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Lemon cream cake with vanilla pudding

Lemon cream cake with vanilla pudding


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Sheets: mix all ingredients well and add flour to a cookie dough. Let it rest for 30 minutes in the fridge, then divide the crust into 4 and bake them on the back of the tray. The sheets should not brown.

Cream: put the milk on the fire with the sugar and mix Separately mix the flour with a little milk, then pour over the milk on the fire (the milk should boil) Mix continuously until the cream thickens, add margarine, mix until it melts, turn off the heat and add the lemon juice.

Pudding: put the juice on the fire, mix the sachet with 4 tablespoons of sugar and a little juice, then pour over the boiled juice. Leave for another 1 minute and you're done

Assembly: 1 sheet -cream- sheet-pudding-sheet-cream-sheet-pudding, decorate or we can leave it like this


Lemon Cream Cake with Vanilla Pudding - Recipes

CAKE WITH LEMON CREAM AND ALMONDS

Mirror Mirror,
Who is the sweetest-sour
Country cake?
I want it on my plate!

  • 6 eggs
  • 6 tablespoons flour
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 2 tablespoons water
  • 1 sachet of baking powder
  • a pinch of salt

  • 500 ml of milk
  • 4 tablespoons food starch (flour can be used)
  • 5 tablespoons sugar
  • 200 gr butter at room temperature
  • juice and peel of a lemon
  • 100 g of almond flakes

WORK PLAN cake with lemon cream

  1. separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam.
  2. Mix the yolks with the oil, then add water and mixIncorporate over the egg whites with a silicone spatula
    add flour mixed with baking powder, sifted. We incorporate everything with a palette, until we obtain the composition
    we spread the composition obtained in the oven-sized tray, lined with baking paper
  3. put in the oven heated to 180 degrees for about 25 minutes, until it passes the toothpick test.
  4. For the cream, mix the starch with the sugar in a bowl, then pour a few drops of milk. Stir with a fork so as not to form lumps. Gradually add all the milk, stirring constantly with the whisk
  5. Put on low heat and let it boil until you get the consistency of a puddings. Add lemon juice and peel. We must mix thoroughly during cooking. Let the cream cool
  6. In a bowl mix the butter Gradually add the cooled cream and mix. Cake top cut it in half, put half of the cream between the sheets and a half on top. We cover with Almond flakes. Let the lemon cream cake cool then serve

Cake with coffee cream and vanilla pudding

The cake with coffee cream and vanilla pudding is a delicious cake with cocoa top that can be served at any event. BLAT-Rub the yolks with the oil. Beat the egg whites hard with a pinch of salt, gradually add the sugar, add water and mix until the sugar melts. Then add the yolks gradually. Add flour mixed with cocoa, baking powder, coffee and mix with a spoon. Pour the composition in a 30X35 cm tray lined with baking paper, put in the preheated oven for about 45 minutes, to pass the test with the toothpick. In the last 5 minutes we have a bigger fire. Let it cool very well and then cut it in 2.

CREAM 1-lightly beat the yolks with the sugar, add the coffee and boil in a steam bath, stirring constantly until it thickens. Let it cool very well. Rub the butter at room temperature and gradually add the coffee cream.

CREAM 2-put the milk on the fire and when it boils add the sachet mixed with a little milk and sugar, stir continuously until it thickens, let it cool. When it has cooled, add the whipped cream and mix well

Spread half of the cream on the first countertop (I syruped it with coffee mixed with rum essence) cover with the 2nd countertop. Add the rest of the cream, put it in the fridge for about 30 minutes (while we make the cream 2). Add cream 2 and put the cake in the fridge for about 2 hours


Recipe: Quick cake with vanilla cream

Prepare the top for the quick cake with vanilla cream
Separate the egg whites from the yolks. Whisk the egg whites, then gradually add the sugar and continue beating. Mix with rubbed yolks, vanilla essence then add flour mixed with baking powder. Put everything in a pan greased and sprinkled with flour. Place the cake in the oven at the right heat.

Meanwhile, prepare the caramel sugar and pour it over the counter, spreading it evenly.

Preparation of vanilla cream
The two packages of cream are put in a bowl and prepared according to the instructions on the package. In the vanilla cream add the vanilla sugar and lemon juice.

Assemble the quick cake with vanilla cream
Pour the caramelized sugar over the baking sheet and let it cool. Then put the vanilla cream and grate the chocolate on top. The quick cake with vanilla cream is left until the next day to soften the caramel.

1 Quick cake with vanilla cream 2 Quick cake with vanilla cream 3 Quick cake with vanilla cream 4 Quick cake with vanilla cream

The cake with coffee cream and vanilla pudding is a delicious cake with cocoa top that can be served at any event.

BLAT-Rub the yolks with the oil. Beat the egg whites hard with a pinch of salt, gradually add the sugar, add water and mix until the sugar melts. Then add the yolks gradually. Add flour mixed with cocoa, baking powder, coffee and mix with a spoon. Pour the composition in a 30X35 cm tray lined with baking paper, put in the preheated oven for about 45 minutes, to pass the test with the toothpick. In the last 5 minutes we have a bigger fire.

Let it cool very well and then cut it in 2.

CREAM 1-lightly beat the yolks with the sugar, add the coffee and boil in a steam bath, stirring constantly until it thickens. Let it cool very well. Rub the butter at room temperature and gradually add the coffee cream.

CREAM 2-put the milk on the fire and when it boils add the sachet mixed with a little milk and sugar, stir continuously until it thickens, let it cool. When it has cooled, add the whipped cream and mix well

Spread half of the cream on the first countertop (I syruped it with coffee mixed with rum essence) cover with the 2nd countertop. Add the rest of the cream, put it in the fridge for about 30 minutes (while we make the cream 2). Add cream 2 and put the cake in the fridge for about 2 hours


Poppy cake with lemon cream

INGREDIENTS

  • Lemon cream:
  • 3 yolks
  • 200 g sugar
  • 3 tablespoons starch
  • 450 ml of milk
  • 250 g mascarpone
  • lemon peel
  • juice of 1 lemon (or to taste)
  • Wheat:
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 6 tablespoons flour
  • 1 tablespoon mac
  • 3 tablespoons coconut
  • 1/2 teaspoon baking powder
  • vanilla essence and lemon peel
  • Furthermore:
  • coconut for finishing

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Ingredients

  • Wheat:
  • 6 egg whites
  • 6 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons ground walnuts
  • 1 teaspoon baking powder
  • 1 vanilla sugar
  • Cream:
  • 6 yolks
  • 3 tablespoons sugar
  • 3 tablespoons starch
  • 400 ml of milk
  • 100 g whipped cream
  • vanilla essence
  • For decoration:
  • 50 g dark chocolate