Light lemon cake cream. Lemon cake - lemongrass: the best recipes

This article brings to your attention the recipes for the most delicious lemon desserts. Here you will find the secrets of making lemongrass, lemon poultry milk, Kurdish cake and meringue.

Desserts using juicy and sour citrus lemons have an incredibly pleasant and rich taste. The lemon filling is suitable for almost any type of dough and goes well with any cream. In baking, you can use the pulp of lemon, its juice and even the zest. Cakes, pies and tarts with lemon turn out to be incredibly tasty and aromatic.

You will need:

• Flour- 320 g (necessarily of the highest grade and sifted twice through a culinary sieve, this will contribute to the fact that the baked goods will turn out to be fluffy and soft).
• Sour cream- 220 g (the higher the fat content of the sour cream, the softer and richer the taste of the dough is).
• Vegetable-creamy mixture (spread) - 150-170 g.
• Sugar- 100-300 g (here you should be guided by your own preferences for the sweetness of the dessert).
• Egg yolk- 3-4 pcs. (for baking, it is preferable to use homemade eggs, the dough will be brighter and tastier).
• Egg white from one egg
• Baking powder- 1 package
• Lemon (medium-sized fruit)- 2 pcs.

Preparation:

• Before preparing the cake, lemons should be thoroughly washed and wiped dry, only then remove the entire zest.
• The yolks separated in advance are combined with sugar, it is advisable to beat them thoroughly (at least 5 minutes) with a blender.
• Then the rest of the dough components are added to them: sour cream, soft spread, zest (about half of the entire part). Beat everything again with a blender.
• Transfer the mixture to a bowl and add small amounts of flour along with baking powder, mix thoroughly.
• A sheet of the oven should be lined with parchment and carefully pour the dough on it in an even layer, try to flatten the dough with a spoon or spatula so that it lies evenly.
• If you have a lot of dough and the baking sheets are small, divide the baking cakes into two passes.
• Shortbread cakes are baked quickly and 20-30 minutes will be enough at a temperature of 170-180 degrees. After baking, the cakes should cool.
• The lemon pulp should be cleaned of excess films and poured into a blender, the second part of the zest and sugar are sent there (you decide the amount to taste for yourself).
• With the resulting lemon mass, grease each sheet of the cake and lay them on top of each other. Lemon mass is an impregnation.
• Using a blender or mixer, whip the protein with sugar (you can also use powder) into a thick and elastic foam. The resulting foam should be greased on all sides of the cake. This is a protein cream.

IMPORTANT: The resulting cake can be left as it is or the protein cream can be baked until golden brown. To do this, the whole cake should be sent to the oven, but the minimum temperature should be 60-80 degrees. As soon as the protein begins to redden and harden, remove the sheet.

Delicious lemon baked goods and desserts

Lemongrass cake with lemon curd and Italian meringue: recipe

It will be useful for you:

• Sugar(for protein cream "meringue") - 150 g (easy to replace with powder), for a Kurd you need 50-70 g and quite a bit in the dough (to taste).
• Flour- 0.5 cups (it is advisable to sift before kneading the dough).
• High fat oil (73-86%)- 100-120 g (half in dough, half in Kurdish).
• Lemon- 2 citrus
• Egg- 2 pcs. (It is advisable to use homemade eggs for the test).
• Egg white- 2 pcs. (for meringue)

Preparation:

• You will definitely need a blender bowl. You should put all the flour, a small pinch of salt, sugar (as much as you need for the sweetness of the dough) and always cold butter in it.
• Turn on the blender and thoroughly grind all the ingredients into crumbs, add a few tablespoons to the dough. very cold water and continue grinding. The result should be a very soft and pliable dough.
• The dough should not be placed immediately in the mold, so that it turns out tender, it should lie down for up to half an hour in the refrigerator.
• At this time, you should prepare the filling for the lemon tart.
• Wash the lemons thoroughly and rub the zest before cooking.
• Send the zest to a saucepan, add sugar and yolks. The mass should be thoroughly mixed and only then put on a small fire.
• The Kurd should be interfered with all the time, without ceasing. When the Kurd is hot, add a lump of butter and gradually add the juice from two lemons. When the Kurd is homogeneous, remove it from the heat and leave to cool.
• The Kurd should be poured into another saucepan and refrigerated for a while.
• Remove the dough and roll it out thoroughly with a rolling pin. Place the dough in a mold and carefully trim the sides to make the finished tart look neat.
• Bake the dough in the oven until golden brown and a beautiful color. While it is baking, do the meringue.
• Meringue differs from a simple protein cream in that the proteins are whipped together with sugar in a steam bath. As a result, the meringue becomes thicker.
• The baked crust should be filled with Kurdish, spreading evenly.
• Lay a layer of meringue on top, spreading it in "bumps" over the surface of the Kurd.
• The cake is sent to the oven to brown the meringue for 10-20 minutes at a temperature of 60-80 degrees. Be careful not to burn the meringue.

