Lemongrass cake

Cake recipe Lemongrass so simple that even children can cook it. Cakes for which the dough is kneaded with sour cream cannot be compared with anything!

RECIPE FOR LEMONNIK CAKE

NECESSARY:

Dough:

380 g flour
250 g butter
200 g sour cream
1/2 tsp soda (quenched with vinegar)

Filling:

1.5 pcs. lemon
200 g sugar
20 g cornstarch

Alexander Seleznev

confectioner of international class, host of the programs "Sweet stories", "Easy recipes"

If the filling is too runny, add the starch. It can be put directly on the dough: it will bind the liquid and turn it into jelly or jelly. Cornstarch is the best choice for making baked goods soft and crumbly. When pouring the filling into the pie, make sure that there are no pits.

HOW TO COOK:

1. Grate the butter, add it to the sifted flour.

2. Combine the soda quenched in vinegar with sour cream and add the mixture to the flour.

3. Knead the dough quickly, divide it in two (2/3 and 1/3).

4. Put the dough in the refrigerator for 30 minutes.

5. Pass the lemon through a meat grinder, then add sugar.

6. Roll out most of the dough and place in a baking dish, forming the sides.

7. Sprinkle with starch, then add the filling. Roll out the second layer of dough and cover the cake with it.

8. Bake lemongrass in a preheated oven at 180 ° C for 30-40 minutes.

1. Start by making a lemon sponge cake for your cake. Remove the oil from the refrigerator in advance and leave it warm for 15 minutes to soften. Sift the flour into a separate bowl with baking powder. Remove the zest from the lemon and grate it on a fine grater.
2. Then add sugar to the butter and beat with a mixer until a fluffy creamy mass is formed (2-3 minutes). Preheat the oven to 180 / 1200С, cover the baking dish parchment paper... If you have two or three of the same forms, you can bake 2 or 3 biscuits at the same time (in total, you need three for the cake).
3. Continuing to beat the butter, beat in eggs one at a time, whisking thoroughly after each time. Then stir in the flour, baking powder and lemon zest to the dough. Pour a third of the dough into a pre-prepared dish and send to a preheated oven.
4. Bake lemon sponge cake until golden brown, about 20-30 minutes. Remove the mold, take out the biscuit cake and leave to cool on the wire rack. Cover the mold with parchment paper again and pour out half of the remaining dough.
5. Bake the second biscuit until cooked in the same way as the first. Take it out and leave to cool too. Use the remaining dough to make a third lemon pie crust. Remove from oven and let cool completely.
6. In the meantime, prepare lemon cream for the cake. Remove the zest from the lemon and grate it on a fine grater. Squeeze out all the juice from the pulp and strain it through a sieve to remove seeds and pieces of pulp.
7. Beat the eggs into a bowl and pour in the lemon juice. Beat for a couple of minutes until fluffy. Then gradually add sugar and continue beating until smooth. Put lemon cream on water bath, add zest.
8. While stirring, heat the mass until thickened. Cut the butter into small pieces and add to the cream, mix well. Prepare the cream until all ingredients are completely dissolved and thickened. Remove the bowl from the water bath and leave to cool.
9. Put in a saucepan apricot jam, pour in water and put on fire. Boil the glaze for 5 minutes at a low boil, stirring constantly. As soon as the mass begins to stretch a little and thickens, remove the pan from the heat.
10. Put a lemon biscuit on the bottom of a split form, cover it with butter cream. Place the second biscuit and brush it with cream. Cover the cake with the last lemon biscuit, grease its surface with cream (you can leave a little to cover the sides).
11. Put the cake in the refrigerator for a few minutes to thicken the cream. Remove, water and evenly distribute the apricot glaze over the surface of the cake. Leave the lemon cake to soak for 1-2 hours in the refrigerator.
12. After that, you can take out the mold, remove the split ring and grease the sides of the cake with the remaining butter cream. Decorate sponge cake with lemon cream to your taste and cut into portions. Enjoy your tea!

This article brings to your attention the recipes for the most delicious lemon desserts. Here you will find the secrets of making lemongrass, lemon poultry milk, Kurdish cake and meringue.

Desserts using juicy and sour citrus lemons have an incredibly pleasant and rich taste. The lemon filling is suitable for almost any type of dough and goes well with any cream. In baking, you can use the pulp of lemon, its juice and even the zest. Cakes, pies and tarts with lemon turn out to be incredibly tasty and aromatic.

