Cake "Lemon"

Category: Confectionery
Lemon Cake

Ingredients

Dough
butter (margarine) 200 grams
yolk 3 pieces
sugar 170 gram
sour cream 1 glass
wheat flour / grade 260 gram
soda 0.5 tsp
lemon zest 1 tsp
salt pinch
Lemon Kurd
lemon 2 pieces
egg 2 pieces
sugar 100g
butter 20 grams
Protein cream
protein 240 gram
sugar 470 gram
citric acid 0.5 tsp
glass 250 ml
shape d 24

Cooking method

  • Dough
  • All foods should be at room temperature.
  • Sift flour with baking soda.
  • Beat butter (margarine) with sugar and salt until light.
  • Add the yolks one at a time.
  • Add sour cream, zest and flour.
  • Stir with a spoon.
  • The dough is thick but airy Lemon Cake
  • Cover the bottom of the form with paper, grease the sides with margarine.
  • Lay out the dough, flatten.
  • Bake at 180 degrees for 30 minutes. We focus on our oven and dry skewer.
  • Lemon Kurd
  • The formula of this cream is pretty simple. For each lemon, add 50 grams of sugar, 1 egg and 10-15 grams of butter.
  • Remove the zest from one lemon and mix with the sugar.
  • Squeeze juice from two lemons.
  • Mix sugar with zest. Leave on for 30 minutes.
  • Beat eggs with a fork without fanaticism.
  • Mix with juice and strain to avoid protein clumps.
  • Mix the lemon-sugar mixture with the egg-lemon mixture.
  • Bring to a boil with constant stirring.
  • The fire is at a minimum. Boil for 3-5 minutes.
  • Add oil.
  • Cool, covered with foil. The tape must touch the Kurd.
  • Protein cream
  • Pour water into a wide bowl and put on fire, let it boil.
  • Put all the ingredients in an enamel or stainless steel dish. This dish should fit freely into the cookware on the stove.
  • Mix them with a mixer (just mix).
  • Place the egg whites in boiling water and beat.
  • The mass will increase, but the cream is not yet ready
  • Beat for a long time, about 20-30 minutes.
  • The cream is ready if you see the bottom of the dish while whipping.
  • This cream cannot be prepared in advance. Cooked-used.
  • Assembly
  • Cut the cake in half.
  • Brush with lemon curd.
  • Decorate with cream.
  • Lemon Cake
  • Lemon Cake
  • Lemon Cake
  • Enjoy your tea!

The dish is designed for

family or company

Time for preparing:

2 hours

Note

This cake has been in my notebook for a long time. Once the recipe was shared by my mother's colleague. We used to bake it often. Then they forgot, because more and more interesting recipes come across. I decided to give him a "second life". Of course, there was no lemon curd in that recipe. And the cream was just whipped protein with the addition of a whole twisted lemon. This cream melted and the next day only memories remained of it, but it soaked the cake itself very well, adding a lemon flavor.
A very delicate muffin cake turns out. When transferring the cut cake, you need to be very careful. The cake just disintegrates. But it doesn't matter. You can simply collect the whole cake from the pieces later. The cake is not tall. If you like taller, then you can take a smaller diameter or bake 2 servings.
I am pleased with the taste of the "second life". Recommend!

Merri
ang-kay, Angela, you are a teaser!
Trishka
ang-kay, Angela, a charmingly yellow pistachio miracle!
Straight spring mood, the grass is green and the little flowers are yellow!
Tell me, is this current cream? I'm afraid I won’t pull 30 minutes of whipping ...
please
A wonderful, airy and sunny miracle!
Rada-dms
So I also thought about the spring mood right away! Delightful cake, take it to the store!
kirpochka
What a delicate and airy cake !!!
Mikhaska
Angelchik! The cake is deliciously tender! And decorated with great taste!
I also used somehow lemon Kurd as both impregnation and cake decoration. True, I haven't practiced this for a long time.
That's right, the girls said: you got a completely spring cake!

I'll show you my lemon curd cake. I once demonstrated it at another culinary forum. If you think this photo is superfluous in your wonderful topic - tell me and I will immediately delete it. And I will do it completely without offense.
Lemon Cake
Lemon Cake