With lemon curd filling and meringue decoration

Lemon cake without baking, how to cook?

You will need:

• Cookies- quantity, depending on how big your cake will be. You can use absolutely any cookie: biscuit, biscuit.
• Condensed milk- 1 can (not boiled)
• Cream (any fat content)- 200-250 ml.
• Lemon- 2 pcs. (medium size)

Preparation:

• Mix milk with condensed milk, mix thoroughly
• Squeeze out the juice of one lemon and add to the milk, mix the mixture thoroughly into the cream. Citric acid can curd milk, but this should not scare you, the mass will become thicker.
• Lay foil or parchment in the mold, put a layer of cookies on top, grease it liberally with cream, then again cookies and cream, and so on, until the ingredients run out.
• This cake should be refrigerated overnight so that it becomes dense and thickened. Only after that it will be possible to get it out of the mold.

Dessert without baking

How to make a chocolate cake with lemon cream?

You will need for chocolate cakes:

• Flour - 230-250 g (sift twice through a culinary sieve).
• Sugar - 200-250 g (depending on the preferred sweetness).
• Egg - 4 pcs. (homemade eggs are best for baking the cake).
• Cocoa - 3-4 tbsp. l. (can be sieved immediately with flour)
• Baking powder for baking - 1 sachet

You will need for the cream:

• Egg white - 3 pcs.
• Lemon - 1 pc.
• Sugar - 220-250 g.
• Vanillin - 1 pack

Preparation:

• Sifted flour should be combined with cocoa
• Whisk the whites (for the dough) into a foam along with the sugar and gradually add the yolks one at a time.
• Then add flour and baking powder and you will have a fairly thin dough.
• The dough should be poured into a mold and baked for up to half an hour at a temperature of 190-200 g. Cool the finished biscuit.
• The whites for the cream are whipped, sugar is added to them
• The container with the cream should be put on a small fire and, gradually adding lemon juice, and also without stopping whisking, brew the protein cream.
• The biscuit should be cut in half with a string.
• Grate the zest, pour half a glass of water and put on fire.
• Add a few tablespoons to the boiling broth of the zest. sugar and boil the syrup a little.
• Soak the bottom layer of the biscuit with the resulting syrup.
• Spread the biscuit with protein cream on top, put the second layer of biscuit.
• The cake is garnished with the remaining protein cream

Chocolate lemon dessert

Berry, lemon and strawberry mousse cake: recipe

Useful for a biscuit:

• Eggs- 2 pcs. (preferably using homemade ones)
• Sugar- 50-60 g.
• Corn starch- 2 tsp
• Lemon juice- approximately
• Flour- 60-70 g.
• Zest with half a lemon

Useful for berry and strawberry mousse:

• Sugar- 50-60 g.
• Strawberry puree- 100 g.
• Puree berries (raspberries)- 50 g.
• Lemon juice from one small fruit
• Zest from half a citrus
• Gelatin- 2 tbsp.
• Fat cream (at least 30%)- 150-170 ml.

Preparation:

• Combine dry ingredients (flour, sugar, biscuit starch).
• The eggs are beaten separately, a small amount of sugar is added to the whites and only then the yolks.
• Add the zest to the egg foam and gradually adding flour, knead the dough.
• Bake the sponge cake in a mold for about 20 minutes, spreading thinly. The temperature should not exceed 200 degrees.
• Beat the berries with a blender and pass through a sieve
• Pour gelatin with half a glass of water, allow time to swell.
• After half an hour, melt the gelatin in a steam bath, add the berry mass, the juice of half a lemon and sugar, mix thoroughly to dissolve the mousse.
• Cool the mass a little and add cream to it, mix thoroughly.
• Take the biscuit out of the oven, cool it down, put it in the mold.
• Pour the berry mousse on top of the sponge cake
• Send the mold to the refrigerator to set for 5-6 hours.
• Decorate the frozen cake with fresh berries and lemon wedges.

Delicious mousse cake

Lemon cake: recipe by Julia Vysotskaya

It will be useful for you:

• Lemon- 1 PC. (not very large)
• Flour- 170-180 g (sift so that the biscuit is fluffy).
• Oil 150-170 g (high fat 73-86%)
• Eggs- 3 pcs.
• Baking powder- 1 sachet

Cream:

• Lemon- 1 PC. (not very large)
• Sugar- solely according to your preferences
• Egg- 2 pieces (it is better to use homemade ones)
• Butter- 50-70 g.

