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Meringue cake with lemon cream

Meringue cake with lemon cream


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Beat the abuses hard and shiny foam. Then gradually add the sugar and vanilla essence.
In a tray lined with baking paper, spread a layer of about half a cm of meringue. Insert the tray in the oven heated to 100 degrees and bake until the meringue is dry. Bake 4 tops.

Soft butter, at room temperature, rub the foam with the sugar, then add the lemon juice. You can also peel it, if you like.
Meanwhile, dissolve the flour with a little cold milk (50 ml), and the rest of the milk is boiled. When it is about to boil, add the dissolved flour, put it on a bain-marie and mix until it thickens.
Leave to cool, then add a little to the butter composition.

Grease each countertop with lemon cream and place one on top of the other.

Cover the cake with whipped cream and garnish with lemon slices and grated chocolate.

Refrigerate for a few hours, then portion.


Meringue cake with lemon cream - Recipes

Wheat ingredient:

Cream ingredient

1 teaspoon lemon juice

Decor ingredient:

400ml Voila dessert cream

4 drops of dye or raspberry puree

Countertop preparation method:

1. Preheat the oven to 180 degrees and grease a round cake pan (preferably with springs).

2. Line the tray with baking sheet.

3. Mix the egg whites with the salt until rigid peaks form.

4. In a separate bowl, beat the egg yolks and sugar until creamy. Add one third of the flour to the egg yolks and the other third to the egg whites. Mix both compositions slowly, with a spatula, until incorporated, taking care not to deflate the egg whites too much.

5. Distribute the composition obtained evenly in the cake pan and bake for about 30-35 minutes or until a toothpick inserted in the middle of the top comes out clean.

6. Cool the countertop in the pan for 5 minutes then turn it over on a stand to continue cooling.

7. Once the countertop has cooled, use a solid knife to cut the countertop into two or more layers as desired.

How to prepare cream:

1. Mix frozen raspberries with honey and lemon juice.

2. Add everything to a saucepan and simmer over medium-high heat, letting the raspberries release the liquid.

3. Continue to boil the raspberries until they thicken and acquire a jam-like consistency.

4. Leave to cool for when we fill the cake.

5. Fill each slice of countertop with the preparation obtained.

How to prepare decor:

1. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 400ml Voila dessert cream at medium speed until the product becomes foam and triples in volume.

2. Add raspberry puree or food coloring to the preparation obtained.

3. Decorate the cake with the product obtained.

The cake will keep for up to 3 days in the refrigerator.


How to prepare the cake with lemon cream

The worktop is very easy to prepare. Mix whole eggs with sugar and a little salt until the composition triples in volume (about 10 minutes with a hand mixer). Add the oil and lemon peel, then gently incorporate the flour, mixed with the baking powder.

Cover a 23 × 30 cm tray with baking paper and transfer the composition, leveling it slightly. Bake for 25-30 minutes at 180 ° C.

Leave it to cool on a grill, then cut off its edges.

Meanwhile, prepare the cream. In a saucepan, mix the egg well with the sugar and starch. Pour the warm milk, put the pot on the fire and simmer. When it boils two, the cream is ready, the starch boils instantly. Don't forget to stir constantly so it doesn't stick.

Stir in the lemon juice and peel.

Immediately move the cream in a ceramic or glass bowl (it will cool faster) and cover the surface with plastic wrap, so it will not peel on top.

While the cream cools, mix the butter butter in a larger bowl and prepare the syrup. All you have to do is heat the water with the sugar until it dissolves, turn off the heat and add the lemon juice and peel.

Then incorporate two tablespoons of cream into the well-foamed butter and mix well until incorporated. Continue like this until you finish the rest of the cream.

Now you can assemble the cake. Cut the top in half and syrup the first piece with half of the syrup and spread three quarters of the cream.

Cover with the other top, syrup it with the rest of the syrup and spread the remaining cream. Let the cake cool for 30-40 minutes, then cut it and decorate it with melted white chocolate together with the oil and turmeric.

For decoration I used a bag, cut a little at a corner.

Keep the lemon cream cake cold until ready to serve. Good appetite!


  • For the countertop we need:
  • 6 egg whites
  • 200 g sugar
  • vanilla essence
  • For the cream we need:
  • 250 ml milk
  • 200 g butter
  • 200 g sugar
  • 50 g flour
  • 2 lamai
  • For decoration we need:
  • 150 ml fresh
  • lemon slices
  • grated chocolate

Fight the abuses hard and shiny foam. Then gradually add the sugar and vanilla essence.
In the tray lined with baking paper spread a layer of about half a cm of meringue. Put the tray in the oven heated to 100 degrees and bake until the meringue dries. Bake 4 countertops.

Lemon cream:

Soft butter, left at room temperature, rub the foam with the sugar, then add the lemon juice. You can also put the peel, if you like.

Meanwhile, dissolve the flour with a little cold milk (50 ml), and the rest of the milk is boiled. When it is about to boil, add the dissolved flour, put it on a bain-marie and mix until it thickens. Leave to cool, then add a little to the butter composition.

Grease each countertop with lemon cream and place one on top of the other.

Cover the cake with whipped cream and garnish with lemon slices and grated chocolate.

Refrigerate for a few hours, then portion.


Cream with lemon cream and berries

Cream with lemon cream and berries

How about a cake that will surprise you both in taste and appearance?

