Traditional recipes

Lemon cake

Lemon cake

again a very fast cake, but prepared by the baby not by me .....................

  • 1 box of lemon mousse cake
  • 250 ml very cold milk
  • 50 g butter
  • 75 ml of cold water
  • chocolate candies

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Lemon cake:

Mix well the contents of crushed biscuits with butter and put in plastic form (it is in the package)

The cream powder is mixed with very cold milk (the baby did not respect and did not harden enough at the moment) and then it is placed over the cookie sheet.

The gelatin powder in the sachet is mixed with 75 ml of water and poured over the cream (as the cream was too soft, the gelatin went into the cream) but it was super good and so and really interesting. it didn't work out that way.

Let the cake cool for 2 hours, decorate with lemon slices or candies



black wheat
Separate the egg whites from the yolks. Rub the yolks with the sugar, then add the oil until it forms like a sweet mayonnaise.
Then add water, the composition will become slightly liquid, but do not be alarmed. After you put the water, mix for about 2 minutes.
In a bowl, mix the flour with the cocoa and baking powder.
Add to the yolk composition little by little and chew with a spoon from the bottom up. Separately beat the egg whites hard foam, then add to the composition while chewing with a spoon.
Grease a tray (round, square, rectangular, etc.) with a little butter and line with flour. Pour the dough into it and put it in the oven over medium heat. Remove when the toothpick comes out clean. Leave to cool.

lemon foam
Foam the yolks with sugar until melted, and the composition whitens and swells.
Add the lemon juice (now everyone puts how sour they want the cream to be), a little at a time and the lemon peel.
Beat the egg whites well until the cream is whipped, the cream as well.
Mix the yolks with the whipped cream, then add the egg whites. Chew with a spoon with light movements from bottom to top.
At the end we put gelatin soaked in 1 tablespoon of water and melted.
Cut the top into 2 or 3 parts. Add the top and syrup with lemon liqueur (if we give the children we put lemon syrup), cream, top + syrup, cream, top. Refrigerate overnight.
It is decorated according to your preference with ground hazelnuts or according to everyone's imagination.

Try this video recipe too


Tips for a good sponge

- Do not open the oven for the first 15 minutes.

- If you see that the surface is too fried and time has not yet passed, cover it very carefully with white paper and continue to bake it normally.

- To know if the cake is ready, prick it with a knife or a very fine rod. If it comes out wet and sticky, it is not done inside. If it comes out clean, you already have it.

- Wait for it to rest for at least 10 minutes before undoing it.

- Try to keep it in the fridge in a tuff or airtight container, you will see how juicy it becomes with icing sugar.


Lemon mousse cake

It's the cake I made for Adrian's birthday, my dear baby :). I was always looking for a cake recipe with sour cream. Because I kept trying creams with raspberries and strawberries and during this period I found only frozen fruits, I decided to make a cream with lemon and cream, light and very fragrant. The cake was successful among the guests, I hope you try it too because it is very fine.

Ingredients for a shape with a diameter of 26cm:

  • 6 eggs
  • 10 tablespoons sugar
  • 4 tablespoons water
  • 6 tablespoons oil
  • 20g cocoa
  • 8 tablespoons flour
  • 1 knife tip baking powder
  • 500ml cream for whipped cream
  • 300g old cough
  • 5 yolks
  • 3 egg whites
  • approx. 100ml milk
  • grated juice and peel of a lemon
  • 15g gelatin

Preheat the oven to 180g C.

Beat the egg whites until stiff and then gradually add the sugar alternating with water (2 tablespoons sugar, mix well, one tablespoon water). Then add the yolks one by one, mix well after each one, add the oil.

Separately mix the flour with cocoa and baking powder.

Gradually add a few tablespoons of the flour, cocoa and baking powder mixture and mix lightly over your head with a wooden spoon or spatula.

Bake the worktop for approx. 40 minutes.

We take it out, let it cool and then cut it in three.

In the meantime we make the syrup. Put all the ingredients on the fire and bring them to a boil then let them cool.

We hydrate the gelatin in the lemon juice.

