Lemon cake with lemon curd and citrus mood. Lemon Magnolia Cake - the flavor of the winter holidays! The most delicious lemon cake recipe

Lemon cake is ideal for a holiday table in the summer. They have a light texture and a refreshing taste. Preparing such a cake will require effort and time, but the result will pleasantly surprise you. Next you will learn how to cook delicious lemon cake according to step-by-step recipes with photos.

Lemon cake with meringue and lemon curd

Kitchen tools: mixer, spatula, two baking dishes, parchment paper, saucepan, whisk, pastry bags, springform cake pan, ladle, gas burner.

Ingredients

Step-by-step preparation

Biscuit

Lemon curd

Cream

Meringue

Assembling the cake

Video recipe

To see clearly the entire cooking process lemon curd cake and meringue, which is described in the recipe above, we recommend watching the following video.

No Bake Chocolate Lemon Cake

Cooking time: 75-80 minutes + 5 hours.
Kitchen tools: parchment, springform cake pan, whisk, pans, blender, bowls, spatula, brush.
Number of servings: 7.

Ingredients

Step-by-step preparation

Korzh

Chocolate curd cream

Lemon curd cream

Assembling the cake

Video recipe

To see a beautiful and original assembly method lemon curd cake with chocolate cream, we recommend watching the next video.

Lemon mousse cake

Cooking time: 145-150 minutes.
Kitchen tools: pastry rings, mixer, blender, spatula, baking dish, parchment, cake pan, dish, film, ladle.
Number of servings: 7.

Ingredients

Step-by-step preparation

Biscuit

Strawberry confiture

Strawberry mousse

Lemon mousse

Assembling the cake

Video recipe

Modern cooking is rich in original cake recipes. For example, it is prepared by adding chopped bird cherry to the dough. consists of delicate shortbread cakes and cream based on condensed milk. If you need to prepare dessert urgently, we recommend trying it.

It soaks in 60 minutes. Nuts and raisins added to the biscuit dough give the General cake a unique and unforgettable taste.

Now friends, you know how to make a refreshing lemon cake. When you prepare one of the options, be sure to share your impressions in the comments.

Lemon cake is a delicious dessert with a citrus flavor that is sure to please adults and children, on weekdays or for holiday celebrations. To prepare one “Schisandra” you will need 2 hours of free time and a good mood.

The basic baking recipe is a dessert of soft sponge cake with notes of citrus and delicate cream.

To prepare the biscuit dough you will need:

• 270 g butter;
• 300 g granulated sugar;
• 1 packet of vanilla sugar;
• 7 large chicken eggs;
• 3 g salt;
• 60 ml lemon juice;
• 5 g baking powder or soda;
• 70 g potato starch;
• 300 g premium flour;
• zest of 2 lemons.

The presented quantity of components is enough to create a dessert for 2-4 people.

Step by step recipe:

1. Heat the butter to room temperature, mix with vanilla and regular sugar, add lemon juice and zest. Add chicken eggs one at a time into the resulting mixture. Combine the oil mass with the remaining dry ingredients.
2. Grease a baking dish of the desired size generously with soft butter and sprinkle a little with sifted flour. Transfer the finished dough into a prepared container and place it in an oven preheated to 180 degrees for 45 minutes.
3. Cool the finished biscuit to room temperature and cut into several thin cakes. Cover each layer with pre-prepared cream.

For lemon dessert, you can use custard or sour cream. As a decoration, use citrus fudge made from 30 ml of freshly squeezed lemon juice and 150 g of powdered sugar.

Lemon cake from Irina Allegrova

Irina Allegrova’s recipe allows you to prepare the most delicate and aromatic pie with apples and citruses.

To create a treat you need:

• 200 g soft butter;
• 3 tbsp. granulated sugar;
• 2 chicken eggs;
• 2 tbsp. l. fat sour cream;
• 1 tbsp. l. chopped lemon zest;
• 450 g of sifted premium flour;
• ½ tsp. soda or baking powder;
• 3 lemons and the same number of green apples;
• 15 g instant gelatin;
• 4 tbsp. l. potato starch;
• powdered sugar;
• a pinch of vanillin.

The quantity of ingredients presented is enough to make a large cake for 10 people.