You will need:

• Flour- 320 g. (Required top grade and sifted twice through a culinary sieve, this will help to ensure that the baked goods are fluffy and soft).
• Sour cream- 220 g (the higher the fat content of the sour cream, the softer and richer the taste of the dough is).
• Vegetable-creamy mixture (spread) - 150-170 g.
• Sugar- 100-300 g (here you should be guided by your own preferences for the sweetness of the dessert).
• Egg yolk- 3-4 pcs. (for baking, it is preferable to use homemade eggs, the dough will be brighter and tastier).
• Egg white from one egg
• Baking powder- 1 package
• Lemon (medium-sized fruit)- 2 pcs.

Preparation:

• Before preparing the cake, lemons should be thoroughly washed and wiped dry, only then remove the entire zest.
• The yolks separated in advance are combined with sugar, it is advisable to beat them thoroughly (at least 5 minutes) with a blender.
• Then the rest of the dough components are added to them: sour cream, soft spread, zest (about half of the entire part). Beat everything again with a blender.
• Transfer the mixture to a bowl and add small amounts of flour along with baking powder, mix thoroughly.
• A sheet of the oven should be lined with parchment and carefully pour the dough on it in an even layer, try to flatten the dough with a spoon or spatula so that it lies evenly.
• If you have a lot of dough and the baking sheets are small, divide the baking cakes into two passes.
• Shortbread 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 lemon pulp should be cleaned of excess films and poured into a blender, the second part of the zest and sugar are sent there (you decide the amount to taste for yourself).
• With the resulting lemon mass, grease each sheet of the cake and lay them on top of each other. Lemon mass is an impregnation.
• Using a blender or mixer, whip the protein with sugar (you can also use powder) into a thick and elastic foam. The resulting foam should be greased on all sides of the cake. This is a protein cream.

IMPORTANT: The resulting cake can be left as it is or the protein cream can be baked until golden brown. To do this, the whole cake should be sent to the oven, but the minimum temperature should be 60-80 degrees. As soon as the protein begins to redden and harden, remove the sheet.

Delicious lemon baked goods and desserts

Lemongrass cake with lemon curd and Italian meringue: recipe

It will be useful for you:

• Sugar(for protein cream"Meringue") - 150 g (easy to replace with powder), for a Kurd it will take 50-70 g and quite a bit in the dough (to taste).
• Flour- 0.5 cups (it is advisable to sift before kneading the dough).
• High fat oil (73-86%)- 100-120 g (half in dough, half in Kurdish).
• Lemon- 2 citrus
• Egg- 2 pcs. (It is advisable to use homemade eggs for the test).
• Egg white- 2 pcs. (for meringue)

Preparation:

• You will definitely need a blender bowl. You should put all the flour, a small pinch of salt, sugar (as much as you need for the sweetness of the dough) and always cold butter in it.
• Turn on the blender and thoroughly grind all the ingredients into crumbs, add a few tablespoons to the dough. very cold water and continue grinding. The result should be a very soft and pliable dough.
• The dough should not be placed immediately in the mold, so that it turns out tender, it should lie down for up to half an hour in the refrigerator.
• At this time, you should prepare the filling for the lemon tart.
• Wash the lemons thoroughly and rub the zest before cooking.
• Send the zest to a saucepan, add sugar and yolks. The mass should be thoroughly mixed and only then put on little fire.
• The Kurd should be interfered with all the time, without ceasing. When the Kurd is hot, add a lump of butter and gradually add the juice from two lemons. When the Kurd is homogeneous, remove it from the heat and leave to cool.
• The Kurd should be poured into another saucepan and refrigerated for a while.
• Remove the dough and roll it out thoroughly with a rolling pin. Place the dough in a mold and carefully trim the sides to make the finished tart look neat.
• Bake the dough in the oven until golden brown and a beautiful color. While it is baking, do the meringue.
• Meringue differs from a simple protein cream in that the proteins are whipped together with sugar in a steam bath. As a result, the meringue becomes thicker.
• The baked crust should be filled with Kurdish, spreading evenly.
• Lay a layer of meringue on top, spreading it in "bumps" over the surface of the Kurd.
• The cake is sent to the oven to brown the meringue for 10-20 minutes at a temperature of 60-80 degrees. Be careful not to burn the meringue.

Stuffed with lemon Kurd and meringue decoration

Lemon cake without baking, how to cook?

