I’m making this cake for Epiphany. The whole family eats

After a long period of celebration full of poppy seeds, it’s time for something completely new. Twelfth Night is a great opportunity to try it out recipe for zgrywus cakewhich delights with its taste and appearance. It will certainly be remembered for a long time Many guests will ask for the recipe for this sweet.

The combination of delicate sweetness and sour aftertaste sounds like a perfect solution dessert to be served on Epiphany. Although this period is full of a variety of food and sweets, no one can resist the joke. Not too sweet, it is perfect for afternoon coffee after a festive dinner.

The combination of chocolate and lemon cake is delightful, a refreshing lemon cream gives the whole thing a pleasant lightness. Interestingly, the entire cake looks impressive and looks like it is a higher art of confectionery. It’s actually not complicated to make. On the contrary, they are easy, quick and pleasant to make.

Just prepare the chocolate top, lemon top and cream. Combining all this will result in a delightful cake called zgrywus, which will steal the hearts of your household and guests who will visit you that day.

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Zgrywus is a perfect cake to serve for Epiphany, but… it will also work for other occasions. It delights with its taste and lightness, as well as its ease of preparation. As the preparation requires lemons and their peel, remember to scald the fruit first. This way you will get rid of wax and any remaining sprays.

To bake the zgrywus cake you need the following ingredients:

• Chocolate top:
• 250 g butter
• 250 g of sugar
• 4 eggs
• 200 g of wheat flour
• 50 g cocoa powder

Lemon top:

• 50 g of white chocolate
• 125 g of butter
• 125 g of sugar
• 2 eggs
• 125 g of wheat flour
• Freshly squeezed lemon juice

Mascarpone cream:

• 250 g mascarpone serka
• 200 g of powdered sugar
• juice of half a lemon
• 1/2 tablespoon of grated lemon peel
• 250 g cream 36%

Chocolate icing:

• 100 ml cream 36%
• 200 g of dark or dark chocolate

Preparation method:

1. Start by preparing the cake tops. Cream the butter with sugar, then add eggs, flour and cocoa. Pour the smooth and homogeneous mass into the form and put it in the oven. Bake at 170 degrees C for about 25-30 minutes. Divide the resulting sponge cake into two equal layers.
2. Then prepare the lemon top. To do this, melt the white chocolate in a water bath and let it cool. Cream the butter and sugar again, adding eggs, flour, cooled chocolate and squeezed lemon juice. Pour into the form and bake for 25-30 minutes in an oven preheated to 170 degrees Celsius.
3. Prepare the cream, mixing mascarpone with powdered sugar, lemon juice and zest. In a separate bowl, beat the cream and then carefully mix it with the resulting cream.
4. Cover the baked tops with ready-made cream in the order chocolate-lemon-chocolate. Cover the top with the remaining cream. Heat the cream in a pot and mix with the chocolate. Decorate the cake with the icing and put in the fridge for a few hours.