Mix the yolks well with sugar and milk until the sugar is almost melted and then continue to mix (without a mixer with just a spoon) on a steam bath until the composition thickens and the ribbon falls off the spoon (it should look like a pudding).

Turn off the heat, then add the gelatin and stir constantly until it dissolves in the hot cream.

Add the grated lemon peel.

Let it cool and then gradually add the whipped cream (whipped cream should be beaten beforehand) mixing gently with a spatula. Add the beaten egg whites.

The result is a fine and aromatic cream with a pronounced lemon taste :).

I put the tray, then over it the shape of lacy paper and then the baking ring.

I take 2 pieces of plastic wrap and place them in the form. Over them I put the first slice of countertop, I syrup it, I put half of the cream, I repeat the operation, then the last slice of countertop and at the end I leave a little more cream with which to grease the countertop.

I put the foil over the cake and keep it in the fridge for 3-4 hours or from evening to morning.

Decorate, then (the foils are needed here) pull the nylon foils on either side (to keep the plate or paper clean).

The cream recipe is from the culinar.ro forum and belongs to Mrs. Dora.

1. You can supplement the amount of lemon juice according to taste.

2. I made small (or big? :)) changes to the cream. In the original recipe, powdered sugar was used, which is mixed well with the yolks and then the lemon juice and peel are added. At the end, after adding the whipped cream and the egg whites, add the gelatin. I changed the recipe because I didn't want to use raw cream yolks. This is probably how the finest cream came out.

3. This cake can be made in the variant with biscuits you need 400g biscuits.

4. The last and most important observation add the cream to the whipped cream and not the other way around, the resulting cream will be much fluffier.

Biscuit version (I put a photo to see how I arranged the biscuits)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Fruit butter cream cake and shit cream with a lemon

I think the cake top is one of the first recipes I learned to make when I was just my mother's right hand in the kitchen. I don't understand at all why people are afraid to make the cake top at home and prefer to buy the ready-made and sliced ​​one from the store, but with a gummy texture and a sponge taste. Seriously, it's so easy to make a cake top at home that you can't go wrong.

ingredients
for a shape with a diameter of 26 cm
6 eggs
6 tablespoons sugar
6 tablespoons flour
a pinch of salt
core from a vanilla pod or 1 teaspoon grated natural vanilla powder

Preheat the oven to 170 degrees and prepare a cake form that will go in the oven. You can cover it with baking paper, in which case the shape will be even easier to wash, but you will have a little fork with the paper peeling off the top and possibly with the straightening of the edges. The second option, the one I prefer, is to grease the form with a little oil, sprinkle a little flour and shake the form so that the flour sticks both to the bottom of the form and to the walls. Remove the excess flour because otherwise it will burn and give a bitter taste to the top.
Sift the flour. I admit that sometimes, when I hurry, I skip this step, but know that it is an important step if we want to get a fine and airy top, and the difference is seen at the end.
The most important step in the success of a cake top follows: beat the egg whites very well with a pinch of salt until they increase in volume, become firm foam, which retains its shape and no longer falls off the targets. I always use the hand mixer on cake tops or cakes. I wouldn't be able to beat the egg whites as well as the pear-shaped target, but if you can handle it, it's ok.
Add the 6 tablespoons of sugar one at a time and continue beating until the foam becomes firm, shiny again and the sugar is completely dissolved.
Add the yolks, all at once, the vanilla bean seeds or vanilla powder and mix very little with the mixer, just enough to incorporate them, no more.
Pour the sifted flour over the egg foam in the rain and mix with a spatula slowly, with movements from bottom to top, until you incorporate it all. Do not use the mixer at this step, because we do not want the air already incorporated in the egg whites to come out. That is why the movements must be light, vertical and not circular as we may tend to mix.
Pour the composition into the prepared tray and insert the tray in the middle of the oven. The countertop is ready in about 40-45 minutes. Do not open the oven for the first 30 minutes, as it may leave. It is ready when it turns golden and tends to peel off the edges on its own. For more safety, do the toothpick test.
Remove the countertop from the mold (use the blade of a knife if it has caught the edges) and leave it to cool on a grill.

