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For sheets: separate the egg whites from the yolks, mix the egg whites with a pinch of salt, add the sugar and continue mixing until we obtain a firm meringue. Add the lime or lemon juice and mix until the ingredients are incorporated. Melt the butter, leave to cool and mix with the yolks. Add the yolk mixture to the meringue and mix at medium speed until incorporated. Add the finely grated lime peel, flour in several tranches and mix with a pear type, from the bottom up, to get as little air out of the meringue. For baking sheets I used a round silicone tray, which I sprayed before each use with a little sunflower oil. From the sheet dough I baked three sheets in a silicone tray, in the oven heated to 180 degrees for 13-15 minutes, no more.
For vanilla and lemon cream: In a bowl, mix the yolks, cold milk, starch, sugar and vanilla bean seeds. After each ingredient added, mix with a pear type. Transfer the whole composition to a double-bottomed saucepan, put on low heat, stir constantly and leave until the cream boils and thickens. It must have the consistency of pudding. finally add the lemon juice. Put a food foil over the cream (not to catch the pojghita on top) and put it in the fridge until it cools completely. After the cream has cooled, mix and gradually add the mascarpone. Refrigerate until the cake is assembled.
For meringue sheets: the 3 remaining egg whites from the cream, mix with a pinch of salt, add the sugar and continue mixing until you get a firm meringue. The turmeric is mixed with the lemon juice to dissolve. A paste of an intense yellow is obtained, which is added to the meringue. Mix until fully incorporated. Add the starch and the diced candied peel, mix, divide the composition in two and bake two sheets in the same silicone tray, sprayed with sunflower oil in the oven heated to 180 degrees for 15-18 minutes.
For decoration cream:mix the egg with the sugar, put it on the steam bath and mix until the sugar melts. Allow to cool and mix. Melt the chocolate on a steam bath and add to the egg and sugar mixture. Refrigerate for 30 minutes. Separately, mix the simple soft butter. Gradually add the butter and chocolate cream mixture until the ingredients are incorporated.
For decoration: in a saucepan or kettle I put 100 g of sugar with 50 ml of water. I put the kettle on the medium flame towards the sea and left it until the water started to drop. When the syrup has set considerably, but has not begun to caramelize, I put half of the syrup on a parchment paper. I put the rest of the syrup on the flame and left it until the sugar caramelized nicely and reached the color of amber. I poured the caramelized sugar on a parchment paper. I broke larger pieces for decoration. From the other light-colored sugar, I broke it into pieces, put it in a mortar and crushed it, making small pieces with which I decorated the surface of the cake.
For assembly: I put a sheet of cake on the plate, part of the vanilla and lemon cream, a yellow sheet of meringue, vanilla cream and meringue, another sheet, cream, yellow sheet, cream and I finished with the sheet. I put the cake thus assembled in the fridge for an hour. On the surface of the cake I put a layer of cream for decoration, I leveled it nicely with the blade of a knife, and I put the rest of the cream in a pos and I covered the edges of the cake. I sprinkled caramelized sugar on top, decorated with slices of candied lemon and large pieces of caramel sugar. Refrigerate until the next day, then portion and serve. May it be useful to you !!!
Light cake with lemon
This cake may seem quite trivial due to the small number of ingredients. On the contrary, it has a very pleasant and very light texture.
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Gluten-free vanilla cake with fruit and cashew cream
Gluten-free cake with vanilla flavor, fruit and cashew and banana cream. The gluten-free cake recipe does not contain dairy, but the fluffy top contains eggs, so it is not a vegan recipe.
- 200 g gluten free flour Dr. Schar Mix C Patisserie
- 1 teaspoon baking powder
- 4 eggs
- 1/2 cup old powder
- 1/2 cup oil + a little more to grease the pan
- 1/2 teaspoon vanilla essence
- a pinch of salt
- Cashew and banana cream:
- 400 g raw cashews, soaked min. 1 hour or preferably the night before
- 3 ripe bananas
- 2 teaspoons vanilla extract
- grated peel from 2 well-washed lemons before
- the juice of a lemon
- 3-4 tablespoons of honey, or other sweetener, as desired
- Syrup and the rest of the ingredients
- 1 tablespoon honey
- half a glass of water
- fruits: 2 kiwis, 1 tangerine, about 10 strawberries
- less than half a cup of almond flakes
- Peel a squash, grate it and slice it.
- Prepare the syrup: mix the honey with water.
- Preheat the oven to 180C.
- Grease the pan with a little oil.
