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Lemon cream cake and chocolate icing


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

  • countertop
  • -6 eggs
  • -120 g of sugar
  • -1/2 sachet of baking powder
  • -180 g flour
  • -1 salt powder
  • Filling
  • -6-8 apples
  • -100 g sugar
  • -100 g butter
  • -2 sachets of vanilla sugar
  • -2-3 tablespoons gray
  • -rum essence
  • Glaze
  • -150 g melted chocolate

Preparation for the Apple Cake and Chocolate Icing recipe

Apple filling

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.

Sponge Cake

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.

Ingredient:

- 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

For sheets:
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

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Homemade cake

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!!