We prepare the 3 cake sheets
Mix all the ingredients, just add the cream gradually. We will get an elastic dough from which we will get 3 sheets. Divide the dough into 3 parts and spread each one on a greased tray lined with flour or baking paper. Add a little flour every time the dough becomes too sticky. It is normal because this is how the texture of the sheets should be, soft, fluffy and fragile. After stretching the sheet, we must apply the holes with a fork to remove the swellings during baking (in the picture we have a ready-baked sheet, we made the holes before baking).
Bake time 6-7 minutes on low heat. The color of the ripe leaves should be pink, more white. After baking, let the sheets cool completely.
Preparing the cream
Boil the milk with the flour and let it cool.
Homogenize the butter (at room temperature) with the sugar, lemon juice and lemon peel. Use a butter fat of over 80%. After the milk and flour cream has cooled, mix the two compositions. Grease each sheet with cream. We will put chocolate icing on top.
Ingredients needed for the Apple Cake and Chocolate Icing recipe
- -6 eggs
- -120 g of sugar
- -1/2 sachet of baking powder
- -180 g flour
- -1 salt powder
- -6-8 apples
- -100 g sugar
- -100 g butter
- -2 sachets of vanilla sugar
- -2-3 tablespoons gray
- -rum essence
- -150 g melted chocolate
Preparation for the Apple Cake and Chocolate Icing recipe
We start with the apples that we grate on the large grater. We will put them to harden together with the sugar and butter and we leave them on the fire until all the juice decreases, we mix them periodically so that they don't stick. After all the juice has decreased, add the semolina, vanilla sugar and rum.
Mix well then put the apples in a tray (25 & times30cm) lined with baking paper and put the tray in the preheated oven at 180 degrees Celsius for about 10 minutes.
We will also start the pandispan countertop separating eggs. Beat the egg whites with the sugar until you get a strong meringue. Separately mix the yolks with the baking powder quenched in vinegar over which we will add the egg white foam.
Mix well and over the obtained mixture we will put flour mixed with salt. Stir gently so that the dough remains aerated.
Apple cake and chocolate icing
Over the layer of apples in the tray we will spread the dough for the pandispan, we uniform it very well and we put the tray in the preheated oven at 180 degrees Celsius until the top turns golden. When ready, take the tray out of the oven and let it cool for a few minutes.
Turn the tray over on a larger tray, remove the baking paper and let it cool. When it is completely cold we can spread a layer of melted chocolate over the layer of apples.
After I have glazed, I put the cake in the fridge for about half an hour, then we can portion it with a knife with a thin blade, which we pass through hot water and wipe after each use.
May this recipe be useful to you and I wish you good health!
The recipe and the photos belong to Oana Branescu and she participates with this recipe in the Great Winter Contest 2019: cook and win
Lemon cream cake and chocolate icing - Recipes
ROLL WITH CREAM AND CHOCOLATE GLAZE
Warning: world, world!
Great finger licking contest!
Participate, whether you like it or not, by taking a piece
From the chocolate cream roll.
INGREDIENTS for the countertop sheet
Ingredients for chocolate cream
Ingredients for the glaze
WORK PLAN rolled with cream and chocolate icing
We start with the preparation of the cream. It must be done in time to leave it in the fridge to harden.
Heat the cream without reaching the boiling point, then add the chocolate cut into pieces and mix until it dissolves completely.
We leave the obtained cream in the fridge, preferably overnight, or at least 2-3 hours
For the countertop sheet, separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt, then gradually add the sugar and mix until it becomes a glossy foam like meringue. Mix the yolks with the 3 tablespoons of oil
Add the yolks over the egg white foam and mix with a spatula.
Gradually sprinkle the flour and mix well with a spatula.
Spread the composition in a tray (oven size) lined with baking sheet
and leave in the oven until browned, about 20 minutes at 170 degrees. Spread a generous layer of chocolate cream over the entire surface of the roll.
Roll with the baking sheet (while the roll is still hot).
Then put it in the fridge so that the cream does not soften.
For the icing, melt the milk chocolate on a bain-marie and cover the entire surface of the roll.
We keep the roll cold. Preferably overnight, but possible for only a few hours.
Good appetite for rolls with cream and chocolate icing. Or & # 8230 you can choose a vanilla cream roll. It is also very delicious.
Whisk the egg whites with a pinch of salt.
