she's getting ready countertop:
eggs are mixed intensely with the sugar, gradually.
when they become frothy add flour, baking powder quenched with a little lemon juice, cocoa and rum essence.
all ingredients are well incorporated.
take a not very large tray, grease it with a little margarine, put baking paper, pour the composition into the tray.
this is put in the hot oven until the top is baked.
the yolks mix well with the flour.
put sugar, milk and vanilla essence on top.
they are put on the fire until the cream becomes like a pudding.
when it is ready, take it off the heat, put the peel of a lemon and let it cool.
when it has cooled, add the butter rubbed with foam.
the egg whites are whipped.
gradually start to put powdered sugar and a little lemon juice.
then rub on the steam bath until it hardens well.
over the baked and cooled top, pour the cream and level with a spatula.
put the meringue on top and grate some chocolate on top.
let cool then serve.
Rub the yolks with the sugar and then add the rest of the ingredients in the order of the list. If you get a too virtuous dough, you can add a little more milk.
Bake the top in a tray lined with baking paper.
Remove the top and grease with a sour jam on top.
Over the baking tray and greased with jam, put the cream cheese (mix all the ingredients well) and the meringue on top. You can make on the meringue what models you want.
Bake on low heat until the meringue coagulates, making sure it burns easily.
The recipe for cake with cheese, lemon and meringue was proposed by piscotel on the culinary forum.
Let the cake with cheese, lemon and meringue cool then you can serve it.
Ingredients Cake With Lemon And Raspberry Jam
(12 pieces 6X6 cm.)
- 3 eggs
- 3 tablespoons cold water
- 1 pinch of salt
- 6 tablespoons sugar
- 150 grams of flour
- 3 tablespoons melted butter
- ½ lemon peel
- 2 whole eggs
- 6-7 tablespoons sugar (depending on how sweet you like it)
- peel and juice of 1 lemon
- 40 grams of food starch from corn (gustin)
- 200 milliliters of whipped cream
- 1 tablespoon powdered sugar
- 1 sachet of whipping cream
- 1 jar of 370 ml. with consistent raspberry jam
- juice of 1 lemon and 6 tablespoons of icing sugar
- candied fruit decoration (cherries, lemon peel, etc.)
Preparing Cake With Lemon And Raspberry Jam
First of all, it's good to know that the recipe for this cake is for a small portion. As already specified, there are 12 pieces of cake like & # 8222cub & # 8221. If you want to prepare more, double or even triple the ingredients. If you do not like the sour taste of lemon, you can replace the lemon cream with a vanilla one. It seemed perfect and exceptionally refreshing in the combination of lemon and raspberry.
1. To prepare the top, put in a bowl the 3 egg whites with water and salt and beat them until a thick foam is formed. Add 1 tablespoon of sugar and continue beating until the sugar is completely dissolved. Add the yolks, melted butter, flour and lemon peel. Mix preferably with a wider spatula, by moving from bottom to top, so that the air accumulated in the egg whites is not lost. This top does not contain baking powder, but will be very pleasant and fluffy with the only condition not to mix circularly in the dough. The air in the egg whites is what makes it grow.
2. Level the composition in a tray covered with baking paper. I used a 36 & # 21538 cm tray. Bake in the preheated oven at 180 ° C for 10-15 minutes, until the top becomes golden on the surface. A toothpick inserted in the countertop should come out clean. Remove from the oven and allow to cool.
3. Meanwhile, prepare the cream. In a saucepan beat 2 eggs with 6-7 tablespoons of sugar. Add the starch, peel and lemon juice. Put the pan on the fire and mix in one until it boils and thickens (yes, it's a kind of Kurdish lemon & # 8221, like a cake with poppy seeds, cheese and lemon). Set aside and allow to cool, after covering well with food foil. To speed up the cooling process of the cream, it is good to put the pan in a bowl with very cold water that you can change a few times.
