Gluten-free cake with lemon cream
For the work plan:
Use the top for gluten-free cocoa cake, Pagotto. Cut into two slices or use two tops to make a taller cake.
For the cream:
150 ml of lactose-free milk
150 ml of lemon juice
10 g of lemon zest
75 g of sugar
40 g of yolk
10 g of jelly in sheets
Cream 250ml for lactose-free cream
The jelly is left to hydrate according to the instructions on the package. The milk is heated. Beat the yolks separately with the sugar, lemon juice and peel. On top, add the warm milk and mix well with a whisk. Put the composition on the fire, in a deep saucepan and stir until it reaches a temperature of 82 degrees C. Remove from the heat and leave to cool for 5 minutes. Then add the hydrated jelly. Mix evenly with an immersion blender. Leave to cool for 20-30 minutes, but not before placing a sheet of cling film over the cream, so as not to form a crust after cooling. Whip the cream separately, then add the cold lemon cream and mix. Pour the cream divided into 2 20 cm silicone molds. It crashes. It looks like cake. On the first part of the worktop add the cream of the first silicone form, fill it with the second part of the worktop and add the last part of the cream. Garnish with lemon slices, mint leaves and almond flakes.