Gradually add the sugar and mix continuously until it dissolves completely.
Over the yolks add the oil, baking powder, lemon juice, cold water, vanilla extract and grated lemon peel.
Over the yolk composition, add the beaten egg whites and mix lightly.
Add flour and mix, from bottom to top, until completely incorporated.
The formed composition is put in a baking pan (size 20 & # 21530), greased with oil and lined with baking paper.
Bake for about 20 minutes on the right heat (we do the toothpick test).
After baking, leave to cool completely and then cut into two sheets.
Cake with burnt sugar sheets and lemon cream
A master cake, which anyone can make. The combination of burnt sugar from the counter and lemon cream is delicious.
- for the top: 500 grams of flour, 100 grams of sugar, 150 grams of butter, 100 grams of sour cream, an egg, an envelope of baking powder.
- for the cream: 5 tablespoons of flour, 200 grams of butter (unsalted, with at least 50% fat), 200 grams of powdered sugar, half a liter of milk, peel and juice of two lemons.
- Put the icing sugar in a saucepan and melt it. Leave it until it turns brown, extinguish it with a cup of hot water and leave everything on the fire until the sugar melts completely.
- Butter (at room temperature) mix with whole egg, sour cream and burnt sugar syrup. Add the flour, mixed with the baking powder, all at once, and mix the composition by hand, but without kneading the crust.
- Divide the dough into four. Spread, from each piece, a sheet, which you bake on the bottom of the tray (greased with butter) from the stove, over low heat, until slightly colored.
- The sheets are placed on top of each other and left to cool (they are rigid like a biscuit).
- While the sheets are baking, prepare the cream. Mix the flour with the milk and put everything on the fire. Stir and when it thickens, set aside and allow to cool.
- Grate the lemon peel and squeeze the juice.
- Mix the soft butter with the sugar and when the flour paste has cooled, add a little, in the butter cream, alternating with the lemon juice. Add the lemon peel.
- Assemble the cake. Put the first sheet in a stove tray, put the cream, and so on until you have placed all four sheets. Let the cake cool for at least 12 hours. Cut it into pieces and before removing them from the tray, powder them with sugar.
Cake with tender walnut leaves
- For 3 sheets:
- 1 or
- 150 ml of milk
- 150 g powdered sugar
- 150 g finely ground walnuts
- 1 teaspoon cinnamon, powder
- 150 g butter (82%)
- 1 ammonium sachet for cakes (7 g)
- 1 teaspoon lemon juice
- 1/2 sachet baking powder (5 g)
- a pinch of salt
- 500-550 g of flour
- 1 cinnamon stick
- For the cream:
- 4 yolks
- 1 l milk
- 125 g sugar
- peel and juice from a small lemon
- 150 g of flour
- 250 g mascarpone
- For the glaze:
- 100 g dark chocolate (72%)
- 50 ml liquid cream
- walnut kernel for decoration
Total cooking time: 120 minutes
Baking tray dimensions: 23/36 cm
Lemon cream cake and chocolate icing
1. Beat the eggs with the sugar until it melts.
2. Add butter (at room temperature), milk then flour, salt powder, ammonium and knead until you get a homogeneous dough.
3. Divide the dough into five parts and bake five sheets on the back of the tray.
For the cream:
4. Put 400 ml of milk on the fire (in the rest of the milk dissolve the starch then pour it over the milk on the fire) and mix until it thickens.
5. Beat the soft butter with the sugar then combine it, little by little, with the milk cream and starch.
6. Add the lemon juice, lemon peel, thus obtaining the cream with which we will fill the sheets.
For the glaze:
7. Put the chocolate on the fire, together with the milk, butter and a tablespoon of oil.
8. Homogenize and boil the composition until you get a slightly thick glaze.
9. Add the icing on the cake and put it in a cool place.
10. Cut the cake the next day, after the sheets have softened.
Fluffy cake with lemon cream
Fluffy cake with lemon cream recipes: how to cook fluffy cake with lemon cream and the tastiest recipes for fluffy lemon cake, lemon cream, quick and fluffy apple cake, cream and lemon cake, lemon cube cake, semolina cream cake, caramel leaf cake and ness cream, white cake like snow with chocolate cream, cake with biscuits and chocolate cream, fluffy fasting blackberry with icing.