4. Separately, beat the whipped cream for very cold cream. Add powdered sugar and whipped cream hardener, continuing to beat until hardened. After the egg and lemon cream has cooled well, incorporate it with the mixer in the whipped cream.
5. Peel off the cold baking sheet. Cut the edges (optional) and cut into 3 equal strips. On two of the 3 strips of countertop, 1/2 of the raspberry jam is distributed.
6. Place on a plate one of the strips covered with jam (the one that will form the base of the cake) and spread 1/2 of the cream over the jam. Cover with the second strip of countertop with jam on top of which the rest of the cream is spread. Finally, place the remaining countertop strip simple and smooth, pressing lightly. Refrigerate the cake for 1 hour.
7. Prepare the icing by mixing 6 tablespoons of powdered sugar with as much lemon juice as needed to form a homogeneous paste, the consistency of a thicker pancake batter. Immediately pour the icing on the surface of the cake and let it cool again.
After the icing hardens, the cake is portioned as you like (I cut it like & # 8222cubes & # 8221 but it works very well in slices) and garnish with candied fruit.
It is very good and fluffy and with a very fresh taste, I am convinced that you will like it. Good appetite and if you are interested in more cake recipes, you can find them by clicking on the picture below!
Our first recipe of 2021? Pavlova cake! A delicious cake, with super-crispy meringue on the outside and soft on the inside, with a fine vanilla cream and lots of fresh fruit, the perfect combination!
I chose Pavlova Cake for several reasons:
- Pavlova cake is very easy to prepare, only it needs a long baking time.
- You can choose your favorite cream for decoration, from vanilla cream or chocolate to a simple whipped cream, beaten with a little powdered sugar and a drop of vanilla.
- If you opt for a vanilla cream, find it HERE Vanilla Cream or Homemade Pastry Cream recipe.
- If you want a chocolate cream, find it HERE the simplest recipe for chocolate cream with mascarpone!
- Another delicious option is Lemon Curd or lemon cream, which is sour and fits perfectly in combination with sweet and crunchy meringue. Find the recipe for lemon cream HERE.
- If you do not have an electric oven, but a gas oven, bake Pavlova Cake at the lowest stage of the oven. And a very useful trick: if you know you have an oven that usually burns or bakes cakes too much, put a wooden spoon on the door so that the door stays slightly ajar.
Another reason I chose Pavlova cake? Because I wanted to test the food processor MUM Series 2 of the Bosch. And how could I test it better than putting it to work to beat the meringue? It is a compact and powerful device, very helpful for those who want to quickly and easily make even the most complicated recipes. The campaign is called #DareToStart because it can be used even by beginners, who do not dare to believe that they can be Chefs at home! I tested it for my Christmas cakes, it was a good companion!
Pavlova Cake Ingredients (8-10 servings)
- 150g egg whites (about 4 egg whites from large eggs)
- 250g old cough
- a pinch of salt
- a teaspoon of vinegar
- a teaspoon of vanilla extract
- 2 tablespoons starch
- favorite cream for decoration
- fresh fruits
Preheat the oven to 130 ° C. We line the large tray of the stove with baking paper.
Put the egg whites in the mixer bowl, attach the balloon accessory, suitable for meringue. Beat the egg whites with a pinch of salt, then add the sugar and mix at high speed for 10-12 minutes or until we have a strong, glossy meringue, in which the sugar granules no longer feel and which does not fall out of the bowl when we turn it with the bottom in up.
Add vinegar, vanilla, starch. Stir until incorporated.
We put the meringue in the tray, in the shape of a circle, taking care to deepen it slightly in the middle, for the cream.
Bake Pavlova cake15 minutes at 130 ° C, then lower the temperature to 90 ° C and bake for 2.5-3 hours or until the pavlova has a crispy crust. Let it cool very well before carefully moving to a plate. Decorate with your favorite cream and fruit.
Pavlova cake is ready and you just have to decide how to serve it! Sincere? It seems to be the best with a spoon, straight from the plate! May it be best for you to have a year 2021 full of wonderful recipes, TOGETHER!
Cake with meringue, cream and icing
Countertops (separately for each)
Mix the egg whites with salt until they become frothy.
Gradually add 1 tablespoon of ½ amount of sugar, mixing vigorously.
Start dripping lemon juice (it helps to harden the meringue) and put in turn the rest of the sugar, the vanilla sugar, continuing to mix until you get a strong and glossy meringue.
Incorporate the sifted flour together with the baking powder, and at the end the coconut (for countertop 1), respectively ground walnut (for countertop 2).
Choose a tray that is approximately the size of a wafer sheet (25x36 cm) and line it with baking paper.
Put the wafer sheet in the tray and spread the composition of the countertop 1.
Place in the preheated oven, for about 35-40 minutes, at 180 degrees or until the top is baked and passes the toothpick test.
Remove to a grill and leave to cool.
Do the same for countertop 2.
In a bowl, mix the yolks with the sugar, vanilla sugar, salt and flour, then dilute with a little cold milk.
Pour a little and thinly the rest of the hot milk, mixing each time.
Put the bowl on low heat and leave until the cream thickens, stirring constantly.
Set aside, incorporate the butter and essence, cover the surface of the cream with a foil and leave to cool.
Add mascarpone and mix well.
Divide the cream in half.
Place one part over the wafer sheet of countertop 1, and the rest over the wafer sheet of countertop 2.
Put sour cream and grated chocolate in a bain-marie.
Heat in a bain-marie or over low heat until the chocolate melts, stirring constantly.
Remove the pan from the heat and beat the composition until smooth and fine.
Allow to cool.
* If it is too liquid, refrigerate until it reaches the desired density.
Spread the ganache over the cake and garnish by sprinkling dark, grated chocolate.
Store in the refrigerator.
The cake is portioned very well the next day.
Optionally, the countertops can be easily syruped, but without the syrup reaching the wafer sheet.
Lemon meringue pie
The famous and well-known lemon tart, I never ate, I only heard of it. I did a google search and stopped at this recipe. The result, a tart with sour cream sweetened to the top of the meringue above & # 8230 if you like lemon sweets, try it!
For the crust:
1/2 teaspoon salt
110g cold butter
60 ml very cold water
For the cream:
grated peel of a large lemon (14g peel)
60g food starch
a pinch of salt
320 ml of cold water
70 ml strained lemon juice
4 egg whites
8 tablespoons sugar
The first time we make crust. Put flour and chopped butter in a bowl. Rub with a fork until the mixture becomes sandy. Add a tablespoon of very cold water and mix. When the dough has set, we gather it in the shape of a ball, cover it with a foil and let it cool for 30 minutes.
Preheat the oven to 160 degrees C.
We take out the dough, we spread it on a baking sheet, then we put the tray over it to orient ourselves about how big we have to spread it. The dough should be 2 cm above the edge of the tray. Turn the tray over, then peel off the baking sheet and arrange the dough nicely.
We cut what is extra. We prick from place to place with a fork.
Put the sheet back over the dough and put beans in the middle so as not to increase the dough when baking
Bake for 10 minutes, then take the sheet and bake another 5 to brown nicely everywhere.
Let cool and prepare the cream.
Wash the lemon well with hot water then wipe it and shave it. We must have 14g grated peel.
Put the sugar, starch and lemon peel in a saucepan. Mix well and add the yolks. Stir, add lemon juice and water. Put the pan on low heat, stirring constantly and when it starts to thicken, keep the cream on the fire exactly 1 minute after which turn off the heat and let it cool a bit.
Prepare bezeaua. In a dry bowl, beat the egg whites with a little lemon juice. Add the sugar little by little and beat until everything melts. Here I found out an important secret. The sugar must be completely dissolved, so later the meringue will not make liquid pearls. To remember :).
In the baked crust, pour the lemon cream, level nicely and then add the meringue. We touch the meringue with the back of the spoon and pull it up to give it a word shape.
Bake in the oven over low heat for about 10 minutes, until the meringue turns light brown.
Remove to a grill to cool. Serve after refrigerating for at least 2 hours.
Refreshing, sour & # 8230 very good!
I wrote a lot but I wanted to be explicit, please follow the weight and steps of the recipe :).
I took the recipe with small modifications from www.clubaltfel.com
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.
31 comments to & bdquoCake with biscuits and lemon cream & rdquo
God, what goodness.
It was raining in my mouth.
The cake is really perfect, it's made by an aunt of mine but a little different.
AFTER IT LOOKS LIKE I THINK IT WAS DEMENTIAL. DID YOU THINK ABOUT US WHEN YOU EATED RIGHT?
We entered your blog and we really liked & # 8211 you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family
We would be delighted if you would like to add your blog to http://ro.petitchef.com so that both our users and we can enjoy your recipes.
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Flor thank you, if you try the aunt version and post it to let me know, I'm curious :) how is it.
Alina, I can only hope to make a baby & # 8230 with the cravings solved, the recipes are explicit, you've tried them before, so good luck :))!
Thank you for visiting my blog!
Biscuits with Snow White Cream is delicious. And not much more complicated. Thanks for the idea.
Thanks for visiting, I hope you try at least one recipe from my blog :).
if this comment was for me & # 8222Thanks for visiting, I hope you try at least one recipe from my blog & # 8221 you can be sure I will try and not just one.
Jacktel, I can't wait to tell you how it turned out!
I can tell you now how I get out. Wonderful.
Lemon Cream with Biscuits and Biscuit with Nuts, what more could you want.
As I have a little air, I make them and post them.
Amalia please a more urgent answer !! What is the size of the tray in which you baked the top. And I want to do it on New Year's Eve, it's definitely a treat. You have some super recipes !! May the new year bring you and your family everything you want, with health and happiness. Happy Birthday! Geta
Geta, urgent urgent, lucky I read my email :). The tray in which I baked the top is the one from the stove, a little smaller in size, because I put detachable edges & # 8230 35 & # 21535 would be, now you adapt it if you have a cake baking tray, you know that's why with high edges it's ok. Write me how it turned out. I wish you a Happy New Year too :)!
Thank you so much. I will definitely write you how it will turn out. Once again thousands of thanks and Happy Birthday !! Geta
Happy birthday 2010 !! I'll be back with news :)), the cake was a dream I think if I made 2 servings it wasn't enough !! It was excellent, it came out super even the glaze (where I am an antitalent). Thank you once again for the recipe and for the goodies you share with us. An excellent year. Bye Bye
Dear Georgeta and a happy New Year!
I want to thank you for taking the time to give us new pictures and directions.
I made the cake and it's super simple, and a treat. indescribable. I got approval from my husband, so that's a big deal. -)
thanks once again for everything.
hello amalia! I also have a problem: I tried to beat the butter foam with the powdered sugar with the mixer but it was cut & # 8230tu how did you do it? what butter did you use?
Butter with 80% fat & # 8230 if it is cut means it has water & # 8230 you can put a little powder for the cake cream in it and it will harden. & # 8230 although I think it's too late :(.
Thank you very much for the answer. I think that's what happened. I had 60% fat butter and when I started mixing it it didn't stick. But then I straightened it: D. something came out somehow & # 8230but next time I want it to come out perfect! thank you for all the recipes you share with us. I tried it before and it turned out very well!
Mmmmmmm, you should know that this butter cream with boiled flour was used in the past for all the baked cakes on the back of the tray and for all the cakes, only we changed the flavors instead of lemon, we only made them with vanilla or almond essence or we put cocoa and rum but this cream is worth all the money. I also tried American buttercream only butter with powdered sugar and a tablespoon of milk and woe how nauseous it is. I made it with vanilla, you said it was whipped cream. Another thing to prefer is flour than starch because someone told me that starch softens cream and retains water so that butter can be cut no matter how fat it is. Amalia all the recipes from you mi- they succeeded. Even before you were dear to us.
Kamy, you got me into ideas with starch:) & # 8230 this cream and my mother used it for different cakes, here I'm right :). I'm glad you like my recipes, I hope you try as many as you can, kisses!
the countertop must be syruped. I want to try it too :)))
No, it's not syrupy, I hope you like the cake, write me how it turned out :).
I'll try it this week. Only now I came across your site, the first cake was the one rolled through the coconut, it was a wonder. I also took my colleagues to work who are Italians (I live in Italy) and they were super excited !! Kiss you
YOUR CAKES ARE SUPER TASTY & # 8211BUT THE CREAM & # 8211NOT WITH FLOUR & # 8211REPLACE THE FLOUR WITH BUDINCA AND & # 8211I'M YOUR FAN!
For the top: mix the egg whites with a pinch of salt, then add the sugar and continue mixing until the egg whites stick well. Add lemon and orange juice and mix until incorporated. Separately, mix the flour with the ground almonds and baking powder and incorporate them into the egg white meringue. Finally we add the candied lime peel. Put the resulting dough in a tray lined with baking paper. Bake in the preheated oven at 180 degrees C.
For lemon cream: boil 300 ml of milk with sugar in a double-bottomed saucepan. The remaining 200 ml of milk is mixed with flour and starch. When the milk boils, add the milk mixed with flour and mix with a whisk so that it does not become lumpy and does not stick to the bottom of the bowl. Let the cream, which looks like a pudding, cool. Mix the foam butter and gradually add over the boiled cream. At the end, add according to taste, essence and lemon juice. Put the butter cream on the cooled counter and put it in the fridge for 1 hour.
For the mascarpone cream: mix the cream for the cream together with the sugar, and when it sticks to the target, gradually add the mascarpone. Put the mascarpone cream on top of the butter cream, after it has hardened in the fridge. On top, draw lines with a fork and grate the lemon and orange peel. Refrigerate for 1-2 hours before serving. Good appetite!!
Lemon Cream and Cake
Knead the dough ingredients a little, just enough to bind. If necessary, add 1-2 tablespoons of cold water. Wrap in cling film and refrigerate for at least 1 hour.
Grease a pan well with butter, line the bottom with a 1 cm thick layer of candied fruit and cover with a sheet, spread over the entire amount of dough, without covering the edges.
Put in the hot oven, for about 10 minutes, on the right heat, or until it is half baked.
Meanwhile, prepare the cream by boiling all the ingredients in a bain-marie, stirring constantly, until it thickens. Pour over the top removed from the oven.
Separately, whisk the egg whites hard, gradually adding the sugar in half, continuing to beat, each time. At the end, incorporate the lemon juice and grated peel.
Put the beaten egg whites over the cream and put the cake back in the oven for 20-25 minutes on low heat.
Allow to cool completely before serving and serving.
Lemon and meringue cake
Mix flour and powdered sugar. Add water and mix, kneading the composition with your hands, until you get a compact dough. Remove the dough from the bowl and spread it on a clean surface until you get a disk five millimeters thick and 23 centimeters in diameter. Cover the dough with foil and put it in the fridge for half an hour. Take a baking tray, put a little oil and cover it in baking paper, place the dough in the pan and bake for about 15 minutes.
Meanwhile, to make the lemon cream, combine the flour with water, lemon juice and half the sugar in a pot. Turn on medium heat and heat the ingredients, stirring constantly, for four to five minutes, until the mixture thickens well. Take the cream off the heat and add the butter and yolks. Pour it into a bowl, cover it with plastic and put it in the fridge for at least three hours.
Preheat the oven to 190 degrees. Beat the egg whites with a mixer until hardened. Gradually add the other half of the sugar, one tablespoon at a time. Pour the cream over the cake batter and level it. On top add the egg whites and use the back of a spoon to create small peaks. Put the lemon and meringue cake in the oven for another five minutes, until the meringue turns golden