- Separate the egg whites from the yolks.
- Whisk the egg whites. Add salt powder.
- Beat the yolks and add the sugar, oil, vanilla extract and baking powder. Gradually sprinkle with flour and incorporate.
- Mix and add the composition in greased form.
- Put the gluten-free cake top in the oven and bake for 45-50 minutes.
- Cashew cream:
- Put all the ingredients in the food processor.
- Tip: If you don't have a powerful robot, put them on gradually. Grind the cashews first, then add the bananas and the rest of the ingredients.
- Process for a few minutes until an extremely creamy and buttery cream forms.
- Cake assembly:
- Cut the gluten-free cake top. It may be a little bulging on the surface, cut the bulging part and set it aside.
- Place the first top on a cake plate. Syrup the top with honey syrup, using half the amount.
- Add cashew and banana cream and spread evenly, 1 cm thick.
- Add a few slices of kiwi, peeled tangerines and strawberries.
- Place the next countertop over and syrup it.
- Add the rest of the cream all over the cake, both on top and on the edges. I used a knife without a sharp tip to arrange the cream evenly. It sits quite nicely, with a very good consistency.
- Decorate the top with fruit, as you like. You can decorate the side walls of the cake with almond flakes.
- Leave it in the fridge for at least half an hour before serving.
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Diet cake with vanilla cream, raspberries and lemon flavor
Mix the yolks separately with the sweetener, add the starch mixed with the baking powder, then add the milk and skim milk powder. At the end, add the lemon essence and mix well. Incorporate the egg white foam into the yolk composition and mix lightly with a spatula. Wallpaper a tray with baking paper (my tray is 22 cm) and pour the composition. Put the pan in the preheated oven over low heat. We leave it approx. 10-15 minutes or until browned and pass the toothpick test. Let the countertop cool.
In a saucepan mix the yolks with the sweetener, then add the starch. Gradually pour the milk and put the pot on low heat. Stir in the composition continuously with a whisk, until it thickens. When ready, turn off the heat and add the vanilla essence, then mix. Leave to cool. To cool it faster you can put the cream bowl in another bowl with cold water.
In a small bowl mix the water with the sweetener and the essence.
Put the completely cooled top on a plate, syrup it, then add the cold vanilla cream (I put around the top and the ring of the tray in which I baked it). We wash the raspberries (after washing the raspberries, I put it on a napkin to absorb the water), then we add it over the vanilla cream.
Top: Separate the egg whites from the yolks. Beat the egg whites with the salt powder. Mix the yolks separately with the sweetener, add the starch mixed with the baking powder, then add the milk and skim milk powder. At the end, add the lemon essence and mix well. Incorporate the egg white foam into the yolk composition and mix lightly with a spatula. Wallpaper a tray with baking paper (my tray is 22 cm) and pour the composition. Put the pan in the preheated oven over low heat. We leave it approx. 10-15 minutes or until browned and pass the toothpick test. Let the countertop cool.
Vanilla cream: In a saucepan, mix the yolks with the sweetener, then add the starch. Gradually pour the milk and put the pot on low heat. We mix in the composition continuously with a whisk, until it thickens. When ready, turn off the heat and add the vanilla essence, then mix. Leave to cool. To cool it faster, you can put the bowl of cream in another bowl of cold water.
Assembly: In a small bowl, mix the water with the sweetener and essence. Put the completely cooled top on a plate, syrup it, then add the cold vanilla cream (I put around the top and the ring of the tray in which I baked it). We wash the raspberries (after washing the raspberries, I put it on a napkin to absorb the water), then we add it over the vanilla cream. Put the cake in the fridge, then serve.
16 best cakes and pies with lemon cream, oranges
Lemon cream for cakes, pies or tarts. A recipe for aerated cream, with a sour lemon taste. A spectacular cake with vibrant notes of lemon and raspberry! All this in combination with a fine cream and. Sabrina, the cook witch Cream of oranges or lemons for cakes, cakes.
An old recipe for cream aparel (beaten on steam) and foamed with butter. It would work just as well with raspberries.
Vanilla and lemon cream cake, recipe
How to Make Dessert Cake with Nuts. Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly. How to make a fluffy cake with lemon and blueberries?
Zaza with lemon cream, mascarpone and fluffy vanilla top. Rub the yolks with oil and vanilla essence, until they become creamy then pour over the egg white composition and mix lightly with. Cedric Grolet's lemon is one of the most interesting and technical desserts ever made, but also one of the tastiest.
The decor is strictly optional, so you have a free hand to choose what you want. From fresh fruit or marzipan or fondant patterns, to chocolate or anything else that comes to mind. I will use white chocolate in which I will mix a little saffron, and some kumquats that simply caught my eye in the supermarket. If you can't find them, you can easily replace them with oranges.
Start with the syrup to give it time to cool. Put water in a saucepan on the fire and add the sugar. Mix well to dissolve. Add the vanilla essence, fresh lemon and fresh orange. Let everything boil until it drops and turns into a syrup. That's how its consistency should be. Let it cool completely.
Fry the walnut kernels in a pan. Then add it to a blender with a mincer and chop it. Put the carrots on the small grater.
In a large bowl, mix the flour, baking soda, baking powder, salt powder and cinnamon. Using a mixer, beat the eggs until they double in volume - about 1 minute. Gradually add the sugar and continue beating. Incorporates oil, fresh lemon and vanilla essence. Put the solid composition over, mixing continuously to avoid the formation of lumps. Add the carrots and walnuts and stir a little more. Wallpaper 2 oven trays with a diameter of 28 using butter and flour.
Divide the composition into 2 equal parts, place them in trays and place them in the preheated oven at 180 degrees, for about 25-30 minutes. Do the test with the toothpick, and if it is clean, it means that they are perfectly baked. Remove to a stand or chopper to cool.
Beat the butter in a bowl using a mixer. Butter must be at room temperature. Set it aside and repeat the process with cream cheese. Incorporate both, constantly mixing with the mixer. Sift the powdered sugar, and add it over with the vanilla essence and orange peel.
When the countertops have cooled, cut the tips with a knife to bring them to the same level. Crush the tips and set them aside because you will use them for decoration. Grease the worktops from place to place with the syrup. Do not put too much at once because otherwise it will become too syrupy and crush. When the countertops have absorbed the syrup, put some of the cream on top and spread it well. Place the second top and put the rest of the cream on it to cover it. Place the pieces of crushed countertop on top, on the edges. And now the scenery I told you about earlier. Leave the cake in the fridge for about 3-4 hours before serving.
If you want a taller cake, repeat all these steps once more. It is an extremely fragrant cake and very easy to prepare.
Intense aroma of lemon, a dessert that can not be missed from family meals or festive meals. Extremely tasty and fluffy, try the recipe.
Whisk the egg whites with a pinch of salt.
Gradually add the sugar and mix continuously until it dissolves completely.
We mix the yolks with vanilla and oil.
Over the yolk composition add the beaten egg whites and mix.
Gradually add flour + baking powder and mix, from bottom to top, until completely incorporated.
The obtained composition is poured into a form (18 cm) greased with a little oil and lined with baking paper.
Put the form in the preheated oven at 180C for
After baking, remove from the pan, allow to cool completely and cut into three uniform parts.
Vanilla cream is homogenized with butter (both at room temperature), gradually add lemon curd and mix.
We will get a homogeneous and fluffy cream.
Stir the sugar vigorously with water, juice and lemon peel. Strain before use.
On a plate add 2-3 tablespoons of syrup and place the first sheet on the countertop (base).
Syrup and add some of the cream. Spread evenly over the entire surface with a spatula and place the second sheet.
Press lightly, syrup and spread the second layer of cream.
The third sheet is lightly syruped on the inside and placed over the cream layer.
Press lightly and syrup the entire surface.
The formed cake is covered in a thin layer of cream and placed cold (minimum 1 hour).
For decoration & # 8211 gelatin is hydrated in cold water
10 min. Melt lightly on a steam bath then place on a cool surface.
Mix with lemon curd and mix until you notice that it becomes like a sauce.
Put it in a paper cone, cut the top and lightly decorate the surface of the cake.
The excess composition is removed after it hardens completely.
Sprinkle the chocolate decoration on the edge of the cake and place the whipped cream on top.
Cake with an intense aroma of roses
If you love rose jam, you will definitely fall in love with it cake with an intense aroma of roses, from the first tasting.
It has a frothy cream with an intense aroma of roses and a suitable color.
I took this recipe from Grandma & # 8211 cooks , with small modifications.
With such a cake, Grandma greeted us at the cook's house and it was very delicious, so I decided to prepare it myself.
This cake is preferable to be prepared when we have more egg whites left over from other dishes, mayonnaise, dough.
We collect more in the freezer, then we thaw them and prepare with this wonderful cake.
Thanks, Grandma, for such a wonderful cake recipe !!