Lemon is inferior to many other citruses on the palate, but it has an unmatched aroma.
It is his smell that is present in many pastries.
Pies, cakes, cookies and, of course, citrus cakes.
They tease their aroma and uplifting.
Spoiled lemon cake?
Lemon Cake - General Cooking Principles
Lemons can be used for baking cakes or added to the cream. Citrus is desirable to wash well with a brush with soap or pour over boiling water. Used juice and zest. White peel, pulp and seeds are thrown away. You can squeeze the juice in any way. But due to the small amount, they often do it by hand.
Lemon cakes are made from biscuit, sandy, puff cakes. You can use cookies or gingerbread. Cream options are also a huge amount. For dry cakes, you can use lemon soaking or syrups. Often in cakes use the famous lemon cream - Kurd. By the way, his recipe can be found below.
Recipe 1: Sponge Cake with Lemon
Recipe air, light sponge cake with lemon for the holidays or family tea. Dessert is smeared with delicious citrus kurd and butter cream.
Ingredients
• 4 eggs;
• 1 cup of sugar;
• 1 cup flour;
• 1 tsp. peel.
For Kurds:
• 100 ml of lemon juice;
• 1.5 cups of sugar;
• 5 eggs;
• 50 grams of oil.
For cream:
• 200 ml of cream;
• 180 grams of sugar.
Cooking
1. Immediately prepare a Kurd, as he needs to be allowed to cool. Mix eggs with sugar and whip. Add boiling lemon juice, stir and cook until thickening of the cream. It is important to do this on a small fire. Put to cool, then introduce the butter and whisk.
2. Cooking sponge cake. Just before the fluffy foam, beat the eggs. Sift flour and mix with chopped zest. Add to the eggs and stir. 3. Pour the mass on a baking sheet with a thin layer up to one centimeter. Sheet must be covered with oiled parchment.
4. Bake the cake for 7-10 minutes at 200 degrees. He reddens very quickly. Cooling down.
5. Cream just whip with sugar, you can use powder for the cream.
6. Cut the cooled biscuit into strips of 10 centimeters. Lubricate the cooled Kurd one and twist a small roll.
7. The next strip is also lubricated and wound on top of this roll. Similarly, we form the whole cake. It will look like a cut of a tree.
8. We cover with butter cream, decorate with lemon slices or simply sprinkle with grated zest.
Recipe 2: Bird's Milk Cake with Pie and Lemon
This is the easiest version of the Bird's Milk cake with semolina and lemon, which is very similar to the original. At the same time it is much easier to prepare and cheaper.
Ingredients
• 0.22 kg of sugar;
• 4 eggs;
• 1 tsp. vanilla sugar;
• 0.13 kg of oil;
• 0.16 kg of flour;
• 1 tsp. baking powder;
• 20 grams of cocoa.
For cream:
• 0.3 kg oil;
• 500 ml of milk;
• 2 lemons;
• 50 grams of semolina;
• 0.18 kg of sugar;
• vanilla.
You will also need one chocolate and 50 grams of butter for the glaze, 2-3 tablespoons of apricot confiture.
Cooking
1. Beat the softened butter until frothy with sugar.
2. Add eggs one by one. Next, enter the flour, mixed with baking powder. And divide the mass in half.
3. In one part of the dough we put cocoa powder, in the second we add vanilla. Stir thoroughly, lay out the forms and bake two cake layers. Temperature 18, time about 22 minutes.
4. In the meantime, prepare the cream. To do this, boil semolina in milk with sugar and cool. Put the vanilla and whipped prescription oil. Stir and at the very end add the juice of two lemons.
5. The cooled cakes need to be cut along, so you will have four layers.
6. Grease the chocolate cake with manna cream and cover with a white layer. Next is cream, chocolate cake, cream and white cake. 7. Top the cake to coat with apricot confiture. We put the dessert cool.
8. Cooking icing. To do this, simply melt chocolate with butter. Cool to a warm state, pour the cake.
Recipe 3: Cake with lemon in apricot icing
A variant of a very sunny lemon cake, for which you will need apricot jam or jam. Of these, you can make a real icing in a few minutes.
Ingredients
• 0.3 kg flour;
• 0.2 kg of oil;
• 0.2 kg of sugar;
• zest with 1 lemon;
• 4 eggs.
In cream:
• 4 eggs;
• 0.2 kg of powder;
• 0.1 kg of oil;
• 1 big lemon.
To glaze 100 ml of jam.
Cooking
1. Beat butter with sugar until fluffy, introduce eggs gradually. Add one at a time so that the ingredients do not stratify.
2. Mix flour with chopped zest, add to dough and stir. You can bake one cake, but it is better to pour the mass into two or three cakes at once. We do as convenient. Bake at 200 until cooked, cool.
3. For cream, beat eggs with lemon juice, gradually add sugar, then add chopped zest. Put the cream in a water bath and warm up to thicken.
4. Put the butter cut into pieces into the cream, beat until dissolved, and finally cool the mass.
5. Coat the cakes with the prepared cream.
6. Beat the apricot jam with a blender, add 50 ml of water and set on fire. Boil down to caramel color and lightness.
7. Pour icing on lemon cake, let it soak.
Recipe 4: Bird's Milk Chocolate Cake with Pie and Lemon
Variant of chocolate cake “Bird's milk” with semolina and lemon, which is prepared on the basis of a classic sponge cake.
