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Bavarian lemon cake

Bavarian lemon cake

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Cookie cake base preparation:

Crush the biscuits and add the melted butter, then mix. Pour the mixture into the mold (ring-shaped cake), leveling with the back of the spoon and place in the refrigerator.

For lemon cream:

Melt the butter in a double-bottomed saucepan over the steam bath until it melts. Mix in a bowl the sugar, eggs, lemon juice and lemon peel. Then pour the composition into the melted butter. Stir continuously in the steaming pan until the mixture thickens, it will take about 15 minutes. When the cream is thickened and smooth, it is ready. Soak the gelatin in cold water, squeeze it and add it to the lemon cream (after the fire has stopped) and mix until the gelatin melts. Allow to cool, stirring occasionally. Beat the whipped cream with the sugar and incorporate it, lightly, stirring from the bottom up, so as not to cut the whipped cream. Pour the mixture over the base of the biscuits and put in the fridge to solidify.

For topping:

Mix the sugar with the tortilla, diluted with water and lemon juice. Put it on the stove and let it boil for a few minutes. Then allow to cool and add a few drops of dye.

Pour the icing over the cake and put in the fridge for at least 3-4 hours.

Store the cake in the refrigerator for at least 12 hours so that the coating will solidify properly.

Remove the Bavarian lemon cake from the fridge, and carefully remove the edge of the cake pan and decorate with lemon slices or sugar roses. (I decorated with flowers and sugar leaves because I no longer had lemons for decoration).

Meat case recipe of Leberkäse or German minced meat cake

Meat case recipe of Leberkäse or German minced meat cake. Improperly translated to us & # 8222 meat check& # 8222, Leberkäse is a drob fin characteristic of German, Austrian and Swiss cuisine. Although the name suggests that it also contains liver (in German Leber = liver) it is no longer found in this preparation.

Preparation of this meat house it is basically the same in all areas, however the spices used differ slightly. It uses fatty pork and chopped or minced beef and for spices it is mainly used salt, white pepper, nutmeg and marjoram, but in some areas it is also used cardamom, ginger or lemon (source).

The meat can be chopped larger (coarse) or finer (fein). This meat case does NOT contain eggs, onions or garlic. Prepare with ice flakes (like sausages or Parisian) that always cools the meat composition.

This meat case it can be eaten freshly baked, hot, fresh from the oven but also cold, with cucumber salad, in buns & # 8211 as a sausage. Goes well with Bavarian mustard, bread, buns or pretzels and a pint of cold beer & # 8211 see here how to eat at Oktoberfest.

From the ingredients below I obtained a house of meat that I baked in a cake form of 32 x 12 x 12 cm.

Banana Cream Cake (Fasting)

Countertop preparation:
Mix all the ingredients well until you get a creamy paste, from which bake two worktops in turn and leave to cool.

While the tops are baking, the syrup is prepared. Mix the mentioned ingredients, then boil them and let them cool.

How to prepare cream:
Rub the margarine well with the mixer.

Crush the bananas with a fork, then mix well until they become a paste and mix with margarine, powdered sugar, lemon peel and lemon juice.

Take the first countertop, syrup, then put half of the cream. Put the next countertop over it, which is also syruped in turn and of course put the rest of the cream.
Sprinkle with cocoa and leave to cool for about two hours.
Good appetite.

Bavarian Lemon Cake - Recipes

Wheat ingredient:

Cream ingredient

1 teaspoon lemon juice

Decor ingredient:

400ml Voila dessert cream

4 drops of dye or raspberry puree

Countertop preparation method:

1. Preheat the oven to 180 degrees and grease a round cake pan (preferably with springs).

2. Line the tray with baking sheet.

3. Mix the egg whites with the salt until rigid peaks form.

4. In a separate bowl, beat the egg yolks and sugar until creamy. Add one third of the flour to the egg yolks and the other third to the egg whites. Mix both compositions slowly, with a spatula, until incorporated, taking care not to deflate the egg whites too much.

5. Distribute the composition obtained evenly in the cake pan and bake for about 30-35 minutes or until a toothpick inserted in the middle of the top comes out clean.

6. Cool the countertop in the pan for 5 minutes then turn it over on a stand to continue cooling.

7. Once the countertop has cooled, use a solid knife to cut the countertop into two or more layers as desired.

How to prepare cream:

1. Mix frozen raspberries with honey and lemon juice.

2. Add everything to a saucepan and simmer over medium-high heat, letting the raspberries release their liquid.

3. Continue to boil the raspberries until they thicken and acquire a jam-like consistency.

4. Leave to cool for when we fill the cake.

5. Fill each slice of countertop with the preparation obtained.

How to prepare decor:

1. Refrigerate Voila for at least 12 hours before mixing. Pour the cooled product into a cold, clean bowl and start mixing 400ml Voila dessert cream at medium speed until the product becomes foam and triples in volume.

2. Add raspberry puree or food coloring to the preparation obtained.

Cake top with intense lemon flavor

I love this cake top with intense lemon flavor, both the taste and the color, texture, everything!

There are stas recipes for cake tops, sponge cake, cake, those classic recipes, as I knew them from my grandmother, or from old cookbooks.

However, depending on the ingredients used, the ovens provided, the recipes must be adapted to obtain optimal results.

For example, the classic sponge cake recipe, in which the measure is 1: 1, that is, how many eggs are used, as many spoons of sugar and as many flours, does not satisfy me and I had to add sugar and flour, until I obtained a texture of the composition that remained firm after baking and quite fluffy.

And an important detail for the success of the countertop, is the success of the meringue, it must be firm, otherwise the countertop will be left after removing from the oven, in my opinion.

This cake top recipe with an intense lemon flavor is my favorite, because it has a special flavor, but also a pleasant color.

