New recipes

Lemon curd and strawberry cake

Lemon curd and strawberry cake


For lemon curd:

I beat the whole eggs, I steamed the sugar, the peel and the lemon juice, I added the eggs carefully and I beat the combination with the whisk (it takes some time), until I obtained a cream the consistency of a pudding. I set it aside, put the butter in it and mixed it well again. The result is a creamy paste, with a taste and an appetizing lemon smell, which lasts in the fridge for a few weeks, and can be used in various ways.

Piscotul:

I beat the eggs vigorously with the sugar until they tripled in volume, I mixed the dry components separately, I then carefully poured the flour over the egg cream, I homogenized with movements from the bottom up, I poured the composition in the shape of a cake, greased , beforehand, with a little butter, and I baked this biscuit at 175 degrees for 20-25 minutes. Check, of course, it might be ready sooner.

I left it in the form to cool, then transferred it to a plate and greased it with a relatively thin layer of lemon curd. I sprinkled it with half strawberries.



CUPCAKES WITH CURD LEMON AND ITALIAN BEZEA

Earlier I prepared a consistent bowl of lemon curd with the thought of a refreshing and sweet dessert, still oscillating between a tart with lemon and meringue or fluffy and appetizing muffins that I love very much.

I love these cupcakes that hide the sour surprise of lemon curd, and the Italian meringue on top successfully completes the taste and image that invites you to reach for the plate once again without the risk of immediately getting tired of too many cakes.

ingredients:

  • 200 gr. flour
  • 200 gr. sugar
  • 1 sachet of baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon lemon peel
  • 120 gr. butter (cubes)
  • 3 eggs
  • 150 ml. buttermilk
  • 2 tablespoons lemon juice
  • 3 eggs
  • 100 ml. lemon juice
  • 120 gr. sugar
  • 1 tablespoon grated lemon peel
  • 60 gr. butter

The muffin dough is made very quickly, so the first thing I do is set the oven to 180 ° C and prepare the muffin tray in which I place the 12 special paper shapes.

Sift the dry ingredients into a bowl (flour, sugar, salt, baking powder and baking soda), then add the grated lemon peel, diced soft butter and the three eggs.

At the end I pour the beaten milk followed by two tablespoons of lemon juice and mix all the ingredients well with a mixer.

With the dough obtained, fill the paper forms about three quarters and put the tray in the hot oven for 20-25 minutes, until lightly browned and pass the toothpick test.


Friday, June 8, 2012

Lemon curd cake with strawberries

I am, I say it in all seriousness, what is called a gatherer. We remained, therefore, I think, mentally, in that phase of human development when our fellows gathered and consumed what nature gave them. Or maybe I miss the Garden of Eden. Why do I say all this? Because it gives me a childish pleasure to harvest everything that can be eaten, from nature, from the forest, from the field, or from the orchard. I did not pass this stage, my dear ones, because I do not enjoy the same pleasure, for example, in the cultivation of fruits and vegetables in the garden & # 8211 and the related work. But to pick, yes, to pick grapes, cherries, strawberries and apples, to pick blueberries, and blackberries, and raspberries, to gather peanuts, nuts and mushrooms, I ask you, what could be more pleasant?
I even dare to confess that a walk in the woods makes sense to me if I find something edible.

I beat the whole eggs, I steamed the sugar, the peel and the lemon juice, I carefully added the eggs and I beat the combination with the whisk (it takes some time), until I got a cream the consistency of a pudding. I set it aside, put the butter in it and mixed it well again. The result is a creamy paste, with a taste and an appetizing lemon smell, which lasts in the fridge for a few weeks, and can be used in various ways. On bread, in combination with cottage cheese, in cakes or for filling pancakes. use your fantasy!
I assure you, for me, this recipe is the discovery of the year!

3 eggs
150 g sugar
60 g flour
60 g of starch
a grated teaspoon of baking powder
a removable cake mold 26 cm in diameter
butter for greased form

I beat the eggs vigorously with the sugar until they tripled in volume, I mixed the dry components separately, I then carefully poured the flour over the egg cream, I homogenized with movements from the bottom up, I poured the composition in the shape of a cake, greased , beforehand, with a little butter, and I baked this biscuit at 175 degrees for 20-25 minutes. Check, of course, it might be ready sooner.
I left it in the form to cool, then transferred it to a plate and greased it with a relatively thin layer of lemon curd.