Cooking recipe:

1. Mix softened butter fat with 2 tbsp. granulated sugar and rub thoroughly.
2. Add eggs, soda, lemon zest and sour cream to the oil mixture. Beat the resulting mixture with a mixer at medium speed until the sugar is completely dissolved. Gradually add flour and knead the dough.
3. Divide it into 2 halves and place one in the freezer. We place the remaining part in a baking dish, making sides 1–2 cm high. Place the workpiece in the oven, preheated to 180 degrees, for 20 minutes.
4. For the filling, pour boiling drinking water over the lemons and let sit for 1 minute. Cut the scalded citruses into quarters and remove the seeds. We pass the prepared fruits through a meat grinder. Add gelatin and 1 tbsp to the resulting mixture. granulated sugar.
5. Chop the pre-washed apples into small cubes and mix with the citrus mass.
6. Remove the prepared cake base from the oven, sprinkle it with potato starch and spread the apple-lemon filling in an even layer. Rub the frozen dough on top.
7. Return the dessert to the oven for another 45 minutes. Sprinkle the finished cake with powdered sugar.

Serve the delicacy only after it has cooled completely. If you cut into a hot pastry, the filling will leak out.

With curd and lemon filling

Lemon curd cake is easy to make and does not require much culinary experience.

Required components:

• 1.5 tbsp. granulated sugar;
• 100 g butter;
• 1 tbsp. premium flour;
• 1 tsp. slaked soda with vinegar;
• 100 g cottage cheese;
• ½ lemon;
• egg.

From the presented amount of products you will get a small cake that can serve up to 4 people.

Step-by-step instruction:

1. Grind the chilled butter with ½ tbsp. granulated sugar, then add soda and butter. Knead the dough until a homogeneous dense texture is obtained.
2. We lay out the prepared container and distribute it evenly, forming sides 2 cm high. Place the base for the cake in the refrigerator.
3. Grind cottage cheese with 2 tbsp. l. sugar and egg yolk until smooth. Distribute the resulting mass on the donut.
4. Pour boiling water over the lemon and pass through a meat grinder. Add ½ tbsp to the citrus pulp. granulated sugar, mix thoroughly until the sweet crystals are completely dissolved. Spread the resulting mixture evenly over the curd filling.
5. Place the cake in the oven and bake at 160–180 degrees for 50 minutes.

To avoid damaging the product when removing it from the mold, it is advisable to use spring-forming utensils. It is recommended to cool the dessert before serving.

Beautiful dessert with meringue

Lemon meringue cake not only tastes incredible, but also looks amazing. It will take no more than 1 hour to prepare.

Ingredients:

• 250 g regular sugar;
• 120 g premium flour;
• 115 g butter;
• 2 lemons;
• 2 eggs;
• 2 egg whites;
• 3 tbsp. l. cold drinking water;
• a pinch of salt.

The presented quantity of components is calculated to obtain a cake in a mold with a diameter of 20 cm.

Preparation:

1. Using a blender, grind the flour, 60 g of chilled butter, salt and 40 g of granulated sugar. Add water to the resulting mass and knead until a homogeneous consistency is formed. Place the finished dough in the refrigerator.
2. We remove the zest from the lemons and place it in a container along with 50 g of sweet crystals and eggs. Squeeze the juice out of the fruits. Carefully combine the components of the future cream until smooth and put on fire. Cook the lemon curd until thick, add 55 g of butter. Cover the finished cake filling with film so that it comes into contact with the citrus mass, and put it in the refrigerator.
3. Roll out the dough and place it in a mold, forming sides 4 cm high. To prevent the edges from falling, fix them with a foil roller. Place baking paper and dry peas on the bottom. Place the base in an oven preheated to 200 g and cook until golden brown.
4. In a separate container, combine 160 g of granulated sugar and egg whites, place in a water bath and stir until the crystals are completely dissolved. Beat the homogeneous protein mass with a mixer. Remove the container with the slightly thickened mixture from the heat and continue operating the appliance until dense peaks form.
5. Spread the lemon filling in an even layer on the finished product, and the protein part on top of it. Place the assembled cake in the oven for 5 minutes to brown the meringue.

Cake with lemons in a slow cooker

In just 1 hour you can prepare a delicious cake in a slow cooker. The presented recipe will allow you to create a treat for 8 people.

Components:

• 3 eggs;
• 4 tbsp. l sour cream;
• 1 tbsp. premium flour;
• 1.5 tbsp. granulated sugar;
• 1 tsp. baking soda;
• 50 g butter;
• lemon;
• salt to taste.

Cooking instructions:

1. Beat 2 eggs and add granulated sugar. Add salt, soda, 1 tbsp. sweet crystals and sour cream. Make a batch of homogeneous liquid dough.
2. Turn on the multicooker to the “Baking” mode and set the time to 45 minutes. After 5 min. Grease the bowl with oil and sprinkle with flour. Pour in the dough and set to bake for 40 minutes.
3. To prepare the cream, beat the chicken egg and the remaining sugar, add lemon zest and juice. Add butter and cook the resulting mixture to the required thickness.
4. We take out the cake, cut it into several parts, and after cooling, grease it with the previously obtained cream.

This wonderful cake tastes just as good as those baked in the oven.

Step-by-step cooking from Andy Chef

Chef Andy came up with a recipe for lemon cake that cannot be compared to any other in taste. You can choose the serving method according to your preferences, but the basis of the dessert is the most delicate citrus cream.

Components:

• 100 ml lemon and tangerine juice (1:1);
• 15 g lime zest;
• 30 g milk;
• 3 eggs;
• 120 g powdered sugar;
• 160 g butter.

Preparation:

1. Combine the juice, zest and milk (it will curdle, but don’t be alarmed). Add eggs and powdered sugar to the resulting mixture, mix everything thoroughly.
2. Heat the citrus composition in a water bath until thick, add butter. Beat the mixture with a mixer, cover with film and put in the refrigerator for a day.
3. Spread the resulting cream onto tartlets or pieces of biscuit.

To make the serving more original, you can remove the pulp from a whole lemon and boil the peel in sugar syrup. Fill the resulting fruit containers with cream. This method is more complicated, but it will definitely captivate any guest.

"Lemongrass" from Ilya Lazerson

Lazerson's lemon dessert is prepared on a sand base with the addition of delicate custard.

Ingredients:

• 340 g granulated sugar;
• 450 g butter;
• 250 g premium flour;
• 50 g almond flour;
• 5 lemons;
• 5 eggs.

Active cake preparation time is 40 minutes.

Recipe:

1. Combine 250 g regular and almond flour, 100 g white sugar. Mix dry ingredients with 100 g of cold butter. You should get a crumbly mass. Add one egg and form a thick dough.
2. Place the rolled out layer in a baking dish and form the base for the cake. Place baking paper on top of it and add peas. Place the container in an oven preheated to 190 degrees. Baking time – 30 minutes.
3. Place the zest of 2 lemons in a bowl along with the remaining granulated sugar. Add the juice of 3 citrus fruits and 4 eggs. Heat the resulting mass in a water bath to the desired thickness. We also put 300 g of butter here. Place the cooled mixture on the cake.

With lemon curd

Lemon curd cake is easy to prepare, but despite this, its taste is not inferior to other desserts.

Ingredients for Kurd:

• zest of 3 lemons;
• juice of 5 fruits;
• 250 g granulated sugar;
• 4 eggs;
• 190 g butter.

Delicate cream can be used to prepare any biscuit desserts.

Components for the cakes:

• 3 eggs;
• 1 tbsp. premium flour;
• 1 tbsp. regular sugar;
• a pinch of soda.

Preparation:

1. To obtain the cream, combine the zest, granulated sugar, eggs, butter and lemon juice. Heat the resulting mixture in a water bath until thick. Cover the curd with film and put it in the refrigerator.
2. To prepare the cakes, beat the eggs with sugar and mix in the remaining ingredients. Distribute the resulting dough into the mold and bake at 180 degrees for 20–30 minutes.
3. Cool the finished crumpet and cut it into several pieces. Grease the cake with cream and serve.

A cake prepared according to any of the proposed recipes is obtained with a pronounced citrus aroma and bright taste. Those who want more delicate desserts can replace lemons with oranges.

No similar materials

Ingredients:

For the biscuit:

• 6 pieces of eggs;
• 6 tablespoons flour;
• 14 tablespoons of sugar (6 spoons - for biscuit, 8 spoons - for impregnation);
• a bag of vanilla sugar;
• 6 small lemons.

For cream:

• 1 liter of sour cream 25% fat;
• cream thickener;
• 1 cup sugar or powdered sugar;

For decoration:

• half a lemon;
• yellow coconut flakes.

Cake "Lemongrass". Step by step recipe

1. Grate the zest of 6 small lemons and leave to stand for a while.
2. Peel 3 lemons from white peel, partitions, and seeds. We leave only the pulp.
3. Beat the pulp of 3 lemons and 8 tablespoons of sugar with a blender until smooth. Leave the finished mixture for a while so that the sugar dissolves. We will soak the finished cakes with this juice so that the cake is not dry.
4. To make an airy sponge cake at home, you will need 6 eggs (separate the whites from the yolks).
5. Beat the whites and yolks separately.
6. Add 3 tablespoons of sugar. Beat until a thick mass is obtained.
7. Mix half of the protein mass with the beaten yolks.
8. Sift 6 tablespoons of flour.
9. Add the resulting mixture to the whipped egg whites and mix everything carefully with a wooden spatula.
10. Add 1 teaspoon of lemon zest.
11. Cover a mold with a diameter of 20 centimeters with parchment and pour the batter into it. Make a well in the center to prevent the lemon cake from puffing up.
12. Place in an oven preheated to 180 degrees for 25-30 minutes.
13. Remove the finished biscuit from the mold, turn it over and let it cool for 4-6 hours.
14. Cut into 3 equal parts.
15. Soak the cakes with lemon juice and sugar, starting from the edge.
16. Prepare the cream: beat the sour cream for 5 minutes until it becomes fluffy. Add sugar or powdered sugar (beat until sugar dissolves), cream thickener, lemon zest. Whisk everything thoroughly every time.
17. We coat each cake with a large amount of cream, about 2 centimeters thick.
18. We also cover the top and sides with cream and sprinkle with coconut flakes. If desired, garnish with thinly sliced ​​lemon slices.
19. Let it brew for a couple of hours and you can serve.

On my own behalf, I can add that the recipe for Lemongrass cake will be a real find for lovers of home baking. The pie is not dry, but well soaked, moderately sour, moderately sweet. Unrealistically tasty and tender. Such a cake can safely be called “feminine”, although I know many men who will be simply crazy about such a delicacy. Bon Appetit everyone. Visit the “Very Tasty” website: we have many more recipes for sweet pastries (and more). And for those who love lemons, we recommend two more delicious desserts.

Delicious, there are simply no words! Three delicious lemongrass cake recipes from childhood.

Cake is a favorite treat among children and adults. Homemade cake means celebration, smiles and joy. I really want to pamper my family and friends more often. But preparing it takes a lot of effort and time, which is never available. Therefore, I have selected simple and delicious homemade cake recipes, which have already become frequent hits at all kinds of feasts. And photos and detailed step-by-step descriptions of the recipe will allow even novice housewives to prepare them without difficulty. By the way, you can also involve children in preparing such desserts; they will also like it.

Shortbread lemongrass cake

Step-by-step recipe for an amazing shortbread cake. Lemon adds a unique aroma and rich taste to any baked goods. This dessert will not leave anyone indifferent.

To prepare lemongrass shortbread cake we will need:

1. Premium wheat flour - 400 gr
2. Butter - 270 gr
3. Sour cream 20% - 200 gr
4. Baking soda - 0.5 tsp
5. Apple cider vinegar - 0.5 tsp
6. Lemon - 2 pcs
7. Granulated sugar - 180 gr
8. Honey - 2 tbsp
9. Potato starch - 20 g

How to make lemongrass cake

Sift the flour to make the baking more fluffy.

Grate the chilled butter on a coarse grater.

Add butter to flour.

Using your hands, mix the dough into crumbs.

Suppress soda with vinegar and add to sour cream. Make a small hole in the flour and add sour cream. Knead the dough.

Sprinkle the table with flour and lay out the shortbread dough. There is no need to knead too much. The shortbread dough should be crumbly when finished, so it is better to knead it, imagining that you are making Easter cakes from sand.

Divide the dough into two parts: one larger one will be the bottom of the pie, the second smaller one will be the top of the pie. Refrigerate the dough for 40 minutes.

Meanwhile, prepare the lemon filling. Wash the lemons, cut into slices, remove the seeds.

Pass the lemons along with the zest through a meat grinder.

Add sugar and honey to the lemon filling.

To stir thoroughly. The cake filling is ready.

Remove most of the dough from the refrigerator and roll out a layer slightly larger than the diameter of the baking dish. I used a springform non-stick pan with a diameter of 22 cm. I recommend rolling it out between baking sheets greased with a small amount of butter.

Place the dough into the mold, forming sides. Cover the bottom of the mold with parchment. The sides should be high so that the filling does not spill out during cooking.

Add starch, you can use corn starch. The starch gels the filling so that it is not too runny.

Spread lemon filling.

Remove the remaining dough from the refrigerator. Roll out the top.

Cover the top of the pie. Make several punctures with a fork.

Preheat the oven to 180 degrees. Bake the lemongrass cake until done (35-40 minutes). Remove the cake, let it stand for about five minutes, then use a knife to carefully separate the cake from the walls of the pan and remove it. Place on a wire rack to cool completely.

Decorate as desired. I crushed the dark chocolate in a blender and mixed it with coconut flakes. Generously sprinkle the top of the cooled cake. The lemongrass cake is ready. Bon appetit.

Quick lemongrass cake

This delicious cake will only take a few minutes to prepare, as it uses ready-made waffle cakes. All that remains is the lemon cream and cake decoration. The cream in this cake is the main highlight, its silky texture and unsurpassed aroma. It was a revelation for me. You will definitely like it.

To make lemongrass cake you will need:

1. Ready-made waffle cakes - 1 package
2. Butter - 250 gr
3. Granulated sugar - 180 gr
4. Egg yolks - 6 pcs
5. Lemon - 2 pcs

How to make lemongrass cake

We have the cakes ready, so we start right away with preparing the lemon cream. To do this, combine softened butter with sugar. Grind until smooth.

Separate the egg yolks from the whites. An excellent gadget helped me with this, but you can do it the old fashioned way with your hands, the main thing is that the yolks do not get into the whites. Set aside the whites so you can make homemade meringue for tea.

Place the yolks in the butter cream. Beat with a mixer.

Remove the zest from two lemons. To do this, you need either a special device or a regular grater.

Survive the juice from two lemons. I did this using a citrus juicer, but you can do it with your hands. If you squeeze it by hand, you should strain the juice so that no seeds get into the cream.

Add zest and lemon juice to the cream. Beat with a mixer until smooth.

Place the bowl in a water bath. Cook the cream, stirring constantly, until thickened (10-12 minutes). It is necessary to stir constantly so that the yolks do not curdle.

Cook until this consistency is reached. Remove from the water bath and leave the lemon cream to cool.

As the cream cools, it will thicken.

Place the waffle crust on a serving plate. Coat it thoroughly with cream.

Do this with all the cakes. I had 4 of them in my package.

You can decorate the cake as you wish: chocolate chips, coconut flakes, almond slices. For decoration I used butter cream with condensed milk. To do this, beat the butter at room temperature with condensed milk. Place the cream in a pastry bag or syringe and use your favorite nozzles.

Ready. Bon appetit.

Lemongrass cake with meringue

To prepare this lemongrass cake we will need:

Dough

Premium flour - 300 gr
Butter - 200 gr
Powdered sugar - 100 gr
Chicken eggs - 1 piece
Yolk - 1 pc.
Salt - a pinch
For baking load (beans, peas) - 1 pack

Lemon cream

Lemons - 2 pcs.
Granulated sugar - 150 gr
Butter - 125 gr
Chicken eggs - 3 pcs
Starch - 1 tbsp
Gelatin - 1 sheet

Meringue

Eggs - 3 pcs
Salt - a pinch or lemon juice - a few drops
Sugar syrup
Granulated sugar - 200 gr
Water - 70 ml

How to make lemongrass cake

We start by preparing shortcrust pastry

1. Pour powdered sugar into the butter at room temperature so that the dough does not turn out bland, add a pinch of salt. Stir until smooth.
2. Sift the flour, saturate it with oxygen.
3. Beat in the egg and yolk. Work with a spatula first, then knead the dough with your hands. Knead until the dough turns into one lump, it will easily move away from the dishes and will not stick to your hands.
4. Sprinkle the table, lay out the shortbread dough. Roll out the shortbread dough into a circle slightly larger than the diameter of the mold. I have a 26cm non-stick scalloped pan with a removable bottom. Shortbread dough is very convenient to roll out between parchment. But, if you have already done this several times, you can just do it on the table, just don’t forget to sprinkle the dough with flour too. It's okay if it breaks, you can just seal it or roll it over. Shortbread dough is like plasticine.
5. Cover the form with parchment. Lay out the shortbread dough. To make it easier to carry, you can roll the dough onto a rolling pin. Make sides, remove excess dough. Prick with a fork to prevent it from rising.
6. Take parchment with a diameter larger than the shape and make notches along the edges in a circle. It turned out to be a sun made of parchment. Place on the dough. This is done so that the sides do not fall off during baking; they should remain level. Empty the load. I have a pack of beans that I use all the time. The load needs to be better sprinkled onto the sides, then they will remain level.
7. Preheat the oven to 180 degrees. Bake the crust for 20-25 minutes.

Preparing lemon cream

1. Remove the zest from two lemons using a grater, but only the yellow part; we don’t need the white part. And squeeze the juice from the lemons using a citrus manual juicer or your hands. The bones should be removed.
2. Combine butter and 75 grams of sugar, lemon juice and zest in a ladle and put on fire. Boil. Separately, combine the eggs with the remaining 75 grams of sugar and beat lightly.
3. Dilute starch in a small amount (20 ml) of cold water.
4. As soon as the butter with sugar and lemon has boiled, add the eggs and sugar in a thin stream and boil the cream for 2-3 minutes. Constantly getting in the way.
5. To thicken the cream at the end, add diluted starch in a thin stream. We continue to stir. Bring to a boil and remove from heat.
6. Soak gelatin in cold ice water.
7. Squeeze the swollen gelatin from the water and add to the lemon cream. Mix.

Preparing meringue

1. Separate the whites from the yolks. Not a drop of yolk should get into the whites. Eggs must be of good quality of the first category. Add a pinch of salt or a few drops of lemon juice to the whites so that the whites beat well. Do not beat the egg whites until the sugar syrup is ready.
2. For syrup, combine 200 grams of sugar with 70 ml of water. Let it boil.
3. Start beating the whites.
4. Boil the syrup to 121 degrees.
5. Pour sugar syrup into the whipping whites in a thin stream and continue beating the brewed whites until they cool completely.

Assembling the cake

1. The shortbread is ready. Remove from oven, remove weight. Pour in the lemon cream and smooth it out carefully. Return to the oven for 2-3 minutes to form a crust.
2. Remove the lemon filling from the oven and place the meringue on top. You can use a spatula, then use it to make beautiful waves or use a pastry bag.
3. Place in the oven, increasing to a maximum of 270 degrees. Lightly bake. As soon as the meringue has acquired a light brown tint, take out the pie. Remove from the mold.

Ready. Bon appetit!

I really love lemon cake from this photo recipe. If only because it always turns out perfect. Even if something happens to the biscuit (for example: donkey) or the cakes are unevenly separated, the magic cream will “mask” everything. I suggest you prepare the most delicious lemon cake according to the recipe with my photos of each step.

Two sets of provisions required

For the test we will need:

butter - 130 g (margarine is also suitable),
sugar - 1 glass,
eggs - 3 pieces,
soda - 1 teaspoon, slaked with vinegar,
cocoa - 2 teaspoons,
flour - 1 cup.

Here is a list of products for the future cream:

butter - 200 g,
sugar - 1 glass,
milk - 2 glasses,
semolina - 3 tablespoons,
lemon - 1 large or 2 medium.

Lemon cake recipe with photos step by step

Prepared the ingredients for the lemon sponge cake.
We have prepared everything for the aromatic cream.
1. Let’s begin to bring this miracle cake to life! We heat the butter in a water bath or (age of technology) in the microwave (“defrost” mode). Add sugar and stir well.
2. While beating the butter mixture, break 3 eggs one at a time.
3. We also add baking soda slaked with vinegar.
4. While stirring the mixture, carefully pour in the sifted flour.
5. The dough is ready.
6. Pour ½ of the dough into the mold and bake in the oven at 180°C for about 20 minutes.
7. Allow the finished sponge cake to cool and release it from the mold.
8. While the first part is in the oven, add cocoa to the unused half of the dough.
9. Beat well. We bake in the same way as the first cake. Leave the baked cake to cool.
10. Let's make the cream. First, let's cook semolina porridge from two glasses of milk and three spoons of semolina.

Don’t be confused by the fact that the cream is based on semolina porridge. It turns out very tasty. Even those who do not like this porridge rarely understand that it is present in.
11. While the porridge is cooling, we need to boil the lemons for 3-4 minutes (to remove the bitterness).
12. Grind the cooled lemons in a meat grinder, removing the seeds.
13. Place lemons in the porridge and stir.
14. Then, in a separate bowl, beat the melted butter and sugar.
15. Without ceasing to beat, pour in the semolina-lemon mixture.
16. Place the finished cream in the cold for 20 minutes.
17. In the meantime, we return to the cakes. They have already cooled down. Now you need to divide each into two parts.
The result is 2 white and 2 brown cakes, which we will alternate.
18. We will also need cake impregnation. For 100 ml. Add about 60 g of sugar to boiled warm water. Mix. Ready. If you are confused by this simple cooking method, do