I tried a piece and fell in love with this gorgeous lemon sponge cake! It is so tender and airy, like slightly melted ice cream. And the light lemon citrine makes the cake very pleasant, not cloying, even slightly refreshing. In a word - delicious! This biscuit will be a delicious decoration for a holiday table or family dinner. And preparing it is not at all difficult - you just need a little of your time. But believe me: it's worth it!
Ingredients:
- eggs - 5 pieces;
- sugar - 170 grams;
- flour - 150 grams;
- lemon juice - 25 milliliters;
- butter - 25 grams;
- zest - 0.5 lemon;
- apricot - 2 pieces.
For the custard:
- milk - 250 milliliters;
- eggs - 2 pieces;
- lemon juice - 50 milliliters;
- sugar - 110 grams;
- flour - 45 grams;
- butter - 250 grams.
For the syrup:
- water - 150 milliliters;
- sugar - 70 grams;
- lemon juice - 2.5 tablespoons.
Gorgeous lemon sponge cake. Step by step recipe
- Grate the zest of half a lemon onto a fine grater and squeeze out the juice. In general, for the entire cake (with sponge cake, cream and soaking) you will need approximately 1.5-2 lemons for juice.
- Carefully separate the whites from the yolks.
- Prepare the sponge cake: lightly beat the whites and begin to gradually add granulated sugar. As a result, the mass should be such that if you turn the bowl with whipped egg whites over, they will not flow anywhere.
- Add the yolks to the white mixture one at a time and beat at minimum speed until they are completely dissolved.
- Next, add the sifted flour in 2-3 additions and mix with a spatula from bottom to top, trying not to disturb the fluffiness.
- Melt the butter, cool and pour into the dough. Try to pour not in one place, but in a thin stream over the entire surface. Stir everything again.
- Add the zest and 25 milliliters of lemon juice.
- Cover the bottom of the baking pan with parchment paper (I have a pan diameter of 22 centimeters). Pour the dough and carefully level it. To smooth the surface of the dough, turn the pan clockwise several times.
- Bake the biscuit for 30-35 minutes at 180 degrees. We check readiness by piercing it with a wooden skewer; if it is dry and clean, then the biscuit is ready.
- First, leave the cake to cool in the pan for 20-30 minutes, then carefully remove it and leave it on a wire rack until it cools completely. Next, transfer the biscuit into a plastic bag or wrap it in film and leave it to rest for at least 8 hours (I leave it overnight).
- Step-by-step preparation of the cream: combine the eggs with sugar and grind well. Pour in approximately 50 milliliters of milk to make the mixture more liquid.
- Add the sifted flour and mix until smooth so that there are no lumps.
- Heat the remaining milk over medium heat, without bringing it to a boil - steam will begin to appear above the surface. Then pour it into the egg mixture in a thin stream, whisking quickly to prevent the eggs from curdling.
- Heat the resulting mass again over medium heat until thickened, stirring constantly so that it does not burn and thickens evenly.
- Pour the cream into a clean bowl. It should turn out homogeneous and without lumps. If they still exist, then the mass needs to be ground on a sieve. Cover the bowl with cling film so that it fits tightly to the surface of the cream and leave to cool. Cover this way so that a crust does not form on the surface of the custard.
- After an hour and a half, when the cream is still a little warm, add lemon juice, stir, cover again and leave until it cools completely.
- Beat the softened butter until fluffy, whitened, and increased in volume (approximately 6-7 minutes).
- Without turning off the mixer, add the custard mixture 1 tablespoon at a time and continue beating. Place the finished cream in the refrigerator for 10 minutes.
- Preparation of syrup: pour water into sugar, add lemon juice, cook until boiling (sugar should completely dissolve). Then remove from heat and cool.
- Cut off the top crust from the cooled sponge cake, leveling it, and cut into 3 layers.
- Cut the apricots into small cubes. If the peel is too thick, it needs to be peeled.
