Lemon is inferior to many other citruses in taste, but it has an incomparable aroma.
It is his smell that is present in many confectionery products.
Cakes, pastries, cookies and, of course, citrus cakes.
They tease with their aroma and cheer up.
Indulge in a cake with lemon?
Cake with lemon - general principles of preparation
Lemons can be used for baking cakes or added to cream. It is advisable to wash the citrus well with a brush and soap or pour over boiling water. Used juice and zest. White peel, pulp and seeds are thrown away. You can squeeze juice in any way. But in view of the small amount, often this is done by hand.
Lemon cakes are made from biscuit, sand, puff cakes. You can use cookies or gingerbread cookies. There are also a lot of cream options. For dry cakes, you can use lemon impregnation or syrups. Often in the cakes they use the famous lemon cream - Kurd. By the way, his recipe can be found below.
Recipe 1: Lemon Sponge Cake
The recipe for an airy, light biscuit cake with lemon for holidays or family tea drinking. The dessert is smoothed with delicious citrus Kurds and butter cream.
Ingredients
• 4 eggs;
• 1 cup of sugar;
• 1 cup flour;
• 1 tsp zest.
For Kurdish:
• 100 ml of lemon juice;
• 1.5 cups of sugar;
• 5 eggs;
• 50 grams of oil.
For cream:
• 200 ml cream;
• 180 grams of sugar.
Cooking
1. We immediately prepare the Kurd, as he needs to be allowed to cool. Mix the eggs with sugar and beat. Add boiling lemon juice, stir and cook until the cream thickens. It is important to do this over low heat. Set to cool, then introduce the butter and whisk.
2. Cooking a biscuit. Just beat the eggs until lush foam. Sift flour and mix with chopped zest. Add to eggs and stir.
3. Pour the mass onto a baking sheet with a thin layer up to one centimeter. The sheet must be covered with oiled parchment.
4. We bake the cake for 7-10 minutes at 200 degrees. He will quickly brown. Cooling down.
5. Cream just whisk with sugar, you can use powder for cream.
6. Cut the cooled biscuit into strips of 10 centimeters. Lubricate the cooled Kurdish 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. Cover with cream, decorate with lemon slices or just sprinkle with grated zest.
Recipe 2: Bird's milk cake with semolina and lemon
This is the easiest version of 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 of oil;
• 500 ml of milk;
• 2 lemons;
• 50 grams of semolina;
• 0.18 kg of sugar;
• vanilla.
You will also need one chocolate bar and 50 grams of butter for glaze, 2-3 tablespoons of apricot confiture.
Cooking
1. Beat softened butter until foam with sugar.
2. One by one add the eggs. Next we introduce the flour mixed with a 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. Thoroughly mix, lay out the two cakes in molds and oven. Temperature 18, time about 22 minutes.
4. In the meantime, prepare the cream. To do this, boil semolina on milk with sugar, cool. Put vanilla and whipped recipe oil. Stir and at the very end add the juice of two lemons.
5. The cooled cakes must be cut lengthwise, totaling four layers.
6. Lubricate the chocolate cake with semolina and cover with a white layer. Next comes cream, chocolate cake, cream and white cake.
7. Coat the top of the cake with apricot confiture. Put the dessert to cool.
8. Cooking the icing. To do this, simply melt the chocolate with butter. Cool to a warm state, water the cake.
Recipe 3: Lemon Cake with Apricot Glaze
A variant of a very sunny cake with lemon, for which you will need apricot jam or jam. From them you can cook a real glaze in a few minutes.
Ingredients
• 0.3 kg of 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 large lemon.
For glaze 100 ml of jam.
Cooking
1. Beat butter with sugar until fluffy, gradually introduce eggs. Add one at a time so that the ingredients do not exfoliate.
2. Mix the flour with chopped zest, add to the dough and stir. You can bake one crumpet, but it is better to pour the mass into two or three cakes at once. We do as conveniently. We bake at 200 until cooked, cool.
3. For the cream, beat the eggs with lemon juice, gradually introduce sugar, then add the chopped zest. We put the cream in a water bath and warm up until it thickens.
4. Put the butter cut into slices in a cream, beat until dissolved and finally cool the mass.
5. We coat the cakes with the cooked cream.
6. Beat apricot jam with a blender, add 50 ml of water and put on fire. Boil until caramel color and light ductility.
7. Pour the lemon cake with icing, let it soak.
Recipe 4: Chocolate cake "Bird's milk" with semolina and lemon
Variant of chocolate cake "Bird's milk" with semolina and lemon, which is prepared on the basis of a classic biscuit.
Ingredients
Korzhi:
• 4 eggs;
• 150 grams of flour;
• 170 grams of sugar;
• 30 grams of cocoa.
