How to make lemon cake without baking. Lemon cake - lemongrass: the best recipes. How to make lemon cake, shortbread, sponge cake, chocolate, without baking, with meringue, soufflé, jelly, berry at home? How to cook soufflé. What do you need

This article brings to your attention recipes for the most delicious lemon desserts. Here you will find the secrets of making lemongrass, lemon bird's milk, cake with curd and meringue.

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

You will need:

Flour– 320 g (necessarily of the highest grade and sifted twice through a culinary sieve, this will ensure that the baked goods turn out 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).
Vegetable-cream mixture (spread) – 150-170 g.
Sugar– 100-300 g (here you should focus on 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 all the zest.
The pre-separated yolks are combined with sugar; it is advisable to beat them thoroughly (at least 5 minutes) with a blender.
Then the remaining dough components are added to them: sour cream, soft spread, zest (approximately half of the entire part). Beat everything again with a blender.
Transfer the mixture into a bowl and add flour in small quantities along with baking powder, mix thoroughly.
Line the oven sheet with parchment and carefully pour the dough onto it in an even layer, using a spoon or spatula, try to level the dough so that it lies evenly.
If you have a lot of dough and the baking sheets are small, divide the baking of the cakes into two batches.
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 cleared of excess films and poured into a blender; the second part of the zest and sugar should also be added there (you decide the amount to taste).
Lubricate each sheet of cake with the resulting lemon mixture and place them on top of each other. Lemon mass is an impregnation.
Using a blender or mixer, beat the protein with sugar (you can also use powder) into a thick, 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 is or the protein cream can be baked until golden brown. To do this, the whole cake should be sent to the oven, but set the minimum temperature to 60-80 degrees. As soon as the white begins to brown and harden, remove the sheet.

Delicious lemon pastries and desserts

Schisandra cake with lemon curd and Italian meringue: recipe

You will need:

Sugar(for meringue protein cream) - 150 g (easy to replace with powder), for curd you will need 50-70 g and very little 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 for dough, half for curd).
Lemon– 2 citruses
Egg- 2 pcs. (it is advisable to use homemade eggs for the dough).
Egg white- 2 pcs. (for meringue)

Preparation:

You will definitely need a blender bowl. You should put all the flour in it, a small pinch of salt, sugar (as much as you think is necessary for the sweetness of the dough) and always cold butter.
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 into the mold, so that it turns out tender; it should lie in the refrigerator for up to half an hour.
At this time, you should prepare the filling for the lemon tart.
Before cooking, wash the lemons thoroughly and grate the zest.
Place the zest in a saucepan, add sugar and yolks. The mass should be thoroughly mixed and only then put on low heat.
The curd should be stirred all the time, without ceasing. When the curd is hot, add a piece of butter and gradually add the juice from two lemons. When the curd becomes homogeneous, remove it from the heat and leave to cool.
The curd should be poured into another pan and put in the refrigerator for a while.
Take out the dough and roll it out thoroughly using a rolling pin. Press the dough into the pan and carefully trim the edges to ensure a neat finished tart appearance.
Bake the dough in the oven until it turns golden brown and takes on a beautiful color. While it's baking, make the meringue.
Meringue differs from simple protein cream in that the whites are whipped together with sugar in a steam bath. As a result, the meringue becomes thicker.
The baked cake should be filled with curd, spreading evenly.
Place a layer of meringue on top, spreading it in “bumps” over the surface of the curd.
The cake goes into the oven so that the meringue browns for 10-20 minutes at a temperature of 60-80 degrees. Watch carefully so that the meringue does not burn.

Filled with lemon curd and decorated with meringue

Lemon cake without baking, how to prepare?

You will need:

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

Preparation:

Mix milk with condensed milk, mix thoroughly
Squeeze the juice of one lemon and add to the milk, thoroughly mix the mixture into a cream. Citric acid may cause milk to curdle, but this should not scare you, the mass will become thicker.
Place foil or parchment in the mold, place a layer of cookies on top, grease them generously with cream, then again cookies and cream, and so on until the ingredients run out.
This cake should be refrigerated overnight to allow it to firm up and thicken. Only after this can it be removed from the mold.

Dessert without baking

Chocolate cake with lemon cream, how to prepare?