Preparation:

• The biscuit is prepared in the usual way: first, eggs and sugar are beaten, and only then the rest of the ingredients are gradually added.
• The dough should be poured into one large pan or divided into two portions to bake each separately.
• It should be baked at a low temperature of 160-170 degrees for about 30-40 minutes.
• The cream should be brewed. To do this, mix beaten eggs with lemon zest, lemon juice and sugar. Put the mass on a steam bath and, stirring thoroughly, brew until thick. A small piece of butter should also be added to a well-heated cream.
• Each layer of biscuit should be thoroughly smeared with lemon cream, if you have a biscuit, grind it into crumbs to decorate the cake.

Delicious homemade lemon dessert

Lean lemon cake, how to cook?

For biscuit:

• Lean margarine- 200 g.
• Flour- 200-220 g (be sure to sift, preferably twice).
• Sugar- 0.5-1 glass (more can be, focus on taste).
• Vanillin- 1 sachet
• Zest of one lemon
• One lemon juice
• Cocoa- 2-3 tbsp.
• Baking powder- 2 sachets

Preparation:

• Lemon juice Preparation:
• Thawed margarine should be added to the sifted flour
• Mix the dough with sugar and zest
• Add lemon juice, vanillin and cocoa
• If the dough seems to be very thick, add cold water.
• Bake the cake for half an hour at a temperature of 200-220 degrees.

Cream:

• Mix the juice of one lemon with 0.5 cups of water and 0.5 cups of sugar.
• Put on fire and heat the mixture a little so that the sugar is completely melted.
• Add 1 tablespoon to the mass. flour and mix thoroughly, leave to cool.
• Cut the cake in half and grease each piece with the resulting cream.

Lean Lemon Dessert

How to cook lemongrass cake with jelly?

For the cake:

• Cookies (preferably shortbread)- 400-500 g.
• Butter - 1 pack (this is 200 g)
• Nuts (any)- 50-100 g (ground)

Preparation:

• Use a meat grinder to make cookie crumbs
• Mix cookie crumbs with ground nuts
• Add soft butter and knead the dough, which should be spread in a thin layer on the bottom of the mold.

For the jelly filling:

• Lemon Flavored Jelly- 1 package
• Sugar - 0.5-1 glass (be guided by your taste)
• Water- 1 glass (220-250 ml)
• Sour cream- 450-500 ml. (preferably bold)
• Cream- 1 glass (250-300 ml, at least 30% fat).
• Juice of one large lemon

Preparation:

• The jelly should be mixed with boiling water and mixed thoroughly so that there are no lumps.
• Let the jelly water cool, and add lemon juice, sour cream with dissolved sugar and cream to the cooled one.
• Stir the mixture thoroughly and pour into the mold on top of the cookie crust.
• The cake should be left in the refrigerator overnight to set well.

Jelly lemon dessert

How to prepare a cake with semolina and lemon filling?

You will need:

• Flour- 1 cup (230-250), sift thoroughly
• Sugar- 1 glass (but less or more is possible)
• Butter- 100-130 g. (Room temperature)
• Egg - 3-4 pcs. (preferably using homemade ones)
• Baking powder- 1 package
• Cocoa- 1-2 tbsp. (for glaze, it is possible without it)
• Butter- 200-300 g. (1-1.5 packs)
• Milk or cream- 0.5 liters
• Semolina groats - several tablespoons (look at the density of the dough).

Preparation:

• Butter (50 g) should be melted in the microwave
• Sugar, baking powder, zest and cocoa, if adding, should be mixed with butter.
• Gradually beat in the eggs and add flour, kneading the dough thoroughly.
• Bake the cakes one at a time or in one wide layer, which you then cut into pieces.
• From milk and semolina, such a porridge should be cooked so that it is not very thick and very liquid.
• Squeeze lemon juice into semolina porridge, add zest. The second part of the butter (50 g) should be mixed with sugar and added to the porridge.
• The mass is thoroughly mixed and removed for 20-30 minutes in the refrigerator.
• Each cake should be coated with this cooled cream, and the cake can be covered with a frosting of butter, cocoa and sugar on top.

A simple recipe for a delicious dessert

Lemon sponge cake in a slow cooker: recipe

You will need:

• Flour- 1 glass (sieve with a sachet of baking powder)
• Sugar - 1 glass (as small as possible so that the cake is not sweet).
• Egg- 4 things. (homemade eggs will improve the taste of the biscuit)
• Lemon- 1 PC. (medium, not large)

For the cream:

• Fat cream (at least 30%)- 250-300 ml.
• Sugar- 1 glass (here, be guided by your taste)
• Lemon juice- several tablespoons.

