Meringue cake with lemon curd. Cake with lemon curd and soufflé

I can't even imagine how much time has passed since the last recording... Both funny and sad. After all, I thought that I would come home and be able to post all the photos and, in general, tell everything, everything. But in reality it turned out quite differently. So I have an excuse - the computer broke, but of course it was still possible to find an opportunity to write.
During this period of time, a lot happened to me. I finally passed ALL the exams and now my summer has officially begun. Now I am in Ukraine and I will slowly deal with the photos.
Just because I've been away for so long doesn't mean I've given up cooking. I am in love with this business more and more, which cannot but rejoice. I have accumulated about 20 recipes, so I definitely won’t disappear anymore. Although almost no one reads and comments on me, I will still continue to write and I will upload photos. It's just a pleasure for me to look at my blog. Now I can say for sure that compared to that year I have grown by two heads in cooking. I learned so much and how much I learned!

With the start of summer, I became addicted to Martha Stewart's recipes. Everything is so simple, fast and tasty! I also like that you don’t need to measure anything by grams. Well, a maximum in glasses and tablespoons.
And what cakes! Even if you cook according to complex recipes, it doesn’t always turn out as tasty as simple ones ... so ..

I want to start with the Biscuit cake with lemon curd. The cake turns out to be very tasty, but it’s even too easy to make. First you need to make a lemon curd, and then bake a biscuit. If you haven’t tried lemon curd, you have lost a lot, by the way! , to porridge, to pancakes, well, in general, to everything. Unfortunately, from this number of ingredients, everything turns out exactly as it should for the cake without a trace (
But when there is another jar of lemon curd in the refrigerator, it's great! It turns out thick, so there will be no difficulties with applying cream to the cake.

You will need:

Lemon Curd:
4 lemons, peeled from 2
500 g of sugar (if you want the cream to be more sour, then reduce the amount of sugar)
40 gr butter
4 eggs

Biscuit:

1 cup unsalted butter (room temperature)

3 cups sifted flour

1 tablespoon baking powder

1 teaspoon soda

1/2 teaspoon salt

2 cups granulated sugar

4 large eggs, lightly beaten

1 1/4 cups buttermilk (I made it without)

1 1/2 teaspoons pure vanilla extract

Grated zest of 2 lemons
For decoration:

Cream 33%

Berries

Lemon Curd:

1. Mix lemon zest with sugar and leave for 1 hour.
2. Squeeze 300 ml of juice from lemons, pour into sugar, stir. Strain from the zest
3. Lightly beat the eggs, without foam, pour into the juice, stir well and strain to remove the zest. Pour the mixture into a saucepan and cook in a water bath, stirring occasionally.

4. Add oil and cook over medium heat, stirring constantly, until thickened.

Biscuit:

1. In a large bowl, sift together flour, baking powder, soda and salt

2. Beat butter on medium speed until soft, 1 to 2 minutes. Gradually add granulated sugar. Add eggs a little at a time until dough is smooth, about 5 minutes.

3.On low speed, alternately add the flour and buttermilk mixture, a little each at a time, starting and finishing the flour mixture.

4, Divide the dough evenly between prepared pans. Bake 25 minutes. The toothpick should come out dry. The cakes should be completely cool.

5 Using a serrated knife, cut each layer in half horizontally. Brush each layer with cream.

Garnish with whipped cream and berries.

and here is 1/100 of the collected apricots :)

Cooking instructions

2 hours 30 minutes Print

1. The number of ingredients is indicated for 2 large cakes, each of which, after cooling, is cut across into 2 parts. As a result, we will get 4 shortcakes. For one cake: take 4 eggs. Separate the whites from the yolks, beat the whites separately until stable peaks form, add sugar (half of 150 grams). Crib How to separate whites from yolks

2. Separately, beat the yolks with the remaining sugar and mix with the proteins. Mix 150 g flour with 50 g starch and add half a teaspoon of soda. Add this mixture to the egg mixture, gently stir. Lubricate the baking dish (I took a detachable form) with oil and pour the finished dough.
Place in a preheated oven at 170 degrees and bake for 20 minutes. Remove the crust from the mold. Cool and cut across. Prepare the second cake in the same way. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

