Lemon cake - Limonnik: the best recipes. How to make lemon cake sand, biscuit, chocolate, without baking, with mereng, souffli, jelly, berry at home?

This article offers your attention recipes for the most delicious lemon desserts. Here you will find the secrets of cooking lemonnik, lemon bird milk, a cake with a kurd and meringue.

Content

Sanding cake Limonnik with lemon filling: Recipe

Desserts using juicy and sour citrus Lemon has an incredibly pleasant and rich taste. Lemon filling is suitable for almost any type of dough and goes well with any cream. In the preparation of pastries, you can use lemon pulp, its juice and even zest. Cakes, pies and tarts with lemon are incredibly tasty and fragrant.

You will need:

Flour - 320 g (necessarily the highest grade and twice sifted through a culinary sieve, this will contribute to the fact that pastries will turn out lush and soft).
Sour cream - 220 g (the higher the fat content of sour cream, the softer and saturated the taste of the dough is obtained).
Plant-fruity mixture (spread)-150-170 g.
Sugar -100-300 g (here you should focus on your own preferences to 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 protein from one egg
Boarding baking - 1 package
Lemon (medium -sized fruit) - 2 pcs.

Preparation:

The lemons before preparing the cake should be thoroughly washed and wiped dry, only then remove the entire zest.
The yolks separated in advance are connected to sugar, it is desirable to carefully (at least 5 minutes) with a blender.
Then the remaining components of the dough are added to them: sour cream, soft spread, zest (approximately half of the entire part). Beat everything again with a blender.
Put the mass into a bowl and add the flour in small quantities along with the baking powder, mix thoroughly.
The sheet of the oven should be lined with parchment and gently pour the dough into it with an even layer on it, try to smooth the dough with a spoon or spatula so that it lay down evenly.
If you have a lot of dough, and the baking sheets are small - divide the baking cakes into two approaches.
Sand 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 pulp of lemon should be cleaned of excess films and poured to the blender, the second part of the zest and sugar is also sent there (you decide the amount to taste yourself).
The resulting lemon mass should be lubricated with each sheet of cake and lay them on each other. Lemon mass is impregnation.
The protein with a blender or mixer is whipped with sugar (you can use powder) in foam, thick and elastic. The resulting foam should be lubricated the cake from all sides. This is protein cream.

Important: the resulting cake can be left in this form or bake protein cream until a brown crust. To do this, the cake should be sent to the oven, but make a minimum temperature of 60-80 degrees. As soon as the protein begins to blush and hard - take out the sheet.

Limonnik cake with lemon kurd and Italian meringue: Recipe

You will come in handy:

Sugar (for the protein cream "Mernga")-150 g (easily replaced with powder), the Kurd will need 50-70 g and quite a bit in the dough (to taste).
Flour - 0.5 cups (preferably sift before kneading the dough).
High fat oil (73-86%) -100-120 g (half in the dough, half in Kurd).
Lemon - 2 citrus
Egg - 2 pcs. (It is advisable to use homemade eggs for dough).
Egg white- 2 pcs. (for merengi)

Preparation:

A bowl of a blender will definitely come in handy. All flour, a small pinch of salt, sugar (how much you consider necessary for the sweetness of the dough) and cold oil should be put in it.
Turn on the blender and thoroughly chop all the ingredients in the crumb, add several tbsp to the dough. Very cold water and continue grinding. As a result, you should get a very soft and “supple” dough.
The dough should not be placed immediately in shape so that it turns out to be gentle to lie down to half an hour in the refrigerator.
At this time, the filling for tart from lemons should be prepared.
Before cooking, wash the lemons thoroughly and grate their zest.
Send the zest to the stewpan, add sugar and yolks. The mass should be thoroughly kneaded and only then put on small fire.
Kurd should interfere all the time without ceasing. When the kurd heats up, 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 it to cool.
Kurd should be poured into another pan and put in the refrigerator for a while.
Remove the dough and rush it thoroughly with a rolling pin. Put the dough in the shape and carefully cut the sides so that the finished tart looks neat.
Bake the dough in the oven until it becomes rosy and finds a beautiful color. While it will be baked, take care of the meringue.
Meryeng differs from simple protein cream in that the proteins whip with sugar in a steam bath. As a result of this, the meringue becomes thicker.
The baked cake should be filled with a kurda, distributing evenly.
Put a layer of meringue on top, distributing it with “bumps” on the surface of the Kurdish.
The cake is sent to the oven so that the meringue is browned for 10-20 minutes at a temperature of 60-80 degrees. Carefully make sure that the merenga does not burn.