Preparation:

• Beat the eggs thoroughly, gradually adding sugar.
• Pour flour in small portions
• Add the zest of one lemon and the juice of half a citrus
• Pour the biscuit into a bowl and bake in the "bake" mode for 30-40 minutes.
• Whip the cream with sugar, adding a small amount of lemon juice.
• The baked biscuit should be cut in half. You can soak the biscuits with store-bought lemon juice if you like.
• Brush the cakes with butter and garnish to taste.

Multicooker recipe

How to cook poppy-lemon cake?

It will be useful for you:

• Flour- 230-250 g (sift twice through a culinary sieve).
• Sugar- 200-250 g (depending on the preferred sweetness).
• Egg- 4 things. (homemade eggs are best for baking the cake).
• Poppy or poppy filling- several tablespoons.
• Baking powder- 1 sachet

For the cream:

• Beat 1 glass of heavy cream with a mixer until firm.
• Add sugar gradually and keep whisking.
• Add vanillin

Baking a biscuit:

• Eggs beaten with sugar are mixed with flour, which is poured in gradually.
• Pour a bag of baking powder and poppy seeds into the dough.
• Stir the mixture thoroughly and pour into a mold, send to the oven and bake for no more than half an hour. Oven temperature 190-200 degrees.

Lemon cake can be baked with poppy seeds

Lemongrass cake with sour cream: recipe

For a biscuit you need:

• Flour- 250-300 g (you can sift with a baking powder)
• Egg- 3-4 pcs. (large pets)
• Sugar- 0.5-1 cups (focus on your preferred sweetness).
• Lemon- 1 PC. (not large fruit)

For the cream you need:

• Sugar- 1 glass (maybe less, to your taste)
• Sour cream (fatty or homemade)- 0.5 liters

IMPORTANT: The cream is very easy to prepare. To do this, simply beat the sour cream with sugar with a mixer so that all the crystals dissolve.

You can bake a biscuit in the oven or multicooker. Beat the eggs first and gradually add the rest of the ingredients along with the zest and lemon juice. Bake for about half an hour at 180-200 degrees.

Cake "bird's milk" lemon: recipe

Prepare a biscuit base:

• Beat eggs separately (4 pcs).
• Gradually add flour (about 140-150 g) to the egg mass.
• Add 1 bag of baking powder to this.
• Heat the butter so that it becomes very soft add to the dough. You need 100-120 g of butter.
• If you want a chocolate sponge cake, add a couple of tablespoons. cocoa.
• Add finely grated zest of one lemon
• Bake the biscuit in the oven for up to 35-40 minutes, do not heat 180-190 degrees high enough.
• Divide the cooled biscuit into two parts, put one in a mold.

Prepare the semolina fill:

• In a liter of milk, brew semolina porridge, you will need 100-120 g of cereals.
• Add half a packet of butter (100-120 g) and sugar to taste to the finished semolina.
• You should also squeeze the juice of one lemon.
• Pour the filling over the biscuit, send to the refrigerator.
• When the semolina filling is covered with a crust, put the other half of the cake layer and wait for further solidification.
• Remove the finished cake from the mold
• Prepare the butter and cocoa sugar frosting, and cover the cake with the icing.

Lemon "bird's milk"

Lemon cake soufflé, how to cook?

You can make a delicious cake from any biscuit or shortbread crust with the addition of a delicate lemon soufflé.

How to make a soufflé. What do you need:

• Egg - 3 pcs (it is better to use homemade ones)
• Powdered sugar - 100-120 g.
• Cream (at least 30% fat) - 1 cup (200-220 ml).
• Zest of one small lemon
• Gelatin - 1 pack
• Lemon juice - a few tablespoons

Preparation:

• Pre-soak the gelatin in cold water and leave it for 40 minutes.
• Beat the yolks with a mixer with sugar
• Beat the whites separately, put them in the refrigerator.
• The cream is whipped separately, put into the refrigerator.
• The cooled whites are mixed with the yolks and whipped cream.
• Gelatin is heated in a steam bath with lemon juice, is introduced into the mass in a thin stream and thoroughly mixed.
• The finished soufflé is covered with a layer of cake and put into the refrigerator.

Video: "Gourmet Lemon Cake"

Citrus creams are very easy to make. They can be stocked up in advance, as they keep well in the refrigerator for up to three weeks. For the preparation of the cream, any citrus is used, but the most beloved and popular is the classic lemon cream. No more subtle citrus!

Lemon cream is used in cakes, rolls, pastries, it is poured over pancakes, muffins and pancakes. And although it is quite tasty in itself, its best use is in combination with other creams, for example, with custard or butter. It is impossible not to remember about the lemon-chocolate overeating, when the cream is combined with chocolate, chocolate fondant or chocolate icing.