For chocolate cakes you will need:

Flour – 230-250 g (sift twice through a culinary sieve).
Sugar – 200-250 g (depending on your preferred sweetness).
Egg – 4 pcs. (It is best to use homemade eggs for baking the cake).
Cocoa – 3-4 tbsp. l. (you can immediately sift with flour)
Baking powder – 1 sachet

For the cream you will need:

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

Preparation:

Sifted flour should be combined with cocoa
Beat the egg whites (for the dough) together with the sugar and gradually add the yolks one at a time.
Then add flour and baking powder and you will have a fairly liquid dough.
The dough should be poured into the mold and baked for up to half an hour at a temperature of 190-200 g. Cool the finished sponge cake.
The whites for the cream are whipped and sugar is added.
The container with the cream should be placed on low heat and, gradually adding lemon juice, as well as continuously 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 decoction of 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 and place a second layer of biscuit.
The cake is decorated with the remaining protein cream

Chocolate lemon dessert

Berry, lemon-strawberry mousse cake: recipe

You will need it for the biscuit:

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

You will need it for the berry-strawberry mousse:

Sugar– 50-60 g.
Strawberry puree- 100 g.
Berry puree (raspberries)– 50 g.
Lemon juice from one small fruit
Zest from half a citrus
Gelatin– 2 tbsp.
Heavy 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 add flour, knead the dough.
Bake the sponge cake in the pan for about 20 minutes, spreading it out in a thin layer. The temperature should not exceed 200 degrees.
Blend the berries with a blender and pass through a sieve.
Pour half a glass of water over the gelatin and let it 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 until the mousse dissolves.
Cool the mass a little and add cream to it, mix thoroughly.
Remove the biscuit from the oven, cool it, and place it in the mold.
Pour the berry mousse mixture on top of the sponge cake.
Place the mold in the refrigerator to harden for 5-6 hours.
Decorate the frozen cake with fresh berries and lemon slices.

Delicious mousse cake

Lemon cake: recipe by Yulia Vysotskaya

You will need:

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

Cream:

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

Preparation:

The sponge cake is prepared in the usual way: first, eggs and sugar are beaten and only then the remaining ingredients are gradually added.
The dough should be poured into one large mold or divided into two parts to bake each separately.
It should be baked at a low temperature of 160-170 degrees for approximately 30-40 minutes.
The cream should be brewed. To do this, mix beaten eggs with lemon zest, juice and sugar. Place the mixture in a steam bath and, stirring thoroughly, brew until thick. You should also add a small piece of butter to the well-heated cream.
Each layer of sponge cake should be thoroughly coated with lemon cream; if you have leftover sponge cake, grind it into crumbs to decorate the cake.

Delicious homemade lemon dessert

Lenten lemon cake, how to cook?

For the biscuit:

Lenten margarine– 200 g.
Flour– 200-220 g (be sure to sift, preferably twice).
Sugar– 0.5-1 glass (more is possible, depending on the taste).
Vanillin– 1 sachet
Zest of one lemon
Juice of one lemon
Cocoa– 2-3 tbsp.
Baking powder– 2 sachets

Preparation:

Lemon juice Preparation:
Add melted margarine to the sifted flour.
Mix the dough with sugar and zest
Add lemon juice, vanilla and cocoa
If the dough seems too dense, 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.
Place on the fire and heat the mixture slightly until the sugar melts completely.
Add 1 tbsp to the mixture. flour and mix thoroughly, leave to cool.
Cut the cake in half and brush each piece with the resulting cream.

Lenten lemon dessert

Lemongrass cake with jelly, how to prepare?

For the crust:

Cookies (preferably shortbread)– 400-500 g.
Oil - 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 cup (depend on your taste)
Water– 1 glass (220-250 ml)
Sour cream– 450-500 ml. (preferably fatty)
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 water.
Mix the mixture thoroughly and pour into the mold on top of the cookie crust.
The cake should be left in the refrigerator overnight so that it hardens well.

Jelly lemon dessert

Cake with semolina and lemon filling, how to prepare?

You will need:

Flour– 1 cup (230-250), sift thoroughly
Sugar– 1 glass (but you can use less or more)
Oil– 100-130 g (room temperature)
Egg - 3-4 pcs. (preferably use homemade ones)
Baking powder- 1 package
Cocoa– 1-2 tbsp. (for glaze, you can do without it)
Oil– 200-300 g (1-1.5 packs)
Milk or cream– 0.5 liters
Semolina - a few tbsp. (look at the density of the dough).

Preparation:

Butter (50 g) should be melted in the microwave
Mix sugar, baking powder, zest and cocoa, if adding, with the 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.
You should cook a porridge from milk and semolina so that it is not very thick and very liquid.
Squeeze lemon juice into semolina porridge and add 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 placed in the refrigerator for 20-30 minutes.
Each cake layer should be coated with this cooled cream, and the top of the cake can be covered with icing made from butter, cocoa and sugar.