Ingredients Cake With Blackberries And Lemon

for a shape of 18 cm. diameter

  • 1 simple sponge cake top with 2 eggs, 2 tablespoons sugar and two tablespoons flour or 1 cookie top with butter as in the recipe for Unbaked Cheesecake with white chocolate and raspberries
  • 600 grams of fresh or frozen blackberries
  • 3 medium lemons
  • 2 whole eggs
  • 155 grams of butter
  • 380 grams of sugar
  • 35 grams of gelatin
  • 500 grams of whipped cream
  • 2 teaspoons vanilla extract
  • decor: fresh mint and fresh blackberries

Preparation of Blackberry and Lemon Cake

Before moving on to the proper preparation instructions, I want to mention that the shape in which I made the cake is a removable ring that I fixed at a diameter of 18 cm. My cake is quite tall (10.5 cm) and not too wide.

1. Layer 1:

Fix the top of the cake cut in shape according to the size of the mold or press a layer of biscuits mixed with melted butter at the bottom of the mold.

Hydrate in cold water 7 grams of gelatin (preferably sheets).

Wash the lemons well with plenty of warm water to remove the chemical wax that protects them (unless you have organic lemons) then wipe. Grate the yellow peel of 2 lemons. Squeeze the juice completely from all 3 lemons and collect in a saucepan. Add 180 grams of sugar, lemon peel and 2 whole eggs. Beat everything well until smooth, then add 85 grams of butter and transfer the pan to the heat. Boil over low heat until thickened, preparing a lemon curd. As soon as it has thickened, pull it aside and pass it through a sieve. Weigh 170 grams of lemon curd into a separate bowl in which you incorporate the hydrated gelatin (if you use sheets, squeeze the water well) while it is hot, mixing well until it dissolves. The rest of the lemon curd is kept aside.

Whip the whipped cream for the cream, well cooled beforehand in the fridge. Add 70 grams of whipped cream over the lemon curd with gelatin, mix well, then add another 80 grams of cream (150 grams in total, the rest of the cream will be kept in the refrigerator until we need it) and is incorporated with a spatula. Pour this composition over the counter and hit the table form a few times to compact it well. Put in the freezer until set (about 20-30 minutes).

Blackberry puree preparation

2. Blackberry puree: put the blackberries to boil in a saucepan with 200 grams of sugar. Boil until soft (about 7-8 minutes) then pass through a sieve to remove seeds. Stir until there is not much left in the sieve, only the almost dried blackberry seeds. The puree obtained is kept warm (or heated as we need it).

Assembling the cake

3. Layer 2

Moisten 7 grams of gelatin in cold water (if you use granulated gelatin, add just enough water to cover it).

Heat 70 grams of blackberry puree, to be warm, but not hot, so as not to scald the gelatin. Add hydrated gelatin and mix well to dissolve. Weigh 100 grams of lemon curd and add the blackberry puree with gelatin. Add 60 grams of whipped cream, mix well then add another 70 grams of cream and mix with a spatula. Add over layer 1, which must already be well hardened and shape in the freezer for 20-30 minutes (until well hardened).

4. Layer 3:

Moisten 7 grams of gelatin in cold water.

Weigh and heat 120 grams of blackberry puree so as not to scald the gelatin (maximum 60 degrees Celsius). Dissolve the hydrated gelatin in the blackberry puree. Weigh 50 grams of lemon curd and add the blackberry puree with gelatin, stirring constantly until smooth. Add 45 grams of whipped cream and mix vigorously, then another 45 grams (90 grams in total) and incorporate with a spatula. Pour the composition over the already hardened 2nd layer and shape it in the freezer until it hardens well.

5. Layer 4:

Moisten 7 grams of gelatin in cold water.