You will need:

• Biscuits- quantity, depending on how big your cake will be. You can use absolutely any cookie: biscuit, biscuit.
• Condensed milk- 1 can (not boiled)
• Cream (any fat content)- 200-250 ml.
• Lemon- 2 pcs. (medium size)

Preparation:

• Mix milk with condensed milk, mix thoroughly
• Squeeze out the juice of one lemon and add to the milk, mix the mixture thoroughly into the cream. From citric acid milk may curd, but this should not scare you, the mass will become thicker.
• Lay foil or parchment in the form, put a layer of cookies on top, grease it with plenty of cream, then again cookies and cream, and so on, until the ingredients run out.
• This cake should be refrigerated overnight so that it becomes dense and thickened. Only after that it will be possible to get it out of the mold.

Dessert without baking

How to make a chocolate cake with lemon cream?

You will need for chocolate cakes:

• Flour - 230-250 g (sift twice through a culinary sieve).
• Sugar - 200-250 g (depending on the preferred sweetness).
• Egg - 4 pcs. (homemade eggs are best for baking the cake).
• Cocoa - 3-4 tbsp. l. (can be sieved immediately with flour)
• Baking powder for baking - 1 sachet

You will need for the cream:

• Egg white - 3 pcs.
• Lemon - 1 pc.
• Sugar - 220-250 g.
• Vanillin - 1 pack

Preparation:

• Sifted flour should be combined with cocoa
• Whisk the whites (for the dough) into a foam along with the sugar and gradually add the yolks one at a time.
• Then add flour and baking powder and you will have a fairly thin dough.
• The dough should be poured into a mold and baked for up to half an hour at a temperature of 190-200 g. Cool the finished biscuit.
• The whites for the cream are whipped, sugar is added to them
• The container with the cream should be put on a small fire and, gradually adding lemon juice, and also without stopping whisking, brew the protein cream.
• The biscuit should be cut in half with a string.
• Grate the zest, pour half a glass of water and put on fire.
• Add a few tablespoons to the boiling broth of the zest. sugar and boil the syrup a little.
• Soak the bottom layer of the biscuit with the resulting syrup.
• Spread the biscuit with protein cream on top, put the second layer of biscuit.
• The cake is garnished with the remaining protein cream

Chocolate lemon dessert

Berry, lemon and strawberry mousse cake: recipe

Useful for a biscuit:

• Eggs- 2 pcs. (preferably using homemade ones)
• Sugar- 50-60 g.
• Corn starch- 2 tsp
• Lemon juice- approximately
• Flour- 60-70 g.
• Zest with half a lemon

Useful for berry and strawberry mousse:

• Sugar- 50-60 g.
• Strawberry puree- 100 g.
• Puree berries (raspberries)- 50 g.
• Lemon juice from one small fruit
• Zest from half a citrus
• Gelatin- 2 tbsp.
• Fat cream (at least 30%)- 150-170 ml.

Preparation:

• Combine dry ingredients (flour, sugar, biscuit starch).
• The eggs are beaten separately, a small amount of sugar is added to the whites and only then the yolks.
• Add the zest to the egg foam and gradually adding flour, knead the dough.
• Bake the sponge cake in a mold for about 20 minutes, spreading thinly. The temperature should not exceed 200 degrees.
• Beat the berries with a blender and pass through a sieve
• Pour gelatin with half a glass of water, allow time to swell.
• After half an hour, melt the gelatin in a steam bath, add the berry mass, the juice of half a lemon and sugar, mix thoroughly to dissolve the mousse.
• Cool the mass a little and add cream to it, mix thoroughly.
• Take the biscuit out of the oven, cool it down, put it in the mold.
• Pour the berry mousse on top of the sponge cake
• Send the mold to the refrigerator to set for 5-6 hours.
• Decorate the frozen cake fresh berries and lemon wedges.

Delightful mousse cake

Lemon cake: recipe by Julia Vysotskaya

It will be useful for you:

• Lemon- 1 PC. (not very large)
• Flour- 170-180 g (sift so that the biscuit is fluffy).
• Oil 150-170 g (high fat 73-86%)
• Eggs- 3 pcs.
• Baking powder- 1 sachet

Cream:

• Lemon- 1 PC. (not very large)
• Sugar- solely according to your preferences
• Egg- 2 pieces (it is better to use homemade ones)
• Butter- 50-70 g.

