Cake "Lemon Velvet" - moist cakes with a velvety texture and a hint of citrus are ideally complemented by a refreshing citrus cream. Lovers of the classics will definitely like this cake. Author's recipe.
Red Velvet Cake - • Торт "Красный бархат"....
Chocolate Velvet Cake - • Торт "Красный бархат"....
Instructions for recalculating ingredients to a different form size priatnogoappetitaev.blogspot....
Cakes • Торты
Soda must be added to the dough when we use a fermented milk product, fruit (vegetable) juice / puree, fruit pieces, honey, a large amount of natural cocoa to neutralize the acid contained in these products. If this is not done, then the consistency of the finished product will be sticky.
The lifting force from this reaction is not enough for the growth of the dough, so baking powder is added, as it provides the rise of the baked goods, reacting in the dough without residue.
If you need a more yellow color of the cakes, then you can add a few drops of food coloring to the kefir to the desired shade.
Mascarpone • Как приготовить сыр ма...
To prevent the cream from exfoliating, the temperature of the mascarpone and the custard base must be the same.
Instead of mascarpone, you can use Philadelphia-type cottage cheese / cream cheese or well-weighed (at least a day tasty, not very sour sour cream).
The process of weighing sour cream is shown here • Японский хлопковый чиз...
In 100 g - 321 kcal
Ingredients:
Form demountable with a diameter - 18 cm
Korzhi
Wheat flour - 340 g
Sugar - 200 g
Butter 82% - 100 g
Vegetable oil without taste and smell - 50 g
Kefir - 220 g
Lemon juice - 20 g
Chicken eggs - 3 pieces
Vanilla sugar - 10 g
Zest of 1 lemon
Baking powder - 6 g
Soda - 4 g
Salt - 1 g
Lemon cream:
Lemon juice - 130 g
Eggs - 3 pieces
Sugar - 150 g
lemon zest
Corn starch - 40 g
Mascarpone - 500 g
Syrup for impregnation
Water - 50 g
Lemon juice - 30 g
Sugar - 80 g
Cooking
Korzhi
1. Line the bottom of the mold with baking paper with a non-stick layer. Lay a paper tape along the side, if there is a second form, then prepare in the same way
2. Combine the sifted flour with salt, soda and baking powder. Mix.
3. Combine kefir with lemon juice. Kefir can be replaced with curdled milk, yogurt or buttermilk.
4. Beat soft butter with a mixer for a minute. Add vegetable oil without taste and smell and mix with a mixer until smooth.
5. Add vanilla sugar and regular sugar and continue beating for 2-3 minutes.
6. Add room temperature eggs one at a time, beating thoroughly after each.
7. Add the zest of one lemon and mix
8. Alternating, in several steps, add the flour mixture and kefir.
9. Using a scale, divide the dough into two forms and level
10. Bake in an oven preheated to 160 ° C at an average level of 40-45 minutes
11. When pressed, the finished cake has the same consistency in the center and along the edges.
12. Remove the cakes from the molds and cool completely. To stabilize the biscuit, I recommend baking the cakes for 8-10 hours, cool, wrap in cling film and keep in the refrigerator.
13. Trim the top of each cake and cut into two identical layers. You should get 4 cakes.
Cream
1. For the custard base, combine eggs, sugar and cornstarch. Mix so that there are no lumps.
2. Combine lemon juice with the zest of one lemon, bring to a boil.
3. Pour the hot mass over the egg, constantly stirring with a whisk. Return to the saucepan, put on moderate heat and constantly stirring until thickened, keep on minimum heat for another minute to remove the starchy taste.
4. Transfer the mass to a bowl and, stirring constantly, cool.
5. Cover with cling film and refrigerate for at least 2 hours.
6. Beat the cold lemon base with a mixer for a minute
7. Add chilled mascarpone and beat until smooth.
8. Transfer the cream to a pastry bag.
Assembly
1. Place the cake on the dish, soak it with syrup.
2. Put a layer of cream, about 180-200 g, smooth and repeat everything with the next 2 cakes.
3. Soak the top cake with syrup, cover with a thin layer of cream and smooth. Align the cream on the side surface.
4. If desired, make a relief on the cake with a wavy knife.
6. Send the cake to the refrigerator for 8-10 hours
7. Garnish with lemon zest before serving. Cake decor can be customized to your liking.
Note!
The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made.
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