Traditional recipes

Cake with lemon cream and coconut

Cake with lemon cream and coconut


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Mix whole eggs with sugar. Add the grated lemon and orange peel. Put the flour with the baking powder. It will be homogenized.

Pour the composition into the pan and bake for about 20 minutes.

Prepare the pudding according to the instructions on the envelope.

Remove the worktop. Leave to cool. Cut in half. Fill with pudding, then put jam over the top sheet and sprinkle with coconut.


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Coconut cake with lemon cream

For the preparation of the sheet dough, I used a professional robot. If you do not own such a robot, you can use a manual mixer or why not, a tel. My mother didn't have professional utensils and she made some cakes to lick your fingers.

In the bowl of the robot, I put butter (at room temperature), sugar and a pinch of salt. Mix until the composition is homogeneous and until the butter turns light. Add eggs, one by one and vanilla essence.

After the eggs have been incorporated into the dough, change the target with the dough hook and first add the coconut flour and then the white wheat flour mixed with ammonia. We add the flour in tranches. I used coconut flakes and ground them in a coffee grinder.

Put the dough in a foil and refrigerate for 30 minutes.

Divide the dough into 4 equal parts. The sheets are stretched between 2 baking papers, measuring 26/36 cm. While we spread the first sheet, we keep the rest of the dough in the fridge.

In the preheated oven, bake each sheet at 180 degrees Celsius for 8-10 minutes. The baked sheets should have a slightly golden color. If the thickness of the sheet is not uniform, the portion where it is thinner will ripen faster and will acquire a darker color. It also happened to me.

In a saucepan, put whole eggs, a pinch of salt, sugar and mix until the composition becomes creamy and the sugar has melted. Put the pan in another pan with slightly larger dimensions, in which the water boils, over low to medium heat and mix until the composition leaves waves on the surface. Of course you know this process which is called bain marie. Make sure that the bottom of the pan does not touch the boiling water. Add the butter and lemon juice, mixing until the composition thickens (like a thicker cream).

Put the pan in the fridge for an hour.

Mix the whipped cream a little until it reaches volume. Over the whipped cream add the composition with eggs and butter. Mix until smooth. Mix at low speed and not too much.

I filled the sheets with 3 layers of cream and sprinkled powdered sugar on top (sprinkle the powdered sugar when you cut the cake). You may as well divide the cream in four and have the cream over the last sheet, sprinkling coconut flakes on top. The leaves are very tender and sometimes it happens that some crack. No problem, they will be covered with cream and will not be noticed.

I let the cake cool for one night, during which the sheets pulled out of the cream and froze. If you do not have patience, keep it cold for at least 4-5 hours.


Lemon Cream and Coconut Cake - Recipes

A refined, snow-white cream
On a fluffy countertop that melts in your mouth & # 8230
It is a delight and a treat
This wonderful cake.

What you need for the countertop (picture 1):
& # 8211 3 eggs
& # 8211 110gr flour
& # 8211 100 gr sugar
& # 8211 30 ml oil
& # 8211 1 sachet baking powder

For the cream (picture 8):
-1 can of coconut milk (400 ml)
& # 8211 300 ml fresh
& # 8211 200 gr cream cheese (or sweet cheese)
& # 8211 4 tablespoons powdered sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 2 gelatin sachets (20 gr)

Work plan:
& # 8211 Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt (finally add half the amount of sugar) until you get a thick foam (picture 2).
& # 8211 Mix the yolks with the rest of the sugar (picture 3), until the volume doubles.
& # 8211 Add the yolks over the egg white foam (picture 4) and mix with a spatula then gradually pour the oil and mix lightly (picture 5). Add the flour mixture with the baking powder and mix with the same spatula. We place the obtained composition in a baking form (diameter 26 cm) lined with baking paper (picture 6). Leave in the hot oven for about 30 minutes at 180 degrees, until it passes the toothpick test. (picture 7)
& # 8211 We prepare the cream (picture 8). Put the gelatin soaked in 200 ml of water for 10 minutes. Put the coconut milk on the fire and leave it to heat well (without boiling), then add gelatin and stir to dissolve the crystals (picture 9). Careful!! Milk should not boil because otherwise the gelatin loses its properties!
& # 8211 Separately, in a bowl, prepare the whipped cream (picture 10). Mix the cheese with the sugar until you get a cream (pictures 11 and 12). Add the milk over the cream cheese (picture 13). Then, incorporate this mixture into the whipped cream (picture 14). We obtained the cream that we poured over the baking sheet back in the form of baking with removable walls (this time without the baking paper). (Picture 15)
& # 8211 Sprinkle with coconut, then leave to cool for at least 4 hours (preferably overnight).
& # 8211 Have fun! (pictures 16 and 17).