- Step-by-step assembly of lemon cake: soak the first cake well with syrup, spread ⅓ of the cream, distribute evenly, lay out some of the apricots. Cover with the second cake layer and perform the same steps. We lay out the third one, soak it and cover it completely (on top and sides) with the remaining cream.
- Place the finished cake in the refrigerator for at least 2-3 hours.
The homemade lemon cake turned out to be very tender, well soaked, with a light, pleasant lemon sourness. Pieces of apricots add a very pleasant juiciness. Instead, you can put peaches, raspberries, strawberries or other berries. Just don't overdo it too much. Join us for “Very Tasty”, cook beautiful and tasty dishes at home with us and make your family and friends happy. Bon appetit!
Photos and videos belong to Olga Shobutinskaya
A tender, melt-in-your-mouth slice of lemon sponge cake is a wonderful idea for tea. Light sourness and a subtle lemon flavor distinguish this pastry from ordinary sponge cake.
The baked, cooled biscuit can be cut into strips and served with milk drinks, coffee, green or black tea. Or you can make a light and delicious cake using lemon cake.
Lemon sponge cake - general principles of preparation
To prepare a classic sponge cake, you need to thoroughly beat the eggs with sugar into an elastic, stretchy mass, and then stir in the flour. It couldn't be simpler. If we are talking about lemon sponge cake, then lemon juice and zest are added to the sponge cake dough to flavor and enhance the taste.
To get rid of the harmful film that covers the fruit during transportation, it is important to properly process the lemon. Pour boiling water over it, scrub with a brush or the hard side of a sponge, and wipe dry. It is fashionable to remove the zest using a regular grater or a special device. Then cut the fruit in half and squeeze out the juice.
Bake the biscuit in the mold, preheating the oven to 180-200°C. Depending on the thickness of the dough in the pan, baking will take from 40 to 50 minutes. Check readiness by piercing the biscuit with a thin wooden skewer or a simple match. Dry wood is a sign of readiness.
You can bake a biscuit in a slow cooker or bread maker. But for a bread machine, despite the kneading programs, you need to beat the eggs and knead the dough by hand.
Lemon sponge cake with impregnation
The sweet and sour crust and creamy syrup make this lemon sponge cake delicious. Thanks to the lemon soaking, the baked goods are tender and very tasty.
Ingredients:
Four large eggs;
One hundred grams of flour;
One hundred grams of starch;
One hundred and fifty grams of sugar in the dough;
Eighty grams of sweet cream butter;
A tablespoon of baking powder;
Juice of one lemon (about fifty milliliters);
Fifty grams of sugar for impregnation.
Cooking method:
Steam the lemon for five minutes with boiling water to remove the characteristic bitterness. Wipe and remove the zest.
Melt the butter in a water bath or in the microwave.
Prepare the pan by greasing it with a knob of butter and dusting it with flour.
Turn on the oven to 180°C.
Beat eggs into a bowl, add sugar, stir.
Beat with a mixer until the mass becomes light and “grows” and becomes voluminous.
Combine starch with flour, baking powder, and be sure to sift.
Gradually add the flour mixture to the egg foam, stirring with a spatula. Movements should be directed from bottom to top.
Add the zest to the biscuit dough and mix.
Carefully pour in the melted cooled butter from the edge and mix it into the dough. It should turn out viscous and elastic.
Pour the biscuit dough into the mold and place in the oven.
After 35 minutes, check the lemon cake for doneness. As a rule, by this time the cake is already ready: the middle is baked and the top is browned.
Turn off the oven, let the baked goods stand without opening the door for five to seven minutes.
Squeeze the juice out of the lemon. It should be about fifty milliliters.
Pour the juice into a saucepan, add an equal amount of sugar.
Heat over low heat, stir occasionally, otherwise it will burn.
The syrup is ready when all the grains of sugar have dissolved.
Remove the biscuit and, without removing it from the mold, pierce it often with a wooden skewer. This is necessary so that the lemon syrup soaks the cake better.
Using a spoon, pour the hot syrup over the cake, trying to coat it evenly.
