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Roll with lemon cream

Roll with lemon cream


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Countertop:


Separate the egg whites from the yolks. Beat the egg whites until they start to harden, gradually add the sugar and the vanilla sugar sachet. Beat well until the bowl is turned and they do not flow. Beat the yolks well with a pinch of salt. it

add over egg whites. In the sifted flour add the baking powder and incorporate into

egg whites. The movements must be slow and in the up-down direction.

Place a piece of baking paper at the bottom of a rectangular tray in which you will bake the pandispan. I used the 30/34 cooker tray. When it is removed, turn it over on a damp towel and roll it on the long side.

Lemon cream:


Mix in a double-bottomed saucepan, peel, lemon juice, eggs and sugar until dissolved.

Put the pan on medium heat, stirring with a wooden spoon. The cream is not allowed to boil, but it must thicken, about 7-8 minutes.

Remove the pan from the heat, add the butter and stir until incorporated. If you consider, you can strain the cream through a sieve (prepared in advance), to get rid of any traces of peel or donuts.

Mounting:

Fill the roll with half of the cream, roll and coat the cake in whipped cream in which you incorporate 2-3 tablespoons of coconut. For desing sprinkle more coconut on the roll. Then pour the rest of the cream on the center, which should still be a little warm and let it drain completely.


Lemon cream cake

ingredients
Top, 7 eggs, 7 tablespoons sugar, 7 tablespoons flour, 3 tablespoons oil, 3 tablespoons water, a pinch. knife salt, Cream, 500 ml milk, 3 tablespoons and 1/2 flour or food starch, 4-5 tablespoons sugar (I like sweeter and I put 5 tablespoons), a packet of butter (choose a quality butter) , peel and juice from one lemon, In addition, 100 ml sweetened liquid cream, 100 ml sour cream with high fat content, one teaspoon lemon juice, 2 tablespoons grated sugar

Difficulty: Average | Time: 1h


In a saucepan, mix the egg well with the sugar and starch. Pour the warm milk, put the bowl on the fire and simmer. When it boils two, the cream is ready, the starch boils instantly. Don't forget to stir constantly so it doesn't stick.

If you use flour, leave it on the fire for at least 5 minutes from the moment it boils, so that the flour is cooked.

Stir in the juice, lemon peel and mix well.

Immediately transfer the cream to a ceramic or glass bowl (it will cool faster) and cover the surface with plastic wrap, so it will not peel (pojghita) on top.

While the cream cools, mix the butter butter in a large bowl.

Then incorporate two tablespoons of the well-cooled cream in the foamed butter and mix until completely incorporated. Continue like this until you finish the rest of the cream.

Keep the lemon cream cold or use it immediately to fill the sweets. If you keep it in the fridge, it will harden because of the butter, but when you want to use it, leave it for 15 minutes at room temperature, then mix it well with a whisk. It will have the perfect consistency and can be easily stretched. Good appetite!


ingredients:

60g butter, at room temperature
125g flour
125g old
2 eggs
juice and peel of two lemons
125g cow's cheese

Method of preparation:

Put the butter, sugar, flour, eggs, juice and lemon peel in a bowl. With the help of a mixer, incorporate the ingredients until you get a fluffy, aerated foam-cream. Pour it into a lined tray and bake for about 25 minutes, until browned.

As soon as it is baked, place the top on a sheet of waxed paper sprinkled with sugar. Spread over the cottage cheese with strips of lemon peel in it and roll gently. Decorate with fresh strawberries. Roll with lemon cream it's ready and you can enjoy it in peace with whoever you want! Even alone!

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Snow White Roll

INGREDIENTS

  • Rock:
  • 8 egg whites (approx. 320 g)
  • 200 g sugar
  • 50 ml oil
  • 150 g flour
  • vanilla essence and lemon peel
  • 2 tablespoons lemon juice
  • Lemon cream:
  • 40 g starch
  • 100 g of sugar
  • 500 ml of milk
  • 100 g butter
  • vanilla essence
  • juice of 1 lemon
  • Furthermore:
  • coconut flakes, for finishing

Lemon roll roll is a special cake recipe. You can prepare this cake for an anniversary where you have invited children or even for the child's birthday.
Preheat the oven to 200 degrees. Beat the egg whites with salt. Rub the yolks with sugar and 4 tablespoons of hot water until you get a cream. Gradually add the flour and egg white foam. Put the baking paper in the tray. Add the crust to the top, smooth it with a knife if necessary and bake for approx. 20 minutes at 175 degrees.

