레몬 블루베리 케이크 만들기 : Lemon Blueberry Cake Recipe | Cooking tree
색조합이 예쁜 레몬 블루베리 케이크를 만들었어요~
레몬 제스트를 넣은 시트에 레몬 시럽을 바르고 블루베리 퓌레를 듬뿍 넣은 크림치즈 크림을 샌드해 봤어요.
레몬과 블루베리는 맛도 잘 어울리고 노랑과 블루색도 잘 어울리는 것 같아요.
생크림을 묽게 휘핑해 케이크 위에 흘렸더니 우아한 느낌이 나더라구요.
블루베리를 가득 넣었더니 정말 향긋하고 맛있답니다~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 18cm
[재료 Ingredients]
달걀 5개
설탕 125g
바닐라익스트랙 5g
무염버터 35g
우유 40g
레몬 제스트
박력분 140g
블루베리 200g
설탕 50g
레몬즙 5g
생크림 150g
설탕 15g
크림치즈 250g
블루베리 퓌레
설탕시럽 80g + 레몬즙 8g
크림치즈 85g + 설탕 15g + 생크림 50g + 식용색소
장식용 생크림 80g (+설탕 8g, 식용색소)
5 Eggs
125g Sugar
5g Vanilla extract
35g Unsalted butter
40g Milk
Lemon zest
140g Cake flour
200g Blueberry
50g Sugar
5g Lemon juice
150g Heavy cream
15g Sugar
250g Cream cheese
Blueberry puree
80g Sugar syrup + 8g Lemon juice
85g Cream cheese + 15g Sugar + 50g Heavy cream + Food coloring
80g Whipped heavy cream for decoration (+8g sugar, food coloring)
[만드는 과정]
1. 레몬 제스트를 만들고 뜨거운 물이 담긴 냄비에 달걀이 담긴 볼을 올리고 설탕과 바닐라 익스트랙을 넣는다.
2. 계속 저으며 약 40도 정도까지 온도를 올리고 냄비에서 내리고 버터와 우유가 담긴 볼을 냄비 위에 올린다.
3. 레몬 제스트를 버터와 우유가 담긴 볼에 넣고 달걀은 고운 거품이 생길 때까지 휘핑한다.
4. 밀가루를 두 번에 나누어 체 쳐 넣고 섞고 약간의 반죽을 버터와 우유가 담긴 볼에 넣고 섞는다.
5. 본 반죽에 모두 넣고 골고루 섞은 뒤 오븐 팬에 붓고 175도 오븐에서 38분 정도 굽는다.
6. 케이크 시트는 식힌 다음 밑면을 잘라내고 1.5cm 두께 4장으로 잘라 준비한다.
7. 블루베리에 설탕을 넣고 끓이고 걸쭉해지면 레몬즙을 넣고 조금 더 끓인 뒤 으깨고 차갑게 식힌다.
8. 생크림에 설탕을 넣고 조금 휘핑하다가 차가운 크림치즈를 넣고 저속에서 휘핑한다.
9. 블루베리 퓨레를 넣고 휘핑해 크림을 만들고 케이크 시트를 돌림판에 올리고 레몬 설탕 시럽을 뿌린다.
10. 블루베리 크림을 올려 쌓기를 반복하고 전체적으로 얇게 바른 뒤 냉장실에서 1시간 정도 굳힌다.
11. 생크림에 설탕을 넣고 휘핑하다가 크림치즈와 파랑, 보라, 검정 색소를 넣고 파란색 크림을 만든다.
12. 케이크 겉에 크림을 발라 매끈하게 마무리하고 생크림에 설탕과 노란 색소를 넣고 묽게 휘핑해 윗면에 흘린다.
13. 남은 노란 생크림을 단단하게 휘핑해 깍지로 윗면에 짜고 블루베리로 장식한다.
-
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#블루베리케이크 #케이크만들기 #blueberrycake #cakerecipe
Lemon Blueberry Layer Cake | Sally's Baking Recipes
Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. Use fresh or frozen blueberries for year round enjoyment!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #lemonblueberrylayercake
• More of Sally's baking recipes:
LEMON BLUEBERRY POUND CAKE [VEGAN] | PLANTIFULLY BASED
Hi everyone! Today we are FINALLY making a new dessert recipe. This lemon blueberry pound cake is just perfect for summer. It is light, sweet, fluffy and I know you will love it.