Leave the biscuit in the pan until it cools completely.
The syrup filling, when hardened, will cover the biscuit with a very tasty sweet and sour crust.
Classic lemon sponge cake
A simple sponge cake that you can quickly bake for morning tea on a weekend. A simple recipe that is perfect for your first introduction to biscuit dough.
Ingredients:
Four eggs;
180 grams of sugar;
180 grams of flour;
Large lemon;
A pinch of salt;
A teaspoon of soda;
Four tablespoons of vegetable oil.
Cooking method:
Turn on the oven to 180°C.
Cut the washed, dried lemon into pieces along with the zest, remove the seeds.
Grind to a pulp in a meat grinder or blender.
Separate the yolks, mix with half the sugar and beat with a mixer. The mass should turn white.
Add lemon pulp, salt, soda and vegetable oil to the beaten yolks.
Mix everything with a spoon. The mixture will begin to foam, this is normal.
Sift the flour.
Pour the flour into the yolk base in three additions and mix by hand.
Beat the egg whites with the remaining sugar until the mixture becomes stiff and holds its shape well.
Fold the whites into the dough and mix gently.
Line the pan with baking paper and grease the bottom with butter.
Pour the dough, distribute throughout the entire volume of the mold.
Wrap the pan in foil, bake for 35 minutes, then reduce the heat to 150°C and cook the biscuit for ten minutes.
Open the door and let the cake cool completely. Only then remove the foil and transfer the cake to a dish.
Lemon sponge cake in a slow cooker
Biscuits are very easy to bake in a slow cooker. They do not burn, they turn out soft, fluffy, and hold their shape well.
Ingredients:
Four large eggs;
Two hundred grams of sugar;
Two hundred grams of flour;
Two tablespoons of lemon juice;
A tablespoon of lemon zest;
A teaspoon of baking powder;
A little butter to grease the pan.
Cooking method:
Remove the zest from the prepared, dried lemon.
Squeeze out the juice, discarding the seeds.
In a deep bowl, mix the eggs with sugar and beat with a mixer for about ten minutes. The mass should be thick and not fall out of the inverted container.
Add the lemon ingredients to the egg base and stir.
Sift flour with baking powder.
In three or four additions, add the sifted flour into the beaten eggs, kneading the biscuit dough. Make sure that the airy foam in the beaten eggs does not collapse.
Grease the multicooker bowl with oil and pour in the biscuit mixture.
Snap the lid and turn on the appliance to baking mode. If you don't have it, the soup mode will do.
After turning off the program, let the lemon cake stand without opening the lid for five to seven minutes.
Then, using a steaming rack, remove the crust and cool on a rack.
Transfer to a platter, garnish with powdered sugar and serve.
Lemon sponge cake with poppy seeds
For poppy lovers, here is a recipe for a fluffy lemon sponge cake with poppy seeds. The baked goods turn out deliciously fluffy and tasty. Be sure to try it.
Ingredients:
Three large eggs;
Seventy grams of dry confectionery poppy seeds;
Three lemons;
A pack of butter (180 grams);
One hundred eighty grams of flour;
A packet of baking powder (1.5 teaspoons);
A pinch of salt.
Cooking method:
Remove the butter and cut into pieces so that it softens at room temperature.
Steam poppy seeds with boiling water. When the water has cooled, strain through a gauze filter.
Start preheating the oven to 170°C.
Mix flour with baking powder and sift.
Remove the shavings from one lemon and squeeze out about 50 ml of fresh juice.
Beat eggs into a bowl with sifted flour, add softened poppy seeds, soft butter, and salt.
Using a mixer at low speed, knead the dough into a sticky dough. You can add 2-3 tablespoons of milk if it gets too thick.
Pour the dough into an oiled pan, bake, and in the meantime, start soaking.
Squeeze the juice out of the remaining lemon and pour into a small saucepan or saucepan.
Add three to four tablespoons of sugar.
Dissolve sugar in juice over low heat. When the sugar grains dissolve, the syrup is ready.