Weigh and heat 210 grams of blackberry puree, so as not to scald the gelatin (maximum 60 degrees Celsius). Add 30 grams of butter. Stir until dissolved and then dissolve the hydrated gelatin in the blackberry puree. Add 1 teaspoon of vanilla extract and 90 grams of whipped cream in two portions (as in the previous layers). Pour into the mold over the already hardened 3rd layer. Put in the freezer for 20-30 minutes.

6. Layer 5:

Moisten 7 grams of gelatin in cold water.

Weigh and lightly heat 320 grams of blackberry puree. Add 40 grams of butter and hydrated gelatin. Stir until dissolved. Pour over the already hardened previous layer. Put the cake in the fridge (not in the freezer, this time). Leave for at least 3 hours (preferably overnight) before removing from the form.

How do we get the cake out of shape?

To remove the cake from the mold, lightly heat the mold walls with the kitchen torch. Otherwise, wipe the metal form repeatedly with a towel soaked in hot water, then remove the side walls. The cake is transferred to the tray.

Decor and serving

7. Before serving, decorate the surface of the cake with blackberries and fresh mint leaves. It does not need any other decoration. The beauty is given by the natural color of the layers. Good appetite!

Adaptation for the shape of 24 cm

Because the most common form of cake with removable walls is the one with a diameter of 24 cm., We calculated the list of ingredients for this as well. You can find them below, separately, for each layer. Careful, the calculation applies if you make a cake as tall as me (10.5 cm). For the cake shape with a diameter of 24 cm layer 1. 12 grams of gelatin, 306 grams of lemon curd, 270 grams of cream

layer 2. 12 grams gelatin, 180 grams lemon curd, 144 grams blackberry puree, 235 grams cream

layer 3. 12 grams gelatin, 90 grams lemon curd, 215 grams blackberry puree, 160 grams cream

layer 4. 12 grams of gelatin, 380 grams of blackberry puree, 165 grams of whipped cream, 55 grams of butter, 1 1/2 teaspoons of vanilla extract

layer 5. 12 grams of gelatin, 576 grams of blackberry puree, 70 grams of butter, 1 1/2 teaspoons vanilla extract

And a beautiful song, which I hope you enjoy "My beloved blackberry / My love for you floats free / Leave yourself in sound turn around / Sing me your blackberry song!"


In a saucepan, in a bain-marie, put the egg yolks, sugar, lemon juice and lemon peel and mix everything very well. Mix for 8-10 minutes until you get a thick cream. Pass the cream through a thick sieve and strain the lemon peel cream. Add the butter, piece by piece, stirring constantly, then add the vanilla sugar. Put the lemon curd in the fridge until we use it.

For Dutch baby, preheat the oven to 200 degrees Celsius and put the cast iron molds directly in the oven to heat up. Using a mixer, beat the eggs together with the sugar. Add in turn: milk, flour, vanilla essence, salt and ground nutmeg. The composition is liquid, similar to that of pancakes, but more creamy.

Carefully remove the molds from the oven, grease them with butter, pour the composition and put them back in the oven. Bake the Dutch baby compositions for about 20 minutes, until they swell and turn slightly brown.

Then mix the mascarpone with a few tablespoons of raw lemon. We decorate dutch baby with fresh berries, raw lemon and lemon mascarpone cream. Sprinkle with sugar and serve.


Lemon curd:
Put the butter in a pan together with the sugar and keep it on the fire until it dissolves, then add the beaten egg, juice and grated lemon peel. Leave on low heat, stirring constantly until it thickens. Leave to cool.

Muffins:
Mix the eggs with the sugar until melted, add the melted butter and milk and mix well. Mix the flour with the baking powder and sift over the liquid composition. Add the vanilla and mix well. The dough is divided into 12 forms of muffins, lined with baking paper or silicone.
Bake in the preheated oven until golden brown (about 25 minutes).

Remove from the molds and leave to cool, then cut the lid, scoop a little, put a teaspoon of lemon curd, cover with the lid and decorate with whipped cream.
Other recommended recipes:


"Lemon curd" healthy without butter

You may be wondering what is lemon curd? This lemon cream is a thick and sweet sauce or spread made from citrus, most often from lemons, but can also be used oranges or lime. It has a pudding consistency and a particularly sweet-sour taste. The classic lemon curd recipe is high in fat and sugar, which is why we created a simple recipe in a dietary and low-calorie version of the traditional lemon curd without butter and refined sugars.