Similar recipes:

Lemon cream with milk

Homemade lemon cream recipe prepared with milk, eggs and vanilla

Roll with lemon cream

Roll with lemon cream, prepared with egg top, flour and sugar, with milk cream, butter and peel and lemon juice

Pancake pudding with caramel and sauce.

Pancake pudding made from white flour, milk, eggs and caramel with lemon sauce

Almond cake with lemon

An almond dessert far too good to be dietary, but in fact it seems possible! :)

Countertop preparation for Lemon Cake with Yogurt and Lemon Curd

For the top, beat whole eggs with the mixer and a pinch of salt, after the foam is outlined, add the sugar and vanilla. Beat until a consistent foam is obtained. Then, with fine movements, add the flour. In a form lined with baking paper, add the composition and bake for 12 minutes at 170 °. I used a 26 cm diameter shape with detachable walls.

Bake and cool the top, remove from the pan, remove the baking paper and leave to cool for 1 hour. Meanwhile, wash the form and cover it with transparent foil. If you have special cardboard boxes, you can put a cardboard underneath and thus removing the cake from the mold, later, will be much easier. Place the countertop back in shape, with the top down (to level the more convex part that was on the surface). It should not be cut into sheets because it is not very thick.

The cooled top is well syruped & # 8211 I used crema di limone (lemon cream liqueur like Limoncello), but if you want without alcohol you can make a sugar syrup with lemon juice, put water on the fire with sugar and leave until the sugar dissolves, then reduce well until it foams and add the lemon juice and a little grated peel and turn off the heat).

CREAM PREPARATION Lemon cake with yogurt and Lemon Curd

For the cream, beat the natural whipped cream (well cooled in the fridge) until you get a very strong foam, then carefully add the powdered sugar and beat lightly. After adding the sugar, do not insist much on beating because there is a risk of cutting. The last one incorporates the yogurt, with the help of a spatula, by delicate movements (not with the mixer!).

In parallel we prepare gelatin: gelatin is soaked in 150 ml of cold water and 50 ml of lemon juice. After it has swelled, put it on a light fire, without boiling (boiling destroys the gelatin). Keep on the fire until the liquid becomes slightly more transparent. Test with your finger if the gelatin granules have dissolved (this also means that the liquid must have a bearable temperature for the hand). Let it be warm but not boiling. Leave to cool without cooling completely, because then it will harden. When the gelatin has reached an acceptable temperature (warm) mix with 2-3 tablespoons of cream yogurt with cream, directly in the pan (temper). After mixing, add 3-4 tablespoons of cream over the gelatin and only now pour the contents of the pan over the rest of the cream. Pour the composition over the counter and level it with a spatula. This lemon cake with yogurt is left to cool overnight or for a few hours, until the composition hardens enough.

Preparation of caramelized lemon decoration

Caramelized lemons are prepared for decoration. In a pan add 1-2 tablespoons of water and 50 g of sugar and then add the lemon slices. Leave it to caramelize the lemons.

How to make lemon cream with mascarpone and whipped cream?

I followed all the steps of this recipe and I got approx. 1.5 kg of mascarpone cream with lemon. In short: I made a boiled vanilla cream in which I also put grated lemon peels. I left it to cool and then put it in the fridge for a few hours. After cooling, I added the squeezed lemon juice and I prepared to assemble it with mascarpone and natural whipped cream.

After mixing, I obtained a fine cream, frothy and extraordinarily aromatic, sweet-sour.

I put the cream in the fridge for an hour.

A tasty recipe a day: berry cake

You can find on this culinary blog cake recipes, homemade cake recipes and other delicious sweets and desserts, explained in detail in the pictures. Add the brandy and mascarpone cheese. Mix well and leave the cream to cool. List of the best 145 recipes, including Coffee Cake, Chestnut And Mascarpone Puree, Dessert Chocolate Cream Cake, Lemon and Fruit Mascarpone. Discover a delicious chocolate cake recipe with berries and enjoy it with your loved ones. If you missed an aromatic cake with berries, look no further, because this is the best! Calories: 139 Blackie cake with chocolate and berries - Chef Nicolaie. Wet chocolate countertop, fine and airy chocolate cream plus berries, it's a dream come true for chocolate lovers, as I am. Rating: 2 & # 8211 14 votes & # 8211 1 hour 30 min. Sweet-sour taste, will make a sensation at any family gathering. Cocoa top, berry cream and berries.

The cake can also be made to order. Dessert cake with berries and white chocolate icing mirror confectionery cake syrup birthday cake floured cake elegant cake simple cake. Cream & # 8211 Unbaked cake with berries.

We need a countertop cut into three equal parts, mascarpone cream and a cream obtained from. Syrupy white pandispan, berry sarlota, whipped cream, fruit.


  • countertop
  • 5 eggs
  • 120 g of sugar
  • 120 g flour
  • 3 tablespoons oil
  • 1/2 teaspoon baking powder
  • A little salt
  • 1 teaspoon lemon peel
  • Syrup
  • 150 ml water
  • 2 tablespoons sugar
  • juice and peel of 1/2 lemon
  • Cream
  • 150 g sugar
  • 1 or
  • 1 tablespoon starch (20 g)
  • 250 ml of milk
  • juice of 1/2 lemon
  • peel from a small lemon
  • 200 g butter (82% fat)
  • decoration
  • 100 g white chocolate
  • 2 tablespoons oil
  • a knife tip of turmeric (turmeric)


  1. Lancelot

    Author, what city are you from?

  2. Tlachinolli

    I must tell you you are mistaken.

  3. Jarred

    Bravo, one sentence ... another idea

  4. Faetaxe

    They made a booth here ... It seems to me that the author wrote correctly, well, it could have been softer. P. S. I congratulate you on the last Christmas!

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