Pierce the finished biscuit without cooling with a wooden toothpick.
Use a spoon to drizzle the hot syrup over the crust.
Leave to cool on a wire rack.
Lemon biscuit with blueberries
If you like to experiment with baking, make this lemon cake recipe. Berries combined with lemon will give baked goods a special aroma. Blueberries can be replaced with any other berry, including frozen ones.
Ingredients:
Five large eggs;
One hundred and thirty grams of sugar;
Two hundred ten grams of flour;
Big lemon;
One hundred grams of blueberries;
A little butter for the mold.
Cooking method:
Rinse the berries with cold water, dry on a paper towel, scattering them in one layer.
Let frozen berries thaw at room temperature without rinsing with water.
Remove the lemon zest.
Squeeze a little lemon juice (2-3 tablespoons).
Beat the eggs thoroughly until the mixture becomes airy and increases in volume.
Without turning off the device, add sugar in four to five additions. Beat for another five minutes.
The result is a thick, beautiful mass that does not fall out when turning the mold over.
Add the sifted flour in portions, kneading the biscuit dough.
Add lemon shavings and juice to the finished dough.
Bake until done, cool and serve.
Lemon sponge cake with kefir
A loose structure and a distinct creamy note are the difference between biscuit dough mixed with kefir and butter.
Ingredients:
Three eggs;
A glass of kefir;
One hundred grams of butter;
Two glasses of flour;
A glass of sugar;
A teaspoon of baking powder;
Two tablespoons of lemon juice;
Zest from one lemon;
A packet of vanilla sugar.
Cooking method:
Soften the butter by removing it from the refrigerator an hour before cooking.
Mix the butter with regular and vanilla sugar, and rub until white with a spatula.
Beat the eggs into the butter mixture with a whisk.
Add flour, sifted together with baking powder, into the mixture little by little.
Add the cut zest and fresh lemon juice and stir well.
Pour kefir into the dough, beat with a mixer.
The result should be a viscous biscuit dough with a consistency reminiscent of sour cream.
Bake in the pan and let cool on a wire rack.
In the first half hour, do not open the oven door, otherwise the biscuit will fall off.
Do not grease the mold boots with oil. The dough will have nothing to “catch” to when rising, and the biscuit will not rise.
To avoid the formation of a mound on the finished sponge cake, vigorously roll the form with the dough clockwise 3-4 times.
If the top of the sponge cake is already ready, but the middle is not baked (the cake trembles when shaken), you need to cover it with foil and finish baking. Reduce the temperature by thirty degrees. To prevent the cake from burning on the bottom, place a bowl of water at the bottom of the oven.
Now we will delight lovers of home baking and tell you how to make sponge cake with lemon zest.
Lemon sponge cake - recipe
Ingredients:
- sifted wheat flour - 1.5 cups;
- sugar – 1 glass;
- eggs – 8 pcs.;
- lemon – 2 pcs.;
- butter 73% fat – 200 g;
- powdered sugar – 15 g.
Preparation
Mix softened (but not melted) butter with finely chopped lemon zest and sugar. Then, stirring continuously, add all the yolks. When the mass is thoroughly ground, add the sifted flour and stir well again. Now beat the egg whites to a fluffy white mass and carefully fold them into the dough. Place it in a greased pan and bake at 220 degrees for 20 minutes. Sprinkle the finished lemon cake with powdered sugar.
Lemon sponge cake in a slow cooker
Ingredients:
- eggs – 4 pcs.;
- flour – 200 g;
- sugar – 200 g;
- vanillin - to taste;
- zest of 1 lemon;
- lemon juice – 20 ml;
- - 10 g.
Preparation
Break the eggs and beat them with a mixer, then slowly add sugar and beat everything together until the volume increases by about 2 times. Now add the sifted flour, vanillin, lemon juice and grated zest. Mix carefully. Coat the multi-cooker container with butter, lay out the dough and use the “Baking” mode to prepare the vanilla-lemon sponge cake for 50 minutes.