Ingredients

• lemon - 1 large
• oil - 40 grams
• granulated sugar - 150 grams (or a little more if the lemon is very sour)
• eggs - 2 pcs.

Preparation

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For storing lemon cream it must be poured into clean and dry jars while hot, allowed to cool and refrigerated. Although lemon juice and sugar prevent clumps from forming during storage, they can still form. No problem, just stir or strain the cream thoroughly before using.

Today we offer a recipe for lemon cream for cake and cupcakes, and also consider all the subtleties and main stages of its preparation. This cream can be used not only for biscuit cake, but also for cupcakes and wafer rolls.

And even ordinary pancakes will turn into a restaurant dish. Lemon cream has a delicate texture, rich, citrusy taste and aroma.

Do you know about the "tricks" of lemon:

Firstly, lemon leaves are also used in cooking, adding them to marinade for meat.
Secondly, lemon in combination with baking soda is a natural tooth powder that perfectly whitens teeth.
Thirdly, lemon is a versatile additive that goes well with sweet, savory and spicy dishes.
Fourthly, it is better to eat freshly squeezed lemon juice. After some time, it loses some of its beneficial properties.
Fifth, remember to wash your hands after handling lemons. In case of contact with eyes, the juice can provoke a burning sensation, allergic reactions.

Ingredients:

1. Butter - 65 gr;

2. Lemon - a couple of pieces;

3. Sugar - 165 gr;

4. Yolks - 4 pcs .;

5. Starch - 2 tbsp. l.

Cooking method:

1. Remove the zest from the washed lemons. It is better to grate on a fine grater so that the texture of the cream is lump-free.

2. Cut the lemons into halves and squeeze the maximum amount of lemon juice out of the pulp. It is better to strain the finished juice so that small bones do not come across.

To get more juice from lemon, follow these tips:

Before squeezing out the juice, it is better to warm up the citrus. To do this, dip it in boiling water for a couple of minutes, pierce the skin a little with a toothpick. The main thing is not to damage the fruit pulp.

Warmed lemon must be slightly softened. To do this, roll it on the working surface, applying slight pressure with your wrist.

Using these procedures, you can squeeze the juice even in your fist. A manual juicer will certainly do the job better, though.

3. In a separate saucepan, combine all ingredients. Add sugar first.

4. Then comes the starch.

5. Butter and yolks.

6. Stir with a wooden spatula, then add the grated zest. Stir the cream evenly to prevent it from burning. Otherwise, get "lemon scrambled eggs".

7. Boil the cream on low heat until thickened (5 minutes), stirring constantly. After the cream boils, boil it for a few more minutes.

8. Pour into a glass container and refrigerate for 6 hours. Use citrus cream as a filling for eclairs, or as a stand-alone dessert, adding chocolate, raisins or cookie pieces to it.

Children will especially like this cream!

Do you want them to fall in love with semolina just as much? Semolina gives the cream texture, volume and lightness! The semolina in the cream is weightless, it is not felt at all!

Write down the recipe for lemon cream with semolina!

Bring 1 glass of milk to a boil and add 50 grams of semolina in a thin stream. Remember to stir. After adding semolina, add 50 grams of sugar.

Semolina should not be too thick. Remove the pan from heat and let it come to room temperature. While the semolina is cooling, beat 50 grams of butter until fluffy.

Add semolina to the butter in small portions. The mass must be homogeneous. Add the juice of half a lemon when finished! Everything is easy and simple!

Enjoy your tea! Tell us which baked goods you add lemon cream to. Subscribe to updates and you will learn many more interesting recipes.

Shebeko / Depositphotos.com

This cream tastes like an ice cream and is suitable for greasing the cakes.

Ingredients

• 1 egg;
• 200 g sugar;
• 40 g corn starch;
• 400 ml of milk;
• 100 g butter 82.5% fat;
• 200 g cream, 33% fat.

Preparation

Whisk the egg, sugar and starch. Bring the milk to a boil and pour it in a thin stream into the egg mixture, trying to achieve uniformity.

Place the saucepan with the resulting mixture over medium heat and, stirring constantly, cook until thickened. Add softened butter and smooth the mixture.

Transfer the mixture to a wide plate, cover with plastic wrap and cool. Then beat lightly with a mixer. Separately, bring the cream to a creamy consistency and combine with the brew mixture.

2. Curd-sour cream cake

Perfect for a layer of cake.

Ingredients

• 400 g sour cream with a fat content of 25-30%;
• 100-150 g sugar;
• vanilla sugar - to taste;
• 200 g of cottage cheese with a fat content of 9%.

Preparation

With a mixer, beat the sour cream with two types of sugar. It should completely dissolve. Punch the cottage cheese with a blender and mix it with sour cream until smooth. Put the cream in the refrigerator for half an hour.

