Wednesday, September 25, 2013

Lemon cream for cake or cupcake

It is not enough that we bake a delicious cake, we need also a good filling and a nice decoration.

I. cream:
2 eggs, 2 1/2 tablespoon flour, 150 gr sugar, 150 gr unsalted butter, 2 lemon grated peel, 1 lemon juice, 100 ml milk.
Whisk the eggs with the flour, sugar and milk. 
On low heat cook the mixture until become thick. Let it to cool down, stirring a few times, add the grated lemon peel and the lemon juice.
Whisk the cold mixture with the room temperature butter.

II. cream:
50 ml 20%fat sour cream, 50 ml baking cream, 2 big lemon, 130 gr sugar, 5 gr vanilla powder, 15 gr gelatin for dessert.
Wash the lemon and grated the peel. Mix well in a bowl the sour cream, sugar, vanilla powder and lemon peel, pour the lemon juice inside the mixture.
Prepare the gelatin after the text instructions. When the gelatin become lukewarm mix it with the sour cream sugar mixture.
Whisk well the baking cream, put in the fridge for a few minutes until become cold. When the cream is cold enough add carefully to the gelatin sour cream mixture.

III. cream

1 lemon grated peel and juice, 125 gr sugar, 1/2 teaspoon vanilla powder, 30 gr unsalted butter, 150 ml full fat creamy yogurt, 150 ml cold baking cream.
Whisk together the sugar, eggs and vanilla powder.
In a little pot, melt the butter, add the grated lemon peel and juice, whisk it well. Pull out the pot and add the eggs mixture to it, put back the pot on low heat and cook is for 10 minutes, stirring continually until become thick.
When the cream become cold add the yogurt and mix it.
Beat the cream until become thick or foam, add to the lemon cream with with wooden spoon.
This cream is tasty even to eat from a glass, you can add a bit gelatin if you think is light for a cake.



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