3. Lemon curd. Add lemon juice (100 ml), zest (1 tablespoon) and sugar (50 g) to a saucepan and bring to a boil. Beat 3 eggs gently and gradually add to the lemon juice. Reduce heat and, stirring constantly, bring to a boil. Cook for about 5 minutes, stirring constantly, until thickened. Remove from fire. Pour into a deep container. Cover with something on top so that the Kurd does not wind. Tool Manual citrus press A glass of fresh juice or a lemon for cooking can be squeezed without resorting to bulky tools. Manual citrus presses handle this. According to the results of tests conducted in the editorial kitchen of the Afisha-Food magazine, the best of them was the Amco enameled juicer - the same slightly old-fashioned in appearance and effective in practice as a large cast-iron press.

4. Lemon soufflé. In starch (50 g) add sugar (50 g) and eggs (2 pcs.), mix well! Boil milk in a saucepan. Pour hot milk into the egg-starch mass in a thin stream, then pour everything back into the saucepan, bring to a thickening over low heat. Remove the cream from the heat, transfer to a bowl, cover with cling film, and refrigerate. Pour gelatin (30 g) with lemon juice (50 ml) and leave to swell. Then heat a little to dissolve the gelatin. Pour juice with gelatin into custard and mix. Separately, whip the cream and combine everything, add zest (1 tablespoon).

5. Assembly. we put back in the form in which we baked the cakes, our already cut shortcake. Lubricate it with lemon curd, pour 1/4 of our mousse, put the next shortcake on top and repeat until the height of the walls of our form runs out) you need to guess so that the last layer is the cake. If you have extra curd, mousse and shortbread, you can easily make another mini cake out of them).

6. Put the cake in the refrigerator for 3-4 hours, I left it overnight. He soaked well. And in the morning I quickly made the icing.

7. Icing: Melt chocolate with water in a saucepan, bring to a homogeneous mass. Gelatin (30 g), soak in lemon juice (100 g) and let it swell. While the gelatin swells, add condensed milk to the chocolate mass. Mix everything, add swollen gelatin. Mix. Remove from fire. Cool down a bit. Take the cake out of the fridge and carefully remove it from the mold. I usually pry the cake off the sides of the pan with a thin, water-dampened knife. Using a knife with an oval spout, carefully cover the cake evenly on all sides with icing.

Meringue cake with cream and lemon cream.

• 6 proteins
• 250 g powdered sugar
• 1 st. l. natural vinegar 6% (or lemon juice)
• 1 st. l. cornstarch (no slide)
• a pinch of salt

• 300 g cream 30-36%
• 70 g spreadable, soft, non-sour cottage cheese (or mascarpone)
• 70 ml lemon juice + zest (1 lemon)
• 70 g sugar
• 30 g butter
• 3 yolks

A delicious cake, very light, airy, based on meringue cakes with a crispy top. Meringue cakes, these are cakes consisting of whipped proteins with sugar, such a cake is used in Pavlova cake, for example, the cake is very tender, airy, almost weightless. I deliberately do not call these meringue cakes, although they are often called that way, because with the word meringue everyone has an association with, completely dry and crispy, but meringue cakes are not like that, inside they remain soft, and they have a crispy, like a meringue. only a hat. I layered these wonderful cakes with a cream of whipped cream, lemon curd and a small amount of cottage cheese. Cottage cheese is needed in order to make the cream a little thicker and more stable (so that it does not drain from the cake). Mascarpone is also great for this purpose, but I understand that it is not available to everyone both in terms of availability and price (you can also try using a thickener when whipping cream instead of adding cottage cheese).

Cooking:

Cooking cakes.
Separate the whites from the yolks.

Start gradually whipping them into an airy foam, then gradually adding powdered sugar, beat until stiff peaks. In the middle of whipping, add salt and vinegar. The mass should become glossy, shiny and thick. I whipped for 12 minutes, but the time can vary greatly depending on the type of mixer and its power, you may need more time, up to 20-25 minutes.
At the end of whipping, add starch.

Cover two baking sheets with baking paper, on the back of the first draw two circles of 20 cm each and on the second one 1 circle of 20 cm (the easiest way is to circle a suitable plate). In total, we will have three cakes. If you do not have a second baking sheet or you are not sure about your oven, it is better to bake 2 cakes on only one baking sheet (that is, divide the entire whipped mass into two cakes).
Put a third of the mass on each circle and smooth with a spatula.