A simple recipe for a delicious dessert

Lemon sponge cake in a slow cooker: recipe

You will need:

Flour– 1 cup (sifted with a packet of baking powder)
Sugar - 1 cup (you can use less 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 cream:

Heavy cream (at least 30%)– 250-300 ml.
Sugar– 1 glass (depend on your taste here)
Lemon juice– a few tbsp.

Preparation:

Beat the eggs thoroughly, gradually adding sugar
Add flour in small parts
Add the zest of one lemon and the juice of half a citrus
Pour the biscuit into the 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, the biscuits can be soaked in store-bought lemon juice.
Grease the cakes with buttercream and decorate to your taste.

Recipe for cooking in a slow cooker

Poppy-lemon cake, how to prepare?

You will need:

Flour– 230-250 g (sift twice through a culinary sieve).
Sugar– 200-250 g (depending on the preferred sweetness).
Egg- 4 things. (It is best to use homemade eggs for baking the cake).
Poppy or poppy seed filling– a few tbsp.
Baking powder– 1 sachet

For cream:

Beat 1 cup of heavy cream thoroughly with a mixer until stiff.
Gradually add sugar and keep whisking.
Add vanillin

Baking the biscuit:

Eggs beaten with sugar are mixed with flour, which is poured in gradually.
You should also add a packet of baking powder and poppy seeds to the dough.
Mix the mixture thoroughly and pour into the mold, place in the oven and bake for no more than half an hour. Oven temperature 190-200 degrees.

Lemon cake can be baked with poppy seeds

Schisandra cake with sour cream: recipe

For the biscuit you need:

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

For the cream you need:

Sugar– 1 glass (or less, to your taste)
Sour cream (full or homemade)– 0.5 liters

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

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

Bird's milk lemon cake: recipe

Prepare the biscuit base:

Beat eggs separately (4 pcs).
Gradually add flour to the egg mixture (approximately 140-150 g).
Add 1 packet of baking powder to this.
Heat the butter until it becomes very soft, add to the dough. You will need 100-120 g of butter.
If you want a chocolate sponge cake, add a couple of tbsp. cocoa.
Add the finely grated zest of one lemon
Bake the sponge cake in the oven for up to 35-40 minutes, do not make the high temperature of 180-190 degrees enough.
Divide the cooled biscuit into two parts, place one in the mold.

Prepare semolina filling:

Brew semolina porridge in a liter of milk; you will need 100-120 g of cereal.
Add half a stick 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 and place in the refrigerator.
When the semolina filling is covered with a crust, place the other half of the cake and wait for further hardening.
Remove the finished cake from the mold
Prepare icing from butter and cocoa with sugar, cover the cake with icing.

Lemon bird's milk

Lemon soufflé for cake, how to prepare?

You can make a delicious cake from any sponge or shortbread cake with the addition of a delicate lemon soufflé.

How to cook 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 content) – 1 cup (200-220 ml).
Zest of one small lemon
Gelatin – 1 package
Lemon juice – a few tbsp.

Preparation:

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

Video: “Gourmet Lemon Cake”

This unforgettable no-bake lemon curd cake is sure to please all sweet tooth lovers. Its delicate lemon and cottage cheese filling will be remembered by everyone for a long time. This cake is prepared quickly and does not require baking.

This cake is prepared as follows:

160 grams of butter, 0.5 kilograms of cookies (any butter), 130 milliliters of lemon juice, 250 grams of granulated sugar, 125 milliliters of water, 45 grams of lemon zest, 125 milliliters of heavy cream (can be replaced with sour cream), 0.5 kilograms of fresh low-fat cottage cheese, 18 grams of gelatin

Mix fresh, low-fat cottage cheese with granulated sugar, sour cream and lemon zest. The whole mass must be thoroughly whisked, or you can use a mixer.
Grind the cookies into crumbs.
Then you need to melt the butter and add it to the ground cookies. Mix thoroughly until a thick and viscous mass is obtained.
After this, you need to mix squeezed lemon juice with water. Place the resulting liquid on the stove, heat it, add one packet of gelatin and stirring to dissolve all the gelatin.
Mix lemon juice with gelatin with the curd mass and mix everything well (if you don’t want to mix by hand, you can use a mixer).
Next, place the crushed cookies in the baking dish and press tightly. You need to take a mold with a diameter of approximately 23 centimeters.
Place the curd mixture on top of the cookies.
The resulting cake must be placed in the refrigerator and allowed to brew for at least two hours.
After the cake has thickened, you need to remove it from the mold and decorate it; for decoration, it is best to take lemon slices and zest. The cake is ready and will delight all your guests.