For cream:
• 2 glasses of milk;
• 1 lemon;
• 1 glass of powder;
• 0.25 kg of oil;
• 3 tablespoons of semolina.
For glaze:
• 30 grams of oil;
• 2.5 tablespoons of cocoa powder;
• 70 grams of sugar;
• 3 tablespoons of milk.
Cooking
1. Cooking a regular biscuit. To do this, add the cocoa flour to the beaten eggs with sugar, gently stir. Pour the dough into a split mold up to 25 centimeters. We bake until ready.
2. Boil semolina in milk with sugar. Cooling down. Remove the zest from the lemon and squeeze the juice. We send everything together to the cream. Beat butter and mix with semolina porridge.
3. Cut the cooled biscuit in half, leave one part in the form.
4. Spread all the semolina at once.
5. Cover with a second cake. Press lightly, 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. We warm it in a water bath or cook on a stove in a saucepan, but constantly stir.
7. Take out the cake, remove the form, transfer to the desired dish and cover with cooked glaze.
Recipe 5: Cake with Lemon Ready-made Cake
It turns out that to indulge in a delicious lemon cake, it is not necessary to spend a lot of time. You can buy regular cakes and smear with amazing cream.
Ingredients
• 1 pack of cakes;
• 2 lemons;
• 4 eggs;
• 300 grams of sugar;
• 200 ml cream;
• 50 grams of oil;
• some vanilla.
Cooking
1. Remove the zest from citrus fruits and squeeze the juice. We mix.
2. Add a third of the sugar and let stand for an hour to let the zest release the aroma.
3. Warm the mass to dissolve the grains, filter and add the remaining sugar.
4. Beat the eggs one at a time, stir and place in a water bath. After thickening, add the butter, cut into pieces. Cooling down.
5. Beat the cream until splendid, combine with lemon cream. Stir until smooth, but do it carefully.
6. Grease cakes with lemon cream. For juiciness, you can sprinkle a sponge cake with sugar syrup or tea before this. Soak the cake for at least three hours.
Recipe 6: Cake "Bird's milk" with semolina and lemon "Soviet"
The recipe for the Soviet cake "Bird's milk" with semolina and lemon, which even schoolgirls of that time coped with. A simplified version of a popular treat. You can exclude cocoa and make white cake.
Ingredients
For cake:
• 3 eggs;
• 0.1 kg of oil;
• 70 grams of sugar;
• 2 tablespoons of cocoa;
• 80 grams of flour;
• 1 tsp baking powder.
For cream:
• 1 lemon;
• 0.35 liters of milk;
• 0.3 cups of semolina;
• 0.15 kg of oil.
For glaze chocolate bar.
Cooking
1. Beat butter and granulated sugar in a bowl. Enter eggs with cocoa and flour, add baking powder.
2. Pour the dough into a small mold, bake at 180 degrees until tender. Cooling down.
3. We cook semolina porridge in milk.
4. The oil must be softened, but not melted. Add prescription sugar to it and beat until lumped. Combine with porridge, add juice from lemon. Rub the zest or chop it very finely and also put in the cream.
5. Cut the cooled cake in half, one part back in shape.
6. Spread semolina and cover with the remaining crust.
7. Let the cake “grab” in the refrigerator for a couple of hours, then just flip it on a flat plate.
8. Cover with melted chocolate or prepare icing from cocoa according to any recipe.
Recipe 7: Cake with Lemon Cookies
The recipe for another wonderful lemon cake that does not require baking. Any shortbread cookie 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. Remove the zest from citrus fruits and remove for decoration. You can immediately rub with chips using a grater.
2. Cut the lemons and squeeze the juice. Be sure to filter.
3. Whip the cream into a lush mass and gradually add the 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, do not stop whipping.
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 the cream layer, level it with a knife.
7. Then again a layer of cookies. It is not necessary to press, let the products gradually impregnate. Putting together the whole cake. The number of layers is unlimited.
8. Top and sides just grease with cream. Sprinkle with the previously prepared zest.
Lemon Cake - Tips & Tricks
• In order for a lemon to give all its juice, citrus should be immersed in boiling water and held in it for a minute. Then the juice is removed in any convenient way.
• Ripe and juicy lemon will be fragrant. When choosing it, you only need to smell it.
• The special flavor of the cake is not lemon juice, but zest. This yellow skin can be easily prepared for future use, for example, dried or frozen. And it’s most convenient to shoot with a peeler or an ordinary grater. In the second case, the zest will be immediately chopped.
• Adding juice to the cream is a delicate matter! It must be remembered that fresh dairy products can ferment from it. Sour-milk ingredients are not at risk. In order not to spoil the cream, you need to follow strictly the recipe.
