Cake "Lemonnik"

with a slight hint of lemon, the cakes are tender and airy.

Ingredients

• For the biscuit:
• Eggs - 6 pcs.
• Sugar - 6 tbsp. spoons
• Flour - 6 tbsp. spoons
• Lemon (zest) - 1 teaspoon
• For impregnation:
• Lemon (pulp) - 3-4 pcs.
• Sugar - 8 tbsp. spoons
• For cream:
• Sour cream - 1 l
• Sugar - 150-200 g
• Thickener for sour cream
• Lemon zest - 1 teaspoon
• For decoration:
• Lemon - 0.5 pcs.
• Coconut shavings
• Lemon (zest) - 9 pcs.

Directions

1. Wash all the lemons well and rub the zest on a fine grater, trying not to touch the white part of the peel, otherwise it will be bitter.
2. Peel the skins from four lemons and cut into slices. We separate the pulp from the films, remove the seeds and send it to the blender bowl. Mix lemons with sugar (8 tablespoons). We interrupt everything with a blender for several minutes. We won’t be able to completely dissolve the sugar right away, but while we bake biscuits and prepare the cream, it will dissolve itself.
3. (If you don’t have time, you can just squeeze the juice of lemons and mix with sugar, but then the taste is completely different.)
4. Proteins are separated from the yolks. Beat egg whites with a pinch of salt until stiff peaks form.
5. Whisk the yolks at the same time.
6. 3 art. spoons of sugar are sent to the proteins and the same amount - to the yolks. Add more vanilla sugar or a pinch of vanilla to the proteins and beat until stable peaks.
7. We interrupt the yolks with sugar and mix in a couple of tablespoons of whipped proteins. Mix with a silicone spatula in one direction.
8. Sift 6 tbsp. tablespoons of flour in the egg mass. Mix with a spatula from bottom to top.
9. We send all this mass to the remaining proteins and mix. Add 1 teaspoon of zest.
10. We cover the bottom of the form with parchment, send the dough there and level it, making a small depression in the center. We bake a biscuit in an oven preheated to 180 degrees for 25-30 minutes.
11. Invert the cake onto a wire rack and let cool overnight. Then cut into 3 cakes.
12. We soak all the cakes with lemon syrup.
13. Beat sour cream for 2 minutes at medium speed. Add vanilla sugar and sugar. Beat, trying to dissolve the sugar as much as possible.
14. Add thickeners and lemon zest (1 teaspoon). Whisk for 1 minute.
15. For decor, you need half a lemon. Cut into thin semicircles.
16. We collect the cake, lubricating each cake with a large amount of cream.
17. The sides and top of the cake are completely tightened with cream. Sprinkle lemon zest and yellow coconut on top. Decorate the Lemongrass cake with lemon wedges.