BLOG POST:
ORDER MY COOKBOOK
US AMAZON:
INTERNATIONAL/US NOT AMAZON:
PODCAST:
PRODUCTS MENTIONED
9 X 5 INCH BAKING DISH:
HANDMIXER:
JUICER:
ZESTER:
WIRE RACK:
LEMON EXTRACT:
INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere)
Cake
½ cup vegan butter (112g)
1 cup organic cane sugar (200g)
¼ cup nondairy milk (60ml)
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 lemon, zest and juiced
1 ½ teaspoons baking powder
2 cups all-purpose flour (240g)
½ cup vegan sour cream (120g)
1 cup blueberries (190g)
Glaze
½ cup powdered sugar (60g)
1 ½ teaspoons nondairy milk
EQUIPMENT
EBOOK:
NEW CAMERA:
OLD CAMERA (CANON REBEL T6):
50MM LENS:
OLD TRIPOD:
NEW TRIPOD:
SOCIAL MEDIA
Instagram:
Personal IG: @francesca_bonadonna
Tik Tok: @plantifullybased
Blog: plantifullybasedblog.com
Pinterest: Plantifully Based
Email: plantifullybased@gmail.com
Facebook:
If you create any of my recipes tag me on Instagram or use #plantifullybased so I can find it!
MUSIC
from epidemicsound.com
(referral link)
FTC: unsponsored
Plantifully Based is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon and if you decide to purchase through a link I will receive a small commission. This helps to power recipes and content!
Lemon Blueberry Yogurt Cake
This is the perfect cake for that warm summer day. I love the refreshing feel of citrus it goes perfectly with the berries in this Lemon Cake.
Lemon Blueberry Yogurt Cake
Glaze:
¼ cup yogurt (I use non fat Greek yogurt)
¼ cup powder sugar
1 teaspoon lemon juice
½ teaspoon lemon zest
Wet:
1/3 cup of yogurt (I use non fat Greek yogurt)
¼ cup 2% milk
1/3 cup oil
1 large egg
¾ cup of granulated sugar
lemon juice and zest (2 lemons)
Dry:
1 ¼ cup of flour
1 teaspoon baking soda
1 teaspoon of baking powder
1 cup blueberries
Instructions
-zest then juice 2 lemons
-spray and flour your pan
-make lemon yogurt glaze, you can put it in a piping bag, ziplock bag or just spoon it on later
-make your batter, combine wet ingredients
-sift in dry ingredients
-add blueberries
-pour into you greased and floured pan
-bake for 35-45 min at 350 degrees.
-let the cake completely cool before attempting to remove it from the pan
-glaze, garnish with blueberries (if you didn’t snack on them all) and serve!
PS: this cake chilled on a hot summer day is really nice too
Like what you see here? Make sure you subscribe, and share this content with your friends and family!
Follow me:
TikTok:
Instagram:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Amazing Lemon Pound Cake Recipe
This Easy Lemon Pound Cake filled with bright, fresh lemon flavors, And MELTS in your mouth! It's absolutely irresistible, buttery, soft, and moist! Featuring a sweet lemon glaze drizzled overtop, this dessert is perfect for lemon lovers and is guaranteed to steal the show!
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Blueberry Lemon Cake with Swiss Meringue Buttercream
Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream will win your hearts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-14 servings
Blueberry Lemon Cake
3/4 cup (170g) butter, room temperature
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
lemon zest from 2 lemons
2 tbsp (30ml) lemon juice
2 1/4 cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
2/3 cup (160g) buttermilk
6 oz (170g) fresh blueberries
1 tsp (5ml) oil for coating the blueberries
1 tbsp (10g) flour, for tossing the blueberries
Lemon Swiss Meringue Buttercream
5 (about 170g) egg whites
1 1/4 cup (250g) sugar
1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces
lemon zest from 2 lemons
1 tsp (5g) lemon extract
1 pinch salt
1. Prepare the blueberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
3. In a large bowl, mix butter with sugar and lemon zest until creamy. Add eggs, one at a time, beating until incorporated.
4. Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
5. Place blueberries in a medium bowl, toss with 1 tsp of oil and 1 tbsp of flour.
6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
7. Pour the batter evenly into the prepared pans.
8. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
9. Let pans cool on a cooling rack for 10 minutes.
10. Remove the cakes from the pan and let them cool completely.
11. Prepare the lemon swiss meringue buttercream.
12. Place the whites, sugar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
13. Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
14. Remove from heat and transfer to another bowl.
15. Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form. The mixture should be cooled before adding the butter. With mixer on low gradually incorporate butter. Make sure butter is at room temperature otherwise will be harder to incorporate. Mix until smooth. Add lemon zest and lemon extract and mix to combine.
16. Assembly. Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a cup of buttercream.Add the second layer of cake. Spread evenly with another cup of buttercream. Add the last layer of cake. Spread a thin coat of frosting on top and sides of the cake.
17. Place the rest of buttercream into a piping bag fitted with a ½ inch (1cm) tip.
18. Pipe about 4 vertical dots. Use a teaspoon to press and drag. Scrape the excess out of your spoon. Repeat until all the cake is decorated.
19. Refrigerate the cake. Before serving decorate with fresh blueberries and lemon slices and green leaves if desired.
20. Serve cake at room temperature and cut slices with a hot knife.
Background music: Summer Folk by Young Rich Pixies - Cinema
The Beat Of The Land by Jack Roll
Wooden Smile Again by Ziv Moran - Wooden Smile
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: