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Lemon mousse cream cake

Lemon mousse cream cake



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As I mentioned in the ingredients, the lemon curd used in the cream, I prepared it the day before according to the recipe here.

As I wrote in the recipe, it can be stored in the refrigerator for a few days or frozen.

For the countertop, I first separated the yolk from the egg white.

I mixed the yolks well with the sugar until they were light in color and the sugar melted.

I added milk to make the sugar melt more easily.

I mixed the flour with a pinch of salt, semolina and cocoa.

Over the egg yolks I put the oil in a thin thread, continuing to mix.

At the end I added bee honey.

I incorporated the dry ingredients into the egg cream with the help of a whisk.

I whipped the egg whites and lightly incorporated them into the composition.

I put the composition in the tray that I had previously lined with baking paper.

I put it in the oven at 180 degrees for 40 minutes.

If you have a larger tray, the baking time will be shorter, however it is useful to check with a toothpick after the first 30 minutes.

I let the countertop cool on a grill, then I cut it to get 3 countertops.


For the lemon cream I hydrated the gelatin with a little cold water.

I mixed the cream with the whipped cream, then incorporated it into the lemon curd.

I heated the gelatin in the microwave (be very careful not to heat it because it will lose its properties).

I mixed some of the cream with the gelatin, then put in the rest of the cream.

The cream should not be too cold when you put gelatin.

I let the cream in the fridge harden a little before assembling the cake.


On two of the countertops I put the raspberry jam, which I heated a little to become more fluid, and on top of it the lemon cream.

I also used lemon cream on the outside of the cake.

For the chocolate cream, I put the chocolate on the steam bath and added enough milk to have a suitable consistency.

It doesn't have to be too fluid.

I mixed the mascarpone with the sugar, then I put the cooled chocolate.


For the chocolate lace, I melted the chocolate with the butter on a steam bath.

When it started to thicken, I drew a pattern on the prepared baking paper.

The paper should be the same length as the circumference of the cake and only slightly wider than the height of the cake.

When the chocolate is hard enough not to flow, I carefully glued it to the circumference of the cake.

I put the cake in the fridge, and when the chocolate hardened, I gently peeled off the paper.

From the same chocolate I wrote the wish "Happy Birthday".

On top of the cake I garnished with chocolate cream, mixed with a little lemon cream, candied cherries and I wished "Happy Birthday".

Good appetite !!!












Lemon mousse cream cake - Recipes

A simple recipe that you can make very well on an ordinary day or for a special occasion. The cherry mousse cake is a little treat, which is guaranteed.

ingredients

For the countertop: 100 ml oil, ½ sachet baking powder quenched with a tablespoon of lemon juice, ½ teaspoon vanilla essence 50 g dark chocolate melted in a bain-marie, six eggs, 300 grams of flour.

For chocolate cream: 150 g dark chocolate, 150 g milk chocolate, 150 ml liquid cream.

For the cherry mousse: 200 g fresh or frozen pitted cherries or compote, 200 ml sour cherry juice, 3 tablespoons sugar, 200 ml liquid cream, 8 sheets of gelatin.

For decoration: 100 g melted chocolate in a bain-marie and 2 tablespoons of milk

1. To prepare the cream, melt the chocolate in a bain-marie, together with the liquid cream. The composition is mixed well, then refrigerated for 2-3 hours, until it hardens.

2. The cherries are boiled in the sour cherry juice with sugar. After boiling, pass it (with the blender, best) together with the juice, then let it cool. The gelatin is left to soak for ten minutes, then it is added to the cherry puree (well cooled). Then add the cream and mix well.

3. Whisk the egg whites with a pinch of salt. Add the sugar and mix well until it melts. Add the yolks over the egg whites and mix gently with a spoon or whisk. Add the oil, baking powder, melted chocolate and flour one at a time and mix gently until a homogeneous composition is obtained.

4. Pour the dough into a pan greased with oil and lined with flour or baking paper and bake for about 40 minutes in the preheated oven at 180 degrees. Allow to cool on a grill, then cut in half.