This lemon cake is very quick to make. There are a large number of recipes for this dish and they are all original and unique in their own way. This cake doesn’t require a lot of ingredients, just four, the most common ingredients, and most importantly, this cake doesn’t need baking.

Cookies, lemon juice, condensed milk and regular concentrated milk are all the ingredients needed to prepare this light and tasty dessert.

In addition, there is no need to bake the cake, and therefore it is prepared very quickly and does not require any special skills.

One disadvantage of this cake is that it cannot be consumed right away, it takes a short time during which the cake must brew and soak well, but these are little things that you can get used to and always try to prepare this dessert in advance.

This cake can be made from the following ingredients:

500 grams of any cookies (biscuit, biscuit and, in extreme cases, butter cookies are suitable, but it is better to choose dry cookies), one can of condensed milk, 450 milliliters of cream or milk, one large lemon or lemon juice. As well as parchment paper and a springform baking pan.

Step by step process for making lemon cake:

You need to squeeze the juice out of one or two lemons.
Next you need to mix both types of milk or cream with condensed milk.
Combine lemon juice with milk mixture.
Without waiting for the milk and lemon juice to curdle, you need to beat the whole mass with a mixer or, in extreme cases, with a whisk. You need to beat until the whole mixture becomes homogeneous and thickens a little, but will still flow.
Then you need to start shaping the cake. To do this, you need to take a mold, cover it with film or confectionery paper and put cookies in layers, creamy lemon cream, again cookies and cream on top, and everything until all the cookies are gone. Pour the remaining cream on top.
Place the resulting cake in the refrigerator overnight or for at least ten hours.
Before serving, remove the cake from the mold, carefully remove the film and, if possible, use a spoon to give the cake a beautiful shape.

You can decorate a cake in different ways, it all depends on your imagination. That's it, the cake is ready to eat.

This pastry has a slight sourness in its aftertaste, which adds charm and allows you to remove the feeling of richness after eating this wonderful cookie. Baking is no problem for this cookie.

Ingredients needed to make cookies:

125 grams of butter, one chicken. Egg, 200 grams of wheat flour, two lemons, 6 grams of baking powder, a pinch of salt, 150 grams of powdered sugar.

Step-by-step method for making lemon cookies:

In a blender, beat the powdered sugar with butter until creamy.
Then you need to break the egg into the resulting mass and continue beating until the mass becomes light and airy.
To this creamy mass you should add baking powder, a little salt, the zest of both lemons and wheat flour, knead the dough well.
Place the resulting dough in a saucepan or deep bowl, close tightly and place in the refrigerator for a couple of hours.
The hardened dough should be served from the refrigerator, placed on a floured table and rolled out into one pancake no more than one and a half centimeters thick.
From the resulting pancake, cut out different types and cookies, at your discretion and taste.
The resulting cookies should be placed on a baking sheet and placed in a preheated oven for about twenty minutes, maintaining the temperature at around 190 degrees.
At the end of baking, remove the cookies, cool slightly and sprinkle granulated sugar on top.

The aroma of this baking is simply magnificent and the cakes themselves, prepared according to this recipe, turn out delicious and very tasty.

The dough comes out crumbly and tender, it simply melts in your mouth, and the taste of the delicate lemon cream is simply unforgettable. The cakes themselves are prepared quickly and although they require baking, they turn out very tasty.

List of required ingredients:

230 grams of butter, 2 grams of salt, 480 grams of granulated sugar, 6 eggs, 40 grams of lemon zest, 700 grams of wheat flour, 80 milliliters of lemon juice, powdered sugar, parchment paper, baking dish.

Method for making lemon cakes:

First, you need to take a baking pan and line its bottom and sides with parchment paper. Grease the top of the paper with oil.
In a food processor, combine half a glass of granulated sugar and the remaining butter, beat until white.
Using a sieve, sift two cups of flour mixed with a little salt.
Add sifted flour in small portions to the sugar-cream mass in a food processor. Stir until crumbly.
We collect the resulting dough into one lump.
Pour all the dough evenly into the prepared pan and carefully distribute it over the pan. Place the form with the dough in a cold place for half an hour, no more.
After the dough has cooled, it should be baked in the oven for 20 minutes, until the crust turns pink-brown.
While the dough is preparing, prepare the filling. To prepare it, you need to take and beat all six chicken eggs with lemon zest and juice. Mix the remaining flour with granulated sugar. Combine both mixtures. Stir until a homogeneous consistency is obtained.
Pour the lemon filling onto the browned, slightly cooled cake and place it back in the oven for about thirty minutes, maximum forty.
When the time is up, remove the pan from the oven and set aside, let the cake cool. Remove the cooled pie from the mold and cut into even squares.
Sprinkle the resulting cakes with powdered sugar just before serving. This delicious pastry will delight all your loved ones with its perfect taste.