3. Cream cheese cream for the cake

Great for decorating, leveling and sandwiching a cake.

Ingredients

• 400 g cream cheese;
• 100 g cream, 33% fat;
• 50 g icing sugar.

Preparation

Chill and cream in the refrigerator beforehand. Place the mixing bowl and mixer beaters in the freezer about half an hour before cooking.

Place all ingredients in a bowl. Bring with a mixer on low speed until smooth. Then speed up and whisk the cream into a thick, fluffy mass. As a rule, the whole process takes no more than 5 minutes.

4. Simple sour cream cake

Suitable for sandwiching cakes.

Ingredients

• 500 g sour cream, 15–20% fat;
• 150 g icing sugar.

Preparation

Place a sieve with cheesecloth in several layers on a small container. Put sour cream in a sieve, wrap with gauze on top and refrigerate for 4-6 hours.

During this time, excess moisture will drain. If sour cream is not prepared, then the cream will turn out to be very liquid.

Beat the sour cream with powdered sugar with a mixer until smooth.

Ideal cream for decorating and lubricating cakes.

Ingredients

• 180 g butter 82.5% fat;
• 120 g;
• a pinch of vanillin;
• 1 teaspoon of cognac is optional.

Preparation

Beat the softened butter with a mixer for 4-5 minutes. Add condensed milk and vanillin and beat again until smooth.

Pour cognac into the cream and stir. This is optional, but it will add a special flavor and aroma.

Suitable for leveling cake and greasing cake layers.

Ingredients

• 250 g of cottage cheese with a fat content of 9%;
• 70 g of condensed milk;
• 200 g butter 82.5% fat;
• 70 g icing sugar.

Preparation

Beat with a mixer at room temperature and condensed milk.

Pour the softened butter separately for 4-5 minutes. Then reduce the speed and gradually add the powder to it.

Add the curd mass in portions to the butter, stirring gently until smooth.

7. Sour cream cake cream

YouTube channel "TASTY EVERYTHING"

It is good to lubricate cake layers with such a cream.

Ingredients

• 1 egg;
• 100 g sugar;
• 1 tablespoon flour;
• 300 g sour cream 20% fat;

Preparation

Bring the egg and sugar until smooth with a mixer. Add flour and beat again. Combine the mass with sour cream and place in a water bath.

Stir constantly and cook for 5-6 minutes until thickened. Add 50 g butter. Bring the mixture to a homogeneous mixture and cool.

Use a mixer to beat the remaining softened butter until fluffy. Without stopping, gradually introduce the sour cream mass. Put the cream in the refrigerator for 1 hour.

8. Kefir cake custard

Good for layering cakes.

Ingredients

• 100-150 g sugar;
• vanilla sugar - to taste;
• 350 ml of kefir;
• 2 tablespoons flour;
• 200 g butter 82.5% fat.

Preparation

Whisk the egg and both sugar. Add kefir and flour and mix until smooth. Simmer over low heat until thickened, stirring continuously. Then cool it down.

Beat the softened butter with a mixer. Without stopping, gradually add kefir mass.

YouTube channel Yuliya Small

It is good to lubricate the cakes with such a cream.

Ingredients

• 15-20 g of gelatin;
• 90 g of water;
• 200 g cream, 33% fat;
• 500 g of any fruit;
• 3-4 tablespoons of powdered sugar.

Preparation

Soak gelatin in cold water and let it swell. If the yogurt is thick, use 15 g of gelatin. If drinking, it is better to use 20 g. Then melt the gelatin in a water bath and cool to room temperature.

Whip the cream with a mixer until a thick, creamy consistency. Separately pour the yogurt with the icing sugar and, without stopping, pour in the gelatin in a thin stream.

Add cream and stir gently until smooth. Put the ready-made cream in the refrigerator for 30-40 minutes so that it thickens a little.

10. Protein cake cream

Patterns made from this cream will keep their shape well.

Ingredients

• 3 egg whites;
• 150 g sugar;
• 2 pinches of citric acid;
• a pinch of vanillin.

Preparation

Use a mixer to beat the egg whites until soft peaks. Place the bowl of egg whites over a saucepan of lightly boiling water.

Add sugar, citric acid and vanillin and beat on medium speed for 10-12 minutes until thickened. Remove from the bath and punch for another 3-5 minutes.

This cream can be used to lubricate cakes and decorate baked goods.

Ingredients

• 100 ml of milk;
• a pinch of vanillin;
• 200 g icing sugar.

Preparation

Boil and cool to room temperature. Mix it with vanilla.

Use a mixer to break through the butter and, without stopping, add the powdered sugar. Pour in the cooled milk, gradually increasing the whipping speed.