5. Put 120 ml of water and two sachets of vanilla sugar on the fire, and after cooling add ¼ teaspoon of rum. Syrup the tops with this syrup.

6. Spread the cherry mousse evenly over the first syrupy top, then a part of the chocolate cream. Cover with the second countertop and cover with the rest of the chocolate cream. Keep the cake cold for four hours, at least decorate with chocolate chips.


"Lights of Paris" cake + recipe for a very fine boiled cream!

The cake always gives a sense of celebration. Both adults and children enjoy this adored dessert. Today, dear lover of delicious dishes, we present you a great recipe for chocolate cake with cream and nuts "Lights of Paris". This spectacular cake is famous for its tempting taste. Not surprisingly, it has walnut and chocolate countertops, a favorite fruit and cream. The handsome and very tasty dessert is an excellent option for the festive meal!

INGREDIENT 2 COCOA COOKIES

& # 8211 4 tablespoons sifted flour

Note: see Measurement of ingredients

INGREDIENTS WHITE COUNTER

& # 8211 1 tablespoon sifted flour

Note: see Measurement of ingredients

CREAM INGREDIENTS

& # 8211 5 tablespoons cornstarch

& # 8211 2 teaspoons vanilla sugar

Note: see Measurement of ingredients

SYRUP INGREDIENT

& # 8211 2 tablespoons rum or brandy

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the dough for the cocoa tops: separate the egg whites from the yolks. Add 1 pinch of salt to the egg white bowl and beat until you get a frothy meal. Immediately add 1 tablespoon of sugar, stirring constantly, until you get a foam with strong tips. Then gradually add 1 egg yolk, mixing well after each. Homogenize the composition.

2. Combine the flour with the cocoa powder in a separate bowl. Sift the dry ingredients and gradually incorporate them into the egg composition. Homogenize the dough.

3. Line a baking sheet with paper and pour 1/2 of the amount of dough into it. Bake in a preheated oven at 170 ° C for about 15 minutes. Baking time depends on each oven. Bake similarly 2 tablespoons of cocoa dough.

4. Prepare the dough for the white top: put 7 egg whites in a bowl and add 1 pinch of salt. Beat the ingredients until you get a frothy meal. Then gradually add 1 tablespoon of sugar. Mix the composition until you get a foam with strong tips.

5. Crush the walnuts and fry them slightly in a hot dry pan. Allow the walnuts to cool slightly, then combine with the sifted flour. Gradually add the dry ingredients to the bowl with the beaten egg whites. Homogenize the dough.

6. Pour the dough into a paper-lined baking tin. Bake in a preheated oven at 170 ° C for about 20-25 minutes. Baking time depends on each oven.

7. Prepare the cream: beat the egg yolks with the powdered sugar and cornstarch in a saucepan until you get a homogeneous composition. Then pour the milk and add the vanilla sugar. Mix the composition and put the pan on the fire. Boil the cream over low heat until it thickens. Turn off the heat and let the cream cool.

8. Add the soft butter to the cream in small portions and mix until you get a fluffy consistency. Peel a banana, grate it and cut it into small cubes. Add the bananas to the pan with the cream and pour in the lemon juice. Stir in the flavored cream.

9. Prepare the syrup: mix the water and sugar in a saucepan and put it on the fire. Boil the syrup for 15 minutes over medium heat. Then add 2 tablespoons of rum and mix the ingredients. Stop the fire. Allow the syrup to cool slightly.

10. Assemble the cake: take a cocoa top, place it on a flat plate and grease it generously with syrup, then with a good layer of cream. Cover the cream layer with the white worktop. Also, syrup it and grease it with cream. Place the cocoa top on top, syrup it and grease it with cream. Grease the edge of the cake with cream. Decorate the cake to taste, for example with grated chocolate. Refrigerate the cake for 3-4 hours.

