Cakes "Lemon"

Category: Confectionery
Lemon Cakes


Wheat flour 1 tbsp.
Boiling water 3 tbsp. l.
Sugar 1 tbsp.
Rast. oil 3 tbsp. l.
Egg 4 things.
Baking powder 1 tsp
Lemon Kurd
Juice of 1 lemon
Lemon zest 1 tbsp. l.
Sugar 1/2 tbsp.
Egg 1 PC.
Wet meringue cream from Agathy
Egg whites 4 things.
Sugar 1 tbsp.
Vanillin 1 pack.
Lemon acid 1/4 tsp

Cooking method

  • Beat eggs with sugar very well until thick (up to 2 times, 10 minutes that's for sure). In a separate bowl, mix the flour with baking powder and gently stir into the egg mixture (I do this at minimum speed with a mixer). Add boiling water, then vegetable oil and vanillin.
  • Pour the dough into a mold and bake in an oven preheated to 180C. The time depends on the oven. You can check for readiness with a toothpick.
  • Bring lemon juice, zest and sugar to a boil. Beat the egg lightly and pour in hot lemon juice in a thin stream. We return all this to a small fire and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened. Remove from the stove and stir a little more so that a film does not form. When cooking, the Kurd looked like a white foam, after cooling it turned into such a lemon-colored yummy.
  • Lemon Cakes
  • From this number of products, a 200 g jar of Kurdish was obtained.
  • Beat whites lightly, add sugar, vanillin and citric acid. We put a saucepan with this mixture in a water bath, when the water has already boiled, beat with a mixer for 10-15 minutes. When strong marks from the whisk appear on the cream (or the cream will collect all on the whisk), remove the saucepan from the heat, beat for another 3-5 minutes.
  • For testing, I made a biscuit from 2 eggs, and a cream from 2 eggs.
  • We collect cakes:
  • The sponge cake is cold, I cut it into equal squares. She smeared each square with a Kurd, and then cream. Collected cakes from three squares. I put it in the refrigerator for 1.5 hours.


The recipe is prefabricated.

Vanilla biscuit on boiling water from irza

The cakes turned out to be very tasty, with a lemon aftertaste, very tender and light.
THANKS to all co-authors !!!

Well, Enchantress, you are a WIZARD! It turned out very interesting and I think it is no less tasty! And how did the wet meringue behave inside itself? Was it a little bit cold or was it soft?
irza, thank you !!!!
"Wet meringue" inside, and on top of us did not have time to harden, because already 2 hours after cooking all the cakes were smoked by my family.
And I also conducted an experiment, made from the remains of the cream on a plate such as small bezeshki, so today is the third day, and they look more like marshmallows than meringues, like Nata333... Most likely it all depends on the humidity in the room.
I made such a cake several times, cakes-roll sponge cake (3 eggs + 0.5 tablespoons of sugar, beat for 10 minutes + 0.5 tablespoons of flour + 0.5 packs of baking powder, 3 minutes at the maximum at the upper level of the oven). The best option from the series "cheap, cheerful and fast")))
Anyuta NN
Thanks to the author for the recipe for the cakes, I have made them twice already. But I use an orange Kurd. I like it more, maybe. lemon can be sour, and orange is guaranteed sweet, delicate and fragrant. First put oranges in the microwave for 1-2 minutes, so the juice is squeezed out of them better. I do it as an author, but I also add 1 tbsp of starch. l. At the end, you need to strain. For a full serving of biscuit van. on boiling water (4 eggs) I take 2 oranges and wet meringue cream (4 proteins). I put it in the refrigerator after 6-9 hours, the cream does not flow, and the Kurd soaks the biscuit. You just need a sponge cake with not thick cakes.
Lemon Cakes
Lemon Cakes
Anyuta NNwhat delicious cakes

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