Lemon chiffon sponge cake
Ingredients:
For the test:
- flour – 180 g;
- eggs – 4 pcs.;
- egg white – 2 pcs.;
- water – 100 ml;
- sugar – 180 g;
- lemon – 1 pc.;
- vegetable oil – 85 ml;
- vanilla sugar – 10 g;
- baking powder for dough – 10 g.
For cream:
- – 500 g;
- powdered sugar – 100 g;
- sour cream 20% fat – 200 g.
For decoration:
- figs – 4 pcs.;
- berries;
- sprigs of rosemary.
Preparation
Sift the flour through a sieve along with baking powder. Carefully separate the whites from the yolks. Carefully peel the zest from the lemon. Combine the yolks with vegetable oil, then add water and mix until smooth. Add chopped lemon zest. Beat the whites with a mixer until fluffy, then in parts 
add sugar, vanilla sugar and continue beating for another 5 minutes. Gently mix the protein mass with the yolk mixture, add the sifted flour in small portions and mix with a spatula with gentle movements from bottom to top. Place the dough in a greased form and place in the oven at a temperature of about 180 degrees for 35 minutes. Let the finished biscuit cool and only then remove it from the mold. For the cream, beat Philadelphia cheese with sour cream, add powdered sugar and beat again. Cut the sponge cake into 3-4 cake layers and coat each of them with the resulting cream. We also apply a light layer of cream to the top layer and decorate with berries, figs and rosemary sprigs. Enjoy your tea!
Angel cake, also known as angel food, is very popular in America. This pastry is prepared with whipped whites (without using yolks at all), which makes it snow-white when cut. A classic addition is lemon cream, although often the protein sponge cake is baked in the form of a cupcake and, when served, is simply topped with whipped cream or berry jam.
The presented recipe will be very useful if, after preparing custard on yolks, or, for example, a sauce for, there will be unused whites left and they will have to be placed somewhere advantageously (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angel sponge cake is no more difficult than usual, it turns out very soft, tender and tasty.
Ingredients: 
For the test:
- whites of 7 eggs;
- salt - a pinch;
- flour - 70 g;
- baking powder - 1 teaspoon without a slide;
- sugar - 140 g;
- vanilla sugar - 10 g;
- lemon zest - 1 tbsp. spoon.
For impregnation:
- water - 30 ml;
- sugar - 1 teaspoon.
For cream:
- lemon juice - 90 ml;
- butter - 150 g;
- eggs - 3 pcs.;
- lemon zest - 1 tbsp. spoon;
- sugar - 150 g.
Angel biscuit recipe with photos step by step
- Place the whites separated from the yolks into a clean and dry large bowl. It is not at all necessary to use the freshest proteins for the recipe; on the contrary, it is better to use “aged” ones, that is, those that have been left in the refrigerator in a hermetically sealed container for 3-5 days. You can also use defrosted whites.
- Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
- Continuing to work with the mixer and gradually increasing the speed, add a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
- Remove the zest from the lemon by grating it on a fine grater (remove only the thin yellow layer, without touching the bitter white part). Add to proteins.
- Sift the flour with baking powder and add it to the protein mixture in 3-4 additions. Each time, smoothly and carefully knead from bottom to top. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
- When all the flour has been mixed in, put the protein dough into a dry pan (do not grease the walls with anything, line the bottom with parchment), and level the surface. Be sure to use a small container with a diameter of about 20 cm. Baking angel sponge cake in a large pan is not recommended, since in this case its center may sink under its own weight. If you don’t find a container of a suitable size, you can take a cake pan with a ridge in the middle, then you can prepare the sponge cake in a larger volume.
- Place the pan in an oven preheated to 180 degrees for 35-40 minutes. Just like when making a standard sponge cake, we try not to open the oven again. To prevent the biscuit from settling, immediately turn the pan with the finished baked goods over and place it on a wire rack or two bowls. Leave to cool.
