How To make Lemon Whipped Cream Torte
1/4 c Butter, sftnd
1/4 c Shortening
1 1/4 c Sugar, divided
2 t Lemon peel, gr
1/2 t Vanilla extract
2 c Cake flour
1 T Bkg pwd
1/4 t Salt
3/4 c Milk
6 Egg whites
Filling: 1/2 c Sugar
1/3 c All-purpose flour
1 3/4 c Milk
3 Yolks, lightly beaten
1/4 c Lemon juice
1 t Vanilla ext
1 t Lemon peel, gr
1 c Heavy cream, whipped
In a bowl cream butter, short and 1 c sugar. Add lemon peel and vanilla; mix well. Comb flour, bkg pwd and salt. Grad add to creamed mix alt with milk, mixg well after each addition; set aside. Beat egg whites til soft peaks form. Grad add rem sugar, beatg til stiff peaks form. Fold into the cream mix. Pour into 3 greased and waxed paper lined 9" round cake pans. Bake at 350 for 15-20 min or til cake test done. Cool in pans 10 min before rem to a wire rack. For filling, comb sugar and flour in a saucepan. Grad add milk; cook and stir til thickened and bubbly. Cook and stir 2 min more. Rem from heat. Grad stir a little of hot fillg into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat and stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream then spread between each layer and on top of cake. Cover and chill.
Source: 'Taste of Home' magazine
How To make Lemon Whipped Cream Torte's Videos
Stabilized Whipped Cream: Literally Everything You Need to Know
There are SO many methods out there for making Stabilized Whipped Cream, but which one is actually the best? Find out how to make 8 of the most common recipes. I test each one for taste and texture, then put them to the test to see which would survive longest in a 90°F / 32°C room.
Most of them failed miserably, but one whipped cream managed to last without melting. Watch to find out which one!
*Disclaimer: cream is a perishable dairy product. Even if the whipped cream is stabilized, it will spoil if held at room temperature for longer than 2-3 hours and potentially even quicker at higher temperatures. For long term storage and safety, it is recommended to keep whipped cream in a sealed container at or below 40°F/4°C. Once cream has been left out, it cannot be refrigerated and reused. Use discretion -- when in doubt, throw it out.
The test in this video is solely meant to find the theoretical longevity of stabilized whipped cream and is meant to be used as reference information. Don't replicate at home.
Stabilized Whipped Cream Formulas
Plain
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Cornstarch (not recommended)
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tbsp (9g) cornstarch
- 1 tsp vanilla (optional)
1. Combine everything. Whip to desired consistency.
Milk powder
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 tbsp (24g) milk powder
- 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Instant pudding
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream)
- 1 tsp vanilla (optional, but recommended)
1. Combine everything. Whip to desired consistency.
Mascarpone
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 oz (85g) mascarpone
- 1 tsp vanilla (optional)
1. Whip cream and sugar to soft peaks.
2. Add mascarpone and beat to combine.
3. Whip to desired consistency.
Cream cheese
- 63g (1/4 cup) cream cheese
- 2-1/2 tbsp (31g) sugar
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)
1. Beat cream cheese and sugar together until smooth.
2. Add cream in a bit at a time, beating in between to prevent lumps.
3. Once all the cream has been added, Whip to desired consistency.
White chocolate
- 3 oz (85g) white chocolate, finely chopped
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)
1. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes.
2. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.
Gelatine
- 1/2 tsp gelatine
- 2 tbsp water
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional, but recommended)
1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted. Add 2 tbsp cream and stir to combine.
2. Whip together cream and sugar until soft peaks. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency.
3. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.
Chapters
00:00 - Intro
00:32 - Why stabilize whipped cream
01:06 - Too many recipes!
01:32 - Testing overview
01:57 - Recipes begin
02:16 - 1. Plain
03:32 - 2. Cornstarch
04:22 - 3. Milk Powder
05:04 - 4. Instant Pudding
06:12 - 5. Mascarpone
07:18 - 6. Cream Cheese
08:26 - 7. White Chocolate
09:29 - 8. Gelatine
11:06 - STRESS TEST
11:41 - Test #1 (90F / 32C)
12:32 - Test #1 conclusions
13:44 - Test #2 (82F / 28C)
14:29 - Final Scoring
15:49 - Ranking & Analysis
16:52 - Outro
How to Make Stabilized Lemon Whipped Cream
A fluffy frosting that is light and tangy. Perfect for those who find traditional buttercream too sweet or buttery. Stabilized whipped cream is strong enough to be piped and lasts several days after piping or frosting.
FULL RECIPE INGREDIENTS AND INSTRUCTIONS:
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Soft & Tasty Lemon Whipping Cream Loaf Cake!
This Lemon Whipping Cream Loaf Cake is Soft & Tasty Perfect for the Spring Season! Enjoy this Sweet and Tart Lemon Cake with a Cup of Coffee or Tea! I hope you Enjoy the video and Give this Recipe a Try! Happy Baking! ????Subscribe Here
for More Easy Homemade Desserts!
‼️Make Sure to Give this Video a BIG THUMBS UP! and Don't forget to Click the NOTIFICATION BELL SO WON'T MISS A NEW
VIDEO!
‼️More Lemon ???? Cake Recipes!
????Perfect Little Lemon Pound Cake
????Mini Lemon Cube Cakes!
????Lemon Whipping Cream Loaf Cake Recipe
1/2 Cup(113g) 1 stick Unsalted Butter (Room Temperature)
1 Cup plus 3Tbsp Sugar
3 Large Eggs (Room Temperature)
1 to 2 Tsp Pure Vanilla Extract
1 1/2 Cups All Purpose Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Heavy Whipping Cream
1 Tbsp Fresh Lemon Juice????
Zest of 1 medium Lemon
*Bake at 325 for about 55 to 60min or tooth pick clean
*EVERY OVEN IS DIFFERENT SO USE THE BAKING TIME I GIVE AS A GUIDE!
????You will need a 8inch loaf pan
lined with parchment paper and lightly buttered.
Lemon Glaze????
1 Cup Powdered Sugar
1 Tbsp Melted Butter
2 Tbsp Fresh Lemon Juice
2 Tsp Heavy Whipping Cream or Milk
*Disclaimer Some links in the description may contain affiliate links that are no cost to you it just means I earn a small commission from qualifying purchases.
#lemoncake #lemonpoundcake #poundcake
????레몬 생크림 케이크 만들기???? : Lemon Cake Recipe | Cooking tree
비주얼 부터 상큼하고 귀여운 레몬 케이크를 만들었어요.
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
비주얼 부터 상큼하고 귀여운 레몬 케이크를 만들었어요.
레몬을 듬뿍 넣은 레몬 커드를 만들었는데 케이크 안에 넣을 거라 옥수수전분을 넣어 점도를 쫀쫀하게 만들었어요.
레몬 커드를 만들 때 생각보다 오래 끓여야 달걀의 비린내가 나지 않더라구요.
안쪽에 넣은 생크림은 단단하게 휘핑해야 모양이 안정적으로 나오고 위에 장식으로 사용한 생크림은 주르륵 흐르는 정도로 약 50% 정도 묽게 휘핑해야 한답니다.
노랑색 생크림에도 레몬 커드를 섞어 넣었기 때문에 상큼한 맛이 더 나서 맛있는 것 같아요.
즐겁게 시청하세요~♬ Enjoy~
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▶재료
달걀 4개 (약 200g)
설탕 100g
바닐라익스트랙 3g
무염버터 30g
우유 40g
레몬 제스트
박력분 110g
달걀노른자 4개
설탕 80g
소금 0.5g
옥수수전분 16g
레몬즙 120g
레몬 제스트 6g
우유 80g
무염버터 40g
설탕시럽
휘핑한 생크림 200g (+설탕 20g)
생크림 100g
설탕 10g
레몬커드 85g
생크림 80g
설탕 8g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 바닐라익스트랙을 넣고 섞으며 온도를 40도 정도까지 올린다.