Carefully remove the countertop on a clean kitchen towel sprinkled with caster sugar or powder. Sprinkle the baking paper on the counter with a little water so you can remove it more easily. Roll the countertop and let it cool.

Cream: Wash the lemons well with hot water, wipe them with a kitchen towel, then grate the peel on the small grater. squeeze the lemon juice. Mix them with cheese (you can also use cottage cheese). Beat the whipped cream and add it to the lemon cream, stirring until smooth. Carefully roll out the worktop and grease it with cream. Roll the worktop again with the towel.

Slice the roll into 4 pieces. one of them will be the locomotive and the other the wagons. I cut the pieces from a pandispan countertop and "cut" the connections between the wagons, because it was within my reach. But you can use sticks like Finetti or colored jellies, etc. Make two "rails" with the spirit on the tray, made of whipped cream and place the wagons on top. Perhaps it would be good to know that the selves were actually made of meringue.

Sprinkle powdered sugar or coconut flakes and ground pistachios on the roll, at which point serve the roll garnished with lemon slices and lemon leaves. And where else can you make the same train "seasonal" with your favorite "filling" for ice cream!

The lemon roll roll recipe was proposed by sava laura on the culinary forum.

The lemon roll is sliced ​​and served with a soft drink.


Lemon roll roll is a special cake recipe. You can prepare this cake for an anniversary where you have invited children or even for the child's birthday.
Preheat the oven to 200 degrees. Beat the egg whites with salt. Rub the yolks with sugar and 4 tablespoons of hot water until you get a cream. Gradually add the flour and egg white foam. Put the baking paper in the tray. Add the crust to the top, smooth it with a knife if necessary and bake for approx. 20 minutes at 175 degrees.

Carefully remove the countertop on a clean kitchen towel sprinkled with caster sugar or powder. Sprinkle the baking paper on the counter with a little water so you can remove it more easily. Roll the countertop and let it cool.

Cream: Wash the lemons well with hot water, wipe them with a kitchen towel, then grate the peel on the small grater. squeeze the lemon juice. Mix them with cheese (you can also use cottage cheese). Beat the whipped cream and add it to the lemon cream, stirring until smooth. Carefully roll out the worktop and grease it with cream. Roll the worktop again with the towel.

Slice the roll into 4 pieces. one of them will be the locomotive and the other the wagons. I cut the pieces from a pandispan countertop and "cut" the connections between the wagons, because it was within my reach. But you can use sticks like Finetti or colored jellies, etc. Make two "rails" with the spirit on the tray, made of whipped cream and place the wagons on top. Perhaps it would be good to know that the selves were actually made of meringue.

Sprinkle powdered sugar or coconut flakes and ground pistachios on the roll, at which point serve the roll garnished with lemon slices and lemon leaves. And where else can you make the same train "seasonal" with your favorite "filling" for ice cream!

The lemon roll roll recipe was proposed by sava laura on the culinary forum.

The lemon roll is sliced ​​and served with a soft drink.


Cream of milk with lemon and butter, recipe for boiled cream

You have the freedom to pay in installments, you benefit from the promotions of the day, the opening of the package upon delivery. He's been eyeing me for a long time. Add the butter, eggs and 150 g of lemon juice and boil without the glass. After cooling, apply the sweet egg white foam to the surface. It is exactly as I like it, fine, fragrant and delicious, perfect to fill one. How to make Macarons with lemon cream. Macarons recipe with lemon cream from the Miscellaneous sweets category. Oetker, 55 g online from Auchan, exceptional quality at a great price. Today's recipe perfectly combines lemon cream with coconut leaves. It's simple and easy to do, the only downside, I could say is that you have to. These websites are full of cookies, which are used by the technical staff of the website and are now available.