YouTube channel "Cooking with Irina Khlebnikova"

Suitable for cake sanding.

Ingredients

• 1 large lemon;
• 500 ml of milk;
• 75 g semolina;
• 120 g sugar;
• 200 g butter 82.5% fat.

Preparation

Pour boiling water over the lemon and set aside while you prepare the other ingredients. Pour semolina into a saucepan with cold milk and make the mixture homogeneous. Stir constantly and cook until thickened over low heat.

Transfer to another container. Dry the scalded lemon and grate the zest on a fine grater. Remove the skin, remove white layers, film and bones. Use a blender to beat the citrus pulp and sugar.

Use a blender to combine porridge with lemon and zest. Beat the softened butter with a mixer. Without stopping, add semolina mass to it in portions and bring to homogeneity.

YouTube channel Mariko

It is suitable for cake interlayer and coating.

Ingredients

• 250 g cream, 33% fat;
• 30 g coconut flakes;
• 100 g of white chocolate.

Preparation

In a saucepan, combine the cream with. Heat over medium heat, not boiling. Dissolve the chocolate in the mass. Due to the shavings, the cream will not be completely homogeneous.

In another container, put the mixture in the refrigerator for 6-8 hours. During this time, the cream will thicken. Beat the mixture with a mixer until fluffy.

YouTube channel Cassandre Ursu

Cream of chocolate and cream is ideal for flattening the cake.

Ingredients

• 200 g of black or 300 g of milk, or 400 g of white chocolate;
• 200 ml of cream with a fat content of 30–33%.

Preparation

Chop the chocolate with a knife. Pour the cream into a saucepan and bring to a boil, stirring occasionally. Remove from heat and dissolve chocolate in cream.

Cover the surface of the cream with plastic wrap and refrigerate overnight. Leave the mixture at room temperature for three hours before greasing the cake.

15. Chocolate cake custard

Suitable for anointing and decorating a cake.

Ingredients

• 7 egg yolks;
• 45 g corn starch;
• 140 g sugar;
• 500 ml of milk;
• 200 g of dark chocolate;
• 250 g butter 82.5% fat;
• vanilla extract to taste.

Preparation

Using a mixer, beat the yolks, starch and sugar into a thick white mass. Boil the milk in a saucepan, stirring occasionally to prevent it from burning.

Using a whisk, pour half the milk into the eggs in a thin stream. Then, using a whisk in the same way, pour the resulting mixture into the pan with the remaining milk.

While stirring continuously, bring the cream to thicken over low heat. When bubbles appear on the surface, boil the mass for another 1 minute and remove from heat.

Dissolve the pieces in the brew mixture and cool, covering the surface with a film. Beat the softened butter and vanilla with a mixer. Without stopping, gradually add the chocolate mass to the butter.

Lemon cream is a popular English treat with a texture reminiscent of a custard filling or fruit puree. This dessert has a delicate texture, as well as a sweetish taste with a characteristic sourness. It is recommended to use this product with toasts, pancakes, or simply use it as a fragrant and airy filling for Lemon cream is prepared quite easily and quickly. It lifts the mood of the sweet tooth for a long time with its delicious citrus aroma and bright color. So let's find out together exactly how such a delicious and sunny dessert is made.

Lemon step-by-step recipe

This method is a classic version of the preparation of custard lemon filling for homemade baked goods. For such a cream, we may need the following components:

• large lemon - 5 pcs.;
• granulated sugar - 210 g;
• large chicken eggs - 4 pcs.;
• fresh butter - 60 g.

Cooking process

Before making the lemon cream, you should process all the ingredients you have purchased. To do this, you need to take fresh fruit and carefully remove the zest from two pieces, and squeeze the juice from the rest. Next, pour into a small saucepan and add finely grated lemon zest. After that, freshly squeezed juice and beaten chicken eggs should also be poured there.

The resulting mass must be kept at room temperature for half an hour, and then gently strain through a fine sieve. At the end, add a little fresh butter to the lemon and, putting on low heat, cook until thickened for 20 minutes, stirring regularly. After that, it is necessary to pour into glass jars and cool in a refrigerator. Further, lemon cream can be used as an independent dessert and for greasing the cakes.

Cooking delicious and airy cream with semolina

Lemon cream (the recipe with a photo of the filling is presented below) with semolina turns out to be tender and airy. To prepare it, you need to purchase the following components:

• fresh milk 4% fat - 500 ml;
• semolina - 2 full large spoons;
• fine sugar sand - 260 g;
• fresh butter - 210 g;
• chicken eggs of standard size - 2 pcs.;
• ripe large lemon - 1 pc.

How to do it at home?