Delicious lemon cake “Fruit basket”

Components: shortbread dough; 2 pcs. chickens yolks; 1 PC. chickens egg; 150 gr. sl. margarine; 100 gr. sour cream and sugar; flour; salt to taste; ammonium package floor; 10 gr. pectin; turmeric or saffron; 2 pcs. lemon; fruit flavored glaze; 50 gr. sl. sweet butter; 150 gr. sah. powders.
For cake decoration: 3 pcs. lemons; 4 things. chickens eggs; nat. flavoring; 125 gr. refined sugar; fruits and berries.

Dough preparation algorithm

I start by preparing the dough. I melt the margarine in advance, dilute the mixture with sugar and add the specified amount of sour cream. I'm whipping chickens. yolks and eggs. I add them to the mass.
I add enough flour to the dough to get a plastic mass. I stir in the baking powder.
Add flour to the liquid mixture, stirring with a spatula. Only then do I pour it onto the table and knead the dough by hand.
I spread the finished dough onto the food. film and keep it in the cold for about an hour. I prepare a baking dish, dust it with flour on top of the slurry. oils If you bake cakes on a silicone mold, then you should not do this.
I make 2 layers from the dough. One will need to be used as a base, and the second - to form the sides for the basket.
I put it in the form. I make a handle from the dough, intertwine it with each other, it turns out to be a flagellum. Before baking the cake, you need to grease the flagellum with protein. Use sakh as decoration. powder or simply sprinkle the flagellum with sugar.

Preparing lemon cream for the cake

I wash a couple of lemons, remove the zest, and then cut the citrus fruits into pieces. I squeeze out the juice, dilute it with sugar, then add the zest.
I put the mixture on the fire, bringing the mass to a boil. I add it in a stream to the egg mass, having previously beaten it. While pouring, you cannot stop; you must continue to beat the cream, working with a whisk.
All that remains is to put the cream back on the stove and let it boil over low heat. The mass needs to be stirred. You need to pour lemon liqueur into the cooled mass of cream, and then make an alcohol extract from citrus fruits.
If the yolks are insufficiently colored, you need to use turmeric or saffron. You need to add them at the last stage of preparing the cream. The amount of natural dye is no more than on the tip of a knife.

Lemon glaze for decoration

Lemon juice, zest and tbsp. sah. I mix the powders together. If there is not enough juice, then you can make a mass of sugar thick, like sour cream. powder and juice. Plus, you can add a little plain water to everything.
The mixture should come to a boil. But remember that the glaze needs to be constantly stirred. At the last stage of cooking, add pectin. While warm, add cream and a spoonful of soft butter into the glaze. oils
Knead as thoroughly as possible.

All that remains is to prepare assorted fruits and berries to decorate the basket. Take beautiful, ripe berries. I advise you to take cherries, currants, strawberries.

Their special combination will be very interesting and will appeal to those with a sweet tooth. In fact, the cook can independently choose different compositions.

The fruit should be dried, coated with whipped egg white, and then sprinkled with sugar on top. powder or just sugar. I put the berries on a napkin and give them time to dry.

The rest should be used as a layer of cake layers. The layer can even be without glaze, this will not make it any less tasty.

Assembling the “Fruit Basket”

The cake should be decorated with fruit without glaze, and topped with lemon cream.
Next you need to lay the cake, but without the sides.
I make a couple of recesses on both sides to install the handle.
The top layer of dough should definitely be decorated with icing and berries. It is best to let the cake stand for several hours in the refrigerator so that the mixture is saturated with cream.
Only after this can it be served as a treat at the holiday table.

This is really not a very complicated recipe, and the cake looks incredible. Its taste will appeal not only to those with a sweet tooth, but also to fruit lovers.

Plus, you shouldn’t deny its beneficial properties, because with the arrival of summer, fresh strawberries, cherries and currants appear, which contain a whole vitamin cocktail.

Be sure to please your loved ones with this delicious treat, which, by the way, will look especially good on the summer table.