Fluffy cake with lemon cream
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Sweets, Cakes 250g margarine (or butter), 250g sugar, 250g flour, 4 eggs, 1 sachet of vanilla sugar, 1 teaspoon baking powder, a pinch of salt, 1/2 kg of plums, 1 tablespoon sugar.
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Sweets, Cakes 4 large eggs, at room temperature 1/2 cup caster sugar 65g cornstarch 35g black cocoa 1 tablespoon flour 1/2 teaspoon baking powder 3 tablespoons melted butter and cooled 1 teaspoon lemon salt 1 cup whipped cream 1 cup puree of.
a wonderful cake with a soft and fluffy texture and the color is attractive 2 eggs 4 lg caster sugar 3 lg vanilla powdered sugar 60 gr butter that we will melt 3 lg oil 200 gr grated carrots through a small grater 1 sachet baking powder 160 gr .
Fluffy strawberry cake
Salt powder, 6 eggs 6 eggs 6 tablespoons hot water 250 gr. Caster sugar 50 gr. sugar flour 300 gr. flour 1-2 sachets vanilla sugar 500 gr. strawberries 1 salt powder optional: powdered sugar for decoration
My fluffy and fast cake with summer apples
Cinnamon 12 tablespoons oil 12 tablespoons sugar + 2 for apples 24 tablespoons flour 300-400 ml yogurt 3 eggs peel from a cinnamon lemon green summer apples 1 teaspoon baking soda a pinch of salt breadcrumbs or crushed biscuits
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Fruit Cakes, Cream Cakes, Top Homemade Cakes: 5 eggs 5 tablespoons sugar 5 tablespoons oil 5 tablespoons flour 1 sachet vanilla sugar 1 teaspoon baking powder a pinch of salt for topping: 350 g blueberry juice from 1 / 2 lemon 1 tablespoon sugar 1/2 cup whipped cream: 200 g butter.
Cream cheese and raspberry cake
Raspberry top: eggs - 3 pcs. sugar - 100 g oil - 2 tablespoons flour - 100 g baking powder - a teaspoon a pinch of salt lemon juice - a teaspoon grated lemon peel - a teaspoon cream: cream cheese - 200 g liquid cream - 200 ml powdered sugar - 4.
Apple cake, fast and fluffy
Sweets, Apple cakes (about one kg, depending on the tray and apples), sugar, cinnamon, margarine, I did not write the quantities, because they differ from tray to tray. tray is 20x30 cm. there were about 6 apples. top: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, walnuts (1/2 of the package.
"Snow White" cake with lemon cream
Sweets, Cakes ingredients 3 sheets: 3 eggs 7 tablespoons milk 7 tablespoons sugar 7 tablespoons oil one teaspoon quenched ammonia (in a little lemon juice) flour (33 tablespoons) lemon peel 1 teaspoon vanilla sugar cream ingredients: one liter 8 tablespoons milk.
Sweets, Cake top: 100g butter, 100g sugar, 2 eggs, 250g flour, 1 packet of baking powder, 200ml milk, 50g candied fruit, 60ml lemon cream, grated peel of a lemon nutella cream: 500ml milk, 2 eggs, 100g flour, 100g sugar, 250g nutella
Lemon cream cake
Sweets, Cakes 6 tablespoons butter, melted 6 tablespoons flour 2 cups sugar 4 eggs 1 1/2 cups milk 1 1/2 tablespoons grated lemon peel 2 tablespoons lemon juice 1/4 cup powdered sugar
Frittata - fluffy Italian omelet
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Fluffy cherry cake
Vanilla, Coconut, Coconut flakes for countertops: 6 eggs 180 gr sugar 180 gr flour a vanilla salt powder for the filling: 250 gr liquid cream (30% fat) 400 gr cherries 4 tablespoons powdered sugar 1 sachet vanilla sugar for decoration: flakes of coconuts
Rudy cake with grated coca
Sweets, Cakes 250 g butter 150 g sugar 1 egg yolk 1 baking powder 1 vanilla sugar 1 rum essence 2 tablespoons cocoa 400 g cream flour 500 g cream cheese 3 eggs 200 g sugar 1 lemon essence 2 vanilla sugar
Cheesecake and chocolate
Sweets, Cream-ricotta cakes 250g ricotta 200g thick sour cream 60g grated sugar from an orange 2 tablespoons grand marnier 1 tablespoon lemon juice 2 eggs 20g starch cream-chocolate 200g cheese-cream at room temperature 100g dark chocolate.