Preparation:

• The biscuit is prepared in the usual way: first, eggs and sugar are beaten, and only then the rest of the ingredients are gradually added.
• The dough should be poured into one large pan or divided into two portions to bake each separately.
• It should be baked at a low temperature of 160-170 degrees for about 30-40 minutes.
• The cream should be brewed. To do this, mix beaten eggs with lemon zest, lemon juice and sugar. Put the mass on a steam bath and, stirring thoroughly, brew until thick. A small piece of butter should also be added to a well-heated cream.
• Each layer of biscuit should be thoroughly smeared with lemon cream, if you have a biscuit, grind it into crumbs to decorate the cake.

Delicious homemade lemon dessert

Lean lemon cake, how to cook?

For biscuit:

• Lean margarine- 200 g.
• Flour- 200-220 g (be sure to sift, preferably twice).
• Sugar- 0.5-1 glass (more can be, focus on taste).
• Vanillin- 1 sachet
• Zest of one lemon
• One lemon juice
• Cocoa- 2-3 tbsp.
• Baking powder- 2 sachets

Preparation:

• Lemon juice Preparation:
• Thawed 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 to be very thick, add cold water.
• Bake the 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 fire and heat the mixture a little so that the sugar is completely melted.
• Add 1 tablespoon to the mass. flour and mix thoroughly, leave to cool.
• Cut the cake in half and grease each piece with the resulting cream.

Lean Lemon Dessert

How to cook lemongrass cake with jelly?

For the cake:

• Cookies (preferably shortbread)- 400-500 g.
• Butter - 1 pack (this is 200 g)
• Nuts (any)- 50-100 g (ground)

Preparation:

• Use a meat grinder to make cookie crumbs
• Mix cookie crumbs with ground nuts
• Add soft butter and knead the dough, which should be laid out in a thin layer on the bottom of the mold.

For the jelly filling:

• Lemon Flavored Jelly- 1 package
• Sugar - 0.5-1 glass (be guided by your taste)
• Water- 1 glass (220-250 ml)
• Sour cream- 450-500 ml. (preferably bold)
• Cream- 1 glass (250-300 ml, at least 30% fat).
• Juice of one large lemon

Preparation:

• The jelly should be mixed with boiling water and mixed thoroughly so that there are no lumps.
• Let the jelly water cool, and add lemon juice, sour cream with dissolved sugar and cream to the cooled one.
• Stir the mixture thoroughly and pour into the mold on top of the cookie crust.
• The cake should be left in the refrigerator overnight to set well.

Jelly lemon dessert

How to prepare a cake with semolina and lemon filling?

You will need:

• Flour- 1 cup (230-250), sift thoroughly
• Sugar- 1 glass (but less or more is possible)
• Butter- 100-130 g. (Room temperature)
• Egg - 3-4 pcs. (preferably using homemade ones)
• Baking powder- 1 package
• Cocoa- 1-2 tbsp. (for glaze, it is possible without it)
• Butter- 200-300 g. (1-1.5 packs)
• Milk or cream- 0.5 liters
• Semolina groats - several tablespoons (look at the density of the dough).

Preparation:

• Butter (50 g) should be melted in the microwave
• Sugar, baking powder, zest and cocoa, if adding, should be mixed with butter.
• Gradually beat in the eggs and add flour, kneading the dough thoroughly.
• Bake the cakes one at a time or in one wide layer, which you then cut into pieces.
• From milk and semolina, such a porridge should be cooked so that it is not very thick and very liquid.
• V semolina squeeze the juice of the lemons, add the zest. The second part of the butter (50 g) should be mixed with sugar and added to the porridge.
• The mass is thoroughly mixed and removed for 20-30 minutes in the refrigerator.
• Each cake should be coated with this cooled cream, and the cake can be covered with a frosting of butter, cocoa and sugar on top.

A simple recipe for a delicious dessert

Lemon sponge cake in a slow cooker: recipe

You will need:

• Flour- 1 glass (sieve with a sachet of baking powder)
• Sugar - 1 glass (as small as possible so that the cake is not sweet).
• Egg- 4 things. (homemade eggs will improve the taste of the biscuit)
• Lemon- 1 PC. (medium, not large)

For the cream:

• Fat cream (at least 30%)- 250-300 ml.
• Sugar- 1 glass (here, be guided by your taste)
• Lemon juice- several tablespoons.