2. 냄비에서 볼을 내리고 무염버터와 우유가 담긴 볼을 올리고 레몬제스트를 넣는다.
3. 달걀 혼합물을 휘핑해 곱고 풍성한 거품을 만들고 박력분을 체 쳐 넣고 섞은 뒤 반죽의 조금을 녹인 무염버터 혼합물에 넣고 섞는다.
4. 섞은 것을 본 반죽에 넣고 섞은 뒤 18cm 틀에 반죽을 붓고 170도 예열한 오븐에서 37분 정도 굽고 식힌 뒤 윗면과 밑면을 자르고 3장으로 슬라이스한다.
5. 달걀노른자에 설탕, 소금을 넣고 섞고 옥수수전분을 넣고 섞은 뒤 레몬즙, 레몬 제스트, 우유를 넣고 섞는다.
6. 약불에 올려 저으며 걸쭉해질 때까지 끓인 뒤 무염버터를 넣고 섞고 체에 내리고 랩을 덮어 차갑게 식힌다.
7. 식힌 레몬 커드를 핸드믹서로 부드럽게 풀고 짤주머니에 담는다.
8. 돌림판에 시트 1장을 올리고 설탕시럽을 뿌리고 휘핑한 생크림을 짠 뒤 사이에 레몬 커드를 올리고 다른 시트를 올린다.
9. 반복해서 쌓고 생크림을 전체적으로 바르고 매끄럽게 아이싱한 뒤 냉동실에 넣어 둔다.
10. 생크림(100g)에 설탕을 넣고 휘핑하다가 거품이 올라오면 레몬 커드와 노랑 식용색소를 넣고 섞은 뒤 케이크에 바른다.
11. 생크림 (80g)에 설탕을 넣고 주르륵 흐르는 정도로 묽게 휘핑하고 케이크 위에 올려 장식한 뒤 슬라이스한 레몬을 올려 마무리한다.
▶Ingredients
4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
Lemon zest
110g Cake flour
4 Egg yolks
80g Sugar
0.5g Salt
16g Cornstarch
120g Lemon juice
6g Lemon zest
80g Milk
40g Unsalted butter
Sugar syrup
200g Whipped heavy cream (+20g sugar)
100g Heavy cream
10g Sugar
85g Lemon curd
80g Heavy cream
8g Sugar
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
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.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#레몬케이크 #생크림케이크 #케이크
Lemon Cake with Fluffy Lemon Frosting
Here's a beautiful lemon cake with lovely bright lemon flavours both in the cake and the fluffy lemon frosting. The cake layers are based on my Vanilla Cake recipe that readers around the world have fallen in love with. Far superior to typical butter cakes in texture, flavour and appearance, the bonus is that it stays perfectly fresh for 4 whole days (unheard of!) and it's more foolproof to make!
PRINT RECIPE:
Moist Lemon Cake Recipe
You're going to LOVE my moist lemon cake recipe! Inside there's a creamy mascarpone filling anf outside you'll find an ombré of dreany Swiss meringue buttercream flecked with lots of lemon zest.
This cake has all the zing and a great balance of sweeetness. I haven't even mentioned the smell; it's intoxicating! Let me know in the comments if you spot the continuity error! I forgot to add METRIC measurments in the titles! You'll find all the grams and milliliters in the recipe on the blog post!
Full Recipe:
MODIFICATIONS YOU MIGHT ENJOY
Adding a layer of lemon curd anywhere in this cake is a great idea. You can use my lemon curd recipe here, make sure to chill the cake as you fill if things are looking unstable.
You can whip up a batch of whipped cream stabilized with mascarpone if you want an even lighter frosting. It’s super quick and very delicious.
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