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A cake with a very special taste, refreshing and aromatic.
- 1 cake top (preferably pandispan),
- 1 sachet of lemon cream,
- 2 sachets of whipped cream,
- 2 sachets of vanilla sugar,
- 2 nectarines,
- 650 ml sweet milk,
- 1 cup water,
- 1/4 lemon,
- 6 tablespoons sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Cake with lemon cream, whipped cream and nectarines:
I first prepared lemon cream from the cream sachet, 250 ml of milk and 3 tablespoons of sugar. I mixed vigorously with the mixer until it became a thick cream. I let it cool for 30 minutes.
I prepared the whipped cream from 400 ml of milk, 1 sachet of vanilla sugar and the 2 sachets of whipped cream. I also mixed it with the mixer until it became consistent and left it to cool for 30 minutes.
In the meantime, I made the syrup. I put on the fire a bowl with a cup of water, 1 vanilla sugar, 3 tablespoons sugar and 1/4 lemon. I boiled the syrup and then cooled it.
I cut the top into 3 equal slices. I syruped the first slice and added a layer of cream, I did the same with the second slice.
The last slice, also syrupy, I covered with whipped cream. I also covered the edges of the cake with whipped cream, I decorated it with slices of nectarine and whipped cream.
For decoration: Candles with letters "I love you". Depending on the occasion, you can find in stores all kinds of decorations, edible or inedible, with which you can give a special look to the cake.
Cake with mascarpone and lemon cream - for lovers of frothy delicacies
5 egg whites
100 g sugar
a little salt
100 g ground almonds
the juice of a lemon
the juice of an orange
1 teaspoon grated orange peel
5 tablespoons flour
1 teaspoon baking powder
For lemon cream:
500 ml of milk
a lemon pudding powder
200 g butter
2 tablespoons flour
1 tablespoon edible starch
peel of a lemon
peel from an orange
For mascarpone cream:
250 g mascarpone
200 ml liquid cream
100 g old powder
peel of a lemon
Method of preparation:
Beat the egg whites with the mixer, slowly add the sugar, then the lemon juice and orange juice. The flour, baking powder and ground almonds are mixed in a bowl, added to the foam when completely mixed, and the orange peel is also mixed.
Pour the dough into a tray that has been baking paper and bake in a preheated oven at 180 degrees, we use a toothpick to check if the inside is baked.
Meanwhile, make the cream. Mix the milk with the pudding powder, flour and starch. Cook until thickened and then cool.
Mix the butter after the cream has cooled a little, then add the lemon peel and grated orange, put it in the fridge until the other cream is finished.
Beat the whipped cream then mix the sugar and mascarpone, add the lemon peel.
Put the pudding cream on top of the countertop that has cooled, then add the whipped cream and mascarpone cream.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
How to make lemon cream with mascarpone and whipped cream?
I followed all the steps of this recipe and I got approx. 1.5 kg of mascarpone cream with lemon. In short: I made a boiled vanilla cream in which I also put grated lemon peels. I left it to cool and then put it in the fridge for a few hours. After cooling, I added the squeezed lemon juice and I prepared to assemble it with mascarpone and natural whipped cream.
After mixing, I obtained a fine cream, frothy and extraordinarily aromatic, sweet-sour.
I put the cream in the fridge for an hour.
Refreshing lemon cake
In a bowl, beat the egg whites well with a high-speed mixer with a pinch of salt.
Add the sugar and continue mixing at high speed until the composition becomes glassy.
Add the yolks, grated lemon peel and vanilla. Mix a little more at low speed.
Sift the flour over the composition and mix with a spatula.
Pour the composition into the pan and put in the oven.
Bake for 35 minutes at 170 degrees.
Remove when ready and turn the top upside down. Remove from the pan and allow to cool.
In a bowl, mix 200 g of sugar with the cornstarch, grated lemon peel and milk.
Pour the composition into a saucepan and cook over low heat for a few minutes until it hardens.
Turn off the heat, add the vanilla essence and stir.
Pour the composition into a bowl and cover with plastic wrap. Leave in the fridge for 3-4 hours.
In a bowl, mix the cooled cream with the mascarpone, whipped cream and vanilla essence. Mix at high speed until hardened.
In a saucepan, boil the water with the sugar and a sliced lemon for a few minutes. Allow to cool.
Cut the top into two equal slices.
Put the first slice on a plate and syrup.
Add a layer of cream and level.
Put the second slice on the counter.
Add the cream and level.
Garnish with cream, grated lemon peel and lemon slices.
Video recipe for Refreshing lemon cake here:
Magnificent cake with poppy seeds and delicate cream of cream and lemon. This dessert will melt the hearts of all gourmets!
& # 8220Cake with poppy seeds and cream and lemon & # 8221 is very easy to prepare, but it is incredibly tasty, with airy tops and very soft and airy cream. This magnificent cake is very popular with friends. The cake is very light and low in calories, soaks very quickly and can be served after a few hours. The result will exceed all expectations!
