I congratulate all the young ladies reading my magazine on March 8 and wish you a wonderful mood, sunny days, armfuls of flowers and eternal Spring in your soul!

Cake "Lemon flavor" without baking

Just like any good housewife cannot go to visit and not leave without a tasty treat, so does Oksana flamebelle you can't go to her culinary magazine and not leave without a prescription. That her magazine is a messenger of diabetes is understandable. :) But, nevertheless, you shouldn't always deny yourself sweet things either.

You will need:
- 1 can of condensed milk (only milk and sugar should be included)
- 250 ml. cream, 33% fat
- juice of two lemons ( in my case, the lemons were very juicy and in general the cake turned out to be strongly lemon, so I would recommend taking into account the amount of lemon juice, and if the lemons are very juicy, then, for my taste, one is enough).
- 350-400 gr. cookies ( I had "Jubilee")

For the cake, we need a rectangular or square split shape. But if it is not there, do not be upset: any square or rectangular container, a box made of thick cardboard or plastic will do.

Preparing the cream.

1. Beat the cream (cool well beforehand). You don't need to be too zealous, otherwise you can get oil. Just add some airiness.

2. Add condensed milk and juice of two lemons to the cream. The cream will thicken instantly. Beat it a little more. The texture is silky.

Tip: Remove the zest from the lemons before juicing. It can be dried and used later for meat, baked goods or tea.

Assembling the cake
3. Line the form with cling film. With its help, we can easily extract the cake.

4. Lay out the cookie layer. Cover the cookies generously with cream. Put another layer of cookies and cream again. And so on until the cream ends.

5. Put the cake in the refrigerator overnight.

6. Remove the cake from the mold by removing the sides or pulling on the edges of the film.

7. Cut into pieces and decorate as desired. Chocolate, sweets, berries, fruits, candied fruits ...

My comments: on the whole, the cake pleased me - both by the speed of preparation, and by the taste, and by the fact that the cookies in the cake are unrecognizable and it seems that it certainly hasn't done without baking! This recipe comes from the USSR, when all desserts were somehow associated with jam, condensed milk and cookies. Now, perhaps, this is not very relevant with a variety of sweets, but this recipe is definitely able to diversify any culinary notebook, especially since it is given novelty by the tenderness of cream and a bright lemon taste. But what just amazed me was the cream, which I will definitely use when preparing some summer desserts using savoyardi and fruits - the cream is really excellent!

Oksana, thanks again for the find!

When it’s summer and it’s very hot, I don’t want to stand by the stove. And in order not to deprive your loved ones, I propose to cook a very delicate and delicious cookie cake without baking with rich notes of chocolate and lemon.

To cook we need Ingredients:

water - 120 ml, gelatin two packs of 10 g each, 200 g of any cookies, butter 20-30 g, lemon water (mix 60 ml of water with 1 tablespoon of lemon juice), four packs of cottage cheese 180 g each, two cans of natural yogurt "Activia" 150 ml each, 4 medium lemons, 1 tsp (with a slide) starch, sugar - 200 g, 3 tbsp. l. (with a slide) cocoa, 100 ml. milk

Preparation: Prepare the gelatin. To do this, take two cups, add 60 ml of water and 10 g of gelatin to each. Mix well and leave aside to swell the gelatin, for a while according to the instructions.

For the cake Grind 200 g of any cookie in a blender to a crumb state. Add 30 g butter and lemon water to the dry mass. Stir to form a plasticine mass.

Take a large flat plate for the cake, place the removable ring from the mold, 22 cm in diameter, on top, with the bottom side up. Place the biscuits in a plate and tamp well. To easily come out of the mold later, grease the sides of the mold with sunflower oil and glue a strip of baking paper on them. Refrigerate to set.

Take two medium bowls. Put two packs of cottage cheese in each and add a jar of natural yogurt to them, beat with a blender until smooth.

To prepare lemon cream grate the zest on a fine grater from one lemon. squeeze out the juice (about 100 ml). Put the starch in a separate bowl and add lemon juice to it in a tablespoon, remembering to stir well until the lumps disappear. Then add granulated sugar - 120 g and the zest of one lemon to the lemon juice with starch.

For chocolate cream in another saucepan, mix until smooth, 80 g of sugar, 3 tbsp. l cocoa and 100 ml of milk.

