KITI SE JODEKOEK MET SPONSKOEK
5 groot eiers (of 4 x-groot)
250 g wit suiker (300 ml)
2 groot suurlemoene
fyn skil van 1 suurlemoen (plus ekstra vir versiering)
75 ml mielieblom (Maizena)
100 ml water
100 ml melk of room
125 g botter teen kamertemperatuur, gesny in kleiner stukkies
1 dagoud sponskoek
Variasie: 125 g blokkie roomkaas
Verhit ‘n kastrol kwart met water oor medium hitte tot ‘n baie stadige prut. Jou bak mag nie aan die water raak as jy hom bo-op sit nie.
Zest jou suurlemoene (krap skil dun af met geen wit), mikrogolf 20 sekondes elk en druk sap uit totdat jy 250 ml het. Die warm maak gee baie meer van sap per vrug. MOENIE eens dink om die sap wat jy koop in plastiekbottels te gebruik nie, dit sal flop en dan raas jy met my.
Plaas eiers in ‘n metaal mengbak en voeg suiker by. Klits tot al die suiker opgelos en mengsel lig en wit is.
Meng mielieblom en suurlemoensap en kook tot dik en gaar in klein potjie (nie jou waterpot nie). Klits melk in (stick blender werk goed) en kook weer tot dik. Temper warm vla in die eier in deur klein hoeveelhede by te klits tot alles in is. Plaas bak oor kastrol water en klits gedurig totdat mengsel verdik.
Verwyder van die hitte; klits suurlemoen skil en botter in een blokkie op ‘n slag. Hou aan klits tot botter smelt en inkorporeer in die mengsel. Bedek bak met plastiek styf teen die vulsel sodat daar nie ‘n vel vorm, verkoel in yskas tot gestol, ten minste 1 uur.
Sny jou sponskoek in die dunste lae moontlik, so 1 cm dik. Ek verkies gekoopte koek hiervoor, jy kan dunner sny as tuisgebakte koek. Jy kan die koek ook vries, dan sny, en vanuit die vrieskas laag vir laag versier. Dit keer dat dit breek as jy optel. Moenie die vlos metode van sny gebruik vir die lae nie, die krummel is te fyn, gebruik ‘n goeie broodmes.
Klits die yskoue vlavulsel met ‘n draadklitser, dit maak dit lig en donsig.
VARIASIE: Maak jou blokkie roomkaas sag in die mikro en klits in by koue versiersel.
Plak jou koek aanmekaar met vulsel, top met vulsel. Sprinkel met oorskiet skil. Bedien met vars kloproom.
Resep geplaas deur Kiti Citi
Foto: Kiti Citi
JEWISH CAKE
4 x-large eggs (or 5 large)
250 g white sugar (300 ml)
2 large lemons
Zest from one of the above lemons (+ extra for decoration)
100 ml water
75 ml Cornflour (Maizena)
100 ml milk or cream
125 g butter at room temperature, cut into smaller chunks
1 sponge cake, cut in thinnest layers possible, about 1 cm
VARIATION: 125 g or half block Philadelphia cream cheese
Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
Zest your lemons (peel very thin with peeler if you don’t have a zester, with only yellow, no white pith, then chop as fine as you can), microwave them 20 seconds each and juice until you have 250 ml. Microwaving gives you a lot more juice from each lemon. DO NOT use the stuff you buy in plastic bottles, it will flop and you will blame me for not telling you.
Place eggs into a metal mixing bowl and add sugar and beat until fluffy and sugar dissolved.
Mix cornflour and lemon juice and water, add to smaller pot (not the one used above). Cook until thick, whisk in milk (stick blender works well) and cook again. Temper hot custard into egg mixture by adding small amounts while beating, until you added all. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot and smooth.
Remove from the heat; whisk in lemon zest and unsalted butter in small amounts. Continue whisking constantly until butter melts and incorporates into the lemon mix. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour.
Cut your sponge cake in thinnest layers possible, around 1cm. I prefer store-bought for this as the layers can be cut thinner than home baked cake. You can also freeze the cake, cut in layers while frozen, return to freezer and remove one layer at a time. It prevents your layers crumbling as you pick it up. Do not use the dental floss cutting method, it does not work with sponge. Use a good bread knife for the cleanest cut.
Whisk the chilled custard filling with an electric beater, to make light and fluffy. VARIATION: Soften cream cheese in micro and beat into cold filling.
Assemble your cake with layers of filling thicker than the actual sponge, top with filling. Sprinkle with leftover zest. Serve with stiffened cream.
Recipe posted by Kiti Citi
Photo: Kiti Citi
