{5 Festive Cakes} – 5 torturi festive

5 festive cakes

1. Carrot Cake – Tort cu morcovi

This spiced, moist carrot cake is a delight for your taste buds. Layers of carrot cake sponge and the silkiest cream cheese buttercream make this cake a pastry masterpiece and an impressive option for any of your festive occasions.

Acest tort aromat este o incantare pentru papile. Straturi de blat cu morcov si condimente si cea mai cremoasa crema de branza fac acest tort un adevarat regal al aromelor intense, devenind astfel perfect pentru oricare dintre ocaziile voastre festive, de la Craciun la Paste sau ziua de nastere.

carrot cake

2. Lemon Velvet Cake – Tort cu lemon curd

Airy layers of cake and a silky lemon curd are everything a cake needs to become the perfect spring dessert. Needless to say how good this cake tastes, just look at those beautiful layers and that creaminess.

Straturi aerate de blat cu cel mai cremos curd de lamaie pe care l-ati gustat vreodata fac din acest tort o delicatesa. Usor acrisor si aromat, e un tort cu adevarat primavaratic.

1jpg (1 of 1)-14b

3. Lemon Mango Entremet – Entremet cu lamaie si mango

If you love lemon, but are looking for something to truly impress, then this cake is for you. Entremets are the kings of cakes, the ultimate flavor and texture combinations and this cake is a great one to start with. Dare to make it and you will be hooked!

Daca va place lamaia, insa va doriti un tort care chiar impresioneaza, aceasta reteta e perfecta. Entremet-urile sunt torturi complexe, stratificate care combina arome si texturi diferite, iar acest tort nu face exceptie.

1jpg (1 of 1)-7light

4. Pistachio Rose Cake – Tort cu fistic si apa de trandafiri

Beautiful layers of pistachio sponge and an amazing rose water filling is all you need to turn every day into a special occasion. Decorate this cake with crystallised rose petals and there you have it – a delicious cake that looks as good as it tastes without much effort.

pistachio rose cake

5. White Chocolate Passion Fruit Entremet – Entremet cu ciocolata alba si fructul pasiunii

This entremet comes into miniature form so it’s easy to serve and it offers so many decorating options. The taste is just perfect, slightly tangy, but well balanced by the white chocolate.

Acest entremet in miniatura e perfect cu aromele-i subtile de fructul pasiunii si ciocolata alba. In plus, poate fi decorat in atat de multe feluri incat se pliaza pe rice ocazie festiva pe care a-ti putea-o avea.

passion fruit cake-1b

{Riviera Cake} – Chocolate Lemon Cake

chocolate lemon cake

Inspired by the master of modern patisserie, Pierre Herme, this chocolate lemon cake must be the best I have made in 2015, if not the best I have ever made. Needless to say that Pierre Herme fascinates me, he is the Picasso of modern pastry after all and his desserts need no introduction. So when the thought of making this cake was born in my mind, I felt like I had a goal to achieve. The Riviera Cake has layers of flourless chocolate cake, chocolate mousse and a very special lemon curd to which I added a lemon infused ganache because I thought it would complement well the other layers and I believe I was right.

I have to admit I didn’t see chocolate and lemon as a combination I was eager to try before, but this cake proved me wrong. I love this mix, I love how the rich chocolate brings out the tanginess of the lemon and I love how the tangy curd tames down the bold chocolate. I love how they balance each other so well and redefine the definition of perfection in the world of desserts. Because this cake is perfect from start to finish – not to mention that it is also gluten-free. Just look at all those creamy layers – it’s pure perfection!

From the original recipe of Pierre herme I kept only the flourless chocolate cake and lemon cream and decided to change the chocolate mousse slightly and add an extra layer of chocolate because, well, you can never have enough chocolate, right?! So let’s begin!