11. Serve the most appetizing and delicious cake with the greatest pleasure with a coffee or cup of tea.


10 recipes for cake creams, cakes, dessert by the glass

I was looking at the online cookbook of the blog the other day and I noticed that over time (it will soon be three years since it was born "Readings and Flavors”) I also gathered some recipes for simple creams for cake, cakes or desserts by the glass.

And as the winter holidays knock on the door, with their whole procession of sweet goodies that will be part of the festive menu, either for Christmas or New Year, I thought it would not hurt to put a little order and gather all these recipes together.

This way it is much easier to "juggle" with them when you want to do something sweet and you will not know what. You know that most of the recipes on the blog are addressed more to those who are always in a time crisis, to those who are busy, who work hard at work and come home late. People who do not have much time to spend it in the kitchen.

But these people also want something sweet or have a family with children and want to prepare at least something good for them on the holiday table (and not only). And then the rescue comes from a quick combination of any pandispan top (plain or with cocoa) and a cream of your choice from below.

Then it remains to "wrap" the cake, wrapping everything on the outside in whipped cream. Grate or sprinkle some chocolate over a fruit and, if you have a posh, you can go further with your imagination and decorate it with whipped cream "motions". Simple, fast, tasteful. It's just made by your hand.

What the cake cream recipes will you still find? Well from simple, banal and so well known and used classic vanilla cream, which you can make at home without having to buy mixes from the store, at her smile boiled chocolate cream, la boiled caramel cream with milk, to the delicacies creams with mascarpone and chocolate and to the simple Chantilly cream or whipped cream.

Bonus, I put another recipe. Because we are also talking about quick desserts, by the glass, you can also use an orange cream. I didn't try it in any cake or cake but only in a dessert by the glass. But I think it also goes for cake or cake.

And I will try to refresh my collection of cream recipes as I publish something in this category in the hope that it will be useful to you.

10+ cream recipes for cake, cakes and dessert by the glass

Classic vanilla cream (patissiere creams) & # 8211 click here for the recipe!

See below the video version of the recipe

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Cake decorated with butter cream

Preheat the oven.
Wallpaper the bases of the two forms of baking with baking paper.
Froth the butter, sugar and salt using the mixer with the mixing paddles. Then add the eggs one at a time. Wash the lemon with hot water, dry it, grate the peel and squeeze the juice. In a second mixing bowl, mix the flour, starch, baking powder and grated lemon peel. This mixture of flour, skim yogurt and lemon juice is then gradually incorporated, alternately, into the butter mass using the mixer. Mix with the mixer until a homogeneous, bound composition is obtained. The composition is poured into the two forms of baking and baked in the oven for approx. 40 minutes. After baking, allow to cool completely. Then peel off and remove the removable side edges of the baking tin and the baking paper. Each of the two countertops is cut in half in half. Thus 4 sheets of cake are obtained.

Electric oven 180 ° C

recipe.preparation.gas 180 ° C

Groove / Height: central

Baking time: 40 minutes

Meanwhile, wash the lemon with hot water for the cream, dry it and grate the peel. The grated peel is then mixed with powdered sugar and whipped cream hardener. Rub the Mascarpone cheese using the mixer with the beating paddles, then incorporate the cream little by little. As soon as the composition starts to harden a little, sprinkle the mixture of powdered sugar-cream of lemon-peeled lemon zest. Continue mixing until a smooth, homogeneous cream is obtained.

Place the first sheet of cake on a cake plate and grease with cream. Cover with the second sheet of cake which is also greased with cream. Do the same with the third sheet of cake. Cover with the last sheet of cake, then leave the cake to cool.

Meanwhile, for the butter cream, rub the butter, powdered sugar, salt and lemon flavor using the mixer with the mixing paddles, until you get a white frothy cream, which lasts a few minutes. At the end it is colored with pink dye.

About half the height of the cake, put a little cream on the side and spread it around in the form of a strip of cream. The sugar decorations are fixed by hand on this cream strip. Then continue to cover the rest of the cake with the remaining butter cream, so that the decorated medium remains free. Leave it to cool a little again then the cake can be served.


Lemon mousse cake

It's the cake I made for Adrian's birthday, my dear baby :). I kept looking for a cake recipe with sour cream. Because I kept trying creams with raspberries and strawberries and during this period I found only frozen fruits, I decided to make a cream with lemon and cream, light and very fragrant. The cake was successful among the guests, I hope you try it too because it is very fine.

Ingredients for a shape with a diameter of 26cm:

  • 6 eggs
  • 10 tablespoons sugar
  • 4 tablespoons water
  • 6 tablespoons oil
  • 20g cocoa
  • 8 tablespoons flour
  • 1 knife tip baking powder
  • 500ml whipped cream
  • 300g old cough
  • 5 yolks
  • 3 egg whites
  • approx. 100ml milk
  • grated juice and peel of a lemon
  • 15g gelatin

Preheat the oven to 180g C.

Beat the egg whites until stiff and then gradually add the sugar alternating with water (2 tablespoons sugar, mix well, one tablespoon water). Then add the yolks one by one, mix well after each one, add the oil.

Separately mix the flour with cocoa and baking powder.

Gradually add a few tablespoons of the flour, cocoa and baking powder mixture and mix lightly over your head with a wooden spoon or spatula.

Bake the worktop for approx. 40 minutes.

We take it out, let it cool and then cut it in three.

In the meantime we make the syrup. Put all the ingredients on the fire and bring them to a boil then let them cool.

We hydrate the gelatin in the lemon juice.

Mix the yolks well with sugar and milk until the sugar is almost melted and then continue to mix (without a mixer with just a spoon) on a steam bath until the composition thickens and the ribbon falls off the spoon (it should look like a pudding).

Turn off the heat, then add the gelatin and stir constantly until it dissolves in the hot cream.

Add the grated lemon peel.

Let it cool and then gradually add the whipped cream (whipped cream should be beaten beforehand) mixing gently with a spatula. Add the beaten egg whites.

The result is a fine and aromatic cream with a pronounced lemon taste :).

I put the plate, then over it the shape of lacy paper then the ring from the baking form.

I take 2 pieces of plastic wrap and place them in the form. Over them I put the first slice of countertop, I syrup it, I put half of the cream, I repeat the operation, then the last slice of countertop and at the end I leave a little more cream with which to grease the countertop.

I put the foil over the cake and keep it in the fridge for 3-4 hours or from evening until morning.

Decorate, then (the foils are needed here) pull the nylon foils on either side (to keep the plate or paper clean).

The cream recipe is from the culinar.ro forum and belongs to Mrs. Dora.

1. You can supplement the amount of lemon juice according to taste.

2. I made small (or big? :)) changes to the cream. In the original recipe, powdered sugar was used, which is mixed well with the yolks and then the lemon juice and peel are added. At the end, after adding the whipped cream and the egg whites, add the gelatin. I changed the recipe because I didn't want to use raw cream yolks. This is probably how the finest cream came out.

3. This cake can be made in the variant with biscuits you need 400g biscuits.

4. The last and most important observation add the cream to the whipped cream and not the other way around, the resulting cream will be much fluffier.

Biscuit version (I put a photo to see how I arranged the biscuits)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cream with lemon cream and berries

How about a cake that will surprise you both in taste and appearance?

TABLE FOR: 10

READY IN: 4 hours

DIFFICULTY: Adventurer

Ingredient list

Countertops:
• 8 egg whites
• 125g sugar
• 125g chocolate Nestlé Dessert Noir
• 125g butter
• 75ml milk
• 150g flour
• 100g walnuts cut into large pieces
• a pinch of salt
• a teaspoon of baking powder
• 1⁄4 teaspoon baking soda

Chocolate baskets:
• 50g Nestlé Dessert Noir chocolate

Chocolate cream:
• 235g chocolate Nestlé Dessert Noir
• 250ml cream for whipping cream
• 75g sugar
• 50g butter
• 125g mascarpone
• a teaspoon of mint essence
• a pinch of salt

Lemon cream:
• 8 yolks
• 125g sugar
• 6 tablespoons of milk
• 125g butter
• 125g mascarpone
• a pinch of salt
• peel and juice from a small lemon

Decor:
• 100g berries

How do you prepare?