Put in a preheated oven at 130 degrees, bake for about 1-2 hours. I dried for almost 2 hours, changing the positions of the baking sheets in the middle of baking. But be guided strictly by your oven.
The cakes are light beige in color and crispy when tapped.
Cool the finished cakes completely.

Cooking lemon curd.
Remove the zest from the lemon by rubbing on a fine grater (without affecting the white layer).

Squeeze juice from the lemon itself (I got 70 ml).
Mix lemon zest, juice, yolks and sugar. Leave to stand for 10-20 minutes so that the zest gives off its aroma.

Strain through a strainer into a small saucepan with a thick bottom, put on fire.

When the mass is hot, add butter. Stirring all the time, continue to cook until thickened.

The mass can actively boil (this is clearly seen in the photo), but the eggs will not curl, due to the fact that there is a lot of acid in the composition.
Cool the finished curd completely.

Put 1-2 tablespoons of curd into a small tight bag, tie and cut off a very small corner.

Cooking cream.
Thoroughly pierce the lemon curd along with the curd with a blender. Let me remind you that only homogeneous, pasty and not sour cottage cheese is suitable here. Or you need to use mascarpone, or whip cream with a cream fixer.

Whip the cream to soft peaks.

*Note: This cake can be made without baking using pre-made biscuits. cakes (packing 3 pcs). They are usually 24 cm in diameter, so you only need half of the cream ingredients listed below for a large biscuit.

Lemon Cream Ingredients:

• 8 eggs
• 450 g sugar (2 ¼ cups)
• 250 ml lemon juice (3-4 pieces)
• 3-4 tablespoons grated lemon zest
• 1 pack of butter (200 g)
• 1 liter cream cream 30%

For decoration:

• 100 g white chocolate
• lemon slices

Biscuit preparation:

Separate the whites from the yolks and beat them to a dense foam with a pinch of salt. Add sugar, vanilla, continue beating until sugar dissolves. Then add the yolks mashed with lemon juice.

Mix the flour with the baking powder and sift in small portions into the egg mixture, gently mixing it with a spoon.

Pour the dough into a large rectangular shape. Bake at 180°C for 40 minutes. Leave for another 5 minutes with the oven door open. Remove from the oven, trim the edges of the pie with a knife if necessary. When completely cool (preferably the next day), cut into 3 equal pieces.

*Girls (and possible boys), it seems that a large rectangular shape means a “proveshok” that measures 84 by 40 cm. I suspect that most of us do not have ovens of this size. Therefore, you need to somehow get out. Or, really, use ready-made cakes and half the ingredients for the cream, or bake three cakes in turn about 28 by 40 cm in size (34 by 34, etc.), but kneading the dough for each separately so that it does not settle while baking previous cake. Well, or take the risk of baking one plump biscuit, which is then cut into three thin ones.

Preparation of lemon cream:

Boil lemons in boiling water until a pleasant lemon aroma comes from it (water). Take out the lemons. After drying, grate the lemon zest in the required volume and squeeze out (separately from the zest) the juice.

Beat eggs with sugar with a hand mixer on high speed. When the sugar dissolves, add a little lemon juice and continue beating.

When the mixture thickens (after 10-15 minutes), add the zest to it, put on the fire and heat quickly, stirring, without boiling. Allow to cool slightly, add room temperature butter, cut into cubes, to the still warm mass, and stir until it is completely dissolved. Leave until completely cool.

Whip the chilled cream into a thick cream, add the cooled mass and the remaining lemon juice, mix with a mixer at low speed or by hand.

Cake assembly

Distribute a little more than a third of the entire cream evenly over the bottom cake, and refrigerate. When the cake is a little soaked, take it out, put the middle cake on the cream and lightly press it with your hands. Spread the same amount of cream on it as on the bottom cake. Put it back in the refrigerator. Lay out the top cake, press it again with your hands, and spread the remaining cream over it. Level the surface of the cream with a spatula. Put the cake in the refrigerator (preferably until the next morning).

Before serving, sprinkle with grated white chocolate and garnish with thin slices of lemon.