Lemon cream for angel sponge cake recipe
- In a thick-bottomed saucepan, combine lemon juice, zest, sugar and eggs.
- Place over low heat and, stirring constantly, bring to a boil and slightly thicken. Remove from heat and allow lemon curd to cool completely.
- Beat soft butter until fluffy. Continuing to work with the mixer, gradually introduce the cooled curd.
- Beat until the ingredients combine into a single butter cream.
- We return to the cooled biscuit. We run a knife along the sides of the mold and remove the baked goods, cut them into two layers. Dissolve the sugar in hot water, cool and lightly pour over the crumb (angel sponge cake does not require much soaking).
- Apply a layer of citrus cream to the bottom cake.
- After pouring the impregnation, lay out the second cake layer. Coat the top and sides of the product with the remaining cream.
- If desired, we can arrange dessert. Almond petals and blueberries go well with lemon cream, but you can choose other additives or leave the product without additions.
- We keep our mini-cake in the refrigerator for 3-4 hours, and then start trying.
Angel sponge cake with lemon cream is ready! Enjoy your tea!
This dessert is made from puff pastry, biscuit or shortcrust pastry. Its filling can be lemon curd or other cream. But invariably, lemon cake is a very tasty and popular pastry with a refreshing taste and citrus aroma.
The basis of the classic lemon cake is a juicy sponge cake with a citrus taste and aroma. Spread into thin cakes, it is soaked in sour cream, custard or any other cream. Or you can simply bake the dough in a cake tin and cover it with lemon fondant made from 30 ml lemon juice and 150 g caster sugar.
So, for a classic lemon sponge cake you need to take:
- 270 g butter;
- 300 g sugar;
- 10 g vanilla sugar;
- 7 eggs;
- 3 g salt;
- 50 – 60 ml lemon juice;
- chopped zest of two lemons;
- 5 g baking powder;
- 70 g starch;
- 300 g flour.
Kneading the dough and baking it step by step:
- Beat soft butter with two types of sugar, also adding lemon zest and juice. Beat the eggs into the butter mixture one at a time, continuing to beat everything with the mixer. The final stage of kneading is adding the dry ingredients (flour, starch, baking powder and salt).
- Grease a baking dish with soft butter and sprinkle with flour. Transfer the dough into it and bake at 180 degrees. To ensure the biscuit is completely baked, you can leave it for 45 minutes.
- For the cake, the cake layer should be completely cooled, then cut into thinner layers and layered with cream. In the case of the cake, you just need to cover it with fondant while it's still hot.
Cooking in a slow cooker
To bake a simple lemon cake in a slow cooker, for the sponge cake you will need:
- 4 eggs;
- 150 g sugar;
- 130 g flour;
- 20 ml lemon juice;
- 10 g lemon zest.
List of ingredients for lemon cream:
- 3 squirrels;
- 150 g sugar;
- 160 ml milk;
- 40 g flour;
- 1 lemon;
- 30 g butter.
Bakery:
- Using a mixer, beat eggs and sugar for 10 minutes. Then carefully stir in the flour, zest and lemon juice. Transfer the dough into a greased multi-pan and bake in the “Baking” mode (cooking time - 60 minutes).
- In the meantime, let's prepare the cream. Pour milk into the whipped whites together with sugar and sift the flour. Bring this mixture to a boil and remove from the stove. Add butter and lemon, crushed in a blender along with the peel, into the cream. Mix.
- Cool the cooled sponge cake, cut into two or three cake layers and brush each with lemon cream. Decorate the finished cake with slices of marmalade or candied fruits, as your imagination dictates.
Step-by-step recipe from Irina Allegrova
The empress of the Russian stage has not only excellent vocal abilities, but also culinary talent.
Thus, the singer’s relatives adore the lemon cake she made from the following set of products:
- 200 g butter;
- 360 g sugar;
- 2 eggs;
- 4 g baking powder;
- 2 g vanillin;
- 50 g sour cream;
- 20 g orange or lemon zest;
- 400 – 450 g of sifted flour.