Fruit butter cream
Butter cream with raspberries, strawberries or berries buttercream recipe with fruit - cold, no cooking. A quick and easy cream for muffins, cupcakes, cakes or cakes. A buttercream recipe with raw fruits, without coloring. A sweet-sour cream, very fragrant and tasty. The fruits can be fresh or frozen and are not thermally processed. This cream is very easy to make, does not require boiling and has no dye. Basically the aroma, color and vitamins in the fruit remain intact. I am thinking of using it in the future to fill some cakes or pies. It's really good and fine!
Ingredient -
150 g aromatic fruits (raspberries, strawberries, strawberries, blueberries or berry mix)
300 g powdered sugar
150 g butter with min. 80% fat (soft)
a drop of salt

Shit cream with butter and lamiae
400 grams of shit is passed through the mincer, rub well with half a packet of butter and lemon juice until it becomes a fine cream.


Countertop preparation for Lemon Cake with Yogurt and Lemon Curd

For the top, beat whole eggs with the mixer and a pinch of salt, after the foam is outlined, add the sugar and vanilla. Beat until a consistent foam is obtained. Then, with fine movements, add the flour. In a form lined with baking paper, add the composition and bake for 12 minutes at 170 °. I used a shape 26 cm in diameter, with removable walls.

Bake and cool the top, remove from the pan, remove the baking paper and leave to cool for 1 hour. Meanwhile, wash the form and cover it with transparent foil. If you have special cardboard boxes, you can put a cardboard underneath and thus removing the cake from the mold, later, will be much easier. Place the countertop back in shape, with the top down (to level the more domed part that was on the surface). It should not be cut into sheets because it is not very thick.

The cooled top is well syruped & # 8211 I used crema di limone (lemon cream liqueur like Limoncello), but if you want without alcohol you can make a sugar syrup with lemon juice, put water on the fire with sugar and leave until the sugar dissolves, then lower well until it foams and add the lemon juice and a little grated peel and turn off the heat).

CREAM PREPARATION Lemon cake with yogurt and Lemon Curd

For the cream, beat the natural whipped cream (well cooled in the fridge) until you get a very strong foam, then carefully add the powdered sugar and beat lightly. After adding the sugar, do not insist much on beating because there is a risk of cutting. The last one incorporates the yogurt, with the help of a spatula, by delicate movements (not with the mixer!).

In parallel we prepare gelatin: gelatin is soaked in 150 ml of cold water and 50 ml of lemon juice. After it has swelled, put it on a light fire, without boiling (boiling destroys the gelatin). Keep on the fire until the liquid becomes slightly more transparent. Test with your finger if the gelatin granules have dissolved (this also means that the liquid must have a bearable temperature for the hand). Let it be warm but not boiling. Leave to cool without cooling completely, because then it will harden. When the gelatin has reached an acceptable temperature (warm) mix with 2-3 tablespoons of cream yogurt with cream, directly in the pan (temper). After mixing, add 3-4 tablespoons of cream over the gelatin and only now pour the contents of the pan over the rest of the cream. Pour the composition over the counter and level it with a spatula. This lemon cake with yogurt is left to cool overnight or for a few good hours, until the composition hardens enough.

Preparation of caramelized lemon decoration

Caramelized lemons are prepared for decoration. In a pan add 1-2 tablespoons of water and 50 g of sugar and then add the lemon slices. Leave it to caramelize the lemons.


Fruit butter cream cake and shit cream with a lemon

I think the cake top is one of the first recipes I learned to make when I was just my mother's right hand in the kitchen. I don't understand at all why people are afraid to make the cake top at home and prefer to buy the ready-made and sliced ​​one from the store, but with a gummy texture and a sponge taste. Seriously, it's so easy to make a cake top at home that you can't go wrong.

ingredients
for a shape with a diameter of 26 cm
6 eggs
6 tablespoons sugar
6 tablespoons flour
a pinch of salt
core from a vanilla pod or 1 teaspoon grated natural vanilla powder