How to make the perfect Egg McMuffin at home
Fast Food, Sandwiches, Appetizers 1 teaspoon butter 1 fluffy bun 2 slices of bacon 1 egg salt pepper 1 slice cheddar
Nougat cream cake
Walnuts 5 wafer sheets 250 g margarine 3 eggs 2 cups sugar 1 cup walnuts 1 tablespoon cocoa lemon peel or orange.
Fluffy plum cake
Sweets, Cakes 750g plums - washed, and broken in half, remove the seeds 50g cinnamon sugar to taste, mix all and let the plums sugar and cinnamon - mix from time to time. leave for about an hour.200 g butter / margarine (I put.
Walnut cream cake
Sweets, Top cakes: 4 eggs, 8 tablespoons sugar, 4 tablespoons oil, 2 tablespoons milk, 1 teaspoon baking powder, vanilla essence, grated lemon peel, 8 tablespoons cream flour: 100 g butter, 1 cup ground walnuts, 1 rum essence, 1/2 cup flour flour, 2-3 tbsp.
Banana cream cake
Sweets, Sheet cakes: 4 eggs, 60 g sugar, 50 g flour, 10 g cocoa, 1 vanilla sugar, 1/2 teaspoon baking powder, a pinch of salt, lemon peel / lime for the cream: 500 g bananas ( peeled), 250 ml milk, 60 ml whipped cream, 60 g sugar, 50 g butter, 40-50 g.
Lemon cube cake
Sweets, Cakes for countertop: 55g caster sugar 215 flour 170g unsalted butter, at room temperature 55g nuts (optional) for cream: 70g flour 455g sugar 280ml squeezed lemon juice lemon peel 6 large eggs 1 egg yolk a pinch of salt
Hungarian cake Rakoczi
Sweets, Cakes for dough: 120 g flour, 70 g margarine, 40 g sugar 1 egg yolk, a teaspoon lemon peel, a tablespoon warm milk for cream: 350 g cottage cheese, 3 egg yolks, 6 tablespoons sugar, lemon peel, raisins, 1 pack / 230g philadelaphia-cream cheese.
Snow White Cake with lemon cream
Ingredients for sheets: - 10 tablespoons milk - 10 tablespoons oil - 10 tablespoons sugar - 2 eggs - a teaspoon baking powder - a pinch of salt - 500/550 g flour ingredients for cream: - 1 liter milk - 8 tablespoons flour - 6 tablespoons sugar - 200 g.
Mascarpone and lemon cake
for countertop: 5 eggs 5 tablespoons sugar 3 tablespoons oil 5 tablespoons flour a teaspoon baking powder grated lemon peel vanilla essence for cream: 200 g mascarpone 250 ml liquid cream 2 tablespoons sugar 1 sachet vanilla sugar lemon juice
Fluffy with apples and biscuits
Sweets, Cakes 6 eggs 6 tablespoons flour 10 tablespoons sugar 1 baking powder grated lemon peel 2-3 sachets vanilla sugar 6 sour apples 10-12 biscuits with honey powdered sugar for decoration
Better than sex cake
Cakes, Cream cakes, Chocolate cake tops: 2 eggs 2 tablespoons sugar 2 tablespoons oil 2 tablespoons flour 1 tablespoon cocoa a pinch of salt 1/2 teaspoon baking powder cream: 100 g butter 100 g chocolate white cream: 300 ml liquid cream juice from 1/2 lemon caramel sauce: 120 g sugar 2 tsp.
Appetizers, Appetizers with eggs 4 eggs 1 bell pepper 100 gr mixed telemea 1/2 leg dill 6-7 slices of salami, pepper, turmeric
Cakes, Cheesecakes, Sweets 2 cups flour 1 cup chopped walnuts 2/3 cup butter 2/3 cup brown sugar 2 packets cream cheese 1/2 cup sugar 2 eggs 1/4 cup milk 1 teaspoon vanilla extract 2 tbsp lemon juice
Iuliana cake with cream, fasting
Fasting recipes, Sweets for cake sheets: 10 tablespoons sugar 10 tablespoons oil 10 tablespoons borscht 1 teaspoon broth, dissolved in a little borscht or water 1 tablespoon ammonia flour as it contains, so as to obtain a softer dough (but to it can stretch.
