Tag: lemon

Lemon and limoncello cake recipe – Italian Cuisine

Ingredients FOR CAKE

115 g granulated sugar
90 g type 1 flour
55 g fresh cream
milk
40 g limoncello liqueur
35 g cubed candied lemon
25 g butter
2 g baking powder
2 eggs
2 untreated lemons
butter and almond flour for the mold

Ingredients FOR CREAM AND DECORATION

110 g fresh cream
100 g white chocolate
55 g milk
50 g lemon juice
1 g gelatin in sheets
3 lemons

Duration: 1 h

Level: Easy

Doses: 4-6 people

FOR THE CAKE
Jumbled up (possibly in the mixer) the grated zest of 2 lemons with sugar and candied lemon; then add the eggs, 15 g of milk and cream.
Add then the sifted flour with the baking powder, 20 g of lemon juice, the limoncello and continue to blend until the mixture is homogeneous.
Melt the butter at 45 ° C and add it to the dough last. Pour into a greased and floured plum cake mold (1/2 liter capacity) with almond flour; cover it and place it in the fridge to rest for 30 minutes. Bake it in a convection oven at 170 ° C for 20-25 minutes.
To know: it is essential that the temperature of the butter is 45 ° C: if hotter, activate the yeast before cooking; if colder, it crystallizes, compromising the consistency in both cases.

FOR CREAM AND DECORATION
Rehydrate the gelatin in cold water. Bring the milk to a boil, turn off the heat and melt the jelly in it. Melt the chocolate at 40 ° C. Add a drop of milk and continue adding it, little by little, stirring vigorously until you get a smooth and shiny consistency (the temperature must be above 35 ° C). Mix the cream, cold, and lemon juice and mix vigorously. Cover, let the cream cool to room temperature and then distribute it on the cake with a pastry bag; complete with lemon peel fillets blanched twice and, to taste, silver leaf.

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Lemon Slice Recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g granulated sugar
185 g gluten-free flour for desserts
125 g butter
60 g powdered sugar
50 g almond flour
4 eggs
salt
a teaspoon of baking powder
lemon

Duration: 3 h 50 min

Level: Easy

Doses: 12 pieces

For the lemon slice recipe, heat the oven to 180 ° C. Grease a 20 cm side pan and line it with 2 crossed bands of parchment paper, making them protrude abundantly on all sides (they will be useful for turning out the cake); also butter the paper.
For the basic dough: melt the butter and let it cool. Mix 95 g of flour with the almond flour, the powdered sugar, half a teaspoon of salt, the grated rind of a large lemon and half a teaspoon of yeast. Add the melted butter, at room temperature, and mix everything with a fork, mixing well. Pour the mixture into the prepared pan and roll it out in an even layer with a spatula or the handle of a spoon.
Bake the pan at 180 ° C for about 15 minutes, until the dough is firm and slightly golden. Then remove it from the oven and let it cool.
For the lemon cream: vigorously work the eggs with the granulated sugar, then add half a teaspoon of yeast, then 175 g of lemon juice and finally the rest of the flour; stir vigorously each time you add an ingredient. Pour the cream on the base paste, spread it over the entire surface; bake at 180 ° C for another 20-25 minutes. To check that the cream is cooked, gently move the pan back and forth: the cream should not tremble.
Remove the cake from the oven and let it cool for 20 minutes, then put it in the fridge to harden
for at least 2 hours. You can prepare it the day before and leave it in the fridge overnight. Take it out of the fridge, sprinkle it with icing sugar, cut it into squares and eat it immediately, very cold.

Profiteroles with Amalfi lemon: the Sal De Riso recipe – Italian Cuisine

The recipe of the heart of Sal De Riso, the one that consecrated it (well before the legendary Delizia al Limone). Here's how to make it, step by step, including grated lemons

Sal De Riso is one of the most famous pastry chefs in Italy, who in turn has made the pastry of the Amalfi Coast famous for its traditions and flavors. The most famous recipe is the Lemon delight, but the one with which he started was not a great classic, but the profiteroles, but ai Lemons of Amalfi. And here is his recipe for these sumptuous cream puffs filled with lemon custard and covered with a sauce flavored with Amalfi lemon peels and juice. Advice? Add grated lemon zest.

Components

beignet pasta
Lemon cream
lemon scented custard
whipped cream scented with lemon peels
lemon sauce

Ingredients and procedure

For the puff pastry
250 g of water
250 g butter
6 g salt
250 g flour
500 g whole eggs

Boil the water with the butter and salt. Add the sifted flour and cook for a few minutes over low heat, stirring with a wooden spoon. Let the pasta cool in a large container and add all the eggs in one go. Work the dough with an electric whisk until it becomes smooth and homogeneous. Form cream puffs, almost as big as a walnut, on a sheet of baking paper, or directly on the pan, with the help of a pastry bag with a smooth steel tip of about 1 cm. Bake at 220 ° C for about 25 minutes until you see the puffs and golden brown. Let it cool down.

For the lemon cream
100 g yolk
100 g sugar
100 g lemon juice from the Amalfi Coast
100 g butter
1 Bourbon vanilla bean

Mix the sugar with the egg yolks. Boil the lemon juice, add to the egg yolks and cook at 80 ° C. Allow to cool and add the creamy butter. Mix.

For the infused cream
Leave 1 liter of liquid cream to flavor with the peel of 3 lemons cold for at least 5 hours. Filter.

For the custard
350 g milk
150 g cream
180 g egg yolks
150 g sugar
35 g cornstarch
1 Bourboun vanilla bean
2 g salt
peel of 3 lemons

Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch and salt. Add the milk and the boiling cream. Cook the cream and let it cool quickly.

For the filling
750 g of lemon scented custard
250 g of lemon cream
500 g of whipped cream

For the glaze
Add half a kilo of whipped cream to the remaining cream and dilute with fresh milk until desired density. Glaze the cream puffs.