Lemon cake - lemongrass: the best recipes. How to make lemon cake sand, biscuit, chocolate, without baking, with meringue, souffle, jelly, berry at home?

This article offers you the recipes of the most delicious lemon desserts. Here you will find the secrets of making Schisandra, Lemon Bird's Milk, Cake with Kurd and Merengue.

Contents

  • Sand cake Schisandra with lemon filling: recipe
  • Cedar lemongrass with lemon kyrd and Italian meringue: recipe
  • Lemon cake without baking, how to cook?
  • Chocolate cake with lemon cream, how to cook?
  • Berry, lemon-strawberry mousse cake: recipe
  • Lemon cake: recipe of Julia Vysotskaya
  • Lean lemon cake, how to cook?
  • Cake "lemongrass" with jelly, how to cook?
  • Cake with manna and lemon filling, how to cook?
  • Lemon biscuit cake in the multivariate: recipe
  • Poppy-lemon cake, how to cook?
  • Cake of lemongrass with sour cream: recipe
  • Cake "bird's milk" lemon: recipe
  • Lemon souffle for a cake, how to cook?
  • Video: "Exquisite lemon cake"

Sand cake Schisandra with lemon filling: recipe

Desserts with juicy and sour citrus lemon have an incredibly pleasant and

rich taste. Lemon filling fits almost any type of dough and perfectly matches with any cream. In cooking baking you can use the pulp of lemon, its juice and even zest. Cakes, pies and tarts with lemon turn out to be incredibly tasty and aromatic.

You will need:

  • Flour - 320 g.( Of course it's of the highest quality and twice sifted through a culinary sieve, this will help to make baking soft and lush).
  • Sour cream - 220 g.( The higher the fat content of sour cream, the softer and more saturated the taste of the dough turns out).
  • Vegetable-cream mixture( spread) - 150-170 g.
  • Sugar - 100-300( here you should be guided by your own preferences for the sweetness of dessert).Egg yolk - 3-4 pcs.(For baking it is preferable to use homemade eggs, the dough will get brighter and tastier).
  • Single egg egg whites
  • Bakery baking powder - 1 package
  • Lemon( medium size fruit) - 2 pcs.

Preparation:

  • Lemons should be thoroughly washed and wiped dry before cooking the cake, only then remove the whole zest.
  • Separated yolks are combined with sugar, preferably thoroughly( at least 5 minutes) with a blender.
  • Then the remaining components of the test are added to them: sour cream, soft spread, zest( about half of the whole part).Once again blend everything with a blender.
  • Transfer the mass into a bowl and add flour in small quantities with a baking powder, mix thoroughly.
  • The oven sheet should be lined with parchment and gently poured an even layer on it with a dough, with a spoon or spatula, try to straighten the dough to make it evenly.
  • If you have a lot of dough, and the baking sheets are small - divide the baking of the cakes into two sets.
  • Sand cakes are baked quickly and 20-30 minutes will be enough at a temperature of 170-180 degrees. After baking cakes should be cooled.
  • The lemon pulp should be cleaned of excess films and poured into a blender, the second part of the peel and sugar is sent there( the quantity you decide yourself to taste).
  • The obtained lemon mass should be lubricated with each piece of corn and put them on top of each other. Lemon mass is impregnation.
  • Protein is beaten with a blender or a mixer with sugar( you can use the same powder) in foam, thick and elastic. The received foam should be greased with a cake from all sides. This is a protein cream.

IMPORTANT: The resulting cake can be left in this form or bake the protein cream to a crispy crust. To do this, the whole cake should be sent to the oven, but make a minimum temperature of 60-80 degrees. Once the protein begins to redden and harden - take out the leaf.

Delicious lemon cakes and desserts

Cake lemongrass and lemon Kurd and Italian meringue:

recipe is useful to you:

  • Sugar ( for "meringue" protein cream) - 150 g( easy to replace in the powder), need 50-70 grams for the KurdsAnd very little in the dough( to taste).
  • Flour - 0,5 glasses( it is desirable to sift before kneading the dough).
  • oil of high fat( 73-86%) - 100-120 g( half the dough, half in Kurd).
  • Lemon - 2 citrus
  • Egg - 2 pcs.(It is advisable to use homemade eggs for dough).Egg protein - 2 pcs.(For meringue)

Preparation:

  • You will definitely need a blender bowl. It should put all the flour, a small pinch of salt, sugar( as you think is necessary for the sweetness of the dough) and necessarily cold butter.
  • Turn on the blender and crush all the ingredients in the crumb, add a few st.l. Very cold water and continue grinding. As a result, you should get a very soft and "supple" dough.
  • The dough should not be placed immediately in the mold, so that it turns out to be gentle, it should lie down for half an hour in the refrigerator.
  • At this time, you should prepare the filling for the lemon tart.
  • Wash the lemons thoroughly before cooking and grind them to the zest.
  • Place the zedra in a saucepan, add sugar and yolks. Mass should be carefully mixed and only after that put on a small fire.
  • Kurd should always be in the way, not stopping. When the Kurd is heated, add a piece of butter and gradually pour the juice from two lemons. When the Kurd becomes homogeneous, remove it from the heat and leave to cool.
  • The Kurd should be poured into another saucepan and put in the refrigerator for a while.
  • Remove the dough and carefully roll it with a rolling pin. Place the dough in a mold and carefully trim the sides so that the finished tart looks neat.
  • Bake the dough in the oven until it turns rosy and does not have a beautiful color. While it is baked, take a merengue.
  • From simple protein cream, meringue is distinguished by the fact that proteins are beaten together with sugar on a steam bath. As a result, merenga becomes thicker.
  • Baked cake should be filled with a Kurd, spread evenly.
  • On top, lay a layer of meringue, distributing it "shishechkami" on the surface of the Kurd.
  • The cake goes to the oven to merenga brown for 10-20 minutes at a temperature of 60-80 degrees. Take care not to burn the meringue.
stuffed with lemon Kurd and decoration of meringue

Lemon cake without baking, how to cook?

You will need:

  • The cookie is the amount, depending on how big your cake is. You can use absolutely any cookie: biscuit, biscuit. Condensed
  • - 1 bank( not boiled)
  • Cream( any fat) - 200-250 ml.
  • Lemon - 2 pcs.(Medium size)

Preparation:

  • Mix milk with condensed milk, mix thoroughly
  • Squeeze the juice of one lemon and add to milk, carefully mix the mass in the cream. From citric acid, milk can curdle, but this should not frighten you, the mass will become thicker.
  • The form should be to lay the foil or parchment, top with a layer of pastry cream liberally lubricate it, then again, cookies and cream, and so until the ingredients are finished.
  • This cake should be put in the refrigerator for the night, so that it becomes dense and thickens. Only after that it can be obtained from the form.
Dessert without baking

Chocolate cake with lemon cream, how to cook?

You will need for chocolate cakes:

  • Flour - 230-250 g.( Sift twice through a culinary sieve).
  • Sugar - 200-250 g.( Depending on preferred sweetness).
  • Egg - 4 pcs.(For baking cake is best to use the eggs).
  • Cocoa - 3-4 tbsp. L.(You can immediately sift with flour)
  • Baking Opener - 1 sachet

You will need for cream:

  • Egg white - 3 pcs.
  • Lemon - 1 pc.
  • Sugar - 220-250 g.
  • Vanillin - 1 package

Preparation:

  • Sifted flour should be combined with cocoa
  • Protein( for dough) whisk together with sugar and gradually one by one add yolks.
  • Then add the flour and baking powder and you will get enough liquid dough.
  • The dough should be poured into a mold and baked until half an hour at a temperature of 190-200 g. Finished biscuit cool.
  • Cream proteins are beaten, sugar is added to them
  • The cream container should be placed on a small fire and, gradually adding lemon juice, as well as not stopping whipping, brew a protein cream.
  • Biscuit thread should be cut in half
  • Grate zest, pour half a glass of water and put on fire.
  • In the boiling broth of peel add a few st.l. Sugar and a little bit of syrup.
  • With the resulting syrup soak the bottom layer of the biscuit.
  • On top, spread the sponge cake with protein cream, put the second layer of biscuit.
  • The cake is decorated with the remaining protein cream
Chocolate-lemon dessert

Berry, lemon-strawberry mousse cake: recipe

You will be useful for a biscuit:

  • Eggs - 2 pcs.(Preferably used at home)
  • Sugar - 50-60 g.
  • Corn starch - 2 tsp.
  • Lemon juice
  • flour - 60-70 g.
  • Lemon bucket with half a lemon

You will find it useful for berries and strawberry mousse:

  • Sugar - 50-60 g.
  • Strawberry puree - 100 g.
  • Berry puree(Raspberries) - 50 g.
  • Lemon juice from one small fruit
  • Citrus with halves of citrus
  • Gelatin - 2 tbsp.
  • Cream fat( at least 30%) - 150-170 ml.

Preparation:

  • Connect the dry ingredients( flour, sugar, biscuit starch).
  • Eggs are beaten separately, a small amount of sugar is added to the proteins and only then yolks.
  • In the egg foam, add the zest and gradually adding flour, knead the dough.
  • Bake a biscuit in the form for about 20 minutes, laying it in a thin layer. The temperature should not exceed 200 degrees.
  • Whip the berries with a blender and pass through a sieve
  • gelatin pour half a glass of water, allow the time to swell.
  • After half an hour, melt the gelatin on a steam bath, add a lot of berry, lemon juice and half the sugar, stir well to dissolve mousse.
  • Slightly cool the mass and add cream to it, mix thoroughly.
  • Remove the biscuit from the oven, cool it, lay it in a mold.
  • Top of the biscuit pour the berry mass for the mousse
  • Send the form to the refrigerator for freezing for 5-6 hours.
  • Frozen cake garnish with fresh berries and lemon slices.
mousse cake Delicious lemon cake

: Julia Vysotsky

recipe is useful to you:

  • Lemon - 1 pc.(Not very large)
  • Flour - 170-180( sift, so that the biscuit was lush).
  • Oil 150-170 g.( High fat content 73-86%)
  • Eggs - 3 pieces.
  • baking powder for baking - 1 package cream

:

  • Lemon - 1 pc..( Not very big)
  • Sugar - solely on your preferences
  • Egg - 2 pcs( better to use homemade)
  • Butter - 50-70 g Preparation

:

  • Biscuit preparing the usual way: first, beat the eggs and sugar, Then the rest of the ingredients are gradually added.
  • The dough should be poured into one large form or divided into two pieces to bake each separately.
  • Bake it should be at a low temperature of 160-170 degrees approximately 30-40 minutes.
  • The cream should be brewed. To do this, mix the beaten eggs with lemon peel, its juice and sugar. Put the mass on the steam bath and, carefully stirring, brew until thick. In a well-heated cream should also add a small piece of oil.
  • Each layer of biscuit should be thoroughly smeared with lemon cream, if you have a biscuit left, rub it into crumb to decorate the cake.
Delicious homemade lemon dessert

How to cook lemon cake?

For the biscuit:

  • Lenten margarine - 200 g flour
  • - 200-220 g( required sifted better twice).
  • Sugar - 0,5-1 cup( can be more, focus on the taste).
  • Vanilla - 1 bag
  • Zest of one lemon juice of one lemon
  • Cocoa - 2-3 tbsp
  • Baking Powder - 2 sachets

Preparation:

  • Lemon Juice Preparation:
  • Add the thawed margarine to the sifted flour.
  • Mix the dough with the sugar and the rind
  • Add the lemon juice, vanillin and cocoa.
  • If the dough seems to be very dense, add cold water.
  • Bake a half hour cake at a temperature of 200-220 degrees.

