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Lemon cream for sponge cake. How to make lemon cream. Lemon cream for sponge cake - recipe Lemon cream recipe

Today we offer a recipe for lemon cream for cakes and cupcakes, and also consider all the subtleties and main stages of its preparation. This cream can be used not only for sponge cake, but also for cupcakes and waffle 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 the marinade for meat.
Secondly, lemon combined with baking soda is a natural tooth powder that perfectly whitens teeth.
Thirdly, lemon is a universal additive that goes well with sweet, salty and spicy dishes.
Fourthly, it is better to eat freshly squeezed lemon juice. After some time, it loses some of its beneficial properties.
Fifth, don’t forget to wash your hands after handling lemons. If it gets into the eyes, the juice can cause burning and allergic reactions.

Ingredients:

1. Butter - 65 g;

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 washed lemons. It is better to grate it on a fine grater so that the texture of the cream is without lumps.

2. Cut the lemons into halves and squeeze out as much lemon juice as possible from the pulp. It is better to strain the finished juice to avoid small seeds.

To get more juice from lemon, follow these tips:

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

The heated lemon needs to be slightly softened. To do this, roll it along the work surface, applying slight pressure with your wrist.

Using these procedures, you can squeeze out the juice even in your fist. Although a manual juicer will undoubtedly cope with this task better.

3. In a separate saucepan, combine all ingredients. First add sugar.

4. Next comes starch.

5. Butter and yolks.

6. Stir with a wooden spatula, then add the grated zest. Stir the cream evenly so that it does not burn. Otherwise, you'll end up with lemon scrambled eggs.

7. Cook the cream over 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 an independent dessert, adding chocolate, raisins or cookie pieces.

Children will especially like this cream!

Do you want them to love semolina porridge just as much? Semolina gives the cream texture, volume and lightness! The semolina in the cream is weightless, you can’t feel it 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. Don't forget to stir. After adding the semolina, add 50 grams of sugar.

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

Add semolina porridge to butter in small portions. The mass should be homogeneous. When finished, add the juice of half a lemon! Everything is easy and simple!

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

Lemon curd is a popular English delicacy whose consistency is similar to pie 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 toast, pancakes, or simply use it as a fragrant and airy filling for lemon cream. Preparing lemon cream is quite easy and quick. It lifts the mood of those with a sweet tooth for a long time with its delicious citrus aroma and bright color. So let's find out together how exactly such a delicious and sunny dessert is made.

Lemon recipe step by step

This method is a classic version of preparing lemon custard filling for home baking. 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 preparing lemon cream, you should thoroughly process all purchased ingredients. To do this, you need to take fresh fruit and carefully remove the zest from two pieces, and squeeze out the juice from the rest. Next, pour into a small saucepan and add finely grated lemon zest. After this, freshly squeezed juice and beaten chicken eggs should be poured into it.

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

Prepare delicious and fluffy cream with semolina

Lemon cream (the recipe with a photo of the filling is presented below) with semolina turns out 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 granulated sugar - 260 g;
fresh butter - 210 g;
standard size chicken eggs - 2 pcs.;
large ripe lemon - 1 pc.

How to do it at home?

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

The resulting semolina porridge must be removed from the stove and left at room temperature until completely cooled. As soon as the product becomes cold, it should be immediately beaten with chicken eggs, granulated sugar and softened butter. It is recommended to use a blender for this. Finally, you need to peel the lemon, grind it in a meat grinder, and grate the zest. After this, they must be placed in the semolina mass and beaten thoroughly with a mixer.

The prepared lemon cream should be poured into jars and stored in the refrigerator. It is especially worth noting that this dessert goes perfectly with various buns, croissants and any other homemade pastries.

How about for a cake?

Let's talk about another dessert option. If you don’t have the slightest idea how to make lemon cream for a sponge cake, from which you should later form a lush and tasty cake, then the method described below is most suitable for you. To prepare this filling you need to purchase:

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

Preparing dessert filling

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

You need to add granulated sugar to the resulting slurry and place everything in a small saucepan. Next, place the dishes over medium heat and slowly bring the contents until thickened, stirring regularly with a spoon. The prepared base must be cooled to room temperature. At this time, you need to vigorously whip the heavy cream, which should then be mixed with the lemon mixture.