Preparation:

• Beat the eggs thoroughly, gradually adding sugar.
• Pour flour in small portions
• Add the zest of one lemon and the juice of half a citrus
• Pour the biscuit into a bowl and bake in the "bake" mode for 30-40 minutes.
• Whip 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 soaked in store lemon juice.
• Lubricate the cakes butter cream and decorate it to your liking.

Multicooker recipe

How to cook poppy-lemon cake?

It will be useful for you:

• Flour- 230-250 g (sift twice through a culinary sieve).
• Sugar- 200-250 g (depending on the preferred sweetness).
• Egg- 4 things. (homemade eggs are best for baking the cake).
• Poppy or poppy filling- several tablespoons.
• Baking powder- 1 sachet

For the cream:

• Beat 1 glass of heavy cream with a mixer until firm.
• Add sugar gradually and keep whisking.
• Add vanillin

Baking a biscuit:

• Eggs beaten with sugar are mixed with flour, which is poured in gradually.
• Pour a bag of baking powder and poppy seeds into the dough.
• Stir the mixture thoroughly and pour into a mold, send to the oven and bake for no more than half an hour. Oven temperature 190-200 degrees.

Lemon cake can be baked with poppy seeds

Lemongrass cake with sour cream: recipe

For a biscuit you need:

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

For the cream you need:

• Sugar- 1 glass (maybe less, to your taste)
• Sour cream (fatty or homemade)- 0.5 liters

IMPORTANT: The cream is very easy to prepare. To do this, simply beat the sour cream with sugar with a mixer so that all the crystals dissolve.

You can bake a biscuit in the oven or multicooker. Beat the eggs first and gradually add the rest of the ingredients along with the zest and lemon juice. Bake for about half an hour at 180-200 degrees.

Cake "bird's milk" lemon: recipe

Prepare a biscuit base:

• Beat eggs separately (4 pcs).
• Gradually add flour (about 140-150 g) to the egg mass.
• Add 1 bag of baking powder to this.
• Preheat butter so that it becomes very soft add to the dough. You need 100-120 g of butter.
• If you want to get chocolate biscuit, add a couple of tablespoons. cocoa.
• Add finely grated zest of one lemon
• Bake the biscuit in the oven for up to 35-40 minutes, do not heat 180-190 degrees high enough.
• Divide the cooled biscuit into two parts, put one in a mold.

Prepare the semolina fill:

• In a liter of milk, brew semolina porridge, you will need 100-120 g of cereals.
• Add half a packet of butter (100-120 g) and sugar to taste to the finished semolina.
• You should also squeeze the juice of one lemon.
• Pour the filling over the biscuit, send to the refrigerator.
• When the semolina filling is covered with a crust, put the other half of the cake layer and wait for further solidification.
• Remove the finished cake from the mold
• Prepare the butter and cocoa sugar frosting, and cover the cake with the icing.

Lemon " bird's milk»

Lemon cake soufflé, how to cook?

To cook a tasty cake can be made from any biscuit or shortbread crust with the addition of a delicate lemon soufflé.

How to make a soufflé. What do you need:

• Egg - 3 pcs (it is better to use homemade ones)
• Powdered sugar - 100-120 g.
• Cream (at least 30% fat) - 1 cup (200-220 ml).
• Zest of one small lemon
• Gelatin - 1 pack
• Lemon juice - a few tablespoons

Preparation:

• Pre-soak the gelatin in cold water and leave it for 40 minutes.
• Beat the yolks with a mixer with sugar
• Beat the whites separately, put them in the refrigerator.
• The cream is whipped separately, put into the refrigerator.
• The cooled whites are mixed with the yolks and whipped cream.
• Gelatin is heated in a steam bath with lemon juice, is introduced into the mass in a thin stream and thoroughly mixed.
• The finished soufflé is covered with a layer of cake and put into the refrigerator.

Video: "Gourmet Lemon Cake"

Once again, we pamper our beloved family and guests smartly delicious dessert hand made - we form an amazing lemon cake with raspberries. Standard light biscuit cakes today we combine it with custard milk cream, successfully supplemented with zest and citrus juice. As for the berries - at the beginning of cooking, we carefully examine the raspberries, choosing only fully ripe, strong and most beautiful specimens for the cake.

This fragrant juicy dessert is great for summer - it is very delicate, refreshing, pleasant and not heavy at all. An unobtrusive "shade" of citrus perfectly dilutes the overall flavor palette!