Put both pots on low heat and stir, heating until thickened. Add the swollen gelatin to each pan. Mix both pots well to distribute the gelatin evenly in the cream.

Add the chocolate cream to one of the saucepans with the curd mass and beat well with a blender. Likewise, in another saucepan, whisk the curd and lemon cream together. Both creams should have a consistency like thick sour cream.

Remove the frozen crust from the refrigerator, put 2 tablespoons of chocolate cream in the center. Put 2 tablespoons of white cream on top of the chocolate cream, then again the chocolate cream and white cream, and so on until the end, until all the cream ends. The cream will gradually begin to creep over the surface, forming circles. To spread the cream evenly over the surface, gently tap the mold on the table. Next, take a toothpick or skewer and with gentle movements, starting from the center, draw a flower over the entire surface.

When ready, send it to the refrigerator for at least three hours, and preferably overnight for the cream to harden.

This unforgettable lemon curd cake without baking will definitely appeal to all sweet lovers. Its delicate lemon filling with cottage cheese will be remembered by everyone for a long time. This cake is prepared quickly and does not require baking.

This cake is prepared as follows:

160 grams of butter, 0.5 kilograms of cookies (any butter), 130 milliliters of lemon juice, 250 grams of granulated sugar, 125 milliliters of water, 45 grams of lemon zest, 125 milliliters of heavy cream (can be replaced with sour cream), 0.5 kilograms of fresh low-fat cottage cheese, 18 grams of gelatin

1. Mix fresh, low-fat cottage cheese with granulated sugar, sour cream and lemon zest. Beat the whole mass thoroughly with a whisk, you can use a mixer.
2. Grind the cookies into crumbs.
3. Then you need to melt the butter and add it to the ground liver. Mix thoroughly until a thick and viscous mass is obtained.
4. After that, you need to mix squeezed lemon juice with water. Put the resulting liquid on the stove, heat it, add one packet of gelatin and dissolve all the gelatin while stirring.
5. Mix lemon juice with gelatin with the curd mass and mix everything well (if you don't want to mix it by hand, you can use a mixer).
6. Next, put the crushed cookies in a baking dish, tamp tightly. The mold should be taken with a diameter of about 23 centimeters.
7. Put the curd mass on top of the cookies.
8. The resulting cake must be refrigerated and allowed to brew for at least two hours.
9. After the cake has thickened, it must be taken out of the mold and decorated; it is best to take lemon slices and zest for decoration. All the cake is ready and will delight all your guests.

This lemon cake is very instant. There are a large number of recipes for this dish and they are all original and unique in their own way. You don't need a lot of products for this cake, only four, the most common ingredients, and most importantly, baking is not needed for this cake.

Cookies, lemon juice, condensed milk and regular concentrated milk are all the ingredients you need to make this light and tasty dessert.

In addition, there is no need to bake a cake, and therefore it is prepared very quickly and does not require any special skills.

One disadvantage of this cake is that it cannot be consumed right away, it takes a short time for the cake to infuse and soak well, but these are little things that you can get used to and always try to prepare this dessert in advance.

This cake can be made with the following ingredients:

500 grams of any cookie (biscuits, biscuits and, in extreme cases, creamy, but it is better to choose cookies overland), one can of condensed milk, 450 milliliters of cream or milk, one large lemon or lemon juice. As well as parchment paper and a split baking dish.

Step-by-step process for making lemon cake:

1. Squeeze juice out of one or two lemons.
2. Next, you need to mix both types of milk or cream with condensed milk.
3. Combine lemon juice with milk mass.
4. Without waiting for the milk and lemon juice to curl up, beat the whole mass with a mixer or, in extreme cases, with a whisk. Beat until the whole mixture becomes homogeneous and thickens a little, but it will still overflow.
5. Then you need to start forming the cake. To do this, you need to take a form, cover it with a film or pastry paper and put cookies, creamy lemon cream in layers in this form, again cookies and cream on top, and all until all the cookies are over. Pour the rest of the cream on top.
6. Send the resulting cake to the refrigerator overnight or at least ten hours.
7. Before serving, the torus must be removed from the mold, carefully remove the film and, if possible, with the help of a spoon, give the cake a beautiful shape.

You can decorate the cake in different ways, it all depends on your imagination. That's all the cake is ready to eat.

This pastry has a slight sourness in its aftertaste, which adds charm and allows you to remove the feeling of fullness after eating this wonderful cookie. Baking this cookie is not a hindrance.

Ingredients for making cookies:

125 grams of butter, one chicken. Egg, 200 grams of wheat flour, two lemons, 6 grams of baking powder, a pinch of salt, 150 grams of powdered sugar.

Step-by-step method for making biscuits with lemon:

1. In a blender, beat the icing sugar with butter until a creamy mass is obtained.
2. Then you need to break the egg into the resulting mass and continue beating until the mass becomes light and airy.
3. To this creamy mass, you should add baking powder, a little salt, the zest of both lemons and wheat flour, knead the dough well.
4. Put the resulting dough in a saucepan or deep bowl, close tightly and refrigerate for a couple of hours.
5. The hardened dough should be served from the refrigerator, put on a floured table and rolled into one pancake no more than one and a half centimeters thick.
6. From the resulting pancake, cut out various types and cookies, at your discretion and taste.
7. The resulting cookies should be put on a baking sheet and sent to a preheated oven for twenty minutes, the temperature should be kept around 190 degrees.
8. At the end of baking, take out the cookies, cool slightly and sprinkle with granulated sugar on top.

The aroma of this pastry is simply magnificent and the cakes themselves, prepared according to this recipe, are delicious and very tasty.

The dough comes out crumbly and tender, it just melts in your mouth, and the taste of gentle lemon cream is simply unforgettable. The cakes themselves are quick to prepare and although they need baked goods, they are delicious.

List of required ingredients:

230 grams of butter, 2 grams of salt, 480 grams of granulated sugar, 6 eggs, 40 grams of lemon zest, 700 grams of wheat flour, 80 milliliters of lemon juice, powdered sugar, parchment paper, baking dish.

Method for preparing lemon cakes:

1. First you need to take a baking dish and cover its bottom and sides with parchment, cooking paper. Grease the top of the paper with oil.
2. In a food processor, combine half a glass of granulated sugar and the remaining butter and beat until whitened.
3. Using a sieve, sift two cups of flour mixed with a little salt.
4. Add sifted flour in small portions to the sugar and butter mass in a food processor. Stir until crumbs are obtained.
5. Collect the resulting dough into one lump.
6. Put all the dough evenly in the prepared form, carefully distribute it over the wy form. Put the mold with the dough in a cold place for half an hour, no more.
7. After the dough has cooled, it should be baked in the oven for 20 minutes, baked until the crust melts pink-brown.
8. While the dough is being prepared, the filling should be prepared. To prepare it, you need to take and beat all six chicken eggs with zest and lemon juice. Mix the remaining flour with granulated sugar. Combine both mixtures. Stir until smooth.
9. On the browned, slightly cooled, cake, pour the lemon filling and transfer everything to the oven again, for thirty minutes, maximum forty.
10. At the end of the time, remove the form from the oven and set aside, let the cake cool down. Remove the cooled cake from the mold and cut into even squares.
11. Sprinkle the resulting cakes with powdered sugar before serving. These delicious pastries will delight all your loved ones with their perfect taste.

Delicious lemon cake "Fruit basket"

Components: shortcrust pastry; 2 pcs. chickens. yolks; 1 PC. chickens. egg; 150 g sl. margarine; 100 gr. sour cream and sugar; flour; salt to taste; ammonium packaging floor; 10 gr. pectin; turmeric or saffron; 2 pcs. lemon; fruit-flavored glaze; 50 gr. sl. sweet butter; 150 g sah. powder.
For cake decoration: 3 pcs. lemons; 4 things. chickens. eggs; nat. flavoring; 125 gr. refined sugar; fruits and berries.

Dough cooking algorithm

1. I start by making the dough. I melt the margarine in advance, dilute the mass with sugar and add the specified number of sour cream. Beat chickens. yolks and eggs. I add them to the mass.
2. I put flour in the dough, as much as is needed to get a plastic mass. I mix the baking powder.
3. I add flour into the liquid mixture, kneading with a spatula. Only then I pour it onto the table and knead the dough by hand.
4. I put the finished dough on food. film and keep it cold for about an hour. I prepare a baking dish, crush it with flour on top of the sl. oils. In the event that you bake the cakes on a silicone mold, then you should not do this.
5. I make 2 cakes from the dough. One will need to be used as a base, and the second - to form the sides for the basket.
6. I put it in the form. I make a pen from the dough, weave it together, it turns out a flagellum. Before baking the cake, you need to grease the flagellum with protein. Use sah as decoration. powder or just sprinkle sugar on the flagellum.

Making lemon cream for cake

• I wash out a couple of lemons, peel off the zest, and then cut the citruses into pieces. I squeeze out the juice, dilute it with sugar, then add the zest.
• I put the mixture on fire, bringing the mass to a boil. I add a stream to the egg mass, after beating it. When pouring in, you cannot stop, the cream must be continued to beat, working with a whisk.
• It remains only to put the cream back on the stove and let it boil over low heat. The mass needs to be mixed. Pour lemon liqueur into the cooled mass of cream, and then make an alcohol extract from citrus fruits.
• In the event that the yolks are insufficiently colored, you need to use turmeric or saffron. You need to pour them in at the last stage of the preparation of the cream. The amount of natural dye is no more than the tip of a knife.

Lemon icing for decoration

1. Lemon juice, zest and st. sah. I mix powders together. If there is not enough juice, then you can make a thick mass of sugar, like sour cream. powder and juice. Plus, you can add a little bit of plain water to everything.
2. The mixture should boil. But remember to stir the frosting constantly. At the last stage of cooking, add pectin. In a warm glaze, it is worth adding cream and a spoonful of soft sl. oils.
3. Knead as thoroughly as possible.

It remains only to prepare a fruit and berry platter to decorate the basket. Take beautiful, ripe berries. I advise you to take cherries, currants, strawberries.

Their special combination will be very interesting and will please those with a sweet tooth. In fact, the culinary specialist can independently choose different compositions.

The fruit should be dried, covered with whipped protein, and then sprinkled with sugar on top. powder or just sugar. I put the berries on a napkin, I give time to dry.

The rest should be used as a layer of cake layers. The layer can even be without glaze, this will not make it less tasty.

Assembling the "Fruit Basket"

• The cake should be decorated with fruit without glaze, pour a creamy lemon mass on top.
• Next, you need to lay the cake, but without the sides.
• I make a couple of indentations on both sides to install the handle.
• You should definitely decorate the top layer of the dough with icing and berries. It is best to let the cake sit in the refrigerator for several hours so that the cream is soaked in the mass.
• Only then can it be served as a treat for the festive table.

This is really not a very complicated recipe, but the cake looks amazing. Its taste will appeal not only to those with a sweet tooth, but also to fruit lovers.

Plus, one should not deny its beneficial properties, because with the arrival of summer, fresh strawberries, cherries and currants appear, which conceal a whole vitamin cocktail.

Be sure to please your loved ones with this delicious treat, which will be especially, by the way, look on the summer table.

NO-BAKED CAKES: 9 RECIPES 1. Gingerbread Cake 2. Lazy Cheesecake 3. No-Bake Cake 4. No-Bake Royal Cake. 5. Cake "Mink mole" 6. Jelly cake "Oranges in yogurt" 7. Cake "Marshmallow clouds" 8. Cake for dessert. Lightweight and delicious! 9. Fast anthill For you, dear hostesses! Recipes of your choice, which you should definitely try to prepare ... Surprise your beloved family and guests! Sometimes you really want to cook something tasty or even swing at the recipe for a grand cake, but the reluctance to bake and use the oven in the process stops, and some have no oven at all in the kitchens. But sometimes you still want to please yourself or your guests with some sweet masterpiece. For this case, we have prepared 3 recipes for sweet pleasure for you, where the oven is not needed at all. Simple and delicious desserts are sure to become the favorites of the lazy sweet tooth. And the free time can be spent on decorating the cake - here your imagination may not know boundaries at all. 1. Gingerbread cake Ingredients: ● half a kilogram of gingerbread (the most ordinary and inexpensive), ● 500 grams of sour cream (rather fat and thick), ● 100 grams of powdered sugar, ● two ripe bananas, ● one glass of shelled walnuts Preparation: Walnuts must be lightly fried in a hot dry skillet, and then chopped finely. Gingerbread should be cut into slices about three to four millimeters thick, peeled bananas and cut into slices even thinner than gingerbread. Mix sour cream with powdered sugar and beat lightly until a thick, homogeneous cream is formed. A suitable dish (a deep bowl or saucepan) must be covered with cling film and then layered with gingerbread cookies and banana slices generously soaked in sour cream, each layer sprinkled with chopped nuts. From above, the cake must also be covered with a film, gently tamped with your hands and put in the refrigerator for 10-12 hours. Put the finished chilled cake on a flat dish, remove the foil and serve. Optionally, you can pour the finished cake with chocolate icing. Or you can simply sprinkle with nut crumbs or grated chocolate on top! 2. Lazy cheesecake Ingredients: Cookies 250 g Butter 100 g Lemon juice 0.5 lemon Water 1 tsp. Sugar 0.25 cups Gelatin 3 tsp Cream 33% 300 ml Mascarpone 400 g Method of preparation: Grind the cookies into crumbs. Melt the butter and mix it with the cookies. We spread the resulting mass on the bottom of a detachable form, crushing it well with a spoon. Squeeze the lemon juice into a bowl, add gelatin, water to it, mix and keep in a water bath until the gelatin dissolves. Add sugar and heat until sugar dissolves. Beat the cream with a mixer, gradually stirring in the cream cheese and mascarpone. Pour the gelatin mixture into the resulting cream and mix everything carefully. Pour the mass onto the resulting biscuit cake, level it if necessary and put it in the refrigerator for at least 3 hours. Decorate to your liking before serving. 3. Cake without baking cookies Ingredients: 24 biscuits + cottage cheese for sprinkling 250 g sour cream 5 tbsp sugar 3 tbsp softened butter 100 g prunes to taste cocoa for decoration Preparation: 1. Stir cottage cheese with sugar and sour cream, add butter, prunes (pre-steam and cut) 2. Cover a suitable form with a foil, lay out a layer of cookies (layer 3 by 2, as much as possible). 3. Grease with curd filling, put prunes. 4. Again a layer of cookies, curd filling, prunes, repeat. 5. Carefully turn onto a dish, remove the foil, coat the top and sides with cream. Sprinkle the cocoa top and sides with cookie crumbs. 6. Let it soak. 4. Royal cake without baking. Ingredients: -1-2 ready-made rolls, -a pack of cakes (you need one cake, cover the cake on top), -soft cottage cheese 300 gr, -33% cream -0.5l, -sugar, -gelatin, -canned fruits. Preparation: 1. Take a convenient "container", cover it with a foil, put a thinly sliced ​​roll. Take soft cottage cheese, fluff it with a blender and add 4-5 tablespoons of sugar. 2. Whisk well-chilled cream with 4-5 tbsp. Sahara. 3. Mix curd and cream + fruit + gelatin dissolved in a water bath. 4. Put the mass on rolls, cover with a crust and put in the refrigerator overnight. 5. Mink Mole cake This cake is prepared quickly, very tasty, especially for those who like bananas. Try to cook! Ingredients: dough: -0.5 cans of condensed milk -1 glass of sugar -a bag of baking powder (or 1 spoonful of soda) -2 eggs -4-5 tablespoons of cocoa -1 glass of sour cream -1.5 cups of flour cream: -0.5 l cream 33-35% fat, - powdered sugar to taste - a package of fixer for cream (if you are sure that the cream is good and will not fall off, then you do not need to add it) - 3-5 bananas Preparation: Mix flour with baking powder , sugar, cocoa. Then add condensed milk, eggs, sour cream to the flour. Mix everything thoroughly. Bake in a greased form in the oven at 180 degrees. The cake should cool down. Then you need to choose the middle. Cut the bananas in half lengthways and place them tightly on the crust. Whip the cream with the icing sugar. Put the cream on top of the bananas - so that you get a large cream hat. Sprinkle on top with crumbs from the part of the cake that you cut out. In principle, the cake is ready, BUT it is better to let it stand for a couple of hours. 6. Jelly cake "Oranges in yoghurt" Ingredients: gelatin 30 g oranges bananas or canned pineapples ready-made sponge cake yogurt 750 ml orange juice 250 ml for decorating mint and any berries. Preparation: 1. Pour orange juice over gelatin and leave to swell. Cut the oranges into slices and peel them. 2. Cut bananas and biscuit into cubes. When the gelatin has swollen, put it on fire until it is completely dissolved (but not boil). Cool and add yogurt. 3. Prepare a semicircular bowl and line it with cling film, and then put the cooked circles of oranges (along the walls), a small part of bananas and biscuits, circles of orange, and so on in several layers, then pour everything with yogurt and refrigerate. 4. When the jelly cake hardens, remove it from the mold and decorate with berries and mint. 7. Cake "Marshmallow clouds" Ingredients: Cookies 300 g Zephyr 500 g Butter 200 g Peeled nuts 1 cup Condensed milk 200 ml Chocolate for icing 150 g Cream 30 ml Chocolate for sprinkling Method of preparation: Cook a can of condensed milk. We cut the marshmallows lengthwise into halves, three cookies on a grater, chop the nuts. Grind the condensed milk with butter until smooth, add the cookies and mix the nuts. Put a layer of marshmallows on a cake plate in a circle. We spread a layer of the resulting cream on top. Put a layer of marshmallow again and a layer of cream on top. We level the cake with a spatula. Melt the chocolate in a steam bath by adding cream. Cool the frosting slightly and pour over the resulting cake. Decorate with fresh berries and sprinkle with chocolate. We put in the refrigerator for at least 3 hours. 8. Cake for dessert. Lightweight and delicious! Ingredients: - 0.5 l of sour cream - 1 glass of sugar - 1 bag of gelatin (25 g) - 0.5 glass of cold water - 300 g of biscuit - strawberry - kiwi Preparation: You can buy a biscuit ready-made or bake it yourself. First, fill the gelatin with water and leave it to swell. While we are preparing the rest of the components, it will just swell. Wash, peel and chop the fruit. Cut the biscuit into small pieces. Mix sour cream with sugar and beat with a mixer. Heat the swollen gelatin in a water bath, without boiling. And pour it into sour cream, stir. Line deep dishes with cling film. Pour some berries at the bottom. Put pieces of biscuit on top. Pour cream over. And then we lay in layers. Cover the top with a film and send it to the refrigerator. In three hours the cake is ready. 9. Quick nest Ingredients: Corn sticks 200 g Condensed milk 1 can Butter 200 g Method of preparation: Boil condensed milk and cool. Heat the butter slightly at room temperature and combine with condensed milk. Add whole corn sticks to the resulting mixture and mix gently until they are evenly distributed. We spread the resulting mass on a plate and use a film or foil to form a cake. For believability, lightly sprinkle with poppy seeds, nuts, or black sesame seeds. Thank you all very much for your attention, I hope you will like the recipe! Bon Appetit!

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 twice sifted 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 turn out 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, take out the sheet.

Lemongrass cake with lemon curd and Italian meringue: recipe

It will come in handy 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 (preferably sifted before kneading the dough).
• High fat oil (73-86%)- 100-120 (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, spread 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.

Lemon cake without baking, how to cook?

You will need:

• Biscuits- 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 the juice of one lemon and add to the milk, mix the mixture thoroughly into the cream. Citric acid can curdle 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.

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 low heat and, gradually adding lemon juice, as well as 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

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 biscuit
• Send the mold to the refrigerator to set for 5-6 hours.
• Decorate the frozen cake with fresh berries and lemon wedges.

Lemon cake: recipe by Julia Vysotskaya

It will come in handy 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.

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 mass 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.

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.
• Mix the mixture thoroughly and pour into the mold on top of the biscuit cakes.
• The cake should be left in the refrigerator overnight to set well.

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 can be used)
• Butter- 100-130 g. (Room temperature)
• Egg - 3-4 pcs. (preferably homemade)
• 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 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.

Lemon sponge cake in a slow cooker: recipe

You will need:

• Flour- 1 cup (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 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. You can soak the biscuits with store-bought lemon juice if you like.
• Brush the cakes with butter and garnish to taste.

Poppy-lemon cake, how to cook?

It will come in handy 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 elastic.
• 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.

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 need 100-120 g of cereals.
• Add half a pack 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 second 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 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.
• The yolks are whipped with a mixer with sugar
• You should also 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"