Preheat the oven to 170 degrees and prepare a cake form that will go in the oven. You can cover it with baking paper, in which case the shape will be even easier to wash, but you will have a little fork with the paper peeling off the top and possibly with the straightening of the edges. The second option, the one I prefer, is to grease the form with a little oil, sprinkle a little flour and shake the form so that the flour sticks both to the bottom of the form and to the walls. Remove the excess flour because otherwise it will burn and give a bitter taste to the top.
Sift the flour. I admit that sometimes, when I hurry, I skip this step, but know that it is an important step if we want to get a fine and airy top, and the difference is seen at the end.
The most important step in the success of a cake top follows: beat the egg whites very well with a pinch of salt until they increase in volume, become firm foam, which retains its shape and no longer falls off the targets. I always use the hand mixer on cake tops or cakes. I wouldn't be able to beat the egg whites as well as the pear-shaped target, but if you can handle it, it's ok.
Add the 6 tablespoons of sugar one at a time and continue beating until the foam becomes firm, shiny again and the sugar is completely dissolved.
Add the yolks, all at once, the vanilla bean seeds or vanilla powder and mix very little with the mixer, just enough to incorporate them, no more.
Pour the sifted flour over the egg foam in the rain and mix with a spatula slowly, with movements from bottom to top, until you incorporate it all. Do not use the mixer at this step, because we do not want the air already incorporated in the egg whites to come out. That is why the movements must be light, vertical and not circular as we may tend to mix.
Pour the composition into the prepared tray and insert the tray in the middle of the oven. The countertop is ready in about 40-45 minutes. Do not open the oven for the first 30 minutes, as it may leave. It is ready when it turns golden and tends to peel off the edges on its own. For more safety, do the toothpick test.
Remove the countertop from the mold (use the blade of a knife if it has caught the edges) and leave it to cool on a grill.

Fruit butter cream
Butter cream with raspberries, strawberries or berries buttercream recipe with fruit - cold, no cooking. A quick and easy cream for muffins, cupcakes, cakes or cakes. A buttercream recipe with raw fruits, without coloring. A sweet-sour cream, very fragrant and tasty. The fruits can be fresh or frozen and are not thermally processed. This cream is very easy to make, does not require boiling and has no dye. Basically the aroma, color and vitamins in the fruit remain intact. I am thinking of using it in the future to fill some cakes or pies. It's really good and fine!
Ingredient -
150 g aromatic fruits (raspberries, strawberries, strawberries, blueberries or berry mix)
300 g powdered sugar
150 g butter with min. 80% fat (soft)
a drop of salt

Shit cream with butter and lamiae
400 grams of shit is passed through the mincer, rub well with half a packet of butter and lemon juice until it becomes a fine cream.


Cake top with intense lemon flavor

I love this cake top with intense lemon flavor, both the taste and the color, texture, everything!

There are stas recipes for cake tops, sponge cake, cake, those classic recipes, as I knew them from my grandmother, or from old cookbooks.

However, depending on the ingredients used, the ovens provided, the recipes must be adapted to obtain optimal results.

For example, the classic sponge cake recipe, in which the measure is 1: 1, that is, how many eggs are used, as many spoons of sugar and as much flour, does not satisfy me and I had to add sugar and flour, until I obtained a texture of the composition that remained firm after baking and quite fluffy.

And an important detail for the success of the countertop, is the success of the meringue, it must be firm, otherwise the countertop will be left after removing from the oven, in my opinion.

This cake top recipe with an intense lemon flavor is my favorite, because it has a special flavor, but also a pleasant color.


Method of preparation


Beat the egg whites with the sugar, add the yolks, flour and grated lemon peel. The composition is poured into a tray lined with baking paper and put in the preheated oven for about 30-35 minutes. Then take it out and leave it to cool, then cut the top in half horizontally and once vertically, so as to obtain 4 levels.

For the cream, mix the flour with the sugar with a few tablespoons of cold milk until a pudding-like composition is obtained. The rest of the milk is boiled. When the milk boils, add the above composition and let it boil until it binds. After it cools, mix it with the rubbed butter and the lemon juice. The tops are syruped with a syrup of water with lemon juice, filled with cream and garnished according to preferences.

Mascarpone and lemon cake

Top: rub the yolks with half the amount of sugar, beat the egg whites with the other

Bavarian lemon cake

Biscuit cake base preparation: Crush the biscuits and add the melted butter, then mix.


Lemon cream cake. Delicious recipe

Today I propose a cake recipe with lemon cream. It is a very tasty and cool recipe, which you will surely like and you will make it again at the first opportunity.

Yes, another year has passed. Three years ago I made a gift that I longed for, my blog. And, at the age of 38, I am happy that I have it, that I raised it as I I thought better, that I treated him properly, with a lot of passion and love. And he developed beautifully, cleanly and the satisfactions he offered me are amazing.

I would like to thank from the bottom of my heart all those who try my recipes, leave a comment or read a recipe.

Thank you for being with me and encouraging, appreciating or criticizing me. I have learned a lot from all this and I am still learning.


Lemon mousse cake

I think I should thank Luca for waking up early in the morning, so early that I manage to resume the show Sugar (translated & # 8220Something Sweet & # 8221 by Euforia TV) by Ana Olson.

I think I've written about Anna Olson and her dream recipes before, but I can't help but praise her over and over again for all the goodies she makes with her clever hands. More Anna recipes can be found at www.foodnetwork.ca. Also here are the culinary recipes of other chefs that I personally love and whose recipes I always try, such as Rachael Ray or Nigella Lawson.

The lemon mousse cake is special, both in taste and preparation and I guarantee that if you have a tray with detachable walls (spring form) you will have one of the most perfect cakes you have ever made. It's so beautiful that a few slices of lemon or orange or some berries arrive to garnish it. To measure ingredients, use a 250 ml cup.

Countertop ingredients:
& # 8211 6 eggs
& # 8211 1 cup sugar
& # 8211 1 cane
& # 8211 ¼ teaspoon baking powder
& # 8211 ¼ teaspoon salt
& # 8211 ½ cup of melted butter
& # 8211 vanilla essence
& # 8211 2 tablespoons lemon juice
& # 8211 Lemon peel

Heat the oven to 180 degrees and grease with butter and line a 20 cm tray with flour. Heat the eggs in the shell, in hot water for 2-3 minutes. In a food processor or mixer, beat eggs and sugar for 15 minutes. Then add the flour, sifted together with the salt and baking powder, over the egg composition and mix well. In another bowl, mix the melted butter, vanilla, juice and lemon peel and incorporate them into the composition. Pour the composition into the already prepared tray and bake it for 30-40 minutes, until it passes the toothpick test.

For the syrup we need:
& # 8211 3 tablespoons sugar
& # 8211 1 tablespoon lemon juice
& # 8211 2 tablespoons water

Mix them all and heat them in a saucepan until the sugar melts.

For lemon foam, we need:
& # 8211 2 sachets of gelatin
& # 8211 ½ cup of lemon juice
& # 8211 Lemon peel
& # 8211 250 ml of liquid cream
& # 8211 3 eggs
& # 8211 5-6 tablespoons sugar

Put the gelatin soaked in lemon juice, along with lemon peel. Beat the whipped cream hard, then heat the eggs in hot water, just like for the countertop. Then beat the eggs with the sugar for 5 minutes, until they double in volume. Incorporate whipped cream into the egg composition. Then melt the gelatin over low heat, taking care not to boil it, let it cool a bit and add it to the foam. Mix for a few seconds, until smooth.

We are going to assemble the cake. After the countertop has cooled, place the lid of a pot on top of it, so that an edge of 1-1.5 cm remains. Cut the edge, cut the top into 2 equal parts and place the first half in the way it was baked. Grease with ½ of syrup and put over ½ of lemon foam. Repeat the operation with the second half of the worktop and pour over the rest of the foam. Level well with a spatula and let the cake cool for at least 4 hours.

To remove the cake from the shape, use a hair dryer: heat the edges of the tray well, until the cake comes off very easily and you will have an absolutely perfect cake! Decorate the cake to your heart's content and enjoy it with those who really deserve to receive a slice of this wonder!


Video: Εάν έχετε λίγο γιαούρτι φτιάξτε αυτό το σούπερ κρεμώδες κέικ! # 423 (January 2022).