Lemon cake - Schisandra: the best recipes. How to make a lemon cake sand, biscuit, chocolate, without baking, with meringue, souffle, jelly, berry at home?

This article offers you the recipes of the most delicious lemon desserts. Here you will find the secrets of making Schisandra, Lemon Bird's Milk, Cake with Kurd and Merengue.

Contents

Sand cake Schisandra with lemon filling: recipe
Cedar lemongrass with lemon kyrd and Italian meringue: recipe
Lemon cake without baking, how to cook?
Chocolate cake with lemon cream, how to cook?
Berry, lemon-strawberry mousse cake: recipe
Lemon cake: recipe of Julia Vysotskaya
Lean lemon cake, how to cook?
Cake "lemongrass" with jelly, how to cook?
Cake with manna and lemon filling, how to cook?
Lemon biscuit cake in the multivariate: recipe
Poppy-lemon cake, how to cook?
Cake of lemongrass with sour cream: recipe
Cake "bird's milk" lemon: recipe
Lemon souffle for a cake, how to cook?
Video: "Exquisite lemon cake"

Sand cake Schisandra with lemon filling: recipe

Desserts with juicy and sour citrus lemon have an incredibly pleasant and rich taste. Lemon filling fits almost any kind of dough and perfectly matches with any cream. In cooking baking you can use the pulp of lemon, its juice and even zest. Cakes, pies and tarts with lemon turn out to be incredibly tasty and aromatic.

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You will need:

Flour - 320 g.( Always of the highest grade and twice sifted through a culinary sieve, this will contribute to the fact that the baking turns out lush and soft).
Sour cream - 220 g.( The higher the fat content of sour cream, the softer and more saturated the taste of the dough turns out).
Vegetable-cream mixture( spread) - 150-170 g.
Sugar - 100-300 g.( Here you should be guided by your own preferences for sweetness of dessert).Egg yolk - 3-4 pcs.(for baking it is preferable to use homemade eggs, the dough will get brighter and tastier).
Egg white egg from one egg
Bakery baking powder - 1 package
Lemon( medium size fruit) - 2 pcs.

Preparation:

Lemons should be thoroughly washed and wiped dry before preparing the cake, only then remove the whole zest.
Separated yolks are combined with sugar, preferably thoroughly( at least 5 minutes) with a blender.
Then the remaining components of the test are added to them: sour cream, soft spread, zest( about half of the whole part).Once again, blend everything with a blender.
Transfer the mass into a bowl and add flour in small quantities with the baking powder, mix thoroughly.
The oven sheet should be laid with parchment and gently poured an even layer on it with a dough, with a spoon or spatula, try to straighten the dough so that it fits evenly.
If you have a lot of dough, and the baking sheets are small - divide baking into two sets.
Sand cakes are baked quickly and 20-30 minutes will be enough at a temperature of 170-180 degrees. After baking cakes should be cooled.
The lemon pulp should be cleaned of excess films and poured into a blender, the second part of the peel and sugar is sent there( the amount you decide yourself to taste).
The resulting lemon mass should be lubricated with each sheet of corn and put them on top of each other. Lemon mass is impregnation.
Protein is beaten with a blender or a mixer with sugar( you can use the same powder) in foam, thick and elastic. The received foam should be greased with a cake from all sides. This is a protein cream.

IMPORTANT: The resulting cake can be left in this form or bake the protein cream to a crispy crust. To do this, the whole cake should be sent to the oven, but make a minimum temperature of 60-80 degrees. Once the protein begins to redden and harden - remove the sheet.

Cake of lemongrass with lemon kyrd and Italian meringue: recipe

You will need:

Sugar ( for protein cream "meringue") - 150 g( it's easy to replace with powder), for the Kurd it will take 50-70 gand very little in the dough( to taste).
Flour - 0,5 glasses( it is desirable to sift before kneading the dough).
Oil of high fat content( 73-86%) - 100-120 g.( Half in dough, half in Kurd).
Lemon - 2 citrus
Egg - 2 pcs.(it is advisable to use homemade eggs for dough).
Egg whites - 2 pcs.(for meringue)

Preparation:

You will definitely need a blender bowl. It should be put all the flour, a small pinch of salt, sugar( as you think is necessary for the sweetness of the dough) and necessarily cold oil.
Turn on the blender and crush all the ingredients in the crumb, add a few st.l.very cold water and continue grinding. As a result, you should get a very soft and "pliable" dough.
The dough should not be placed immediately in the form, so that it turns out to be tender, it should lie down to half an hour in the refrigerator.
At this time, you should prepare the filling for the lemon tart.
Before preparation, wash the lemons thoroughly and grind them to the zest.
Zedra send to the saucepan, add sugar and yolks. Mass should be carefully mixed and only after that put on a small fire.
The Kurd should always stop, without ceasing. When the Kurd is heated, add a piece of butter and gradually pour the juice from two lemons. When the Kurd becomes homogeneous, remove it from the heat and leave to cool.
The Kurd should be poured into another pan and put into the refrigerator for a while.
Remove the dough and roll it thoroughly with a rolling pin. Place the dough in a mold and carefully trim the sides so that the finished tart looks neat.
Bake the dough in the oven until it turns rosy and does not have a beautiful color. While it is baked, take a merengue.
From simple protein cream, meringue is distinguished by the fact that proteins are beaten together with sugar on a steam bath. As a result, merenga becomes thicker.
Baked cake should be filled with a Kurd, spread evenly.
On top, lay a layer of meringue, distributing it "shishechkami" on the surface of the Kurd.
The cake is sent to the oven to merenga brown for 10-20 minutes at a temperature of 60-80 degrees. Take care not to burn the meringue.

Lemon cake without baking, how to cook?

You will need:

Cookies - the amount, 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 milk, carefully mix the mass in the cream. From citric acid milk can curdle, but this should not scare you, the mass will become thicker.
In the form should lay a foil or parchment, on top lay a layer of cookies, grease it abundantly with cream, then again cookies and cream and so on, until the ingredients run out.
This cake should be put in the refrigerator at night, so that it becomes dense and thickened. Only after that it can be obtained from the form.

Chocolate cake with lemon cream, how to cook?

You will need for chocolate cakes:

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

You will need for cream:

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

Preparation:

Sifted flour should be combined with cocoa
Proteins( for dough) whisk together with sugar and gradually one by one add yolks.
Then add the flour and baking powder and you will get enough liquid dough.
The dough should be poured into a mold and baked until half an hour at a temperature of 190-200 g. Finished biscuit cool.
Cream proteins are beaten, sugar is added to them
The cream container should be placed on a small fire and, gradually adding lemon juice, as well as not stopping whipping, brew a protein cream.
Sponge cake should be cut in half
Scrub the zest, pour half a glass of water and put on fire.
In the boiling broth of peel add a few st.l.sugar and a little bit of syrup.
With the resulting syrup soak the bottom layer of the biscuit.
On top, spread the sponge cake with a protein cream, put the second layer of biscuit.
The cake is decorated with the remaining protein cream

Berry, lemon-strawberry mousse cake: recipe

You will be useful for a biscuit:

Eggs - 2 pcs.(preferably use household)
Sugar - 50-60 g.
Corn starch - 2 tsp.
Juice of lemon - on the eye
Flour - 60-70 g.
Lemon bucket with half a lemon

You will need for berry-strawberry mousse:

Sugar - 50-60 g.
Strawberry puree - 100 g.
Berry puree(raspberry) - 50 g
Lemon juice from one small fruit
Citrus with halves of citrus
Gelatin - 2 tbsp.
Cream fat( at least 30%) - 150-170 ml.

Preparation:

Connect the dry ingredients( flour, sugar, biscuit starch).
Eggs are beaten separately, a small amount of sugar is added to the proteins and only then yolks.
In the egg foam, add the zest and gradually adding flour, knead the dough.
Bake a biscuit in the form for about 20 minutes, laying it in a thin layer. The temperature should not exceed 200 degrees.
Whip the berries with a blender and pass through a sieve
Gelatin pour half a glass of water, allow the time to swell.
After half an hour, melt the gelatin on the steam bath, add berry mass, juice of half a lemon and sugar, mix thoroughly to mousse dissolve.
Slightly cool the mass and add cream to it, mix thoroughly.
Remove the biscuit from the oven, cool it, lay it in a mold.
Top biscuit pour berry mass for mousse
Send the form to the refrigerator for freezing for 5-6 hours.
Frozen cake garnish with fresh berries and lemon slices.

Lemon cake: Julia Vysotskaya's recipe

You will come in handy:

Lemon - 1 pc.(not very large)
Flour - 170-180( sift to make a biscuit was lush).
Oil 150-170 g( high fat content 73-86%)
Eggs - 3 pcs.
Baking Opener - 1 sachet

Cream:

Lemon - 1 pc.(not very large)
Sugar - exclusively according to your preferences
Egg - 2 pcs.( it is better to use household ones)
Butter - 50-70 g.

Preparation:

Sponge cake is cooked in the usual way: eggs and sugar are first beatenOnly then are the remaining ingredients gradually added.
The dough should be poured into one large form or divided into two pieces to bake each separately.
Bake it should be at a low temperature of 160-170 degrees approximately 30-40 minutes.
The cream should be brewed. To do this, mix the beaten eggs with lemon peel, its juice and sugar. Put the mass on the steam bath and, carefully stirring, brew until thick. In a well-heated cream should also add a small piece of butter.
Each layer of biscuit should be thoroughly smeared with lemon cream, if you have a biscuit left, rub it into crumb to decorate the cake.

Lean lemon cake, how to cook?

For a biscuit:

Lenten margarine - 200 g.
Flour - 200-220( always sift, better twice).
Sugar - 0,5-1 cup( can be more, focus on the taste).
Vanillin - 1 sachet
Chain of one lemon
Juice of one lemon
Cocoa - 2-3 tbsp.
Baking Powder - 2 sachets

Preparation:

Lemon Juice Preparation:
Add the thawed margarine to the sifted flour.
Mix the dough with the sugar and the rind
Add the lemon juice, vanillin and cocoa.
If the dough seems to be very tight, add cold water.
Bake a half hour cake at a temperature of 200-220 degrees.

Cream:

Mix the juice of one lemon with 0.5 glasses of water and 0.5 cups of sugar.
Put on the 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 slice with the resulting cream.

Cake "lemongrass" with jelly, how to cook?

For biscuit:

Biscuit( preferably shortbread) - 400-500 g.

Oil - 1 packet( this is 200 g.)

Nuts( any) - 50-100 g( ground)

Preparation:

With the help ofmincers make a crumb of

cookies Cut pastry crumbs with ground nut

Add a soft butter and knead the dough, which should be put a thin layer on the bottom of the mold.

For jelly filling:

Jelly with lemon taste - 1 package

Sugar - 0.5-1 cup( orient to your taste)

Water - 1 glass( 220-250 ml)

Sour cream - 450-500 ml.(preferably greasy)

Cream - 1 cup( 250-300 ml, not less than 30% fat content).

Juice of one large lemon

Preparation:

Jelly should be mixed with boiling water and mix thoroughly so that there are no lumps.

Let the jelly water cool down, and into the cooled, add lemon juice, sour cream with dissolved sugar and cream.

Mix the mixture thoroughly and pour it over the pastry cake.

The cake should be left in the refrigerator for the night, so that it freezes well.

Jelly lemon dessert

Cake with manna and lemon filling, how to cook?

You will need:

Flour - 1 cup( 230-250), carefully sift

Sugar - 1 cup( but possible less or more)

oil - 100-130 g( room temperature)

Egg - 3-4 things.(preferably use household)

Baking Powder - 1 package

Cocoa - 1-2 tbsp.(for glaze, it is possible and without it)

oil - 200-300 g.( 1-1.5 packs)

Milk or cream - 0.5 liters

Groats manga - several st.l.(see the density of the test).

Preparation:

Oil( 50 g) should be melted in the microwave

With butter, mix sugar, baking powder, zest and cocoa, if added.

Gradually, drive in eggs and add flour, carefully kneading the dough.

Bake cakes on one or one wide layer, which is then cut into pieces.

Milk and semolina should be welded so that it is not very thick and very liquid.

In semolina porridge should squeeze out the juice of lemons, add the zest. The second part of the oil( 50 g.) Should be mixed with sugar and added to the porridge.

Weight carefully mixed and retracted for 20-30 minutes in the refrigerator.

This cooled cream should cover every cake, and on top the cake can be covered with icing from butter, cocoa and sugar.

A simple recipe for a delicious dessert

Lemon biscuit cake in a multivariate: recipe

You will need:

Flour - 1 cup( sift with a bag of baking powder)

Sugar - 1 glass( you can reduce the cake was not sweet).

Egg - 4 pcs.(homemade eggs will improve the taste of biscuit)

Lemon - 1 pc.(medium, not large)

For cream:

Cream fat( at least 30%) - 250-300 ml.

Sugar - 1 glass( see your taste here)

Lemon juice - several st.l.

Preparation:

Eggs whisk thoroughly, gradually adding sugar

Add the lemon juice

with small parts. Add one lemon peel and juice of citrus half

Pour the sponge cake and bake in the "baking" mode for 30-40 minutes.

Cream whisk with sugar, adding a small amount of lemon juice.

The baked biscuit should be cut in half. If you want, you can soak the biscuits with lemon juice.

Lubricate the crust with cream and decorate it to taste.

Recipe for cooking in the multivariate

Poppy-lemon cake, how to cook?

You are useful:

Flour - 230-250 g.( Sift twice through a culinary sieve).

Sugar - 200-250 g.( Depending on preferred sweetness).

Egg - 4 pcs.(for baking cake is best to use the domestic eggs).

Poppy or poppy filling - several st.l.

baking powder for baking - 1 bag

For the cream:

1 cup heavy cream thoroughly beat with a mixer until the elastic state.

Gradually add sugar and do not stop whipping.

Add vanillin

Baking biscuit:

Whipped eggs with sugar are mixed with flour, which is poured gradually.

In the dough, you should also add a bag of baking powder and poppy seeds.

Stir the mass thoroughly and pour into the mold, send it to the oven and bake for no more than half an hour. Oven temperature is 190-200 degrees.

Lemon cake can be baked cake with poppy

lemongrass with sour cream:

recipe for sponge cake you need:

Flour - 250-300 g( can sift with baking powder)

Egg - 3-4 pcs.(large household)

Sugar - 0.5-1 cup( focus on preferred sweetness).

Lemon - 1 pc.(Not a large fruit)

For cream you need:

Sugar - 1 cup( can be less to your taste)

Sour cream( fat or home) - 0,5 liters

IMPORTANT: The cream is cooked very simply. To do this, simply mix up the sour cream with sugar so that all the crystals are dissolved.

You can bake a biscuit in an oven or multivark. First, beat the eggs and gradually add the rest of the ingredients together with zest and lemon juice. Bake for about half an hour at a temperature of 180-200 degrees.

Cake "Bird's milk" Lemon:

recipe Prepare the base-cake:

Beat eggs separately( 4 pcs).

Gradually pour into the egg mass flour( approximately 140-150 g).

This also add 1 packet of baking powder

Heat the butter so that it becomes very soft, add to the dough you need to 100-120 g of oil.

If you want to get a chocolate biscuit, add a couple of tablespoons.cocoa.

Add finely grated zest of one lemon

Bake the cake in the oven for 35-40 minutes, do not make a high temperature of 180-190 degrees is enough.

Cool the biscuit into two pieces, put one into the mold.

Prepare the manna filling:

In a liter of milk, brew semolina porridge, you need 100-120 grams of cereals.

Add half a pack of butter( 100-120 g.) And sugar to taste.

You should also squeeze the juice of one lemon

Pour the pour over the biscuit, send it to the fridge.

When the manna filling is covered with a crust, put the second half of the cake and wait for further congealing.

Prepared cake from mold

Prepare glaze from butter and cocoa with sugar, cover the cake with icing.

Lemon "bird's milk"

Lemon souffle for a cake, how to cook?

You can prepare a delicious cake from any biscuit or sand cake with the addition of a delicate lemon souffle.

How to cook soufflé.What you need:

Egg - 3 pcs( it is better to use domestic)

Powdered sugar - 100-120 g.

Cream( fat content of at least 30%) - 1 glass( 200-220 ml).

Zest of one small lemon

Gelatin - 1 package

Lemon juice - several st.l.

Preparation:

Pre-soak the gelatin in cold water and leave it for 40 minutes.

Yolks mix with a mixer with sugar

Just separate the whites and put them in the refrigerator.

Creams are beaten separately, cleaned in the refrigerator.

Cooled whites are mixed with yolks and whipped cream.

Gelatin is heated on a steam bath with lemon juice, a thin trickle is introduced into the mass thoroughly mixed.

A ready-made souffle is covered with a layer of cake and is taken to the refrigerator.

Video: "Exquisite lemon cake"