With a lemon kurdish filling and a decoration from Meriengi

Lemon cake without baking, how to cook?

You will need:

Cookie - The quantity, depending on how much your cake will be. You can use absolutely any cookies: biscuit, bellied.
Condensed milk - 1 bank (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, thoroughly knead the mass to the cream. Milk may curl up from citric acid, but this should not scare you, the mass will become thicker.
Put the foil or parchment in the form, lay out the cookie layer on top, lubricate it with abundantly with cream, then again cookies and cream, and so until the ingredients end.
Such a cake should be put in the refrigerator for the 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 chocolate cakes:

Flour-230-250 (sift twice through a culinary sieve).
Sugar-200-250 g. (Depending on the preferred sweetness).
Egg - 4 pcs. (For baking cake, it is best to use homemade eggs).
Cocoa-3-4 tbsp. l. (you can immediately sift with flour)
Baking baking off - 1 bag

You will need a cream:

Egg protein - 3 pcs.
Lemon - 1 pc.
Sugar-220-250 g.
Vanilin - 1 packaging

Preparation:

Seded flour should be combined with cocoa
Beat the proteins (for the dough) into the foam along with sugar and gradually add the yolks one at a time.
Then add flour and baking powder and you will get a fairly liquid dough.
The dough should be poured into the shape and bake until half an hour at a temperature of 190-200 g. The finished biscuit cool.
Whipping proteins are beaten, sugar is added to them
The container with the cream should be placed on a small fire and, gradually catching lemon juice, as well as without stopping whip, brew protein cream.
The biscuit should be cut in half in a thread
Rub the zest, pour half a glass of water and put on the fire.
Add several tbsp to the boiling decoction of the zest. sugar and boil a little syrup.
Sprinkle the lower layer of the biscuit with the resulting syrup.
Slue the biscuit on top with protein cream, put the second layer of the biscuit.
The cake is decorated with the remaining protein cream

Berry, lemon-club mousse cake: Recipe

You will come in handy for a biscuit:

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

You will come in handy for the berry-club mousse:

Sugar -50-60 g.
Puree strawberries - 100 g.
Puree berries (raspberries) - 50 g.
Lemon juice from one small fetus
Zest from halves of citrus
Gelatin - 2 tbsp.
Fat cream (at least 30%) -150-170 ml.

Preparation:

Combine dry components (flour, sugar, starch for biscuit).
Eggs are beaten separately, a small amount of sugar is added to the proteins and only then the yolks.
Add zest to the egg foam and gradually pouring flour, knead the dough.
Bake a biscuit in the uniform for about 20 minutes, laying it with a thin layer. The temperature should not exceed 200 degrees.
Beat the berries with a blender and pass through a sieve
DELETIT PURE Pour half a glass of water, give time to swell.
After half an hour, melt gelatin in a steam bath, add the berry mass, lemon sap juice and sugar, mix thoroughly so that the mousse dissolves.
Cool the mass a bit and add the cream to it, mix thoroughly.
Remove the biscuit from the oven, cool it, lay it in shape.
Pour the berry mass for mousse on top of the biscuit
Send the refrigerator for hardening for 5-6 hours.
Decorate the frozen cake with fresh berries and slices of lemon.

Lemon cake: recipe Julia Vysotskaya

You will come in handy:

Lemon - 1 PC. (not very large)
Flour -170-180 (sift so that the biscuit is magnificent).
Oil 150-170 g (high fat content 73-86%)
Eggs - 3 pcs.
Boarding baking - 1 bag

Cream:

Lemon - 1 PC. (not very large)
Sugar - exclusively on your preferences
Egg - 2 pcs. (It is better to use home)
Butter -50-70 g.

Preparation:

The biscuit is prepared in the usual way: first eggs and sugar are beaten and only then the other ingredients are gradually added.
The dough should be poured into one large shape or divided into two parts to bake each separately.
Bake it at a low temperature of 160-170 degrees for approximately 30-40 minutes.
The cream should be brewed. To do this, mix whipped eggs with lemon zest, its juice and sugar. Put the mass in a steam bath and, thoroughly mixing, brew to a density. In a well -warmed cream, you should also add a small piece of oil.
Each layer of the biscuit should be thoroughly coated with lemon cream, if you have a biscuit left, grind it into a crumb to decorate the cake.

Lenten lemon cake, how to cook?

For biscuit:

Lenten margarine - 200 g.
Flour -200-220 g. (Be sure to sift, better twice).
Sugar -0.5-1 cup (you can and more, focus on taste).
Vanillin - 1 bag
The zest of one lemon
Juice of one lemon
Cocoa -2-3 tbsp.
Baking powder - 2 bags

Preparation:

Lemon juice preparation:
Thaly 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 very dense, add cold water.
Bake 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 the fire and heat the mass a little so that the sugar is completely melted.
Add 1 tbsp to the mass. Flour and mix thoroughly, leave to cool.
Cut the cake in half and grease each piece with the resulting cream.

Limonnik cake with jelly, how to cook?

For cake:

Cookies (preferably sand) -400-500 g.
Oil - 1 pack (this is 200 g)
Nuts (any) -50-100 g. (Ground)

Preparation:

Using a meat grinder, make a cookie crumb
Mix the chip of cookies with ground nut
Add soft oil and knead the dough, which should be laid out with a thin layer on the bottom of the shape.

For jelly filling:

Jelly with the taste of lemon - 1 packaging
Sugar - 0.5-1 cup (focus on your taste)
Water -1 cup (220-250 ml)
Sour cream -450-500 ml. (preferably fat)
Cream -1 cup (250-300 ml, at least 30% fat).
Juice of one large lemon

Preparation:

Jelly should be mixed with boiling water and mix thoroughly so that there are no lumps.
Give the jelly water to cool, and add lemon juice, sour cream with dissolved sugar and cream to the cooled.
Mix the mass thoroughly and pour into the mold on top of the cookies.
The cake should be left in the refrigerator for the night so that it froze well.

Cake with semolina and lemon filling, how to cook?

You will need:

Flour -1 cup (230-250), sift carefully
Sugar - 1 cup (but you can less or more)
Oil -100-130 g. (Room temperature)
Egg - 3-4 pcs. (preferably use home)
Boarding baking - 1 package
Cocoa -1-2 tbsp. (for glaze, you can without it)
Oil -200-300 g. (1-1.5 packs)
Milk or cream - 0.5 liters
Group Manku - Several tbsp. (Watch the density of the dough).

Preparation:

Oil (50 g) should be melted in the microwave
With oil, mix sugar, baking powder, zest and cocoa, if added.
Gradually drive eggs and add flour, carefully kneading the dough.
Bake cakes on one or one wide layer, which you then cut into parts.
Such a porridge should be welded from milk and semolina so that it is not very thick and very liquid.
In semolina, squeeze lemons juice, add zest. The second part of the oil (50 g) should be mixed with sugar and added to the porridge.
The mass is thoroughly mixed and cleaned for 20-30 minutes in the refrigerator.
This cooled cream should be smeared with each cake, and on top the cake can be covered with icing from oil, cocoa and sugar.

Lemon biscuit cake in a slow cooker: recipe

You will need:

Flour - 1 cup (sift with a bag of baking powder)
Sugar - 1 cup (you can less so that the cake is not sweet).
Egg - 4 things. (Home eggs will improve the taste of biscuit)
Lemon - 1 PC. (medium, not large)

For cream:

Fat cream (at least 30%) -250-300 ml.
Sugar - 1 cup (here focus on your taste)
Lemon juice - several tbsp.

Preparation:

Beat eggs thoroughly, gradually adding sugar
Pour flour in small parts
Add the zest of one lemon and the juice of the half of the citrus
Pour the biscuit bowl and bake in the "baking" mode for 30-40 minutes.
Beat the cream with sugar, adding a small amount of lemon juice.
The baked biscuit should be cut in half. If you want, biscuits can be impregnated with store lemon juice.
Lubricate the cakes with cream and decorate it to taste.

Makovo lemon cake, how to cook?

You will come in handy:

Flour -230-250 (sift twice through a culinary sieve).
Sugar -200-250 g. (Depending on the preferred sweetness).
Egg - 4 things. (For baking cake, it is best to use homemade eggs).
Poppy - several tbsp.
Boarding baking - 1 bag

For cream:

Beat 1 cup of fat cream thoroughly with a mixer to an elastic state.
Gradually add sugar and do not stop whisking.
Add vanillin

Baking biscuit:

Eggs whipped with sugar are mixed with flour, which is poured gradually.
A bag of baking powder and poppy should also be poured into the dough.
Mix the mass thoroughly and pour into the mold, send it to the oven and bake for no more than half an hour. The temperature of the oven is 190-200 degrees.

Limonnik cake with sour cream: Recipe

For a biscuit you need:

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

For the cream you need:

Sugar - 1 cup (it is possible and less, to your taste)
Sour cream (fat or home) - 0.5 liters

Important: the cream is prepared very simply. To do this, just beat the sour cream with sugar with a mixer so that all the crystals dissolve.

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

Cake "Bird milk" Lemonno: recipe

Prepare the basis-biscuit:

Beat the eggs separately (4 pcs).
Gradually add flour into the egg mass (approximately 140-150 g).
Add 1 bag of baking powder here
Heat the butter so that it becomes very soft add to the test you will need 100-120 g of oil.
If you want to get a chocolate biscuit, add a couple of st.l. cocoa.
Add finely grated zest of one lemon
Bake a biscuit in an oven for up to 35-40 minutes, do not make a high temperature of 180-190 degrees enough.
Divide the cooled biscuit into two parts, put one in the form.

Prepare a semolina fill:

In a liter of milk, brew semolina porridge you will need 100-120 g. Croats.
Add half a pack of oil (100-120 g) to the finished semolina and sugar to taste.
The juice of one lemon should also be squeezed out
Pour the filling over the biscuit, send it to the refrigerator.
When semolina is covered with a crust, put the second half of the cake and wait for further solidification.
Remove the finished cake from the mold
Prepare the icing of oil and cocoa with sugar, cover the cake with icing.

Lemon souffle for a cake, how to cook?

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

How to cook souffle. What do you need:

Egg - 3 pcs (it is better to use home)
Sugar powder-100-120 g.
Cream (fat content of at least 30%)-1 cup (200-220 ml).
One small lemon
Gelatin - 1 packaging
Lemon juice - several tbsp.

Preparation:

Pre -soak the gelatin in cold water and leave it for 40 minutes.
The yolks with a mixer beat with sugar
Also separately should be beaten proteins, put in the refrigerator.
Cream is beaten separately, cleaned in the refrigerator.
The cooled Becks are mixed with yolks and whipped cream.
Gelatin is heated in a steam bath with lemon juice, a thin stream is inserted into the mass thoroughly mixed.
A cofle is covered with a ready -made soupler and cleaned in the refrigerator.