It is advisable to spread the finished buttercream in an even layer over the cakes, thereby forming a very tasty dessert that literally melts in your mouth. It is worth especially noting that you can make a cake with such a filling not only from a sponge cake, but also from a sand or puff base.

What you need for lemon sour cream

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

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

thick sour cream (it is advisable to purchase 30% fat) - 210 ml;
large chicken eggs - 5 pcs.;
large ripe 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

This unusual cream should be made not only on a gas stove, but also in the oven. That is why it is recommended to turn it on in advance and heat it to a temperature of 200 degrees. In the meantime, you can start preparing the base for the sweet product. To do this, peel a ripe large lemon and then squeeze out all the juice. You shouldn’t throw away the zest, as it will also be useful for creating a delicious cream. It should be grated on a fine grater.

After the main components have been processed, you can proceed to the actual preparation of the sweet product. To do this, you need to take thick, fatty sour cream, put it in a small saucepan, add bay leaves (chopping is not advisable) and lemon zest, and then put on low heat and heat (but do not boil!).

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

The finished sour cream and lemon cream must be placed in a deep baking dish, and then placed 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 cream bowls, cooled in the refrigerator, and before serving, garnish with the remaining bay leaves.

Let's sum it up

As you can see, there is nothing difficult about making your own sweet and fluffy cream using fresh lemon. It is especially worth noting that all the fillings presented are prepared very quickly and easily. Moreover, they can not only be used to make homemade cakes and pastries, but also served to guests as an independent dessert. However, it is recommended to decorate such products with chocolate chips, candied fruits and other ingredients that will make this delicacy even more appetizing.

This article brings to your attention recipes for the most delicious lemon desserts. Here you will find the secrets of making lemongrass, lemon bird's milk, cake with curd and meringue.

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

You will need:

Flour– 320 g (necessarily of the highest grade and sifted twice through a culinary sieve, this will ensure that the baked goods turn out 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).
Vegetable-cream mixture (spread) – 150-170 g.
Sugar– 100-300 g (here you should focus on 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 all the zest.
The pre-separated yolks are combined with sugar; it is advisable to beat them thoroughly (at least 5 minutes) with a blender.
Then the remaining dough components are added to them: sour cream, soft spread, zest (approximately half of the entire part). Beat everything again with a blender.
Transfer the mixture into a bowl and add flour in small quantities along with baking powder, mix thoroughly.
Line the oven sheet with parchment and carefully pour the dough onto it in an even layer, using a spoon or spatula, try to level the dough so that it lies evenly.
If you have a lot of dough and the baking sheets are small, divide the baking of the cakes into two batches.
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 cleared of excess films and poured into a blender; the second part of the zest and sugar should also be added there (you decide the amount to taste).
Lubricate each sheet of cake with the resulting lemon mixture and place them on top of each other. Lemon mass is an impregnation.
Using a blender or mixer, beat the protein with sugar (you can also use powder) into a thick, 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 is or the protein cream can be baked until golden brown. To do this, the whole cake should be sent to the oven, but set the minimum temperature to 60-80 degrees. As soon as the white begins to brown and harden, remove the sheet.

Delicious lemon pastries and desserts

Schisandra cake with lemon curd and Italian meringue: recipe

You will need:

Sugar(for meringue protein cream) - 150 g (easy to replace with powder), for curd you will need 50-70 g and very little 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 for dough, half for curd).
Lemon– 2 citruses
Egg- 2 pcs. (it is advisable to use homemade eggs for the dough).
Egg white- 2 pcs. (for meringue)

Preparation:

You will definitely need a blender bowl. You should put all the flour in it, a small pinch of salt, sugar (as much as you think is necessary for the sweetness of the dough) and always cold butter.
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 into the mold, so that it turns out tender; it should lie in the refrigerator for up to half an hour.
At this time, you should prepare the filling for the lemon tart.
Before cooking, wash the lemons thoroughly and grate the zest.
Place the zest in a saucepan, add sugar and yolks. The mass should be thoroughly mixed and only then put on low heat.
The curd should be stirred all the time, without ceasing. When the curd is hot, add a piece of butter and gradually add the juice from two lemons. When the curd becomes homogeneous, remove it from the heat and leave to cool.
The curd should be poured into another pan and put in the refrigerator for a while.
Take out the dough and roll it out thoroughly using a rolling pin. Press the dough into the pan and carefully trim the edges to ensure a neat finished tart appearance.
Bake the dough in the oven until it turns golden brown and takes on a beautiful color. While it's baking, make the meringue.
Meringue differs from simple protein cream in that the whites are whipped together with sugar in a steam bath. As a result, the meringue becomes thicker.
The baked cake should be filled with curd, spreading evenly.
Place a layer of meringue on top, spreading it in “bumps” over the surface of the curd.
The cake goes into the oven so that the meringue browns for 10-20 minutes at a temperature of 60-80 degrees. Watch carefully so that the meringue does not burn.

Filled with lemon curd and decorated with meringue

Lemon cake without baking, how to prepare?

You will need:

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

Preparation:

Mix milk with condensed milk, mix thoroughly
Squeeze the juice of one lemon and add to the milk, thoroughly mix the mixture into a cream. Citric acid may cause milk to curdle, but this should not scare you, the mass will become thicker.
Place foil or parchment in the mold, place a layer of cookies on top, grease them generously with cream, then again cookies and cream, and so on until the ingredients run out.
This cake should be refrigerated overnight to allow it to firm up and thicken. Only after this can it be removed from the mold.

Dessert without baking

Chocolate cake with lemon cream, how to prepare?

For chocolate cakes you will need:

Flour – 230-250 g (sift twice through a culinary sieve).
Sugar – 200-250 g (depending on your preferred sweetness).
Egg – 4 pcs. (It is best to use homemade eggs for baking the cake).
Cocoa – 3-4 tbsp. l. (you can immediately sift with flour)
Baking powder – 1 sachet

For the cream you will need:

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

Preparation:

Sifted flour should be combined with cocoa
Beat the egg whites (for the dough) together with the sugar and gradually add the yolks one at a time.
Then add flour and baking powder and you will have a fairly liquid dough.
The dough should be poured into the mold and baked for up to half an hour at a temperature of 190-200 g. Cool the finished sponge cake.
The whites for the cream are whipped and sugar is added.
The container with the cream should be placed on low heat and, gradually adding lemon juice, as well as continuously 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 decoction of 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 and place a second layer of biscuit.
The cake is decorated with the remaining protein cream

Chocolate lemon dessert

Berry, lemon-strawberry mousse cake: recipe

You will need it for the biscuit:

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

You will need it for the berry-strawberry mousse:

Sugar– 50-60 g.
Strawberry puree- 100 g.
Berry puree (raspberries)– 50 g.
Lemon juice from one small fruit
Zest from half a citrus
Gelatin– 2 tbsp.
Heavy 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 add flour, knead the dough.
Bake the sponge cake in the pan for about 20 minutes, spreading it out in a thin layer. The temperature should not exceed 200 degrees.
Blend the berries with a blender and pass through a sieve.
Pour half a glass of water over the gelatin and let it 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 until the mousse dissolves.
Cool the mass a little and add cream to it, mix thoroughly.
Remove the biscuit from the oven, cool it, and place it in the mold.
Pour the berry mousse mixture on top of the sponge cake.
Place the mold in the refrigerator to harden for 5-6 hours.
Decorate the frozen cake with fresh berries and lemon slices.

Delicious mousse cake

Lemon cake: recipe by Yulia Vysotskaya

You will need:

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

Cream:

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

Preparation:

The sponge cake is prepared in the usual way: first, eggs and sugar are beaten and only then the remaining ingredients are gradually added.
The dough should be poured into one large mold or divided into two parts to bake each separately.
It should be baked at a low temperature of 160-170 degrees for approximately 30-40 minutes.
The cream should be brewed. To do this, mix beaten eggs with lemon zest, juice and sugar. Place the mixture in a steam bath and, stirring thoroughly, brew until thick. You should also add a small piece of butter to the well-heated cream.
Each layer of sponge cake should be thoroughly coated with lemon cream; if you have leftover sponge cake, grind it into crumbs to decorate the cake.