Snow White Cake
Cream cakes, Homemade cakes, Leaf cakes: 2 eggs 125 g sugar 125 ml milk 125 ml oil 1 sachet baking powder 1 teaspoon baking soda 500 g flour for cream: 200 g butter 8 tablespoons flour 6 tablespoons sugar 1 liter milk peel from one lemon juice from 1/2 lemon 1 sachet sugar.
Caramel cream cake
Sweets, Cakes for sheets: 1 egg, 100g sugar, 20 g butter, 2 tablespoons honey, 3 tablespoons milk, 1 teaspoon baking soda, 2 tablespoons cocoa, 300 g flour, lemon juice. cream: 200 g sugar, 200 ml water, 3 tablespoons flour, 2 eggs, 180 g butter
French Lemon Cake
Sweets, Cakes, Cake for cake: 75g butter 3 eggs 2 lemons - peel and juice 200g sugar 75g sour cream 150g flour 1 teaspoon baking powder for icing: 75g powdered sugar 1 lemon - juice
White top cake with strawberry cream
Sweets, Cakes 140 gr butter, 250 gr flour, 1 egg yolk, 2 tablespoons powdered sugar, a tablespoon of lemon juice or white wine. cream: 5 egg whites, 5 tablespoons powdered sugar, 0.5 kg of strawberries.
Pear Cake, Super Flavored
Sweets, Cakes dough: 320 g flour 200 g butter 100 g sugar 1 pinch salt 1/4 lemon peel 1 egg filling: 1 kg pears 2 tablespoons lemon juice 1 vanilla sugar cream: 250 g cream cheese 200 g marzipan 200 g sour cream 50 g sugar 1 egg yolk
Lemon and orange cake
Sweets, Cakes top: 200 gr butter 70 gr sugar 240 gr flour 3 teaspoons orange peel cream: 60 gr flour 200 gr lemon juice, orange (I put a lemon and 2 oranges) 4 large eggs 220 gr sugar 3 teaspoons orange peel
Poppy and apricot cake, fluffy juicy lecker
Sweets, Cakes 2 ls (tablespoon) korinthen (they are smaller than raisins can be replaced with raisins), 2 ls rum, 6 eggs, 500 g fresh apricots (or 1 large box of apricot compote) + lemon juice ( marinate the apricots later with it and do not put them in the dough), 150g.
Pink cream cake
Sweets, Cakes 6 eggs, a cup of sugar, 6 tablespoons oil, baking powder, essence romo cup flour, 1 sachet of strawberry cream, jellies for garnish
Homemade cake with leaves and jam
Sweets, Cakes 2 tablespoons honey 1 egg 50 g butter 150 g sugar 200 g flour 1 salt powder lemon peel 1/2 teaspoon baking soda juice from 1/2 lemon cream: 500 ml milk 3 tablespoons starch 150 g sugar 200 g butter juice from a lemon 1 jar jam.
Lamaie, Lamai ptr. sheets 14 tablespoons sugar 14 tablespoons oil 14 tablespoons cold water 1 teaspoon baking soda flour as much as pte. to be able to spread sheets on the bottom of the oven tray. ptr. cream: 2 12 glasses of milk 1 cup sugar 14 cup flour 12 packet margarine 1.
For the top: mix the egg whites with a pinch of salt, then add the sugar and continue mixing until the egg whites stick well. Add lemon and orange juice and mix until incorporated. Separately, mix the flour with the ground almonds and baking powder and incorporate them into the egg white meringue. Finally we add the candied lime peel. Put the resulting dough in a tray lined with baking paper. Bake in the preheated oven at 180 degrees C.
For lemon cream: boil 300 ml of milk with sugar in a double-bottomed saucepan. The remaining 200 ml of milk is mixed with flour and starch. When the milk boils, add the milk mixed with flour and mix with a whisk so that it does not become lumpy and does not stick to the bottom of the bowl. Let the cream, which looks like a pudding, cool. Mix the foam butter and gradually add over the boiled cream. At the end, add according to taste, essence and lemon juice. Put the butter cream on the cooled counter and put it in the fridge for 1 hour.
For the mascarpone cream: mix the cream for the cream together with the sugar, and when it sticks to the target, gradually add the mascarpone. Put the mascarpone cream on top of the butter cream, after it has hardened in the fridge. On top, draw lines with a fork and grate the lemon and orange peel. Refrigerate for 1-2 hours before serving. Good appetite!!