Andere Cookies, die den Komfort bei. EUR & # 8211 In stock Lemon cream cake & # 8211 Papa's recipes Good recipe papapabun. Separate the yolks and beat with the sugar until all the sugar is melted and a thick cream is obtained. Separately, beat the egg whites.

Cubes with lemon and coconut cream is the simplest cake with pandispan tops. You can make them separately by dividing the dough into. About 450 grams of cream are obtained from the presented ingredients.


Snow White Roll

INGREDIENTS

  • Rock:
  • 8 egg whites (approx. 320 g)
  • 200 g sugar
  • 50 ml oil
  • 150 g flour
  • vanilla essence and lemon peel
  • 2 tablespoons lemon juice
  • Lemon cream:
  • 40 g starch
  • 100 g of sugar
  • 500 ml of milk
  • 100 g butter
  • vanilla essence
  • juice of 1 lemon
  • Furthermore:
  • coconut flakes, for finishing

Recipe: Roll with walnuts and lemon cream

Ingredients countertop for Roll with walnuts and lemon cream
- 6 eggs, 250 gr powdered sugar, 250 gr walnut, 50 gr cocoa, 100 gr flour, 1 baking powder

Lemon Cream Ingredients for Walnut Roll
- 150 gr butter, 1 cup milk, 150 gr sugar, 1 teaspoon lemon peel, 1-2 teaspoons lemon juice, 2 tablespoons flour

Top preparation for Roll with walnuts and lemon cream
Mix the yolks with 200 g of powdered sugar, add the ground walnuts and cocoa. Beat the egg whites well with the rest of the sugar and incorporate them into the yolk composition. Then add flour mixed with baking powder. The composition for the walnut roll is poured into a greased tray lined with flour and put in the oven. When the top is baked, leave it to cool on a damp napkin.

Preparation of lemon cream for Walnut Roll
In a bowl, boil half a cup of milk together with 100 g of sugar. Add lemon peel and lemon juice. When it boils, add 2 tablespoons of flour dissolved with the rest of the milk. Bring to the boil, stirring constantly until it thickens. Then leave the composition to cool. Rub the butter with 50 g of powdered sugar and then mix with the above composition.

Assembly Roll with walnut and lemon cream
Grease the top with lemon cream (from which you stop 2 tablespoons to grease the roll on top), then roll. Spread the walnut roll on top with the lemon cream off and sprinkle with the ground walnuts.


Method of preparation

First, separate the egg whites from the yolks.

Mix the egg whites with the salt and gradually add the sugar, mixing until completely diluted.

Rub the yolks with the oil like mayonnaise then add water and mix.

Add them over the egg whites with the sifted flour (don't skip the stage with the sifting!) Then mix well, mixing gently, from the bottom up (not circular) with a wooden spoon.

Pour the mixture into a tray lined with baking paper (20 / 27cm tray), level it carefully, then put the tray in the preheated oven and bake on low heat until it gets a nice color and passes the toothpick test.

Leave to cool and prepare the cream.

In a double-bottomed bowl put the flour and sugar then add little by little (humming in your mind..I'm a little, a little..in love .. :)): p) cold milk, stirring with a whisk so as not to make lumps.

Put on low heat and boil, stirring constantly with a wooden spoon so that it doesn't stick, until it thickens and acquires the consistency of a pudding. Put the bowl in another with cold water and mix the cream to cool from time to time. Add lemon juice and peel.

When it's cold, but not completely! but only so..at room temperature, add over butter… so..in 2.3 tranches and mix. It's delicious cream!

Peel the baking paper off the cold counter and cut it in 3, horizontally.

Place the first sheet, spread half of the cream evenly, place the second sheet, level the rest of the cream, then place the last sheet on the counter.

ps.rays well with the spoon on the pan the remaining cream :)) that it is much too good.

In a bowl, put whipped cream, sour cream, sugar and lemon juice and mix, initially at the lowest speed and then at a higher level, until you get the desired consistency.

Spread the whipped cream over the cake and "draw" some waves with a fork.



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