How To make Lemon Lime Refrigerator Sheet Cake
1 package lime gelatin powder
1 package Lemon Cake mix
1 envelope whipped topping
1 package lemon instant pudding mix -- (4 serving size)
1 1/2 cups cold milk
Dissolve lime gelatin in 3/4 cup of boiling water. Add 1/2 cup cold water. Set aside at room temperature. Mix and bake cake according to package directions. Bake cake in a 9x13 pan. Cool cake for 1/2 an hour. Poke deep holes all over cake still in pan (space holes about 1" apart). Pour gelatin mixture over top of cake. Refrigerate cake either overnight or while preparing topping. Topping:In a chilled, deep bowl, with a hand mixer, blend whipped topping mix, instant pudding and milk until stiff (about 5-8 minutes ). Frost cake immediately. Store in refrigerator and served chilled. Can decorate with green colored sprinkles.
How To make Lemon Lime Refrigerator Sheet Cake's Videos
Neapolitan Refrigerator Sheet Cake Recipe
Neapolitan Refrigerator Sheet Cake Recipe
LEMON Icebox Pie in 5 minutes, 2 Ingredients -- an Old-Fashioned Recipe
Here's an old-timey recipe for a #lemon #iceboxpie that uses only 2 ingredients and requires NO baking! ???? It's the Magic Lemon Icebox Pie -- and here's how to make it. ????????
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Cremora Tart:
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Meyer Lemon pie:
Old Fashioned Lemon Icebox Pie
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust
*Do not use the 'Extra 2 slice' graham cracker crust by Keebler shown in the clip for this recipe as you won't have enough filling to fill it. Use a standard 9 crust.
This video is NOT sponsored. Just not baking a pie. ????
Eagle Brand condensed milk (Amazon affiliate link):
Pre-made graham cracker crust (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. ????????
'Should We Not,' & 'Mi Limonero' are courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Comment: Dancing lemon slice!????
How to Make Lemon Cake
This is my recipe for Lemon Cake. Enjoy! - Hedy
2 cups unsalted butter, softened, room temperature
3 1/2 cups white sugar
4 eggs, separated, at room temperature
6 teaspoons pure vanilla extract
4 cups cake flour
2 tablespoon baking powder
2 teaspoon salt
2 cups buttermilk, room temperature
The rind of two lemons and four tablespoons of lemon juice
Preheat oven to 325. Grease three 9” cake pans or two 10 pans, or one 9 x 13 sheet cake. Set aside
In a large bowl, cream together butter and sugar.
Add lemon juice to the buttermilk
Add in egg yolks and vanilla, mixing until fully incorporated. Add lemon rind. Set aside.
In a separate bowl combine flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, alternating with the buttermilk mix.
Mix until the batter is fluffy.
Beat egg whites until foamy and thick.
Fold egg whites into the batter and mix until incorporated.
Pour batter into prepared pans and spread into even layers.
Bake for 30-35 minutes.
Remove from oven and let cake cool in pans until pans are warm to the touch.
Carefully remove the cakes from the pan and place them on a cooling rack to finish cooling.
When cakes are completely cooled frost them.
Lemon Buttercream Frosting:
4 sticks unsalted butter at room temp or 3 sticks of butter with 1 cup of mascarpone
5-6 cups conf. sugar
The rind of two lemons
6 Tablespoons of lemon juice
1 tsp. vanilla
3-4 Tablespoons of cream
To make the frosting: In a large bowl, beat the confectioners’ sugar, butter, vanilla, lemon juice, and 1 teaspoon of lemon zest until smooth. Beat in cream, increase speed and continue to beat until light and fluffy.
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【レモンタルト】【字幕解説】シェフパティシエが教えます 失敗しない Lemon Tart
解説は字幕で行っています。字幕をオンにして、ご覧ください。
酸味のあるレモンクリームをタルト生地に詰め込みました。
口溶けが良く滑らかなレモンクリームを作るコツも解説しています。
コンテスト最優秀賞シェフパティシエが失敗しないスイーツの作り方を教えます。
オンラインショップを開設しました!
「スーパーミルキーチーズケーキ」が絶品なので、ぜひ正解の味を味わってみて下さい。
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Music : My Blues - Moody Bear
(Artlist.io)
2ヶ月間無料トライアル中
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使用している器具材料:
高さ2cm タルトリング 浅型セルクル Tart ring 直径8cm ケーキリング
タルトストーン 1kg アルミ
Microplane おろし器 プレミアムシリーズ ゼスターグレーター MP-0611
セルマランドゲランド ゲランドの塩(顆粒)
よつ葉バター 食塩不使用 450gx3個セット
0:00 レモンクリームの作り方
5:08 タルト生地の作り方
9:03 タルト生地の伸ばし方
10:39 タルト生地の敷き方
12:39 タルト生地の焼き方
14:29 タルトの縁の高さの整え方
15:07 レモンタルトの仕上げ
17:00 レシピ
材料:Ingredients
●Φ8cm H2cm 4個分 4pcs●
[レモンクリーム / Lemon cream]
レモン果皮 1.5個分
グラニュー糖 67.5g
レモン果汁 50g
ライム果汁 10g
全卵 115g
無塩バター 60g
[タルト生地 / Tart dough]
発酵バター 70g
粉糖 42g
海塩 ひとつまみ
全卵 22g
薄力粉 112g
アーモンドプードル 22g
違うサイズで作りたいときは:
15cm(5号)→18cm(6号)=1.5倍
15cm(5号)→21cm(7号)=2.25倍
15cm(5号)→12cm(4号)=0.67倍
15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
石川の欲しいものリスト
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※上記製品等リンクURLはAmazonアソシエイトのリンク、Artist Referral Programを使用しています。
パティシエが美味しいキレイなケーキを作るのは当たり前です。
しかし、大切な方のために作った気持ちの入ったケーキには、全くかなわないと思っています。
大切な方へ作るケーキ、失敗しないように教えます。
パティシエとしてホテルニューオータニで8年間修業後、シェフパティシエ・工場長・専門学校講師・コンテスト最優秀賞・商品企画・ブランディング等、パティシエ歴26年で得た様々な経験を元に、スイーツの作り方に関すること等を教えるパティシエです。
神戸のマカロンブランド「グラモウディーズ」シェフパティシエを5年半勤め、2018年10月退職しフリーパティシエとして活動を開始しました。
現在は企業様の顧問として経営改善や商品開発等をしたり、店舗開発のお手伝い、セミナー等をしています。
建築とジムで踊る(休憩中)ことが大好きです。
株式会社ピエラピエール 代表取締役 シェフパティシエ 石川 マサヨシ
Instagramページ
facebookページ
youtube 石川 マサヨシ チャンネル
BLOG パティシエが教える失敗しないスイーツ
再生リストでは趣味でやっているボディジャムというフィットネスプログラムの楽曲を編集しています。
I have playlists of videos BODYJAM™ (37-)
I will continuously edit the video playlist BODYJAM™LesMills
#パティシエ
#レシピ
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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