This one spreadable paste with lemon it is very easy to prepare and is ready in just a few minutes. It has a pleasant and creamy consistency, is sweetened with honey and will delight you thanks to its high content of vitamin C.

If you have one at home lemon stock with which you do not know what to do, I recommend you prepare this healthy lemon curd. It can be stored in the refrigerator for a few weeks and can be used in many ways - you can eat it easily, but it also goes well with yogurt, muffins or as a filling for cakes, desserts without baking, pancakes and perfumes (layered cups) .

You should not beware of egg yolks, they are an important source of protein because they contain 1 g less protein compared to egg whites and are an excellent source of lutein, zeaxanthin, vitamins A, D, E, B6 and B12 and minerals such as calcium, magnesium, iron, sodium, zinc and phosphorus.

A portion of this & quotlemon curd & quot dietary lemon cream contains only 133 kcal and 5 g of fat, while the traditional recipe contains more than double these values. If you like the sweet-sour taste, then you should try this dietary lemon curd.


Lemon curd and strawberry tart

I was salivating all the time when I saw Nigella making this tart on TV. I wrote it down in no time and now I recommend it to you too! It is a tart that does not require baking, very easy to make. Here is the lemon curd recipe, if you haven't already prepared it.

Ingredients for a 22 cm diameter tray:

  • 200 g finely chopped digestive biscuits (like breadcrumbs)
  • 100 g melted butter
  • 200 g lemon curd
  • 400 g cream cheese
  • fresh strawberries (or a mix of fruits: raspberries, berries, pomegranate seeds, currants, blueberries)

We put baking paper on the bottom of the tray so that we can easily remove the tart from the mold. Finely grind the biscuits, then add the melted butter over them and mix. We put them in the tray and with the back of a spoon we level them on the bottom of the tray and raise a little on its walls. Let cool for 15 minutes.

In a bowl, mix the lemon curd and cream cheese. Put the cream obtained over the biscuits, in the tray and level.

We wash the strawberries and dry them with paper towels. If they are small, leave them whole. I had bigger ones, so I sliced ​​them before, but I kept a few and whole. We place them over the cream cheese with lemon curd. Let cool for a few hours, then move the tart to a plate.

It is a dessert with an intense taste due to the lemon cream and digestive biscuits, but also creamy, slightly light due to the cream cheese. It looks spectacular and is delicious!


Lemon cake with yogurt and lemon curd

If I have to be honest, it's not my habit to make cakes from recipes from great masters. The pastry shop fascinates me a lot but I think you have to have it. A summer cake, firm countertop, unsweetened, lemon curd, fresh raspberries. Leave to cool, then cover the cream with foil and let it cool for a few hours.

If you want to prepare a pavlova, a tart, a cake with leaves or to fill a cake, a lemon cream is. Lemon cream for cakes or pies & # 8211 Duration: 4:15. I'm sure you've heard of Lemon Curd before. That delicious lemon cream, which the English have been enjoying for hundreds of years, along with.


Lemon curd

Mrs. Hope: it's "lemon curd" (meaning lemon cream, in English) and not "raw" (anyway, it's put on fire, so it's not 'raw' at all).

Mrs. Constanta: Lemon curd is consumed as such, like any dessert cream, or you can fill it with donuts, eclairs, creams, etc.

"Doamnei" Facebook: Corn flour is the well-known zeamil, marketed for years as "GUSTIN" - Fine starch (Dr. Oetker's product range).

I don't know, well, lemon curd or raw, it's a huge difference, I'll try it

Apart from a cake, a pie, a pandispan, a cake, a donut or a burnt sugar cream, I'm not very good at cakes and I would like to know what this cream is used for because I've heard of "lemon curd" "but I don't know what it's for. can someone who knows me tell me too!

What can I replace corn flour with, and can I put the egg whites in the cream and not cut them?