Cream:

  • Mix the juice of one lemon with 0.5 glasses of water and 0.5 cups of sugar.
  • Put on the fire and heat the mass a little, so that the sugar is completely melted.
  • Add 1 tablespoon to the mass. Flour and mix thoroughly, leave to cool.
  • Cut the bark in half and each piece of cream with a cream.
Lean lemon dessert

Cake "lemongrass" with jelly, how to cook?

For cake:

  • Biscuits( preferably sand) - 400-500 g
  • Oil - 1 pack( this is 200 grams)
  • Nuts( any) - 50-100 g( milled)

Preparation:

  • Withgrinder make crumbs from biscuits
  • cookie crumbs, mix with chopped nuts
  • Add soft butter and knead the dough, which should lay a thin layer on the bottom of the form. For

jelly filling:

  • jelly with lemon flavor - 1 package sugar
  • - 0,5-1 glass( guided by your taste)
  • Water - 1 cup( 220-250 mL)
  • Smetana - 450-500 ml.(Preferably greasy)
  • Cream - 1 cup( 250-300 ml, not less than 30% fat content).
  • Juice of one large lemon

Preparation:

  • Jelly should be mixed with boiling water and mixed thoroughly so that there are no lumps.
  • Let the jelly water cool down, and into the cooled, add lemon juice, sour cream with dissolved sugar and cream.
  • Mix the mixture thoroughly and pour it over the pastry cake.
  • The cake should be left in the refrigerator for the night, so that it freezes well.
Jelly lemon dessert

Cake with manna and lemon filling, how to cook?

you need:

  • Flour - 1 cup( 230-250), sift
  • Sugar - 1 cup( but can be less or more)
  • Oil - 100-130 g( room temperature)
  • Egg - 3-4 things.(Preferably use household)
  • Baking Powder - 1 package
  • Cacao - 1-2 tbsp.(For glaze, can be without it)
  • Oil - 200-300 g.( 1-1.5 packs)
  • Milk or cream - 0.5 liters
  • Groats manga - several st.l.(See the density of the test).

Preparation:

  • Oil( '50) to be melted in the microwave
  • With oil should mix the sugar, baking powder, zest and cocoa if adding.
  • Gradually, drive in eggs and add flour, carefully kneading the dough.
  • Bake cakes in one or one wide layer, then cut into pieces.
  • Milk and semolina should be welded so that it is not very thick and very liquid.
  • In semolina porridge should squeeze out the juice of lemons, add the zest. The second part of the oil( 50 g.) Should be mixed with sugar and added to the porridge.
  • Mass thoroughly mixed and retracted for 20-30 minutes in the refrigerator.
  • This cooled cream should smear every cake, and on top of the cake can be covered with a glaze of oil, cocoa and sugar.
simple recipe delicious dessert

Lemon sponge cake in multivarka:

recipe you will need:

  • Flour - 1 cup( sifted with baking powder sachet)
  • Sugar - 1 cup( can be less to the cake was not sweet).
  • Egg - 4 pcs.(Homemade eggs will improve the taste of biscuit)
  • Lemon - 1 pc.(Medium, not large)

For cream:

  • Cream fat( at least 30%) - 250-300 ml.
  • Sugar - 1 glass( here refer to your taste)
  • Lemon juice - several st.l.

Preparation:

  • Egg whisk thoroughly, gradually adding sugar
  • small pieces add flour
  • Add the zest of one lemon halves and citrus juice
  • Pour biscuit bowl and bake in the "baking" for 30-40 minutes.
  • Cream whisk with sugar, adding a small amount of lemon juice.
  • The baked biscuit should be cut in half. If you want, you can soak the biscuits with lemon juice.
  • Lubricate the crust with cream and decorate it to taste.
Recipe for cooking in the multivariate

Poppy-lemon cake, how to cook?