Delicious citrus taste: bitter lime, juicy large oranges, refreshingly invigorating lemons! All of them are not only tasty, but also insanely healthy fruits for our body. It is they who fortify and thereby strengthen our immune system, preventing diseases from taking over. They lower the level of cholesterol in the blood, preventing heart problems, improve carbohydrate metabolism, giving us strength and harmony, strengthen blood vessels, and promote digestion. There are many more reasons for which you can respect and praise them.

And if all these qualities and flavors fit in one dish?! An explosion of vitamins in a different food form! Nothing is impossible in our world.
Meet Lemon Cake! Bright, Spanish-style, extravagant in its choice of ingredients, sunny, uplifting dessert. In every centimeter - a sea of ​​freshness, subtle notes of cheerfulness.

In this cake, not only the appearance is beautiful: the flavoring rhapsody of citruses is ideally combined with butter cream, and frankly sounds in unison with soft lush cakes. Not a big, but very important author's touch - a delicious lemon curd, complements the idyll, which one is drawn to destroy by touching the beautiful, tasting the dessert.

Ingredients

For the biscuit:

• Flour - 300 gr.
• Sugar - 250 gr.
• Butter - 150 gr.
• Eggs - 3 pcs.
• Baking powder - 10 gr.
• Salt - a pinch
• Vanilla extract - 1 tsp
• Orange juice - 230 ml.
• Lemon zest - 1 tsp
• Orange peel - 1 tsp
• Lime zest (optional) - 1 tsp

For the lemon curd:

• Eggs - 3 pcs.
• Sugar - 125 gr.
• Butter - 90 gr.
• Lemon juice - 90 gr.
• Lemon peel - 10 gr.
• Corn starch - 5 gr.
• Salt - a pinch

Cooking method

We combine the butter softened to room temperature in a deep container with sugar and beat using a mixer.

As a result, the mass should lighten and become airy. On average, this process takes 5-7 minutes, depending on the power of the mixer.

In the creamy mass, we begin to add eggs one at a time. Only after the previous one is well whipped add the next one.

We send citrus zest and vanilla extract to the dough (you can replace it with vanilla sugar and introduce it at the initial stage, combining it with ordinary sugar).

Combine sifted flour with baking powder and a pinch of salt. We introduce a third of this mixture. Mix well.

Pour in half the juice. We bring to homogeneity.

Add another third of the flour. After mixing, add the remaining juice.

Add the rest of the flour mixture. Mix well.

Lemonnik cake recipe involves baking each cake separately. From the indicated volume of ingredients, I got 3 cakes with a diameter of 20 cm.

We bake in a preheated oven at 160 degrees. Approximate time - 20 minutes (check readiness with a toothpick).

Cooking Kurd. It can be safely made in advance and stored in a glass jar in the refrigerator for about a week, or in the freezer for up to half a year. It will not work for a long time, as it is very tasty and used at lightning speed. It can be used for both layering and filling cupcakes.

Mix eggs with sugar until smooth using a whisk. You don't need to beat, just mix.

Add chopped butter, zest, juice, starch and salt. Mix as much as possible and send to a water bath.

While the mass is in a water bath, it must be constantly stirred. First, the butter will melt and all the ingredients will come together. By continuing to stir, our cream will become thick. After we managed to achieve the desired consistency, remove the mass from the bath, and move it to a cold bowl for quick cooling. We filter through a sieve.

Cover with cling film, set aside to cool completely. Then we move the lemon curd into a glass jar and put it in the refrigerator. Within a few hours it will be ready to use.

For the layer of this cake, I used. In my opinion, it fits perfectly, giving extra tenderness to the dessert and not overloading the taste. A detailed recipe for this cream can be found at.

Let's move on to assembly. Cut off the tops of the cakes to make the cake even. Lubricate the first cake generously with cream. Lay the second one on top and grease it with lemon curd. Cover with a third and also distribute the cream on the surface and sides of the cake.

You can decorate as you like, there are no restrictions in this. We send the finished dessert to the refrigerator for 3 hours.

The recipe for "Lemon Cake" is very attractive, because it is prepared quite simply! By adhering to the recommendations for cooking, using high-quality fresh ingredients, proportions, investing a little good mood and imagination, you can cook a culinary masterpiece. It is sure to please everyone who touches it. It will create an atmosphere of a southern sunny beach or a cozy home environment at the holiday.