{Riviera Cake} - Chocolate Lemon Cake
 
Author:
Serves:: 8-10 servings
Ingredients:
Flourless chocolate cake:
  • 120g dark chocolate, chopped (70%cocoa content)
  • 85g butter, softened
  • 110g sugar, divided
  • 10g Dutch processed cocoa powder
  • 2 egg yolks
  • 1 whole egg
  • 6 egg whites
  • 1 pinch salt
Lemon cream:
  • 110g sugar
  • Zest and juice from 2 medium-size lemons
  • 2 whole eggs
  • 150g butter, softened
Chocolate mousse:
  • 4 egg yolks
  • 70g sugar
  • 35ml water
  • 3g gelatin + 20ml cold water
  • 250g dark chocolate, melted (60% cocoa content)
  • 300ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Lemon infused ganache:
  • 100g dark chocolate, chopped (60% cocoa content)
  • 100ml heavy cream
  • Zest from 1 lemon
  • 30g butter
Directions:
Flourless chocolate cake:
  1. Preheat your oven to 350F and line 2 round cake pans (22cm) with baking paper.
  2. Mix the butter with half of the sugar and cocoa powder for a few minutes until creamy.
  3. Stir in the ehh yolks, one by one, then add the whole egg and mix well.
  4. Stir in the melted and cooled chocolate and place aside.
  5. Whip the egg whites with a pinch of salt until stiff. Gradually stir in the remaining sugar and continue whipping until stiff and glossy.
  6. Fold the meringue into the chocolate mixture then pour the batter into the 2 prepared pans.
  7. Bake for 20-25 minutes until set and well risen.
  8. Remove from the oven and let them cool completely.
Lemon cream:
  1. Combine the sugar with lemon zest and rub them together until fragrant.
  2. Add the eggs and lemon juice and mix well then place the bowl over a hot water bath and continue cooking until the cream begins to thicken. (about 10 minutes, possibly more - mix all the time while cooking).
  3. Remove the bowl from heat and allow the cream to cool for 10 minutes.
  4. Strain the cream in the bowl of your mixer and turn the mixer on.
  5. Start adding the softened butter to the warm curd, mixing all the time until you run out of butter.
  6. Turn the mixer on high and whip for 2 minutes then place the cream in the fridge to set.
Chocolate mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the water and sugar in a saucepan and cook over low heat until the sugar is dissolved and the syrup begins to thicken.
  3. Mix the egg yolks until creamy then gradually add the sugar syrup, mixing all the time until the egg yolks are double in volume and thick.
  4. Stir in the melted gelatin and vanilla extract then fold in the chocolate.
  5. Allow the mixture to cool slightly then fold in the whipped cream.
Lemon infused ganache:
  1. Heat the cream in a saucepan and stir in the lemon zest.
  2. Remove from heat and let it infuse for 10 minutes.
  3. Strain through a fine sieve then bring the cream back to the boiling point.
  4. Add the chocolate into the heated cream and mix until melted.
  5. Stir in the butter and mix well.
To assemble the cake:
  1. Place one layer of flourless chocolate cake in a cake ring.
  2. Top with ⅓ of the chocolate mousse and place in the freezer for 15 minutes.
  3. Spoon the lemon cream over the mousse and cover with the 2nd flourless chocolate sponge.
  4. Spoon the remaining chocolate mousse over the sponge and place back in the freezer.
  5. Top the mousse with lemon infused ganache and refrigerate the cake over night.
To decorate the cake I used 100g melted dark chocolate.

chocolate lemon cake


ROMANIAN

Ciocolata si lamaia nu sunt ingrediente care pot fi combinate usor – si recunosc ca eram una din acele persoane care nu agrea aceasta combinatie, dar banuiesc ca nu gustasem ce trebuie inainte. Ori acest tort mi-a dat peste cap toate asteptarile prin gustul sau divin. E genul de tort care e mai bun dupa o zi, doua, aromele sunt mai armonioase, gusturile sunt absolut perfecte dupa ce are timp sa “respire”.

Tortul are la baza o reteta a marelui Pierre Herme, maestrul cofetarie moderne, cel care chiar nu mai are nevoie de nicio introducere. Insa mi-am pus si eu amprenta asupra tortului modificand putin mousse-ul de ciocolata si adaugand in plus un strat de ganache infuzat cu lamaie pe care mi l-am imginat ca fiind liantul dintre ciocolata amaruie si crema de lamaie acrisoara.

Straturile tortului sunt: blat de ciocolata fara faina, crema de lamaie (care seamana cu un lemon curd, dar e mai aerat, aproape ca un mousse sau o crema mousseline), mousse de ciocolata, ganache si decor dupa preferinta.