The filling for the cake is prepared from:
- 3 lemons;
- 3 medium sized apples;
- 200 g sugar;
- 15 g instant gelatin;
- 80 g starch.
Irina Allegrova’s recipe step by step:
- Beat butter with sugar and add eggs. When the mass becomes homogeneous, add baking powder, zest, vanillin and sour cream. Mix everything thoroughly again with a mixer.
- Lastly, stir in enough flour into the dough to form a plastic sandy mass. Divide the dough into two parts. Place one of them in the freezer, and from the second form the base of the cake in the form of a basket and bake for 15 - 20 minutes at 180°C.
- To make the filling, twist the lemons together with the peel (but without the seeds) through a meat grinder, and cut the apples into cubes. Mix crushed fruits with sugar and gelatin.
- Sprinkle the baked base with starch, fill it with apple-lemon filling, and cover the top with the remaining dough grated on a coarse grater. Before the cake is ready, it should spend another 40 - 50 minutes in the oven at 170 - 180 degrees.
Delicious lemon meringue cake
To prepare the most delicious lemon cake with meringue, for the shortbread base you need to take:
- half a stick of cold butter;
- 4 g sugar;
- 2 g salt;
- 40 ml cold water;
- 200 g flour.
For the lemon filling use:
- 4 yolks;
- 300 ml water;
- 125 ml lemon juice;
- 300 g sugar;
- 120 g corn starch;
- 20 g lemon zest;
- 75 g butter.
The composition of the snow-white meringue layer includes:
- 4 squirrels;
- 170 g sugar;
- 3 g vanillin.
Cooking method:
- In the bowl of a blender, combine all the dough ingredients and mix until it forms an elastic lump. Line the sides and bottom of the baking dish with the dough rolled out into a half-centimeter layer. Press down the base of the pie with a weight (peas, beans), bake it for 12 - 15 minutes at 170°C.
- Combine the ingredients of the cream (except butter) in a thick-walled saucepan and boil until thickened. Remove from heat, stir in butter and pour over hot base.
- Place meringues of egg whites whipped with sugar and vanilla on top of the cream on the cake. Return the cake to the preheated oven until the meringue is light brown (about 10 minutes).
Dessert with lemon curd
Napoleon is a dessert beloved by many since childhood. Classic buttercream is high in calories, but this lemon curd cake has not only fewer calories, but also a refreshing taste.
For puff pastries you need to take:
- 480 g flour;
- 400 g butter;
- 2 eggs;
- 140 ml water;
- 45 ml cognac;
- 15 ml vinegar;
- 3 g salt.
Lemon curd contains the following ingredients:
- 3 large lemons;
- 150 g sugar;
- 3 eggs;
- 40 g starch;
- 100 g butter.
Sequence of actions:
- In a separate container, mix cold water with cognac and vinegar. Whisk the eggs with salt until smooth, and then combine with the other liquid ingredients of the dough.
- Chop the cold butter into crumbs with flour. Add the liquid mixture, knead the dough and divide it into 10 parts. After stabilizing for an hour in the cold, bake 10 thin cakes.
- Place the juice squeezed from three lemons, the zest of one lemon, sugar, starch, eggs and soft butter into a blender bowl. Beat these ingredients until smooth, and then send to the fire. When using lemons for baking, be sure to wash them with a brush in hot water so that the substances used to treat the fruits before transportation do not get into the dessert.
- Boil the cream until thick, then beat with a blender again. Coat the cakes with the prepared mixture, sprinkle the cake with crumbs on top and put it in the refrigerator for soaking.
Treat from Ilya Lazerson
The dough base for open lemon cake (tarte) from Lazerson is prepared from the following set of ingredients:
- 1 egg;
- 100 g sugar;
- 150 g butter;
- 250 g flour;
- 50 g almond flour or crushed almonds.
For custard lemon cream you will need:
- 5 medium lemons;
- 240 g sugar;
- 4 eggs;
- 300 g butter.