1. To prepare the two countertops, one round and one heart-shaped, first melt the chocolate in a bain-marie, together with the butter and milk, and stir constantly until the composition is homogeneous.
2. Mix the egg whites with a pinch of salt in a whisk, then gradually add the sugar until you get a firm meringue and add the hot chocolate composition in a thin thread, continuing to mix at a lower level.
3. Add the sifted flour, together with the baking powder and baking soda and at the end, add the coarsely chopped walnuts.
4. Place baking paper at the base of the two shapes in which you will bake the countertops and grease the walls with a little oil and sprinkle with powdered sugar, then pour two thirds of the composition into a round shape and the rest into a heart shape.
5. Bake the tops for 30-35 minutes in the oven heated to 180 ° C and in the meantime, you can start the lemon cream by mixing the yolks with a little salt.
6. Add the sugar and mix until the composition becomes frothy, then add the milk and very finely grated lemon peel and mix the composition in a bain-marie until you get the texture of a pudding.
7. Add the diced butter and mix again, and after it cools, mix the composition with the mascarpone cheese and add the lemon juice to taste and leave everything to cool.
8. For the chocolate baskets, melt the chocolate in a baine-marie and grease a thin layer in the muffin tins with a brush, let them cool for 10 minutes and then repeat this step.
9. When the countertops cool, you can prepare the chocolate cream by melting the chocolate, cut into small pieces, together with the liquid cream and sugar, stirring constantly.
10. Pour a little hot chocolate cream over the heart-shaped countertop and cover it with a thin film, then add the butter to the rest of the cream and move the bowl to the fridge.
11. When the cream has cooled, mix the composition until it becomes creamy, then incorporate the mascarpone cheese and add the mint essence and a pinch of salt to taste.
12. After the cream has been cold for another 10-15 minutes, it is time to assemble the cake. First, stick the chocolate baskets on the heart-shaped countertop and let it all cool.
13. Using a spatula, alternately add lemon cream and chocolate cream over the round worktop, then place the heart-shaped worktop over the round worktop and fill the chocolate baskets with a little cream, then add the berries.
14. Decorate the cake with a few mint leaves and keep it in the fridge for 2 hours.

Don't forget to enjoy this cake with your loved ones!

Recipe sent by Maria Udrea in the "Enter the World of Deserts" competition organized by Nestlé Dessert.


Halva mousse cake

I am convinced that you know how delicious the mousse is, but just as convinced that you have never eaten halva mousse. For some time I received from Feleacul a generous package, from which the sweets of my childhood made my day more beautiful & # 8230 I remembered the fasting days when I ate halva, how good it was! You should know that the taste has remained the same, plus that new varieties have appeared such as cocoa and cranberry halva. The first thought was to prepare a fasting recipe with halva because everyone associates halva with fasting but then I said to try something new, something more special that would make us think about the holidays, a cake with halva mousse! You will be amazed at how good it is but what is more interesting if you serve someone with a slice of cake will not guess what kind of mousse it is. It has a vague taste of nuts, it is sweet and very fluffy, it really conquered me. The halva mousse cake is perfect for the winter holidays, due to the aroma that makes you think of the decorated Christmas tree and the smell of the fine, sweet, aromatic, tasty fir branches!

The recipe is quite simple, you know I don't get complicated when it comes to cakes, I like to prepare easy recipes without too many techniques. The secret is in the ingredients that must be halva quality, whipped cream at least 30% fat, cocoa as good quality.