You will come in handy:

  • Flour - 230-250( sift twice through a culinary sieve).
  • Sugar - 200-250( depending on preferred sweetness).
  • Egg - 4 pcs.(For baking cake is best to use the eggs).
  • Poppy or poppy filling - several st.l.
  • baking powder for baking - 1 bag

For the cream:

  • 1 cup heavy cream thoroughly beat with a mixer until the elastic state.
  • Gradually add sugar and do not stop whipping.
  • Add vanilla

Baking Biscuit:

  • whipped with sugar eggs mixed with flour, which is poured slowly.
  • In the dough, you should also add a bag of baking powder and poppy seeds.
  • Stir the mass thoroughly and pour into the mold, send it to the oven and bake for no more than half an hour. The temperature of the oven is 190-200 degrees.
Lemon cake can be baked cake with poppy

lemongrass with sour cream:

recipe for sponge cake you need:

  • Flour - 250-300 g( can sift with baking powder)
  • Egg - 3-4 pcs.(Large household)
  • Sugar - 0.5-1 cup( focus on preferred sweetness).
  • Lemon - 1 pc.(Not a large fruit)

For cream you need:

  • Sugar - 1 cup( can be less to your taste)
  • Sour cream( fat or home) - 0,5 liters

IMPORTANT: The cream is cooked very simply. To do this, simply mix up the sour cream with sugar so that all the crystals are dissolved.

You can bake a biscuit in an oven or multivark. First, beat the eggs and gradually add the rest of the ingredients together with zest and lemon juice. Bake for about half an hour at a temperature of 180-200 degrees.

Lemon cake "bird's milk": recipe

Prepare a biscuit base:

  • Whisk eggs separately( 4 pieces).
  • Gradually pour into the egg mass flour( approximately 140-150 g).
  • Add 1 bag of baking powder
  • Add warm water to the dough so that it becomes very soft add to the dough, you need 100-120 g of oil.
  • If you want to get a chocolate biscuit, add a couple of tablespoons.cocoa.
  • Add finely grated zest of one lemon
  • Bake a biscuit in the oven until 35-40 minutes, do not heat 180-190 degrees enough.
  • Cool the biscuit into two pieces, put one into the mold.

Prepare the manna filling:

  • In a liter of milk, brew semolina, you need 100-120 grams of cereals.
  • Add half a pack of butter( 100-120 g.) And sugar to taste.
  • You should also squeeze the juice of one lemon
  • Fill the pour over the biscuit, send it to the refrigerator.
  • When the manna fill is covered with a crust, put the second half of the cake and wait for further hardening.
  • Prepared cake from mold
  • Prepare glaze from butter and cocoa with sugar, cover the cake with icing.
Lemon "bird's milk"

Lemon souffle for a cake, how to cook?

You can prepare a delicious cake from any biscuit or sand cake with the addition of a delicate lemon souffle.

How to cook soufflé.What you need:

  • Egg - 3 pcs( it's best to use homemade)
  • Powdered sugar - 100-120 g.
  • Cream( fat content not less than 30%) - 1 glass( 200-220 ml).
  • Zest of one small lemon
  • Gelatin - 1 package
  • Lemon juice - several st.l.

Preparation:

  • Pre-soak the gelatin in cold water and leave it for 40 minutes.
  • Yolks mix with a mixer with sugar
  • Also separate the whites and put them in the refrigerator.
  • Creams are beaten separately, cleaned into the refrigerator.
  • Cooled whites are mixed with yolks and whipped cream.
  • Gelatin is heated on a steam bath with lemon juice, a thin trickle is introduced into the mass is thoroughly mixed.
  • The prepared souffle is covered with a layer of cake and is taken to the refrigerator.

Video: "Exquisite lemon cake"