 1/2 cup cold water
  • 1/2 cup lemon juice
  • Peel of 1 lemon
  • a pinch of salt

Ingredients for white chocolate ganache

  • 200 g of White chocolate
  • 200 ml of cream to assemble

Preparation

lemon

For the lemon chiffon

Making a chiffon is relatively simple if you have the right tools. The first thing to do is to put Preheat oven to 160 ° .

Once the oven has been preheated, Take the flour and pass it through a sieve or a strainer to make all the lumps disappear . Take a deep bowl and place the sifted flour, Add sugar, baking powder and salt . Stir these ingredients until all is well mixed.

Now Make a hole in the center and incorporate oil, egg yolks, water, lemon juice And, if you like to add a little bit of acidity, the grated peel. Start by beating the mixture gently, to prevent the powder from rising and see increasing speed as the mixture becomes unified. Continue beating until you get a homogeneous, smooth and lump-free result.

When you have a suitable mixture let it rest while bringing the whites to a point of snow. Once you have them at this point, gently incorporate them with a spatula.

Pour the mixture into a floured baking dish. Put the mold in the oven for about 50 minutes. Once this time passes, heat the oven to 180 ° and leave it for about 15 to 20 minutes.

Now carefully demold on a plate and let it cool while preparing the ganache.

For the white chocolate ganache

chocolate

This preparation is very simple . Piece in chocolate tablet , It will not have to be very small, just follow the guide lines and you will have equal pieces. Put the chocolate and the cream in a bowl and put it to warm to the water bath. It is very important that you do not let the mixture boil and do not stop stirring to get a full incorporation.

If you want you can add it to the mix Liquor creams Or grated citrus. Once you finish mixing your ganache, take it to the refrigerator, protecting the container with a film foil for half an hour.

Cover the chiffon helping you with a spatula trying to make a nice decoration . You can put lemon zest on it, let it stand 10 minutes and prepare to enjoy it.

Additional tips

  • Bring the whites to snow Is achieved by beating the egg whites in a deep bowl, first at low speed, increasing it gradually as the whites begin to foam. Remember that you should not reduce the speed or stop beating until you reach the optimum point of the mixture, this is when you turn the container and the mixture remains in place.
  • Raising the heat from the oven will help reduce moisture levels and give you a perfect sponge cake.
  • The time the ganache should remain in the refrigerator will depend on the end you are going to give, the duration time can vary from 20 minutes to 2 hours depending on how humid and moldable you need it to be.
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