ang-kay
Girls, my good! Thank you for your attention to the recipe. I baked the cake yesterday on the occasion of the holiday (albeit on March 8). I also wanted a spring mood.
Quote: Trishka
Tell me, is this current cream? I'm scared sho 30 minutes of whipping I won't pull
Ksyusha, you can just pour lemon fondant. There is a lot of cream here. You need to work with it quickly, so it's better to cook it in portions. The smaller the portion, the faster it whips. For my taste, this needs a light cream, not greasy. So you can pick it up on your own.
Quote: Mikhaska
I also used somehow lemon Kurd as both impregnation and cake decoration.
It impregnates very well and turns out delicious.
Quote: Mikhaska
If you think this photo is superfluous in your wonderful theme - tell me and I will immediately delete it.
Ira, what are you? Let it be. I never take offense. Moreover, a wonderful cake, like a flower meadow. Peks and show us.
celfh
Angela, how gentle and beautiful !!!
Trishka
ang-kay, Angela, thanks, I'll try to pick it up!
julia007
ang-kay, Angela, Wonderful cake! The color is gorgeous!
Albinka75
Angela, what a beauty! The cake looks so beautiful !!!
Wildebeest
ang-kay, Angela, and again a breathtaking cake !!!! While I'm taking it to bookmarks. Not a cake, but a spring temptation.
ang-kay
Tatyana, Yulia, Victoria, Sveta, Thank you so much. Such coloring definitely adds mood.
$ ermok
ang-kay, in the recipe for the cream there, in the penultimate line, a glass of 250 ml is indicated, is this milk?
Put all the ingredients in an enamel or stainless steel dish. This dish should fit freely into the cookware on the stove.
Mix them with a mixer (just mix).
Place the egg whites in boiling water and beat.
Even at this point I did not quite clarify, we put all the ingredients there, mix with a mixer and only then put in a water bath and whisk by hand?
ang-kay
Quote: $ ermok
In the recipe for a cream, a glass of 250 ml is indicated in the penultimate line, is this milk?
It's just a glass. There sour cream was measured with a glass. There is nothing other than sugar and proteins in the cream.
Quote: $ ermok
did not quite clarify, we put all the ingredients there, mix with a mixer and only then put in a water bath and whisk by hand?
We mix sugar, proteins and lemon with a whisk. Put a bowl in the water and beat with a mixer. It takes a long time to beat.
$ ermok
Angela,
Cool, covered with foil. The tape must touch the Kurd.
clarification, is it spelled correctly? Shouldn't the tape touch the Kurd?
ang-kay
Seryozha, everything is written correctly. Covered with foil in contact. So that there is no condensation, it does not dry out. And other hygiene needs.
$ ermok
Angela, I understood everything, you can also add 3 tbsp. l. cornstarch at the very beginning, for a thicker Kurd.
ang-kay
Seryozhawhy are you trying to redo everything everywhere? The Kurdish is quite thick in itself. If you put 3 tbsp. l of cornstarch, then it will not be a Kurd, but plasticine for modeling. The maximum that you can add here if you really want to do it wrong, a teaspoon or two.
$ ermok
Angela, I just read recipes in different sources, the yolks are separated there, well, it was written about the density, you can just try this option and yours.
ang-kay
Seryozhahow to do it is up to you. My version suits me.
zoyaaa
Angela, I really liked the cake, only it was not a lemon Kurd, but an apple, from mashed potatoes.
Lemon Cake
ang-kay
Zoya, handsome! Well done. he is really vksny and gentle)
Quote: zoyaaa
only there was not a lemon Kurd, but an apple, from mashed potatoes.
I didn't expect "everything according to the recipe" from you. But here really any layer of this type will be good. Thanks for the great report.
$ ermok
Quote: ang-kay
how to do it, it's up to you. My version suits me.
Angela, don't get me wrong, I'm not telling you how to do it right, I'm not teasing, or hinting that your version doesn't suit me, I'm just giving additional information. Just before any new business for me, I try to first collect and study information, and then conduct tests.
Sweetheart
Delicious cake! Thank you! The only thing, she beat the meringue from above on the table, after a short rest of the mixer
ang-kay
Tanechka, not at all)
Anchic
Angela, if I collect this cake today, will the cream last until tomorrow? Or is it better to cook the cream tomorrow and cover it on top, and cut the cakes and lay them with Kurdish today?
ang-kay
Anna, will hold out. But it is always better to apply the cream day after day.
Anchic
Thank you. Means better tomorrow I'll make the cream. Today I will cut the cakes and Kurdish layers. And tomorrow I will prepare and decorate the cream.
Anchic
With decoration I still have to study and study. But here's the report:
Lemon Cake
I will report on the taste later - I just collected it. And my son now has a lesson in fine arts, they have not canceled, despite the holiday. Come back and taste the cake
ang-kay
Anna, a beautiful homemade cake. I look forward to impressions.
Anchic
Angela, tried the cake. The cake is very light thanks to the light cream. In general, I don't really like butter creams - there are physiological reasons for that, I can't eat fatty foods. And then the cakes themselves turned out to be heavier, denser, similar to a cake. And the cream is light and airy. And the Kurd gives a pleasant sourness. So I really liked the cake!
ang-kay
Anna, that's good. How many different creams are there, but I also love protein. It is sweet, but airy and light.
julia_bb
Angelawhat a wonderful cake. Thank you! I love everything lemon and not heavy, like your lemon posset, for example. I love it.
And the protein cream does not always work, there is not enough experience)
Anchic
Yulia, I had no problems with the cream. The main thing here is not to rush to finish whipping it
ang-kay
Yulia, try to make a cream like in this recipe. You just need not to rush, so as not to get out of the bath early. I hope it works out and you like the cake.
julia_bb
Girls, Angela, Anya, thanks, I'll try exactly as in the recipe
Anchic
Angela, in a couple of weeks I will repeat for an encore Mom liked it so much that she asked her to bake as a gift on March 8




By the way, for beginners, the cake is quite easy to prepare. Since the cakes here are not biscuit, but denser, they are easy to cut. I did it very easily. And I usually suffer with biscuit. Well, with the rise of the test, there are also no questions - will it rise or not. Kurd is easy to cook. And the most difficult thing with cream is to hold the mixer in your hand for a long time, the hand gets tired
ang-kay
Anna, very nice)
Anchic
Angela, this cake got into our favorites Today is mom's birthday. She said that I can bake anyone, because she will not eat more than one bite. I decided to bake this one, because I like it and make it easy, but yesterday I was on a long journey. So mom has already eaten a couple of pieces and obviously there will be more
Lemon Cake
Lemon Cake
ang-kay
Anna, it’s very nice that I "put" on this cake. Glad I like it)

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