These being written to get to work, the cake is waiting to be prepared and tried by you :)

Halva mousse cake

Ingredients for a shape with a diameter of 24cm:

  • 3 eggs
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • 1 tablespoon cocoa
  • 1 knife tip baking powder
  • 150g halva from Feleacul sunflower
  • 50g white chocolate
  • 500ml whipped cream
  • 10g gelatin

1 To start, prepare the top, which is a classic pandispan, beat the egg whites with a pinch of salt, then gradually add the sugar and mix until it melts. Add the yolks gradually and mix well after each one. Sift the flour together with the cocoa, add the baking powder and then gradually add it to the egg mixture, mixing lightly with a spatula so that the composition retains its volume.

Pour the mixture into a 24cm form lined with baking paper and bake the top at 180g C for 15 minutes. For more safety we test with the toothpick. Let the countertop cool, then turn it over on a plate.

2. Prepare the syrup, mix the water with the rum essence. DO NOT add sugar, the mousse is sweet enough so give up sugar.

3. Prepare the mousse, put in a saucepan over low heat 150ml whipped cream together with the broken halva. Hydrate gelatin in 50ml cold water.

Stir constantly and when the halva has completely dissolved and the mixture is hot, add the broken chocolate pieces and gelatin. Of course we stop the fire first.

Let it cool and beat the whipped cream separately. Put the whipped cream in the cold and when the halva mixture has cooled, add it little by little in the whipped cream, stirring with a whisk until it is homogenous. Add a little rum essence and the mousse is ready.

Put the top on a plate and frame it with the metal ring from the baking tin. On the edges inside we put plastic foil (not mandatory). Syrup the top and pour the mousse carefully. I put the cake in the cold for at least 3-4 hours (I put it in the evening until morning).

We remove the foil carefully and if necessary with the blade of a spatula we straighten the edges of the cake.

We prepare the decorations, we melt the chocolate and on a baking sheet we draw fir trees or stars or whatever you like. Let them harden well then carefully insert them into the cake

Cut the cake into slices with a knife soaked in water and serve.

Very good and as I wrote, fragrant :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The cake of angels

It may sound too pompous, the cake of angels, but it fully deserves this name. Once because it has a lot of light cream, and in the other order of ideas, because it is magnificent in both appearance and taste.

From a few simple ingredients and available to anyone, you can make a truly spectacular cake with a syrupy and fragrant top, a slightly sweet, sour and good-looking taste.

From my point of view, the combination of yogurt with blueberries is downright perfect, and I don't think a berry can combine better with yogurt than blueberries. Probably my taste, but soon I would find out that mine, too, who quickly enjoyed it before.

Blueberries are good for the human body, reduce the risk of cardiovascular disease, increase memory and learning, control blood sugar levels, fight urinary tract infections and more, but yogurt has its benefits, such as improving bone health, stimulates metabolism , gives the feeling of satiety, improves the health of the intestines, increases muscle mass, etc. So in addition to the fact that it is very tasty, it is also very healthy, especially since the blueberry jam used is from its own production this year and is also sugar-free.

Stay tuned for the list of ingredients, but also the relatively simple way of preparation.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Countertop ingredients:

Ingredients for mousses :

  • 500 g Greek yogurt 10% fat
  • 100 g caster sugar
  • 2 teaspoons vanilla extract
  • 50 g of cranberry jam to be thick
  • 10 g gelatin
  • 50 ml of cold water
  • 200 g whipped cream
  • 50 g powdered sugar

Ingredients for blueberry jelly

Ingredients for syrup:

  • 150 ml of water
  • 70 g caster sugar
  • 1 tablespoon vanilla essence
  • Grated peel of a lemon

Ingredients for cream cheese with cream:

  • 150 g butter with 82% fat
  • 100 g powdered sugar
  • 300 g Philadelphia cream cheese
  • 250 ml whipped cream
  • Blueberries for decoration

Countertop preparation method:

Preheat the oven to 180 degrees Celsius.
We line with baking paper a round tray with a removable bottom of 23 cm.

Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.

Add the yolks and mix gently.