When it’s summer and the heat is intense, you don’t want to stand at the stove. And in order not to deprive your loved ones, I suggest preparing a very tender and delicious no-bake cookie cake with rich notes of chocolate and lemon.

To cook we need Ingredients:

water - 120 ml, gelatin two packs of 10 g each, 200 g of any cookies, butter 20-30 g, lemon water (mix 60 ml of water with 1 tbsp lemon juice), four packs of cottage cheese 180 g each, two cans of natural Activia yogurt 150 ml, 4 medium lemons, 1 tsp (heaped) starch, sugar - 200 g, 3 tbsp. l. (with a slide) cocoa, 100 ml. milk

Preparation: Prepare gelatin. To do this, take two cups, add 60 ml of water and 10 g of gelatin to each. Mix well and set aside for the gelatin to swell, according to the instructions.

For the crust Grind 200 g of any cookies in a blender until crumbly. Add 30 g of butter and lemon water to the dry mass. Stir until it forms a plasticine mass.

Take a flat large cake plate, place a removable ring from the mold on top, 22 cm in diameter, bottom side up. Place the cookie mixture into a plate and press down well. To make it easier to remove from the mold later, grease the sides of the mold with sunflower oil and glue a strip of baking paper on them. Place in the refrigerator to harden.

Take two medium bowls. Put two packs of cottage cheese in each and add a jar of natural yogurt to them, beat with a blender until smooth.

To prepare lemon cream Finely grate the zest from one lemon. squeeze out the juice (approximately 100 ml). Place the starch in a separate bowl and add lemon juice a tablespoon at a time, remembering to mix well until the lumps disappear. Then add granulated sugar - 120 g and the zest of one lemon to the lemon juice with starch.

For the chocolate cream in another saucepan, mix 80 g of sugar, 3 tbsp until smooth. l cocoa and 100 ml milk.

Place both pans over low heat and stir until thickened. Add the swollen gelatin to each pan. Mix both pans well so that the gelatin is evenly distributed in the cream.

Add chocolate cream to one of the pans with the curd mass and beat well with a blender. Similarly, in another saucepan, beat the curd mixture with lemon cream. Both creams should have the consistency of thick sour cream.

Remove the frozen cake from the refrigerator and place 2 tablespoons of chocolate cream in the center. Place 2 tablespoons of white cream on top of the chocolate cream, then chocolate cream and white cream again, and so on until all the cream is gone. The cream will gradually spread over the surface, forming circles. To ensure that the cream is evenly distributed over the surface, gently tap the pan on the table. Next, take a toothpick or skewer and, using gentle movements, starting from the center, draw a flower over the entire surface.

Place the finished mixture in the refrigerator for at least three hours, or preferably overnight, to allow the cream to harden.