Preparation time: 90 minutes (no time in the fridge).
Price: 30 lei (depending on where you buy the ingredients and inflation)


6 simple recipes for the cake with walnut top and cream

Rating: 4.4 & # 8211 19 reviews & # 8211 40 min. It is a fine cake, which melts in the mouth, and has a fragrant, light cream. After it is baked, leave it to cool and bake the second walnut top. Add the flour, juice and lemon peel and mix well. Today I want to present you a cake recipe that is very dear to me, for. The decoration is a simple one composed of coconut flakes, mascarpone hazelnuts and blueberry berries cut in half.

One of the best tried homemade cakes & # 8211 Today I propose a recipe for a delicious cake with cocoa and walnut top, vanilla cream and pieces of candied bitter cherries. Poppy roll and lemon cream White Chocolate, Desserts, Mascarpone, Poppy. Walnut cake and orange meringue with walnut alcazar egg white cake top. A similar cream, but with lemon, I also prepared for the Cake. This cake with lemon and coconut top is made for a very special person. For the walnut top, beat the egg whites with.

Lemon curd cream is immediately passed through a sieve, collecting it, by. Fluffy and syrupy top, fine cream with an intense aroma of lemon and chocolate. Orange or lemon cream for cakes, cakes, cookies.


Cake with coconut top and lemon cream

Countertop ingredients: 6 eggs, 5 tablespoons sugar, 3 tablespoons oil, 5 tablespoons flour, 4 tablespoons coconut for countertop (+2 tablespoons for decoration), a teaspoon baking powder, 1 vial of vanilla essence

Ingredients for lemon cream: 100 g sugar, 3 tablespoons food starch, 500 ml milk, 200 ml whipped cream, 1 sachet of vanilla sugar, juice of 1 lemon

Ingredients for syrup: juice of 1 pineapple compote (250 ml)

Method of preparation. Countertop preparation. We start by separating the eggs, the egg whites from the yolks. Put the egg whites in a bowl, sprinkle with a little salt and mix until foamy. Gradually add the sugar to the composition and mix until a dense and glossy foam is obtained. Rub the yolks with oil and vanilla essence, until they become creamy then pour over the egg white composition and mix lightly with a spatula. Incorporate in the composition flour mixed with baking powder and coconut, then mix lightly with a spatula, with movements from bottom to top until we obtain a perfectly homogeneous composition. Line a 20/30 cm tray with baking paper and pour the composition. Bake the pan in the preheated oven at 180 degrees and bake for about 30 minutes. After baking, leave to cool in the pan.

Preparation of lemon cream. Starch is mixed with sugar, lemon juice and milk. Mix well with a whisk and bring the composition to a boil over low heat, during which time we stir continuously until it starts to thicken. After it has thickened, set it aside and leave it to cool. Cover the cream with cling film (glue it on the surface of the cream) and let it cool until the cream cools very well. Separately mix the whipped cream with the vanilla sugar until fluffy, then mix with the lemon cream and mix for about 1 minute until perfectly blended.

The top is syruped, then the cream is spread evenly, sprinkled with a little coconut and the cake is left to cool for about 3 hours, then it can be portioned and served.


