Looking for a recipe for the main delicacy for a festive table? We suggest you prepare a lemon cake according to our recipes.
Lemon cake with custard
Ingredients:
- flour - 1/3 of a century;
- sugar - 2/3 of the item;
- salt - a pinch;
- Butter - 3 tbsp. spoons;
- eggs - 3 pieces;
- vanilla - 1/2 tsp;
- lemon - 1 piece;
- custard - 3-4 tbsp. spoons.
Preparation
Oven warm up to 180 degrees. We sift the flour and mix it with sugar, salt and butter. Separately beat egg yolks and proteins, the latter - whisk to hard peaks. First, whipped egg yolks come into the dough, and then carefully gently swirl the lush protein mass into the dough. Add the zest and 2 tablespoons of lemon juice. Pour the dough into a mold, and put the mold on a baking sheet filled with hot water for 5 cm. Bake our souffle cake for 25-30 minutes, and serve with a spoonful of custard and garnish with lemon zest.
Recipe for lemon-sponge cake
Ingredients:
For biscuit:
- eggs - 2 pieces;
- sugar - 6 tbsp. spoons;
- salt - a pinch;
- flour - 10 tbsp. spoons;
- powder for baking - 1/2 tsp;
- butter - 7 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- peel 1 lemon.
For cream:
- butter - 4 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- coconut milk - half a century;
- lemon peel and juice.
Preparation
Before you prepare a lemon cake, we sift the flour with the baking powder.
In a water bath, beat eggs, sugar and salt with sugar for about 10-15 seconds. We pour the warmed mass into a separate bowl and beat whisk until it increases by a factor of 3. Carefully mix the air mass with the sifted flour. Add the lemon zest and juice. Pour the dough into 2 forms and bake 18 minutes at 180 degrees.
While the biscuit is baked, we will do cream: whisk butter with white sugar. Do not stop whipping, add coconut milk to the mixture, add lemon juice and zest. With a ready-made cream, we lubricate the cooled cakes between themselves and the whole cake from the outside. We decorate the dish with lemon zest.
Biscuits for lemon cake can also be prepared in a multivark. To do this, half the test is poured into a greased bowl and cooked in the "Baking" mode for 30 minutes.
Lemon cake with meringue
Ingredients:
Lemon cream:
- sugar - 1 ½ st .;
- starch - 1/2 st;
- salt - 1/4 tsp.
- egg yolks - 6 pieces;
- milk - 2 ½ items;
- butter - 1/4 of a century;
- lemon peel - 1 teaspoon;
- lemon juice - 3/4 tbsp.
For lemon biscuit:
- butter - 1 item;
- sugar - 2 items;
- flour - 3 items;
- lemon pudding - 1 pack;
- powder for baking - 4 teaspoons;
- Milk - 1 1/3 of the item;
- salt - 1 teaspoon;
- lemon extract - 2 tsp.
- egg whites - 6 pcs.
For merengue:
- sugar - 150 g;
- egg whites - 3 pcs.
Preparation
For the cream, the first 5 ingredients are cooked on low heat until thick, constantly stirring. Remove the prepared custard from the fire, add zest and butter. We leave in the refrigerator for 4 hours.
For a biscuit oven warm up to 180 degrees. In a bowl, beat butter with sugar and add a mixture of flour, lemon pudding, salt and powder for baking. In the end, add milk. We divide the eggs into proteins and yolks: the yolks are the first to go into the dough, and then the proteins, whipped to soft peaks, follow. We bake 3 separate biscuits for 20 minutes at 180 degrees.
We make meringue from protein and sugar. To do this, it is better to take powdered sugar and proteins at room temperature. For easier whipping, add a drop of vinegar to the mixture. Beat whites until hard peaks.
We sponge the biscuits with a cream, not regretting the latter, and cover all the meringue outside. Caramelize merengue with a cooking burner, or bake for 5-10 minutes at 218 degrees.