Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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Solenn Vs. Erwan Carrot Cake Competition | Sibling Cook-Off
A tasty slice of carrot cake, a friendly competition between siblings, and nerve-wracking results; all of that and more with Solenn and Erwan in this episode of the Sibling Cook-Off!
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Hast du Zitrone? ???? Zitronenkuchen, der auf der Zunge zergeht! Kuchen in 15 Minuten!
Hast du Zitrone? ???? Zitronenkuchen der auf der Zunge zergeht! Kuchen in 15 Minuten!
Wie macht man einen Zitronenkuchen, lecker und locker? Einfach und unkompliziert! Hausgemachter Kuchen, der auf der Zunge zergeht. Das Rezept für diesen Kuchen lässt niemanden gleichgültig. Ihre Lieben werden von diesem Backen begeistert sein. Kuchen in 15 Minuten, fluffiger zitronenkuchen. rezept zitronenkuchen kastenform. Danke euch allen für ????
❗❗❗ Untertitel sind in verschiedenen Sprachen verfügbar. Bitte wählen Sie Ihre Sprache in den Einstellungen aus.
✅ Zutaten:
Pudding:
1 Ei
50 Gramm Zucker (2 Esslöffel)
Eine Prise Salz
20 Gramm Stärke (1 Esslöffel)
Zitronenschale
Saft einer halben Zitrone
200 ml Milch (1 Glas)
25 Gramm Butter (1,5 Esslöffel)
----------------------
3 Eier
150 Gramm Zucker (3/4 Tasse)
10 Gramm Vanillezucker (1,5 Teelöffel)
50 Gramm Sauerrahm (2 gehäufte Esslöffel)
150 ml Pflanzenöl (3/4 Tasse)
Saft einer halben Zitrone
250 Gramm Mehl (1,5 Tassen + 1 EL)
15 Gramm Backpulver (2 Teelöffel)
Im auf 180 °C vorgeheizten Ofen 40 Minuten backen.
Mit Puderzucker bestreuen
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Tamamı Evlerimizde Olan Malzemelerden ❗ Pratik ve Lezzetli Havuçlu, Cevizli, tarçınlı KEK tarifi ????
Tamamı Evlerimizde Olan Malzemelerden ❗ Pratik ve Lezzetli Havuçlu, Cevizli, tarçınlı KEK tarifi ????
Kış aylarında sıkça tercih ettiğimiz nefis keklerden olan havuçlu, cevizli, tarçınlı keki birde benim tarifim ile denemenizi tavsiye ederim.
O kadar lezzetli ve pratik oluyor ki eminim sizlerde denediğinizde çok memnun kalacaksınız.
Ölçüsü kıvamı tam yerinde olan bu lezzetli kek tarifimi sizlerde gönül rahatlığıyla deneyebilirsiniz.
Şimdiden yapıp deneyecek olan herkese afiyetler olsun...
kullandığım su bardağı ölçüsü⁚ 200 ml
pişirme önerisi⁚ 180°c
Malzemeler⁚
4 adet yumurta
1,5 su bardağı toz şeker ( 225 gr )
1 su bardağı süt ( 200 ml )
1 su bardağı sıvı yağ ( 200 ml )
2,5 su bardağı un ( 300 gr )
2 paket kabartma tozu ( 20 gr )
1 paket vanilya ( 5 gr )
2 su bardağı rendelenmiş havuç
1 su bardağından 1 parmak eksik ceviz
1 çay kaşığı tarçın
üzeri için⁚
yeteri kadar pudra şekeri
#kek #pasta #kolayyemektarifleri #kekyapımı #halimeninmutfağıı
Hemen kanalıma abone olmak için bu linki tıklayabilirsiniz
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Tarifimi denemeden önce detayları kaçırmamak için videomu sonuna kadar izlemenizi tavsiye ederim ????
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KETO Carrot Cake Recipe | LOW CARB Cake That's So Good, No One Will Believe It's KETO!
Keto cake is the BEST kind of cake....if you can make it right! It can be tricky sometimes getting the correct ratios of ingredients to create a keto cake that tastes similar to a normal cake. However, for carrot cake, I have cracked the code! This keto carrot cake recipe isn't just low carb and keto friendly, it's also so delicious, your non keto friends and family won't even know it's not a full sugared, high carb cake especially if you frost it with my favorite keto cream cheese icing! All you keto and low carb fans can finally have your cake AND eat it too!
- Keto Cream Cheese Icing:
- Keto Carrot Cake
Oven Temp: 180 degrees Celsius or 350 degrees Fahrenheit
Bake Time: 20-30 minutes depending on your oven
Ingredients:
3 Cups Almond Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
1 1/2 Tbsps Cinnamon
2 Tbsps Butter- Plus extra for greasing the pan (I used salted butter)
3 Eggs
1/4 Cup Avocado Oil
3/4 Cup Granular Monkfruit Sweetener ( Brand: Lakanto )
2 Tsps Vanilla Extract
3 Cups Shredded Carrots (approximately 3-4 medium carrots)
1 1/2 Cups Whole Pecans (crush after measuring)
*Disclaimer: I do receive a small commission if you purchase an item using one or more of the links in my description. This doesn't cost you any extra money. The products I link on my channel are only products that I use or would use if I had access to them. Your trust means everything and I promise not to betray that by using products I don't believe in. Thanks for supporting my channel!
Kuchen in 5 Minute! Sie werden diesen Kuchen jeden Tag machen.Nur wenige Leute kochen Kuchen so!
Kuchen in 5 Minute! Sie werden diesen Kuchen jeden Tag machen. Nur wenige Leute kochen Kuchen so!
Ein köstlicher und zarter Kuchen, der auf der Zunge zergeht, meine Großmutter liebt es, dieses Gericht zu machen. Die ganze Familie wird von diesem Kuchenrezept begeistert sein. Leckerer Kuchen. Jetzt werde ich diesen Kuchen sehr oft machen. Versuchen Sie es auch. Kochen Sie mit Liebe!Jeder wird einen köstlichen Kuchen mit Orangenschale und zartem Pudding mögen!
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????100 Gramm Zucker.
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????Schale von 1 Orange.
????100gr Mehl.
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????30 Minuten bei 180 C backen.
????Orangensaft.
????2 Eier, 150 g Zucker.
????3 Esslöffel Stärke.
????300 g Milch, Orangensaft.
????kochen, bis es eingedickt ist.
????2 Esslöffel Butter.
????abkühlen.
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????200 g kalte Sahne, 1 Esslöffel Puderzucker.
????Kuchen zusammenstellen.
????3 Stunden in den Kühlschrank stellen.
????Puderzucker nach Belieben.
????Danke fürs Zuschauen, Liken und Kommentieren!
Rezept in Tassen ????
????4 Eier.
????eine Prise Salz.
????5 EL Zucker.
????Gut schlagen.
????Eigelb hinzufügen.
????Schale von 1 Orange.
????6 EL Mehl.
????Vanillin.
????Form 8 Zoll.
????Backen Sie bei 350 F 30 Minuten.
????Orangensaft.
????2 Eier, 7 EL Zucker.
????3 EL Stärke.
????1+1/2 Tasse Milch, Orangensaft.
????kochen, bis es eingedickt ist.
????2 EL Butter.
????abkühlen.
????halbieren.
????1 Tasse kalte Sahne, 1 EL Puderzucker.
????Kuchen zusammenstellen.
????3 Stunden in den Kühlschrank stellen.
????Puderzucker nach Belieben.
????Danke fürs Zuschauen, Liken und Kommentieren!
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