Traditional recipes

Cake by the meter with lemon icing

Cake by the meter with lemon icing

For the dough: Separate the eggs, beat the egg whites with the salt powder and sugar, gradually add a yolk until everything is well incorporated, add the flavors, the oil and at the end the flour and baking soda quenched with lemon juice. We put the composition in 2, and we mix a part with cocoa. Pour the white and brown composition into cake trays and put in the oven, do the test with the toothpick.

Let the cakes cool and cut them into slices. Fill each slice of cake (one white - one brown) with lemon cream, which we prepare according to the instructions on the package until we finish filling all the slices.

On top I made a icing sugar powder with lemon juice, mixed well and poured lightly over the cake.

It's faster, but also delicious!


Lemon cake

& Icirc & # 539i need for countertop:
2 g & # 259lbenu & # 537uri
200 g zah & # 259r
200 g butter
18 biscuits & # 539i large pisa & # 539i (or 100 g)
100 g crushed walnuts
200 g of shit
2 l & # 259m & acirci suitable (juice & peel)
200 g fri & # 537c & # 259
& Icirc & # 539i need for glaze & # 259:
500 g & # 537erbet de l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Rub the foam with the sugar and the butter and the butter. Add biscuits, nuts, peel and lemon juice (be careful not to make the cake too sour!), Shit cut into cubes and whipped cream. Mix lightly, then pour everything into a form lined with butter and grease with butter and put in the freezer for 2-3 hours, after which it is removed from the form and removed. # 259rtezi h & acircrtia.
Ask for glaze on:
& Icircnc & # 259lze & # 537ti & # 537erbetul de l & # 259m & acircie & # 537i & icircl pour over the cake, then & icircl smooth & # 537ti very quickly with a cu & # 539it hot, so that & # 259 se & icircntind & # 259 uniform & # 537i r & # 259m & acircn & # 259 urme.

Preparation: 45 minutes Freezing: 3 hours
Re & # 539et & # 259 de C & # 259lin Ro & # 537u, Craiova, jud. Dolj


Festive cake with lemon

It's a little until the winter holidays and, I don't know about you, but I'm looking for (raw) vegan recipes for this period.

Last year we made New Year's Eve with some non-vegetarian friends and, as it is known, the way to their heart is through delicious and refreshing raw desserts. As a result, I prepared a lemon and lime cake with chocolate icing.

Being the first time I prepared it, I used the same ingredients to create a cake and test the recipe. Here it is.

Ingredient:

Lemon cream

  • 500 g cashews
  • 3 lamai
  • 3 limes (green lemons)
  • 5 tablespoons honey
  • 50 g cocoa butter

Chocolate glaze

Method of preparation:

  • The dates are left to soak for 8 hours, then the seeds are removed and put in the robot until they become a homogeneous paste. Grind the seeds and almonds until they become flour, which is then kneaded with date paste until incorporated. It is spread in a cake form with removable walls.
  • Grind the cashews until they become flour, then mix well with the honey. Separately squeeze the yellow and green lemons. If they are from organic culture, you can grate the peel in the cream for extra flavor. Melt the cocoa butter on a steam bath, on a radiator or in a dehydrator (up to 40 degrees) and add it to the lemon cream, stirring until smooth. Pour the cream over the counter and put it in the freezer. When it has hardened, we prepare the icing.
  • The honey is mixed until it is homogenous with the cocoa powder, then the melted butter is added in a thin thread in the same way as for the cream, mixing with the wooden utensils. Pour over the cake and place in the freezer.
  • The cake should be removed 1-2 hours before consumption and left at room temperature. In order not to break the icing, cut it using a knife with a heated blade.

The cake is very fine, delicious and refreshing. He instantly conquered my friends!


METER CHECK / MOSAIC CHECK

INGREDIENT:

For cakes:

6 eggs & # 8211 separate the egg white from the yolk
300 g sugar
200 g flour
30 ml oil
1 teaspoon baking powder
1 tablespoon orange juice
4-5 drops of vanilla essence
2 tablespoons black cocoa powder

For the cream:

35 g flour
250 ml of milk
120 g of sugar
70 g butter + 130 g butter
1 lemon juice & # 8211 optional
1/4 teaspoon grated lemon peel
1/2 teaspoon vanilla essence

Beat the egg whites hard foam together with the sugar, so as to obtain a very hard foam, as for meringue. Add the yolks, one by one, then the oil and vanilla essence.

Incorporate the flour, stirring until smooth, then add the baking powder, quenched with orange / lemon juice. Divide the dough into 2 bowls, in equal quantities. Put cocoa in one of the bowls and mix until smooth.

Pour each dough into a wallpaper cake form, then bake them in a preheated oven at 180 ° C for 45 minutes. While the cakes are baking, prepare the cream: mix the flour with milk and sugar, then boil them until they become a thick cream, like a pudding, then take it off the heat. Stir continuously while it boils so as not to stick, or to prevent lumps from forming. After it cools, mix it with 100 g of butter. Let the mixer work until the composition is homogenous. Separately rub 100 g butter with the juice of 1 large lemon (if we want lemon cream), vanilla essence and grated lemon peel. We then mix the creams together, mixing until the composition becomes homogeneous.

After the cakes are baked, take them out and let them cool on a wire rack. Cut the cakes into equal slices, then grease them with cream. Alternatively put a slice of white cake with a slice of black cake.

We prepare a food foil, longer, so that we can fit all the cake on it. We put the slices of cake glued together with cream, on the foil, we tighten it well at the ends, so that the slices are well tightened and glued together. We leave it in the fridge for a few hours (preferably overnight), then we can serve it. If we have cream, we will glaze the cake with it, or we can glaze it with melted chocolate in a baine-marie. We cut the cake diagonally, starting with a corner, so that the future slices have both white and black slices of cake.


Similar recipes:

Cake for children with cappuccino

Cake recipe for children with cappuccino cream, decorated with chocolate in the shape of sticks

Cake cake with lemon cream

Cake recipe with lemon cream and walnuts with homemade top, flavored with rum

Whole apple and whipped cream cake

Cake recipe with whole apples and whipped cream with homemade top

Tort Valentine's Day

Tor Valentine's Day prepared with white chocolate and frozen cherries, flavored with a vanilla stick


Method of preparation

Cake by the meter with lemon icing

For the dough: Separate the eggs, beat the egg whites with the salt powder and sugar, gradually add as many

Cake by the meter

Rub the egg yolks with the sugar and gradually add the water and then the oil, the powder.


  • an egg white (from an average egg, about 36-37 g)
  • a teaspoon of lemon juice
  • 170 g powdered sugar
  • gel or powder dyes

Then mix with a hand mixer for a few minutes until you get a glossy and homogeneous glaze. Royal icing & # 8211 royal icing, it's ready.

If you do not use it immediately, cover it with cling film and keep it cool. It is important not to let air in because it will harden.

*Use quality dyes, gels or powders because they do not change the consistency of the glaze too much.
*If you find it too hard, carefully add a few drops of water and if it is soft, add sugar.
* You can also make various small shapes for decoration, drawing with glaze on a baking paper the popcorn, hearts or whatever shapes you want. Let them dry and use them to decorate cakes, pies, cupcakes, etc.


Bavarian cream cake with lemon

For the soft top, mix the ingredients, form a ball, wrap it in foil and leave it in the fridge for 30 minutes. Grease a form with a diameter of 28 cm, spread the dough on a wooden bottom sprinkled with flour and then put it on the form.

For the marzipan top, mix the marzipan well with 60 cl of water, almonds, sour cream, 60 g of sugar and vanilla sugar. Put an aluminum foil on the form, add the composition over the soft top and even out.

Bake in the preheated oven (180 & degC) for about 20 minutes. Let it cool.

For the filling, mix the cottage cheese with the sugar and lemon juice. Soak the gelatin in cold water. Leave it to drain for 10 minutes, then heat it until it melts and incorporate the cottage cheese.

Batter. Put the cream on the counter, spread it well and leave it to cool for at least 3 hours. Garnish with lemon slices.

For the icing, mix the lemon and orange juice and honey and bring to the boil for about 2 minutes. Remove from the heat, let it cool a bit, then pour over the lemon slices.

For the soft countertop:
100 g flour
an egg yolk
50 g butter
50 g sugar
a pinch of salt

For the marzipan top:
25 g raw marzipan (from the confectionery)
100 g peeled and ground almonds
1 tablespoon sour cream
60 g sugar
a sachet of vanilla sugar

For the filling:
700 g of cottage cheese
200 g powdered sugar
the juice of two lemons
8 sheets of white gelatin
300 g fresh

For the glaze:
2 thin slices of lemon
100 ml of orange juice
2 tablespoons lemon juice
a teaspoon of honey


Cake by the meter with lemon icing - Recipes

Posted by Postolache Violeta on February 05, 2010 in the meter cake cake cake recipes in the meter Comments: 17

ingredients

for countertop:

5 eggs
5 tablespoons sugar
5 tablespoons oil
1 cana faina
1 baking powder
2 tablespoons cocoa

for cream:

1/2 l of milk
1 vanilla pudding
1 vanilla sugar (80 gr)
1 packet of margarine
red dye

for the glaze:

1 dark chocolate
1 / white chocolate
3 tablespoons margarine
red dye


Method of preparation


Beat the foam with the sugar until the composition becomes glossy and does not flow from the spoon. Rub the yolks with the oil and add.


Then mix with flour and baking powder and divide the dough in two, adding cocoa to one side.

Pour the composition into trays greased with margarine and bake for about 40 minutes

Allow to cool then cut the two slices into cakes

Rub the margarine with the vanilla sugar.

Prepare the pudding according to the instructions on the envelope, add a teaspoon of dye and let it cool. When it has cooled, mix it with margarine.

Glue the slices of cake to each other with cream, alternating a white one with a black one, until we reconstitute the cake.


Because I had some cream left, I couldn't bear to scatter it and put it on top.

I then prepared the black icing: I melted the dark chocolate together with two tablespoons of margarine in a saucepan in a bain marie and poured it on top.


Cake the Metru-Meteres Piskota

The Piskota Metru-Meteres cake is an old cake that my mother prepared every Christmas or Easter. It was a holiday then to have such a cake in the house. The puddings were only found in Hungary and as in those times of the years & # 821780 you were not allowed to leave the country, we stocked up when the Hungarians from abroad came to the market and brought for sale all kinds of products that were not found in our country.

I don't know if you still remember those who live in the west of the country, especially how good were those hazelnuts pulled in the glaze, Dunakavics. As I was saying, my mother made supplies of pudding and margarine (because I had never seen butter brought for sale) from the market and made us this Cake at Metru-Meteres Piskota. What would I not give to be able to go back in time, to be a child again.

ingredients rock Cake at Metru-Meteres Piskota
8 eggs
10 tablespoons water
12 tablespoons oil
2 cups flour (250 ml dogs)
2 sugar dogs
2 packets of vanilla sugar
2 tablespoons cocoa
1 baking powder
peel of 1 lemon

Ingredient Cream Cake the Metru-Meteres Piskota:
2 sachets of pudding of different colors
1 l milk
250 gr frame
10 tablespoons sugar

Preparation Cake Topper at Metru-Meteres Piskota
Put the 8 yolks in a bowl and add to them 10 tablespoons of water, 12 tablespoons of oil, 2 sachets of vanilla sugar and grated peel of 1 lemon and the 2 cups of sugar and mix well with the mixer until it becomes foam.

Whisk the egg whites and gradually add to the rubbed yolk. Gradually add to this composition the 2 cups of flour and baking powder and mix until smooth. Divide the resulting composition into 2 parts and put 2 tablespoons of cocoa in one. Pour the composition into 2 cake trays and bake in the preheated oven.
After baking the tops, take them out and leave them to cool, then slice them into slices about 1 cm thick.

Preparing Cream Cake at Metru-Meteres Piskota:

In an envelope of pudding put 5 tablespoons of sugar (you can put even more if you like sweeter) and 1/2 l milk and put it to boil. Do the same with the second pudding. After they have boiled, let them cool and then add 125 gr of frame to each and mix well.

Cake Assembly at Metru-Meteres Piskota:
We grease the slices cut from the two biscuits with these creams and then we place them alternately, a slice of white biscuit, then a black slice and so on until we finish the slices. Cover everything with chocolate icing.

Cover everything with chocolate icing.

Let it cool until the icing hardens well. When the cake is served, the obtained roll will be cut diagonally and so we will have a series of countertop and cream colors.

Childhood cake, beautiful memories that I would like to relive.


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