Wonderful recipes

Basic ingredients (for 24 cm format):
• 1 cup fried coconut
• ½ cup fried and chopped almonds
• 30 g melted butter
Cheese layer ingredient:
• 680 g cream cheese
• ¾ fine sugar cane
• peel of half a lemon
• 2 tablespoons almond liqueur or almond essence
• 3 eggs at room temperature
Coconut stratum ingredient:
• 2/3 cup fried coconut
Ingredient layer bezea:
• 3 egg whites, at room temperature
• a few drops of fresh lemon juice
• ½ teaspoon of vanilla essence
• 6 tablespoons powdered sugar
Topping ingredient:
• 1/3 cup fried coconut
Chocolate topping ingredient:
• 100 g 60% dark chocolate, broken into pieces
• 50 ml sour cream
Preparation:
1. Cover the tray with aluminum foil to prevent leakage.
2. Fry the coconut: put the tray in the oven over low heat until the coconut is browned.
3. Heat the oven to 170 degrees and start preparing the base: mix the ingredients well and flatten in the pan with the back of a cup or a glass, then set aside.
4. Prepare the cheese layer: mix the cheese, ¾ cup of sugar, lemon peel and almond liqueur until smooth.
5. Mix without interruption and add eggs, one by one. As soon as the eggs have been incorporated, the mixing stops, otherwise the composition will suffer.
6. Pour the composition into the pan, over the coconut layer and bake partially for 40 minutes.
7. Remove from the oven, sprinkle 2/3 cup roasted coconut and set aside.
8. Prepare the meringue layer: beat the egg whites, add the lemon juice and vanilla. Mix continuously, starting to add a tablespoon of powdered sugar. Mix until a hard and stable foam is obtained.
9. Add the meringue over the cake, using a pastry tube with a serrated end, leaving a free edge of 2 cm.
10. Over the meringue add 1/3 cup roasted coconut and put back in the oven for 20 minutes.
11. Then remove and allow to cool.
12. Prepare the chocolate topping: melt the chocolate on a steam bath over low heat, add the sour cream and mix well.
13. Apply on the cake, like a chocolate syrup, making patterns according to preferences.
14. Put in the fridge where it will stay at least 4 hours before serving.


COCONUT CAKE AND VANILLA CREAM

Ever since I saw this cake (more than 3 years ago ..) it fell off my trunk :)) but only now I managed to try it. And I did well.

It's very good. It has coconut, chocolate, cream, exactly what I like the most.

Although it is not the most attractive cake, I assure you that the taste far exceeds the appearance & # 128578

I made small changes compared to the original recipe, but the result is very good

1 tablespoon ness coffee (I put 2 inks)

150 g chocolate (100 g bitter + 50 g with milk)

1 sachet of instant vanilla pudding powder

(tray: 32 & times22 cm & ndash but it goes a little bigger)

How come:

Beat the egg whites with a pinch of salt, add the sugar in the rain,

mixing continuously until a hard and shiny foam results.

Put coconut and mix with a spatula.

We put the composition in a tray lined with paper and then greased with oil (I greased the tray a little before putting the paper, to make good adhesion).

Bake at 160 degrees, until slightly golden on top.

Let it cool, without removing the top from the tray, because it is very brittle.

After it cools, we turn it over on the serving platter and carefully remove the paper (I put it back in the tray after removing the paper).

We start assembling the cake.

For the chocolate layer, put all the ingredients in a bowl on a bain-marie, mix until smooth.

Immediately put the cream obtained over the cooled countertop.

For the vanilla cream, put together the cream with the pudding powder and about 1/2 of the amount of milk.

and mix (if it hardens too badly, add more as you mix milk - I used about 200 ml).

In the end you have to get a slightly firmer consistency than whipped cream. The resulting cream is placed over the chocolate layer.

Refrigerate for a few hours, then cut. Store in the refrigerator. Consumed cold is much better.


How to prepare Raffaello Cake:

Raffaello cake cream:

The broken chocolate and mixed with whipped cream melts in a bowl over low heat. Without boiling and stirring constantly, keep the pot on the fire until the chocolate is melted. Set aside, leave to cool a little, then put in the freezer for about 1 hour, until the cream cools very well and begins to harden.

The well-cooled cream is mixed until it becomes fluffy.

  • if the cream does not harden enough you can use a cream hardener
  • the cream can be prepared the night before and put it in the fridge, not in the freezer

Countertop 1:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a thick and shiny foam. Rub the yolks with oil and vanilla essence over the egg whites and mix lightly. At the end, incorporate the flour, mixing lightly with a spatula, with movements from bottom to top.

Pour the composition into the tray (20/30 cm) lined with baking paper and bake on medium heat for about 20 minutes. Remove the top from the tray, put it on a grill and leave it to cool with the baking paper.

Countertop 2:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny and adheres well to the mixer blades. Flavor to taste with vanilla essence, pour coconut flakes and flour in the rain and mix gently with a spatula, with movements from bottom to top.

Put the composition in a tray (20/30 cm) lined with baking paper and bake on medium heat for about 30 minutes, until the top is lightly browned on top. Remove the top on a grill and leave it to cool, along with the baking paper.

Over the top 1, I put 2/3 of the white chocolate cream, then, the top 2 which I covered with the rest of the cream. I sprinkled plenty of coconut flakes and let it cool for 1 hour.

  • if you have patience the cake is much better and cuts nicely after a few hours or even the next day
  • I didn't syrup the fluffy countertop, but if you want and like it you can do it

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