Ingredients
Cakes:
• 4 eggs;
• 150 grams of flour;
• 170 grams of sugar;
• 30 grams of cocoa.
For cream:
• 2 glasses of milk;
• 1 lemon;
• 1 cup of powder;
• 0.25 kg of oil;
• 3 spoons of semolina.
For glaze:
• 30 grams of oil; • 2.5 spoons of cocoa powder;
• 70 grams of sugar;
• 3 spoons of milk.
Cooking
1. Prepare a regular sponge cake. To do this, add flour with cocoa into hard beaten eggs with sugar, gently stir it. Pour the dough into a split form to 25 centimeters. Bake until ready.
2. Cook semolina in milk with sugar. Cooling down. Remove the zest from the lemon and squeeze the juice. We send all together in a cream. Whip butter and mix with semolina.
3. Cut the cooled biscuit in half, leave one part in the form.
4. Put all the semolina at once.
5. Cover the second cake. Lightly press, send for three hours to cool, but not in the freezer.
6. For the glaze, you just need to mix the milk with sugar, cocoa and butter. Warm up in a water bath or cook on a stove in a saucepan, but stir constantly.
7. We take out the cake, remove the form, shift it to the right dish and cover it with cooked frosting.
Recipe 5: Cake with lemon from the finished cakes
It turns out to indulge in an appetizing lemon cake, not necessarily spending a lot of time. You can buy ordinary cakes and fluff wonderful cream.
Ingredients
• 1 pack of cake layers;
• 2 lemons;
• 4 eggs;
• 300 grams of sugar;
• 200 ml of cream;
• 50 grams of oil;
• some vanilla.
Cooking
1. With citrus, remove the zest and squeeze the juice. We mix.
2. Add a third of the sugar and let it stand for an hour for the zest to release the flavor.
3. We warm up the mass to dissolve the grains, filter and add the remaining sugar.
4. Beat the eggs one at a time, stir and put in a water bath. After thickening, add the butter, cut into pieces. Cooling down.
5. Whip the cream until fluffy, combine with lemon cream. Stir until smooth, but do it carefully.
6. We grease cakes with lemon cream. For juiciness, before this biscuit can sprinkle with sugar syrup or tea. Soak the cake for at least three hours.
Recipe 6: Bird's Milk Cake with Decoy and Lemon “Soviet”
The recipe of the Soviet cake “Bird's milk” with semolina and lemon, which even schoolgirls of that time coped with. A simplified version of the popular delicacy. You can eliminate cocoa and make a white cake.
Ingredients
For the cake:
• 3 eggs;
• 0.1 kg of oil;
• 70 grams of sugar;
• 2 spoons of cocoa;
• 80 grams of flour;
• 1 tsp. baking powder.
For cream:
• 1 lemon;
• 0.35 liters of milk;
• 0.3 glasses of semolina;
• 0.15 kg of oil.
For glaze chocolate bar.
Cooking
1. Whip butter and sugar in a bowl. We introduce eggs with cocoa and flour, add baking powder.
2. Pour the dough into a small form, bake at 180 degrees until cooked. Cooling down.
3. Cook semolina in milk.
4. The oil must be softened, but not melted. Add to it the prescription sugar and whip to dissolve all the lump. Combine with porridge, add lemon juice. Pound the rind or chop very finely and also put in the cream.
5. Cut the cooled cake in half, return one part to the form.
6. We spread the semolina cream and cover with the remaining puff.
7. Give the cake “grab” in the fridge for a couple of hours, then just turn it over on a flat plate.
8. Cover with melted chocolate or prepare cocoa icing according to any recipe.
Recipe 7: Lemon Cake with Biscuit
Another wonderful lemon cake that does not require baking. Any shortbread is used, it is better to take a square or rectangular shape. For cream, condensed milk is used. It is advisable to take GOST, without the content of vegetable fats.
Ingredients
• 2 lemons;
• 1 can of condensed milk;
• 0.3-0.4 kg of cookies;
• 0.25 ml fat cream.
Cooking
1. With citrus remove the zest and remove for decoration. You can immediately rub the chips with a grater.
2. Cut the lemons and squeeze the juice. Be sure to filter. 3. Whip the cream into a fluffy mass and gradually add condensed milk. First a few drops, then you can pour in a thin stream. The cream will be thick and airy.
4. Next drop by drop, add lemon juice, whipping does not stop.
5. Spread an even layer of cookies. As already mentioned, it is better to take a square shape so that there are no gaps between the products.
6. Lubricate a layer of cream, level with a knife.
7. Then again a layer of cookies. It is not necessary to press, let the products gradually become saturated. So we collect the whole cake. The number of layers is unlimited.
8. Top and sides simply lubricate the cream. Sprinkle with previously cooked zest.
Lemon Cake - Tips and Tricks
• To give a lemon all its juice, citrus should be immersed in boiling water and hold it for a minute. Then the juice is extracted in any convenient way.
• A ripe and juicy lemon will definitely be fragrant. When choosing it, you just need to smell it.
• The special flavor of the cake is given not by lemon juice, but by the zest. This little yellow skin can be easily prepared for the future, for example, dried or frozen. And it is the most convenient to remove a vegetable peeler or a usual grater. In the second case, the peel will be immediately crushed.
• Adding juice to the cream is a delicate matter! It must be remembered that fresh dairy products can get rid of it. Fermented ingredients are in no danger. In order not to spoil the cream, you must follow strictly according to the recipe.