Delicious homemade lemon dessert

Lenten lemon cake, how to cook?

For the biscuit:

Lenten margarine– 200 g.
Flour– 200-220 g (be sure to sift, preferably twice).
Sugar– 0.5-1 glass (more is possible, depending on the taste).
Vanillin– 1 sachet
Zest of one lemon
Juice of one lemon
Cocoa– 2-3 tbsp.
Baking powder– 2 sachets

Preparation:

Lemon juice Preparation:
Add melted margarine to the sifted flour.
Mix the dough with sugar and zest
Add lemon juice, vanilla and cocoa
If the dough seems too dense, 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.
Place on the fire and heat the mixture slightly until the sugar melts completely.
Add 1 tbsp to the mixture. flour and mix thoroughly, leave to cool.
Cut the cake in half and brush each piece with the resulting cream.

Lenten lemon dessert

Lemongrass cake with jelly, how to prepare?

For the crust:

Cookies (preferably shortbread)– 400-500 g.
Oil - 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 laid out in a thin layer on the bottom of the mold.

For the jelly filling:

Lemon flavored jelly– 1 package
Sugar - 0.5-1 cup (depend on your taste)
Water– 1 glass (220-250 ml)
Sour cream– 450-500 ml. (preferably fatty)
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 water.
Mix the mixture thoroughly and pour into the mold on top of the cookie crust.
The cake should be left in the refrigerator overnight so that it hardens well.

Jelly lemon dessert

Cake with semolina and lemon filling, how to prepare?

You will need:

Flour– 1 cup (230-250), sift thoroughly
Sugar– 1 glass (but you can use less or more)
Oil– 100-130 g (room temperature)
Egg - 3-4 pcs. (preferably use homemade ones)
Baking powder- 1 package
Cocoa– 1-2 tbsp. (for glaze, you can do without it)
Oil– 200-300 g (1-1.5 packs)
Milk or cream– 0.5 liters
Semolina - a few tbsp. (look at the density of the dough).

Preparation:

Butter (50 g) should be melted in the microwave
Mix sugar, baking powder, zest and cocoa, if adding, with the 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.
You should cook a porridge from milk and semolina so that it is not very thick and very liquid.
Squeeze lemon juice into semolina porridge and 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 placed in the refrigerator for 20-30 minutes.
Each cake layer should be coated with this cooled cream, and the top of the cake can be covered with icing made from butter, cocoa and sugar.

A simple recipe for a delicious dessert

Lemon sponge cake in a slow cooker: recipe

You will need:

Flour– 1 cup (sifted with a packet of baking powder)
Sugar - 1 cup (you can use less 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 cream:

Heavy cream (at least 30%)– 250-300 ml.
Sugar– 1 glass (depend on your taste here)
Lemon juice– a few tbsp.

Preparation:

Beat the eggs thoroughly, gradually adding sugar
Add flour in small parts
Add the zest of one lemon and the juice of half a citrus
Pour the biscuit into the 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. If you want, the biscuits can be soaked in store-bought lemon juice.
Grease the cakes with buttercream and decorate to your taste.

Recipe for cooking in a slow cooker

Poppy-lemon cake, how to prepare?

You will need:

Flour– 230-250 g (sift twice through a culinary sieve).
Sugar– 200-250 g (depending on the preferred sweetness).
Egg- 4 things. (It is best to use homemade eggs for baking the cake).
Poppy or poppy seed filling– a few tbsp.
Baking powder– 1 sachet

For cream:

Beat 1 cup of heavy cream thoroughly with a mixer until stiff.
Gradually add sugar and keep whisking.
Add vanillin

Baking the biscuit:

Eggs beaten with sugar are mixed with flour, which is poured in gradually.
You should also add a packet of baking powder and poppy seeds to the dough.
Mix the mixture thoroughly and pour into the mold, place in the oven and bake for no more than half an hour. Oven temperature 190-200 degrees.

