If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
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#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
Yasmin Khan's Easy One-Bowl Citrus Cake | Genius Recipes
This week Kristen shares a shockingly simple and delicious citrus cake from Yasmin Khan’s cookbook, Ripe Figs. The recipe comes together in one bowl and one step (two if you count the twirl of extra-tangy frosting). If you love cake that is bright, tender, and a complete stunner in every way, you'll want to try this. GET THE RECIPE ►►
Hear more about this recipe from Yasmin herself on our podcast The Genius Recipe Tapes:
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Miyabi Birchwood Damascus Knife Collection:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
Five Two Bamboo Double Sided Cutting Board:
Five Two Silicone Spoon Set:
PREP TIME: 30 minutes
COOK TIME: 1 hour
SERVES: 8
INGREDIENTS
For the cake
1 cup (225g) softened unsalted butter, plus more for the pans
1 ¾ cups (225g) all-purpose flour
1 cup (200g) granulated sugar
4 extra-large eggs, lightly beaten
3 ½ teaspoons baking powder
¾ teaspoons salt
1 teaspoon vanilla extract
¼ cups (55g) full-fat plain yogurt
2 tablespoons finely grated unwaxed orange zest
2 tablespoons orange juice
For the frosting
⅔ cups (80g) confectioners’ sugar
12 ounces (350g) full-fat cream cheese
¼ cups (55g) full-fat plain yogurt
1 tablespoon orange juice
2 tablespoons lemon juice
Orange and unwaxed lemon, to zest for garnish
Recipe adapted very slightly from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus ( W. W. Norton & Company, May 2021).
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#citruscake #orangecake #lemoncake
pbs 101 b1 all-american orange chiffon cake part 1
view/post comments at Rose Levy Beranbaum Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. I thought this cake was the absolute best orange chiffon ever until I revisited it as a layer cake without a center tube. Practice your skills with this recipe and you'll be ready for the new creation in the upcoming Rose's Heavenly Cakes!
All-American Orange Chiffon Cake
Lemon Icebox Cake - one of the best no bake summer dessert recipes
Summer dessert recipes are the best - and a no bake Lemon Icebox Cake is one of my favorites! Layers of graham cracker and a pudding/whipped cream mixture are topped with a homemade lemon frosting that is out of this world. If you enjoy lemon desserts - you going to love this one!
#lemon #iceboxcake #summerrecipes #dessert #summerdessertrecipes #lemondesserts #easyrecipes #nobake #whippedcream
Don’t miss my other videos - checkout these playlists:
The Dessert Collection
Comfort Food Favorites
Lemon Icebox Cake
Ingredients:
For the cake:
2 packages of lemon instant pudding mix (3.4oz each)
2 1/2 cups milk
1 cup heavy whipping cream (cold)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 15oz box graham crackers
For the lemon frosting:
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 tablespoons fresh lemon juice
Directions:
For the cake:
-In a large bowl, whisk the milk and pudding packages together for 2-3 minutes. Set aside.
-In a separate bowl, use a hand mixer to whip the heavy whipping cream, powdered sugar and vanilla extract together. Mix on high until stiff peaks start to form.
-Fold the whipped cream into the pudding mixture.
-Line the bottom of a 9 x 13 baking dish with a single layer of graham crackers. Cover the entire bottom, breaking the cracker into pieces if necessary.
-Spread 1/2 of the pudding mixture evenly on top of the graham crackers. Repeat with another layer of graham crackers and the last 1/2 of the pudding mixture. Finish with a top layer of graham crackers.
For the lemon frosting:
-Combine all the ingredients in a large bowl. With a hand mixer, whisk until frosting is smooth. The frosting should be thick and almost pourable.
-Spread frosting evenly over the cake. Cover and freeze for at least 4 hours or overnight.
-Remove from the freezer and allow to sit for 15-20 minutes before cutting.
*Garnish with graham cracker crumbs, lemon zest or any type of fruit.
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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