Ingredients:

• fresh raspberries - about 250 g

For biscuit:

• eggs - 5 pcs.;
• potato starch - 40 g;
• baking powder - 1.5 tsp;
• flour - 100 g;
• sugar - 150 g;
• vanilla sugar- 1 tsp.

For the cream:

• milk - 500 ml;
• zest of 2 lemons;
• lemon juice - 80 ml;
• potato starch - 30 g;
• eggs - 2 pcs.;
• butter - 200 g;
• sugar - 170 g

For impregnating cakes:

• water - 50 ml;
• lemon juice - 2 tbsp. spoons;
• sugar - 2 tsp.

1. Cooking a biscuit. Separating from the yolks, beat the whites until stable peaks, gradually adding half of the sugar norm. Be sure to check the consistency of the protein mass - tilt and gradually turn the bowl over. The squirrels should hold firmly in place, not sliding down the sides of the bowl at all.
   
2. In a separate container, beat the yolks with the remnants of granulated sugar, add vanilla sugar for flavor. We work with a mixer until a smooth, thickened mass of light yellow color is obtained.
   
3. Introduce the yolk mass to the lush proteins in parts (in 3-4 passes), each time gently kneading strictly in one direction from bottom to top.
   
4. Combine flour with starch and baking powder. After sifting, add in small portions to egg mixture... We continue to gently mix the components from bottom to top, do not allow the fluffy mass to settle!
   
5. Homogeneous biscuit dough put in a baking dish with a diameter of 22 cm, level the surface. For convenience, you can preliminarily lay a sheet of parchment paper along the bottom of the container.
   
6. We bake at 180 degrees for about half an hour. We check the readiness with a dry skewer / toothpick, puncture the crumb. After cooling, remove the baked goods from the mold. If necessary, trim the biscuit by cutting off the tubercle of the top.
   
   
7. We boil milk. At the same time, combine sugar, eggs and starch in a heat-resistant bowl. Add the zest, having previously peeled it off the lemons by rubbing on a fine grater (remove only the yellow peel, without affecting the white bitter layer).
   
8. We grind the components until the mixture is as homogeneous as possible.
   
9. Pour about a third of the milk into the bowl in a thin stream, actively stirring the mass.
   
10. Pour the milk mixture with lemon zest into the saucepan with the remaining portion of milk. We keep on low heat, stirring the mass thoroughly and continuously (especially at the bottom). When the cream thickens noticeably, and air bubbles begin to rise from the bottom, remove the pan from the heat.
    
11. Beat the softened butter until fluffy.
    
12. Be sure to cool the custard with lemon zest completely. Then add portions to the oil, continuing to work with a mixer.
    
13. At the end, pour in lemon juice in a thin stream, without stopping whipping the cream. The serving of fresh lemon juice can be varied to taste.
    

    Assembling the lemon cake

14. For impregnation, dissolve sugar in hot water... Cool the liquid, mix with lemon juice.
    
15. Cut the cooled biscuit horizontally into three identical cakes. Put one of them on a plate, water lemon soaked... We coat with about a third of the cream. Distribute clean and dry raspberries on top. Then we repeat the steps - we put the next cake, pour with impregnation, apply lemon cream, place the berries.
    
16. Cover the raspberry layer with the last cake moistened with impregnation. We coat the cake on top and on the sides with the remains of the cream. If desired, sprinkle the sides with crumbled biscuit remains (cut off the top). We decorate the lemon cake with raspberries.
    
17. We keep the dessert in the refrigerator overnight for full impregnation. Then, slicing in portions, serve.
    

Lemon raspberry cake is ready! Enjoy your tea!

Many people still remember grandmother's recipe incredibly delicious cake with lemon cream. While he was in the oven, the whole house was filled with an indescribable aroma of warmth and comfort. Gentle, just a little tiny shortbread and the most delicate cream combine with each other is simply incredible.

A feature of this puff cake is that lemons are part of both the dough and the cream, so it turns out with a rather noticeable sourness and rich lemon aroma. This cake will appeal to lovers fragrant pastries with sourness. It turns out especially tasty if the cake is served not with coffee, but with aromatic hot tea.

Please note that the amount of products given in our recipe turns out to be quite heavy and big cake... So for a family tea party, you can prepare half a portion. So, we offer you a recipe with a photo, which will show you step by step how it is actually cooked at home. real cake Lemongrass.