Lemon cake can be baked with poppy seeds

Schisandra cake with sour cream: recipe

For the biscuit you need:

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

For the cream you need:

Sugar– 1 glass (or less, to your taste)
Sour cream (full or homemade)– 0.5 liters

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

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

Bird's milk lemon cake: recipe

Prepare the biscuit base:

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

Prepare semolina filling:

Brew semolina porridge in a liter of milk; you will need 100-120 g of cereal.
Add half a stick 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 and place in the refrigerator.
When the semolina filling is covered with a crust, place the other half of the cake and wait for further hardening.
Remove the finished cake from the mold
Prepare icing from butter and cocoa with sugar, cover the cake with icing.

Lemon bird's milk

Lemon soufflé for cake, how to prepare?

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

How to cook 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 content) – 1 cup (200-220 ml).
Zest of one small lemon
Gelatin – 1 package
Lemon juice – a few tbsp.

Preparation:

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

Video: “Gourmet Lemon Cake”

I love baking biscuits and cakes, but I couldn't decide on the cream. There was no signature recipe that I would use without hesitation. Butter creams are too greasy for me, custard ones don’t taste good, and sour creams are runny. Therefore, before the next baking, I began to look for a new version of cream: tasty, easy to prepare, made from affordable ingredients and retaining its shape. And then by chance I saw a photo of a cake on the Povarenok.ru website. It was covered in cream that ran down the sides in nice thick waves.

I realized that the consistency was what I needed. And when I saw the ingredients, I decided to make it immediately.

The author of this recipe is Pro100Alena (real name in the photos). In fact, she offers a recipe for carrot cake with lemon curd. But I didn’t make the pie itself; it was the cream that interested me. It requires 20 percent sour cream (120 g), condensed milk (170 g) and half a lemon.

I’ll say right away that for the first time I measured out the exact amount of food, and then took it by eye, approximately maintaining the proportions. The quality of the cream also depends on the quality of the products. In particular, condensed milk should only be of the highest quality, made in accordance with GOST, and sour cream, naturally, should be fresh and also without vegetable fats.

So the recipe is simple. Mix sour cream and condensed milk, beat (you can just use a fork or whisk). Squeeze the juice from half a lemon into a separate bowl and grate the zest. Whipped sour cream with condensed milk will sit for five minutes, as required by the recipe.

Next, add half the zest to the cream (the rest for decoration) and, while whisking, pour in lemon juice in a thin stream. And a miracle - the liquid cream immediately begins to thicken. In the comments to the recipe they say that it doesn’t thicken for everyone. I always succeeded. True, several times this happened only after a while. I don't know what this is connected with. Perhaps with the quality of sour cream.

This cream can be spread in a thick layer, as I always wanted.

You can also use a spoon to carefully lower it down the sides of the cake in beautiful waves.

Amazing aroma, delicate structure, pleasant taste... Thanks to the author for this recipe!

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Today I made lemon cream for a sponge cake. You know, to be honest, I did it for the first time. Initially, the recipe was very incomprehensible to me because the cream had to be brewed and, apparently, it had to thicken. I had only one question in my head: how could the cream thicken if its main ingredients were egg and lemon juice. I was very worried about the fact that it was necessary to brew these ingredients; for some reason it seemed to me that the egg would curdle. However, this did not happen, which I was incredibly happy about. The cream came out very delicate, aromatic and with a subtle hint of sourness. For all lovers of this sour fruit, I would definitely recommend taking note of this recipe. I'm sure it will give yours a new flavor.
Preparing this cream is not at all difficult. I think you will see this for yourself when you make it, and then the recipe will become your favorite and you will grease or fill most baked goods with this cream.
Ingredients:
- 1 lemon,
- 1 egg,
- 30 grams of butter,
- ½ teaspoon vanillin,
- 50 grams of granulated sugar.

Recipe with photos step by step:

Wash the lemon very well. Then cut it in half and squeeze the juice into a bowl. Grate the zest on a fine grater. Do this procedure carefully to avoid injury.

Add vanillin to the lemon mixture.

Then granulated sugar.

Beat the egg in there too.

Add butter as the final ingredient.

Now put all the ingredients into a saucepan or ladle with a double bottom. Place it on low heat.
Brew the lemon curd until it becomes thick. This procedure took me only about three minutes. The main point when brewing cream is that it should be constantly stirred.

I suggest working with the cream when it has cooled down a little.

You will also probably like it - it is also very tasty and very easy to prepare.