Incorporate the sifted flour into 2 slices and mix gently with movements from bottom to top until all the flour is incorporated.

Pour the composition into the pan and bake for 35-40 minutes or until the toothpick test passes.

Remove the tray from the oven and leave the top for another 10 minutes in the tray in which it was baked, then turn it over on a grill, remove the baking paper and let it cool completely to room temperature.

Preparation for cream:

Beat the cream until it leaves light waves on the surface, such as a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream. Let it cool until use.

Divide the yogurt into 2 parts as follows:

2. 200 g of yogurt plus a teaspoon of vanilla extract, the difference in caster sugar and the 50 g of jam, mix and set aside.

How to prepare blueberry jelly:

Put the gelatin to hydrate in the 20 ml of cold water for at least 10 minutes.

We put the jam in a bowl, and when we need it, we will add hydrated gelatin, but follow the concrete explanations below.

Preparation for syrup:

Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.

Cut the top into 3 equal parts.

We put the top back in the ring or tray in which we baked it, we syrup with a third of the total amount of syrup.

Now it's time to finish the mousse and blueberry jelly.

  1. We put a third of the total amount of cream, 30 g of the total amount of hydrated and heated gelatin over the blueberry yogurt composition and we incorporate it slightly slowly.

2. Over the yogurt composition add the remaining cream, but also the difference of hydrated and heated gelatin and mix them lightly so as not to eliminate the air incorporated by the cream.

3. Put the hydrated and heated gelatin over the blueberry jam, mix well and set aside.

Grease the surface of the first countertop with 2 tablespoons of plain yogurt cream, then with a shapeless spray bag draw the edges so as to obtain a border. If we don't have a spray bag, we can use a bag, to which we can cut a corner. We put half of the blueberry yogurt mouse, half the amount of jelly and distribute them evenly.

We come with the second countertop and follow the same operations. We put the last top, syrup it and grease it with the remaining cream on the edges of the bowl. Let cool for at least 3-4 hours.

Half an hour before we take the cake out of the fridge to put it on, we also make cream cheese with cream:

We beat the cream, following the same steps as with mice

Put the butter with the powdered sugar and mix it lightly with a fork so that it homogenizes.

Add the cream cheese and mix until the sugar melts.

Incorporate the cream into the cream cheese with a spatula or a whisk, stirring lightly, just enough to incorporate and obtain a fine and homogeneous cream.

We coat the cake with the cream obtained and decorate it with blueberries, chocolate, mint, etc. That's about it, I wish you good work and good appetite!


How to boil lemon cream on Bain Marie (steam bath)?

I chose a suitable pot on which to place the metal bowl well. I put about 3 fingers of water in the pot and put it on the fire. When the water came to a boil, I reduced the heat and placed the bowl over the pot. I mixed constantly with the aim so that the eggs did not coagulate.

Cooking the steamed cream is done until the composition passes 74 C. This is the safety point for raw eggs. It is best to use a kitchen thermometer. I cook it to 75 C to be sure. Beyond this temperature the eggs turn into an omelet (the proteins coagulate).

To realize the consistency of the cream: it must cover the back of a wooden spoon or a spatula. (in the picture is the orange cream)

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Ready! I put out the fire and took down the bowl with the lemon cream base on the pot. From now on it must cool down and reach room temperature. I occasionally mixed in it so as not to make a puddle on the surface.

How to incorporate butter in the base of lemon cream?

The butter should be removed from the fridge a few hours before. It must be soft, creamy and have exactly the same temperature as the lemon cream base: room temperature. I beat the butter with the mixer for a few minutes to make it frothy and to lighten a little in color.

Then I gradually put (spoon by spoon) of the cream base over the butter and mixed briefly after each slice. I continued until I incorporated all the cream base into the frothy butter.

If the cream is cut, don't panic! ANY butter-based cream repairs itself if you beat it with the mixer (at high speed) even for 10-15 minutes. Keep an eye on the cream and see how it becomes creamy again.