-110 g of sugar + 1/3 glass of sugar for the cream
-1 teaspoon vanilla essence
-1 teaspoon of baking powder
METHOD OF PREPARATION
1. leaf. Beat the eggs, egg whites and sugar with the mixer for about 5 minutes, add the oil and vanilla essence at the end.
2. Prepare the dry mixture: add a little salt, flour, ground poppy seeds and baking powder, mix and carefully combine the dry mass with the beaten eggs.
3. Mix until smooth.
4. Pour the dough into a baking tin and bake in the preheated oven at 200 degrees for 7-8 minutes.
5. Cream. Cut the lemon peel into strips and squeeze the juice.
6. Then mix the sugar, egg yolks, milk and starch in a saucepan, put the table on low heat and bring to a boil, stirring constantly.
7. Add the lemon juice and peel and boil the cream until it thickens.
8. Add the chocolate and mix well. Allow the cream to cool, cover with cling film and refrigerate for an hour.
9. Remove the top from the oven, cover the top with baking paper, wrap it in a towel and let it cool.
10. Then remove the paper together with the top layer and cut the top into 3 equal parts.
11. Beat the cream, add the cold cream and grease each countertop, place the countertops on top of each other.
12. Grease the cake on top and the sides with cream and decorate it as desired.
Mix eggs with sugar until they become like a cream, gradually add the oil, add flour mixed with baking powder, cocoa and then sifted, essence and mix.
Pour the composition into the tray lined with flour and put it in the preheated oven until it passes the toothpick test.
Let it cool very well.
Mix the cream cheese with the sugar, add the whipped cream mixed beforehand and mix well, let it cool for 30 minutes.
We break the chocolate into pieces, add the whipped cream and put the bowl on low heat, stirring constantly until it melts, taking care not to boil it, let it cool very well and then mix it until it thickens.
We will cut the cooled countertop in 3.
We place the first sheet, we syrup it (I used compote) we add the chocolate cream from which we stopped a little for decoration, the second sheet & # 8211 we syrup & # 8211 the cheese cream and the last sheet.
Cover the cake with the remaining chocolate cream and decorate as you like. (250 ml fresh)
Try this delicious video recipe too
Cake with mascarpone cream and lemon
Extremely easy to prepare this cake with quite a few ingredients.
Ingredients Cake with mascarpone cream and lemon
- Rock (tray 20/25 cm)
- 5 eggs
- 6 tablespoons sugar
- 6 tablespoons cornstarch (can be replaced with flour)
- 3 tablespoons oil
- a teaspoon of grated lemon peel
- a vf. salt knife
- a sachet of vanilla sugar
- if you mix the egg whites perfectly, no baking powder is needed!
- 250 g mascarpone
- 200 ml sour cream for LaDorna cream
- 3-4 tablespoons sugar (to taste)
- juice from a lemon & # 8211 or to taste put only half, prepare the cream and taste and decide if you put the rest
- slightly saffron (optional, for color)
Preparation Cake with mascarpone cream and lemon
Mix the egg whites with the salt.
When the composition is firm, add, spoon by spoon, the sugar, mixing at maximum speed until the crystals are completely diluted.
Mix the yolks with the oil and add them over the egg whites, then add the starch.
Mix lightly with a spoon, from bottom to top, adding orange peel and vanilla sugar.
Pour the composition into a pan greased with oil and sprinkled with flour.
Bake the top THE SMALL FIRE! until it passes the toothpick test and has a beautiful, slightly reddish color.
Turn the top upside down on a grill.
Leave to cool for a few hours.
Slice the top into three with a long, serrated knife.
Cream it is extremely easy to prepare!
Put all the ingredients in a bowl and mix until the cream becomes fluffy but firm.
Place the first slice of the top, spread 4-5 tablespoons of cream, place the next slice and spread the same amount of cream, and with what remains grease the cake after placing the third slice of the top.
Dessert cake with champagne cream and lemon cream
countertop-mix the egg whites with a pinch of salt, add the sugar and lemon juice, mix until it becomes a glossy meringue, add the yolks, mixing well after each one, the oil and water in a thin thread, mix until smooth.
Sift the flour with the baking powder, add the lemon peel and mix with a spatula until smooth with light movements from bottom to top.
Pour the composition into the tray lined with baking paper, put it in the preheated oven until it passes the toothpick test.
Let it cool and then cut into 4 slices.
jelly-in a bowl add the fruit, add the water mixed with the sugar and starch, put it on the fire until it thickens like a sauce, let it cool.
Champagne cream-mix the yolks with the sugar until it becomes a cream, add the starch, champagne and mix until smooth.
Put the pot on the fire, stirring constantly until it thickens like a pudding, add the broken chocolate pieces, mix until it melts, cover with a foil and let it cool.
Mix the whipped cream until it doubles in volume, add the mascarpone, mix well and add over the champagne pudding, 2-4 tablespoons of raspberry sauce, a drop of red dye, mix until smooth.
Lemon cream-mix the cream until it doubles in volume, add the lemon cream and mix until smooth
Assembly-place the first sheet of countertop-syrup-add 1/2 champagne cream, on top of raspberry sauce (I was wrong) -2 sheet of countertop-syrup -lemon cream -3 pond leaf-syrup-champagne cream- 4-leaf raspberry sauce - syrup and refrigerate for a few hours.
Cover the cake with whipped cream and decorate with raspberry sauce or as desired.
Lemon ice cream, creamy, with yogurt and natural cream
Lemon ice cream, creamy, with yogurt and natural cream. The recipe for natural homemade ice cream with a real lemon taste (not with powders or essences). How to make ice cream with Greek yogurt? Ice cream without eggs, without boiling. How to make very creamy homemade ice cream? Ice cream with yogurt and natural cream for whipped cream.
As it warms up a bit, I start making homemade ice cream. Everyone in the house likes us and during the week, our favorite dessert is ice cream. At the weekend I usually make cakes but I also make two kinds of ice cream. This time I made lemon ice cream.
I love caramelized cherry ice cream (the recipe here) and I do it year after year, being my favorite. The junior is more with vanilla and chocolate, but also with fruit ice cream (of raspberries, of strawberries, of peaches). I leave you at the end of the article all our homemade ice cream recipes.
If we are on holiday every time we arrive in Vienna, I do not miss Eissalon Schwedenplatz or Tichy at Reumannplatz. There I discovered, decades ago, the finest artisanal ice creams. Every time I take (among others) lemon ice cream, yogurt or a combination of them.
For this reason, I also prepared a similar ice cream at home, with fine, fatty yogurt and a lot of lemon (with not much sugar). You can choose BIO lemons, with untreated peel, because we also use their peel in this lemon ice cream recipe.
From these quantities results approx. 1 l of lemon ice cream, creamy, with yogurt and natural cream.
Lemon cream cake
I've never been a fan of lemon cream cakes, but it & # 8230 delighted me from the first sip: D.
I ate the aunt's dish that I told you about in the ness cake and because I really liked it, I thought I would do it too. E o cream cake light, with no eggs in the cream, and you eat one after the other. It melts in your mouth :).
Hers didn't have the cream layer on top, so it's optional, it's good and without. It's the best cream cake I've made so far.
Ingredients & # 8220Lemon cream cake
- 7 eggs
- 7 tablespoons sugar
- 7 tablespoons flour
- 3 tablespoons oil
- 3 tablespoons water
- a vf. salt knife
- 500 ml of milk
- 3 tablespoons and 1/2 flour or food starch
- 4-5 tablespoons sugar (I like sweeter and I put 5 tablespoons)
- a packet of butter (choose a quality butter)
- peel and juice from a lemon
- 100 ml sweetened liquid cream
- 100 ml sour cream with high fat content
- a teaspoon of lemon juice
- 2 tablespoons grated sugar
How to prepare the recipe Cake with lemon cream & # 8221
Separate the egg whites from the yolks.
Mix the egg whites with the salt and gradually add the sugar, mixing until completely diluted.
Rub the yolks with the oil like mayonnaise then add water and mix.
Add them over the egg whites with the sifted flour (don't skip the sifting stage!) Then mix well, mixing gently, from bottom to top (not circular) with a wooden spoon.
Easy, easy I said! Yes?
Pour the mixture into a tray lined with baking paper (20 / 27cm tray), level it carefully, then put the tray in the preheated oven and bake on low heat until it gets a nice color and passes the toothpick test.
Leave to cool and prepare cream.
Mix the butter butter.
In a double-bottomed bowl put the flour and sugar then add little by little (humming in your mind..I'm a little, a little..in love .. :)): p) cold milk, stirring with a whisk so as not to make lumps.
Put on low heat and boil, stirring constantly with a wooden spoon so that it doesn't stick, until it thickens and acquires the consistency of a pudding. Put the bowl in another with cold water and mix the cream to cool from time to time. Add lemon juice and peel.
When it's cold, but not completely! but only so..at room temperature, add over butter..in 2.3 tranches and mix. It's delicious cream!
Peel off the baking paper from the cold countertop and cut it in 3, horizontally & # 8211 I even recommend making the countertop the day before. It slices perfectly with that countertop wire.
Place the first sheet, spread half of the cream evenly, place the second sheet, level the rest of the cream, then place the last sheet on the counter.
ps.rays well with the spoon on the pan the remaining cream :)) that it is much too good.
In a bowl, put whipped cream, sour cream, sugar and lemon juice and mix, initially at the lowest speed and then at a higher level, until you get the desired consistency.
Spread the whipped cream over the cake and draw some waves with a fork.
Keep it cool.