NO-BAKE CAKES: 9 RECIPES 1. Gingerbread cake 2. Lazy cheesecake 3. No-bake cookie cake 4. No-bake king cake. 5. “Mole Mink” cake 6. “Oranges in Yogurt” jelly cake 7. “Marshmallow Clouds” cake 8. Cake for dessert. Light and delicious! 9. Quick anthill For you, dear housewives! Recipes of your choice that are definitely worth trying... Surprise your beloved family and guests! Sometimes you really want to cook something delicious or even try to create a great cake recipe, but what stops you is the reluctance to bake and use the oven in the process, and some kitchens don’t have an oven at all. But sometimes you still want to please yourself or your guests with some sweet masterpiece. In this case, we have prepared 3 recipes for sweet pleasure, where the oven is not needed at all. Simple and delicious desserts are sure to become favorites of those with a lazy sweet tooth. And the freed up time can be spent on decorating the cake - here your imagination may know no bounds at all. 1. Gingerbread cake Ingredients: ● half a kilogram of gingerbread (the most common and inexpensive), ● 500 grams of sour cream (quite fatty and thick), ● 100 grams of powdered sugar, ● two ripe bananas, ● one glass of shelled walnuts Preparation: Walnuts must be lightly fried in a hot dry frying pan, and then finely chopped. Gingerbread cookies should be cut into slices approximately three to four millimeters thick, bananas should be peeled and cut into even thinner slices than gingerbread cookies. Mix sour cream with powdered sugar and beat lightly until a thick, homogeneous cream is formed. Cover a suitable vessel (deep bowl or saucepan) with cling film and then lay out layers of gingerbread and banana slices generously dipped in sour cream, each layer sprinkled with chopped nuts. The top of the cake should also be covered with film, gently compacted with your hands and put in the refrigerator for 10-12 hours. Place the finished chilled cake on a flat dish, remove the film and serve. If desired, you can pour chocolate glaze over the finished cake. Or you can just sprinkle some nut crumbs or grated chocolate on top! 2. Lazy cheesecake Ingredients: Cookies 250 g Butter 100 g Lemon juice 0.5 lemon Water 1 tsp. Sugar 0.25 cups Gelatin 3 tsp. Cream 33% 300 ml Mascarpone 400 g Method of preparation: Grind the cookies into crumbs. Melt the butter and mix it with the cookies. Place the resulting mass on the bottom of the springform pan, pressing down well with a spoon. Squeeze the lemon juice into a bowl, add gelatin and water, mix and keep in a water bath until the gelatin dissolves. Add sugar and heat until sugar dissolves. Beat the cream with a mixer, gradually adding cream cheese and mascarpone. Pour the gelatin mixture into the resulting cream and mix everything carefully. Pour the mixture onto the resulting cookie crust, level it if necessary and put it in the refrigerator for at least 3 hours. Before serving, decorate to your liking. 3. No-bake cookie cake Ingredients: 24 cookies + for sprinkling cottage cheese 250 g sour cream 5 tbsp sugar 3 tbsp softened butter 100 g prunes to taste cocoa for decoration Preparation: 1. Mix cottage cheese with sugar and sour cream, add butter, prunes (pre-steam and cut) 2. Line a suitable mold with film, lay out a layer of cookies (layer 3 by 2, more if possible). 3. Spread with curd filling and add prunes. 4. Again a layer of cookies, curd filling, prunes, repeat. 5. Carefully turn over onto a plate, remove the film, coat the top and sides with cream. Sprinkle the top and sides with cocoa crumbs. 6. Let it soak. 4. King cake without baking. Ingredients: - 1-2 ready-made rolls, - a pack of cakes (one cake is needed, cover the cake on top), - soft cottage cheese 300 g, - cream 33% - 0.5 l, - sugar, - gelatin, - canned fruit. Preparation: 1. Take a convenient “container”, line it with film, and lay out a thinly sliced roll. Take soft cottage cheese, fluff it with a blender and add 4-5 tablespoons of sugar. 2. Whip well-chilled cream with 4-5 tbsp. Sahara. 3. Mix cottage cheese and cream + fruit + gelatin dissolved in a water bath. 4. Put the mixture on the rolls, cover with a crust and put in the refrigerator overnight 5. “Mole Mink” cake This cake is prepared quickly, very tasty, especially for those who love bananas. Try cooking! Ingredients: dough: -0.5 cans of condensed milk -1 cup of sugar -a packet of baking powder (or 1 spoon of soda) -2 eggs -4-5 tablespoons of cocoa -1 cup of sour cream -1.5 cups of flour cream: -0.5 l .cream 33-35% fat, -powdered sugar to taste -a packet of cream fixer (if you are sure the cream is good and will not fall off, then you don’t need to add it) -bananas 3-5 pieces Preparation: Mix flour with baking powder , sugar, cocoa. Then add condensed milk, eggs, sour cream to the flour. Mix everything thoroughly. Bake in a greased pan in the oven at 180 degrees. The cake should cool. Then you need to choose the middle. Cut the bananas in half lengthwise and place tightly on the crust. Beat cream with powdered sugar. Spread the cream on the bananas so that you get a large cap of cream. Sprinkle the top with crumbs from the part of the cake that was cut out. In principle, the cake is ready, BUT it is better to let it stand for a couple of hours. 6. Jelly cake “Oranges in yogurt” Ingredients: gelatin 30 g oranges bananas or canned pineapples prepared sponge cake yogurt 750 ml orange juice 250 ml for decoration mint and any berries. Preparation: 1. Pour orange juice over the gelatin and leave it to swell. Cut the oranges into slices and remove the peel. 2. Cut bananas and biscuit into cubes. When the gelatin has swollen, put it on the fire until it is completely dissolved (but do not boil). Cool and add yogurt. 3. Prepare a semicircular bowl and line it with cling film, and then put the prepared orange mugs (along the walls), a small part of bananas and biscuit, orange mugs, and so on several layers, then pour everything with yogurt and put it in the refrigerator. 4. When the jelly cake has hardened, remove it from the mold and decorate with berries and mint. 7. Cake "Marshmallow Clouds" Ingredients: Cookies 300 g Marshmallow 500 g Butter 200 g Shelled nuts 1 glass Condensed milk 200 ml Chocolate for glaze 150 g Cream 30 ml Chocolate for sprinkling Method of preparation: Boil a can of condensed milk. Cut the marshmallows lengthwise into halves, grate the cookies, and chop the nuts. Grind condensed milk with butter until smooth, add cookies and mix nuts. Place a layer of marshmallows in a circle on a cake plate. Place a layer of the resulting cream on top. Again put a layer of marshmallows and a layer of cream on top. Level the cake with a spatula. Melt the chocolate in a steam bath, adding cream. Cool the glaze slightly and pour over the resulting cake. Decorate with fresh berries and sprinkle with chocolate. Place in the refrigerator for at least 3 hours. 8. Cake for dessert. Light and delicious! Ingredients: - 0.5 liters of sour cream - 1 glass of sugar - 1 packet of gelatin (25 g) - 0.5 glasses of cold water - 300 g of sponge cake - strawberries - kiwi Preparation: You can buy the sponge cake ready-made or bake it yourself. First, fill the gelatin with water and leave it to swell. While we are preparing the remaining components, it will just swell. We wash, peel and cut the fruits. Cut the biscuit into small pieces. Mix sour cream with sugar and beat with a mixer. Heat the swollen gelatin in a water bath, without bringing it to a boil. And pour it into sour cream, stir. Line a deep dish with cling film. Sprinkle some berries on the bottom. Place biscuit pieces on top. Fill with cream. And then we lay it in layers. Cover the top with film and put it in the refrigerator. In three hours the cake is ready. 9. Quick anthill Ingredients: Corn sticks 200 g Condensed milk 1 can Butter 200 g Method of preparation: Boil the condensed milk and cool. Heat the butter slightly at room temperature and combine with condensed milk. Add whole corn sticks to the resulting mixture and gently mix until they are evenly distributed. Place the resulting mass on a plate and use film or foil to form a cake. For authenticity, you can lightly sprinkle with poppy seeds, nuts or black sesame seeds. Thank you all so much for your attention, I hope you enjoy the recipe! Bon appetit!