Preparing such a dessert is quite easy and simple. But to make it as tasty and airy as possible, a lot of effort should be made. Thus, it is necessary to pour fresh milk into a saucepan and put it on low heat. Next, the drink should be warmed up to 70 ° C, and then gradually add semolina. To avoid the appearance of unpleasant lumps, during such a procedure, it is recommended to stir the contents of the dishes regularly. After that, the ingredients should be cooked until thickened for 3-7 minutes.

The resulting semolina must be removed from the stove and left at room temperature until it cools completely. As soon as the product is cold, beat it immediately with chicken eggs, granulated sugar and softened butter. It is recommended to use a blender for this. At the end, you need to peel the lemon from the peel, grind it in a meat grinder, and grate the zest. After that, they must be laid out in the semolina and beat well with a mixer.

Prepared lemon cream should be poured into jars and stored in the refrigerator. It is worth noting that this dessert goes well with various rolls, croissants and any other homemade baked goods.

How for a cake?

Let's talk about another dessert option. If you have no idea how to make lemon cream for a biscuit, from which you should form a lush and tasty cake in the future, then the method described below is most suitable for you. To prepare such a filling, you must purchase:

• large fresh lemon - 1 pc .;
• large eggs - 2 pcs.;
• sugar - ½ cup;
• fatty cream 30% - 550 ml;
• turmeric is a dessert spoon.

Making dessert filling

To make a cream like this, wash the whole lemon well and place it in a small bowl of water. Next, you need to close the dishes and cook the fruit over low heat for half an hour. After that, the yellow fruit needs to be cooled by placing it in cold water, and then cut in half and squeeze hard into the blender bowl. Further, in the same container of the kitchen device, it is necessary to place the skin and break the chicken eggs. In order for the lemon cream for the cake, the recipe of which we are considering, to turn out bright and serve as a decoration for the dessert, it is recommended to additionally add such a seasoning as turmeric to it. After that, all the named components must be whipped well into a homogeneous mass.

Add granulated sugar to the resulting gruel and put everything in a small saucepan. Next, the dishes should be put on medium heat and slowly bring its contents to thicken, stirring regularly with a spoon. The prepared base must be cooled to room temperature. At this time, it is required to whip up heavy cream, which should be mixed in the future with the lemon mass.

It is advisable to distribute the finished butter cream in an even layer over the cakes, thereby forming a very tasty and literally melting dessert in your mouth. It is worth noting that you can make a cake with such a filling not only from a biscuit, but also from a sand or puff base.

What you need for lemon sour cream

The presented filling has a delicate texture and original taste. You can serve such a product to the table as an independent dessert, putting it in bowls, and in the form of a cream for homemade cake or any pastries. In any case, this filling will not leave indifferent either you or your guests.

So, let's figure out together how exactly lemon-sour cream is prepared.To create it, we need the following ingredients:

• thick sour cream (preferably 30% fat) - 210 ml;
• large chicken eggs - 5 pcs.;
• ripe large lemon - 2 pcs.;
• powdered sugar (you can take fine granulated sugar) - 110 g;
• bay leaves - 5 pcs.

Step by step preparation of a sweet product

Such an unusual cream should be made not only on a gas stove, but also in an oven. That is why it is recommended to turn it on in advance and warm it up to a temperature of 200 degrees. In the meantime, you can start preparing the base for the sweet product. To do this, a ripe large lemon must be peeled and then squeezed out of all the juice. You should not throw out the zest, as it will also come in handy for creating a delicious cream. It should be grated on a fine grater.

After the main components are processed, you can proceed to the direct preparation of the sweet product. To do this, you need to take thick fat sour cream, put it in a small saucepan, add bay leaves (it is undesirable to grind) and lemon zest, and then put on minimum heat and heat (but not boil!).

After all the actions done, you should break the chicken eggs into a deep bowl, add powder or fine granulated sugar to them, and then beat well with a mixer or blender until a fluffy and airy mass is obtained. Next, it is necessary to pour in the previously squeezed lemon juice and mix it using a kitchen device. Finally, in the resulting mixture, pour heated sour cream with zest through a sieve and beat them well.

Put the finished sour cream-lemon cream in a deep baking dish, and then place it on a baking sheet or any other dish half filled with water. In this state, it is recommended to keep the sweet product in the oven for at least 45 minutes. After the specified time has elapsed, the finished cream should be transferred to the bowls, cooled in the refrigerator, and decorated with the remaining bay leaves before serving.

Let's summarize

As you can see, it's easy to make your own sweet and fluffy cream using fresh lemon. It should be especially noted that all the fillings presented are prepared very quickly and easily. Moreover, they can not only be used for making homemade cakes and pastries, but also served as an independent dessert to guests. However, it is recommended to decorate such products with chocolate chips, candied fruits and other ingredients that will make this delicacy even more appetizing.