How to cook:
- In a bowl, mix flour, almond crumbs and sugar. Add diced cold butter to these bulk ingredients and mash everything into crumbs. Then beat in one raw egg and collect the resulting mass into a lump.
- Form the base of the pie from the resulting shortcrust pastry, put parchment on top and sprinkle peas for pressing. Bake the cake at 190 degrees for 20 - 30 minutes.
- Finely grate the zest from two lemons and mash it with your hands along with the sugar. Squeeze the juice from the remaining lemons, you should get about 150 ml. Before squeezing the juice, citrus fruits should be rolled with slight pressure on a hard surface, so the liquid will come out more.
- Add juice and raw eggs to the sweetened zest, place the mixture in a steam bath and cook until thick, stirring constantly.
- Mix the hot custard base with chopped butter. Let the cream cool slightly and then pour it into the tart base. Place the dessert in the refrigerator to stabilize for 4 – 6 hours. After this, it can be cut with a knife, like a regular cake.
Lemon Cake by Andy Chef
Chef Andy offers his version of a cake with a citrus mood, in which juicy sponge cakes are layered with lemon curd.
For lemon juice custard you will need:
- 250 ml freshly squeezed lemon juice;
- 250 g granulated sugar;
- 4 eggs;
- 190 g butter;
- zest of two lemons.
The composition of the sponge cake layers includes:
- 5 eggs;
- 300 g sugar;
- 135 ml yogurt;
- 125 ml milk;
- 225 g butter;
- 14 g baking powder;
- 10 g lemon zest;
- 345 g flour.
Baking algorithm:
- Place all lemon curd ingredients in a heavy-bottomed saucepan or saucepan and place over medium heat. Constantly stirring the mixture with a whisk, boil the cream until thick. The desired consistency is when the fingerprint on the spatula used to mix the curd stops disappearing.
- Strain the finished cream through a fine sieve to remove the zest, particles of coagulated protein and pieces of lemon pulp that may have gotten into the juice. Cover the filtered cream with cling film in contact and leave to cool.
- For the sponge cake, beat the butter and sugar at high speed until fluffy and white. Then, continuing to beat the mixture, pour in the eggs one at a time, add the zest and yogurt.
- Add half of the sifted mixture of flour and baking powder to the dough, pour in the milk and the remaining dry ingredients.
- From the resulting dough, bake two cakes with a diameter of 18 cm at 180 degrees for 30 - 40 minutes.
- Cut each of the two biscuits into two layers and layer them with cooled lemon curd. Decorate the top of the cake as desired.
With added cottage cheese
To prepare a delicious lemon curd cake, you need to prepare:
- 6 eggs;
- 400 g sugar;
- 400 g cottage cheese;
- 60 ml milk;
- 20 g gelatin;
- 160 g flour;
- 3 lemons;
- lemon wedge marmalade for decoration.
Progress:
- For the sponge cake, take three eggs and divide them into yolks and whites. Beat the latter into a fluffy, stable foam, and foam the yolks with a mixer with 100 g of sugar until light and creamy.
- The flour should be mixed with the yolks, and then the whipped whites should be mixed into the total mass in 3-4 additions. Bake a tall sponge cake from the dough and cut it into three layers.
- Soak gelatin in milk. Then dissolve it over low heat or in the microwave, pour into the cottage cheese, add 150 g of sugar and blend everything with a submersible blender until smooth cream. Place the curd filling in the refrigerator for a while to thicken a little.
- Mix the juice squeezed from three lemons, their zest, the remaining sugar and eggs and leave for half an hour so that the citrus peels completely give off their aroma to the cream. Then strain the mixture through a strainer and boil until thick.
- Coat each of the three sponge cakes well with cooled lemon curd. Next, put the first cake layer in a split ring for assembly or make high sides from foil, spread 1/3 of the curd cream, cover with the second cake layer and repeat the steps.
- A layer of curd cream on top of the third cake layer should be covered with the remaining lemon curd and decorated with marmalade “lemon wedges”.