TABLE FOR: 10

READY IN: 4 hours

DIFFICULTY: Adventurer

Ingredient list

Countertops:
• 8 egg whites
• 125g sugar
• 125g chocolate Nestlé Dessert Noir
• 125g butter
• 75ml milk
• 150g flour
• 100g walnuts cut into large pieces
• a pinch of salt
• a teaspoon of baking powder
• 1⁄4 teaspoon baking soda

Chocolate baskets:
• 50g Nestlé Dessert Noir chocolate

Chocolate cream:
• 235g chocolate Nestlé Dessert Noir
• 250ml cream for whipped cream
• 75g sugar
• 50g butter
• 125g mascarpone
• a teaspoon of mint essence
• a pinch of salt

Lemon cream:
• 8 yolks
• 125g sugar
• 6 tablespoons of milk
• 125g butter
• 125g mascarpone
• a pinch of salt
• peel and juice from a small lemon

Decor:
• 100g berries

How do you prepare?

1. To prepare the two countertops, one round and one heart-shaped, first melt the chocolate in a bain-marie, together with the butter and milk, and stir constantly until the composition is homogeneous.
2. Mix the egg whites with a pinch of salt in a foam, then gradually add the sugar until you get a firm meringue and add the hot chocolate composition in a thin thread, continuing to mix at a lower level.
3. Add the sifted flour, together with the baking powder and baking soda and at the end, add the coarsely chopped walnuts.
4. Place baking paper at the base of the two shapes in which you will bake the countertops and grease the walls with a little oil and sprinkle with powdered sugar, then pour two thirds of the composition into a round shape and the rest into a heart shape.
5. Bake the tops for 30-35 minutes in the oven heated to 180 ° C and in the meantime, you can start the lemon cream by mixing the yolks with a little salt.
6. Add the sugar and mix until the composition becomes frothy, then add the milk and very finely grated lemon peel and mix the composition in a bain-marie until you get the texture of a pudding.
7. Add the diced butter and mix again, and after it cools, mix the composition with the mascarpone cheese and add the lemon juice to taste and leave everything to cool.
8. For the chocolate baskets, melt the chocolate in a baine-marie and grease a thin layer in the muffin tins with a brush, let them cool for 10 minutes and then repeat this step.
9. When the countertops cool, you can prepare the chocolate cream by melting the chopped chocolate in a baine-marie, together with the liquid cream and sugar, stirring constantly.
10. Pour a little hot chocolate cream over the heart-shaped countertop and cover it with a thin film, then add the butter to the rest of the cream and move the bowl to the fridge.
11. When the cream has cooled, mix the composition until it becomes creamy, then incorporate the mascarpone cheese and add the mint essence and a pinch of salt to taste.
12. After the cream has been cold for another 10-15 minutes, it is time to assemble the cake. First, stick the chocolate baskets on the heart-shaped countertop and let it all cool.
13. Using a spatula, alternately add lemon cream and chocolate cream over the round worktop, then place the heart-shaped worktop over the round worktop and fill the chocolate baskets with a little cream, then add the berries.
14. Decorate the cake with a few mint leaves and keep it in the fridge for 2 hours.

Don't forget to enjoy this cake with your loved ones!

Recipe sent by Maria Udrea in the "Enter the World of Deserts" competition organized by Nestlé Dessert.


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Lemon cream cake

Oanap85 sent another recipe to our contest "We are waiting for spring with sweets".

Open the Sfatulparintilor.ro Newsletter every day, find the ingredient of the day and send your recipe with that ingredient! You can win a children's bed mattress from Vreaumobila.ro or a pancake maker from Sfatulparintilor.ro.

Ingredient:
for countertop:
-8 eggs
-240 gr sugar
-240 gr flour
-a pinch of salt
cream filling:
-4 yolks
-140 g of sugar
-250 g butter
-a big lemon
-one orange
-1 sachet of vanilla sugar
whipped cream for decoration:
-500 gr cream for cooking
-100 g of powdered sugar
-2 sachets of vanilla sugar
-jellies and candies for decoration
Method of preparation:
First we prepare the trays, greased with butter or we put a baking sheet, we prepare the cream as follows:
in a bowl put the yolks, sugar and 8 tablespoons of lemon and orange juice (put 4 and 4 tablespoons so that it is not too sour, grated lemon peel and grated orange on the grater with small holes) rub a little until the ingredients are mixed . We put the basin on top of a pot or pot with boiling water so that the basin enters the pot / vessel and rests with the edges of its mouth, the water level in the vessel must be 2-3 cm below the basin, we quickly beat the composition with a spoon wooden (do not use a spoon or mixer that oxidizes) continuously insisting on the bottom of the bowl, after 1o minutes the composition will become like a thin cream, take off the heat and add the vanilla sugar and then put the cream on a bowl with cold water and chew until the composition reaches the temperature of the finger. After that in the cream add the soft butter and beat with a whisk only in the butter until it dissolves and then mix circularly until the egg cream mixes with the butter, the more it is beaten the more frothy it will become, then it is put in the fridge immediately.

Prepare the whipped cream as follows: beat the cream until it becomes thick and then add the vanilla sugar and powder and mix for another 2-3 minutes and let it cool.


Then we make the countertop:
Beat eggs with sugar and salt powder for 20-25 minutes, until the composition becomes sticky white, not less than 20 minutes, sift the flour then gradually add the flour in the rain little by little, directly from the sieve, mix until it enters in the composition and add another flour… and so on until it ends, when we mix it does not have to force, circular movements from top to bottom. Pour the composition from place to place and level with a shovel then put in the oven, the oven must be heated when we put the composition.
While the countertop is baking, it is not allowed to open the oven and even after we close it, the countertop is allowed to cool in the oven, or we take it out when it is warm, otherwise it is possible to leave it. Baking takes about 30 minutes.
After the countertop has cooled, cut 3 equal sheets and grease the first and second sheets with lemon and orange cream and the last one, decorate it with whipped cream, cut a bag at one end and put whipped cream in it and decorate the wheel from the bottom up and then on top. , optionally we put candies or jellies.


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