I congratulate all the young ladies who read my magazine on March 8th and wish you a wonderful mood, sunny days, armfuls of flowers and eternal Spring in your soul!

Cake "Lemon flavor" without baking

Just as you cannot visit any good housewife and not leave without a tasty treat, so it is with Oksana flamebelle you can't walk into her cookbook without walking away without a recipe. The fact that her magazine is an ambassador for diabetes is understandable. :) But, still, you shouldn’t always deny yourself sweets.

This is a completely simple recipe that even a child can make a cake with!
I will write my comments in italics.

You will need:
- 1 can of condensed milk (must contain only milk and sugar)
- 250 ml. cream 33% fat
- juice of two lemons ( in my case, the lemons were very juicy and overall the cake turned out to be very lemony, so I would recommend taking into account the amount of lemon juice, and if the lemons are very juicy, then, for my taste, one is enough).
- 350-400 gr. cookies ( I had "Yubileinoe")

For the cake we will need a rectangular or square springform pan. But if you don’t have it, don’t be upset: any square or rectangular container, box made of thick cardboard or plastic will do.

Preparing the cream.

1. Beat the cream (cool it well first) a little. You don't need to be too overzealous or you might end up with oil. Just give it some airiness.

2. Add condensed milk and the juice of two lemons to the cream. The cream will thicken instantly. Beat it a little more. The texture is silky.

Tip: Before squeezing the juice out of the lemons, remove the zest from them. It can be dried and later used for meat, baking or tea.

Assembling the cake
3. Line the pan with cling film. With its help we can easily remove the cake.

4. Place a layer of cookies. Cover the cookies generously with cream. Place another layer of cookies and again cream. And so on until the cream runs out.

5. Place the cake in the refrigerator overnight.

6. Remove the cake from the mold by removing the sides or pulling the edges of the film.

7. Cut into pieces and decorate as desired. Chocolate, candies, berries, fruits, candied fruits...

My comments: in general, I was pleased with the cake - both with the speed of preparation, and with the taste, and with the fact that the cookies in the cake are unrecognizable and it seems that it definitely couldn’t have been done without baking! This recipe comes from the USSR, when all desserts were somehow related to jam, condensed milk and cookies. Now, perhaps, this is not very relevant given the variety of sweets, but this recipe can definitely diversify any culinary notebook, especially since the tenderness of the cream and the bright lemon taste give it novelty. But what simply delighted me was the cream, which I will definitely use when preparing some summer desserts using savoiardi and fruit - the cream is really excellent!

Oksana, thanks again for the find!