Lemon chiffon with white chocolate ganache
He lemon chiffon It is a simply delicious cake that feels good at any time of day. This fluffy chiffon, It used as the basis for many decorated cakes, for example, you may attach one white chocolate ganache so you have a recipe ready to descrestar and delight your senses and your family. This preparation is well with a variety of companions, for example, ice cream, milk, chocolate (hot or cold) or tea.
To prepare this delicious recipe should bear in mind that has two phases, one to the other to develop chiffon and ganache. In addition it will take approximately an hour and a half to two hours time, so it is best that you elaborate a day that do not hurry.
Ingredients for lemon chiffon
- 2 cups flour
- 1 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 cup sunflower oil
- 5 egg yolks
- 5 clear
- 1/2 cup cold water
- 1/2 cup lemon juice
- Peel of 1 lemon
- a pinch of salt
Ingredients for the white chocolate ganache
- 200 g of white chocolate
- 200 ml whipping cream
For lemon chiffon
Make a chiffon is relatively simple if you have the right tools. The first thing to do is to put Preheat oven to 160 °.
Once it is set to preheat the oven, making flour and pass through a sieve or a sieve to make them disappear all lumps. Take a bowl and place the sifted flour, ADDITIONAL TO sugar, baking powder and salt. Stir these ingredients until well blended.
Now Make him a hole in the center and incorporates oil, egg yolks, water, lemon juice and if you like add a little acidity, zest. Begins beating the mixture gently to avoid raising dust and sees increasing speed insofar as the mixture will unifying. Continue beating until you have a homogeneous, soft and smooth result.
When you have an ideal mixture let stand while wearing whites to soft peaks. Once you have them at this point, you incorporate them gently with spatula.
Pour into a baking floured. Put the molded oven for about 50 minutes. Once this timer increases heat oven to 180 ° and leave from about 15 to 20 minutes.
Now carefully unmold onto a plate and let it cool while you prepare the ganache.
For white chocolate ganache
This preparation is very simple. Part in the chocolate pieces, You not need to remain very small, just follow the guidelines and you'll have equal pieces. Enter the chocolate and cream in a container and put it to warm water bath. It is very important to not let the mixture boil and remove non pairs to achieve complete incorporation.
If you want you can add to the cream mixture of liquor or any citrus zest. Once you finish mixing your ganache, take it to the fridge, protecting the bowl with plastic wrap for half an hour.
Covers helping with a spatula chiffon trying to make a nice decoration. You can put up lemon zest, let stand 10 minutes and get ready to enjoy it.
- Bring snow egg whites It is achieved by beating the egg whites in a bowl, first at low speed, increasing it graduablemente to the extent that whites begin to foam. Remember not slow down or stop beating until you reach the optimum point of the mixture, that is when you turn the vessel and the mixture remains in place.
- Up the oven heat will help reduce moisture levels and give you a perfect cake.
- The time allowed to remain the ganache in the fridge depends on the order you go to, the duration may vary from 20 minutes to 2 hours depending on how moist and moldable need to be.