Tort Riviera - cu lamaie si ciocolata
 
Author:
Ingredients:
Blat de ciocolata fara faina:
  • 120g ciocolata neagra, tocata (70% cacao)
  • 85g unt gras, temperatura camerei
  • 110g zahar, injumatatit
  • 10g cacao neagra
  • 2 gallbenusuri
  • 1 ou intreg
  • 6 albusuri
  • 1 praf de sare
Crema de lamaie:
  • 110g zahar
  • Coaja si sucul de la 2 lamai medii
  • 2 oua intregi
  • 150g unt gras, temperatura camerei
Mousse de ciocolata:
  • 4 galbenusuri
  • 70g zahar
  • 35ml apa
  • 3g gelatina + 20ml apa rece
  • 250g ciocolata neagra, topita (60g cacao)
  • 300ml frisca lichida, batuta
  • 1 lingurita extract de vanilie
Ganache infuzat cu lamaie:
  • 100g ciocolata neagra, tocata (60% cacao)
  • 100ml frisca lichida
  • Coaja de la 1 lamaie
  • 30g unt
Directions:
Blat de ciocolata fara faina:
  1. Preincalziti cuptorul la 180C si tapetati 2 tavi de 22cm diametru cu hartie de copt.
  2. Mixati untul cu jumatate din zahar si cacao pana obtineti o crema pufoasa.
  3. Adaugati galbenusurile si oul, unul cate unul, si mixati bine, apoi incorporati ciocolata topita si racita. Dati deoparte.
  4. Mixati albusurile cu un praf de sare pana obtineti o spuma ferma. Adaugati zaharul treptat si mixati pana obtineti o bezea ferma si lucioasa.
  5. Incorporati bezeaua in amestecul de ciocolata si impartiti aluatul in mod egal intre cele 2 tavi pregatite.
  6. Coaceti pentru 20-25 minute apoi lasati sa se raceasca complet.
Crema de lamaie:
  1. Combinati zaharul si coaja de lamaie intr-un bol si amestecati-le cu degetelor pentru a elibera aroma cojii de lamaie.
  2. Adaugati sucul de lamaie si ouale si puneti bolul pe baie de aburi.
  3. Tineti pe baie de aburi, amestecand continuu, pana compozitia incepe sa se lege, sa se ingroase.
  4. Luati de pe foc si lasati sa se raceasca 10 minute apoi strecurati amestecul in alt bol si incepeti sa mixati cu un mixer electric in timp ce adaugati untul, lingura dupa lingura.
  5. Cand ati terminat de adaugat untul, mai mixati 2 minute la viteza mare si dati bolul la rece.
Mousse de ciocolata:
  1. Amestecati gelatina cu apa rece si dati deoparte.
  2. Amestecati zaharul si apa si puneti pe foc pana obtineti un sirop gros.
  3. Mixati galbenusurile putin pana devin cremoase si adaugati gradual siropul de zahar fierbinte, mixand continuu cateva minute pana obtineti o spuma.
  4. Incorporati gelatina topita, vanilia si ciocolata topita apoi lasati amestecul sa se racoreasca.
  5. La final, incorporati frisca.
Ganache infuzat cu lamaie:
  1. Infierbantati frisca si coaja de lamaie intr-un vas. Luati de pe foc si lasati sa infuzeze 10 minute.
  2. Scurgeti frisca bine si puneti inapoi pe foc, dar nu o dati in clocot.
  3. Adaugati ciocolata si amestecati bine pana obtineti o compozitie omogena.
  4. Incorporati untul si lasati ganache-ul sa se raceasca.
Pentru a asambla tortul:
  1. Montati unul dintre blaturi intr-un inel de tort. Acoperiti blatul cu o treime din mousse-ul de ciocolata si dati la congelator 15 minute.
  2. Puneti crema de lamaie peste mousse si acoperiti cu cel de-al doilea blat.
  3. Turnati restul de mousse peste blat si dati din nou la congelator.
  4. Ultimul strat e cel de ganache.
  5. Dati tortul la frigider peste noapte si decorati dupa bunul plac.

chocolate lemon cakeriviera cake

{Mini Lemon Tarts} – Tarte cu lamaie

mini lemon tarts

My first post on Facebook about these mini lemon tarts said they are the best I’ve ever made and tasted and that couldn’t be more true! These tangy, creamy, rich miniature tarts were gone in under an hour, that good they were. Now, I made tarts before from chocolate tarts to caramel and peanut butter tarts, vanilla or berries, but none compare to these. They are rich and yet so refreshing. The crisp crust and the creamy filling, topped with the airy vanilla cream are a delight for the taste buds and you will find yourself reaching for a second serving for sure. Plus, they come in miniature size which could only be a bonus (let’s face it, we all love miniature desserts!)

The crust is the one of the recipes I always go back to when I need a pastry dough that bakes into a crisp, yet melt-in-your-mouth crust and it is inspired by a Pierre Herme recipe. If that is not enough to make you trust this recipe, then I don’t know what else it could. I know this recipe by heart, I made it countless times and it has never ever disappointed me. It is a reliable recipe and can be used for tarts, biscuits or any special project that requires a sweet pastry dough.

And with such a simple crust, the filling couldn’t be complicated either. Lemon juice and zest, sweetened condensed milk and egg yolks it’s all you need, but believe me, it doesn’t need more! It’s quick to mix and bake, but so delicious. It is well balanced and has the right amount of tangy and sweet, flavored with a delicate lemon zest aroma. It could easily become a dessert on its own if baked in small ramekins, topped with plenty of whipped cream and your favorite fruits – perfect for summer I may add!

{Mini Lemon Tarts}
 
Author:
Serves:: 12 mini tarts
Ingredients:
Crust:
  • 140g butter, softened
  • 70g powdered sugar
  • 1 egg
  • 300g all-purpose flour
  • 1 pinch salt
  • ¼ teaspoon baking powder
Filling:
  • 1 can sweetened condensed milk (370ml)
  • 90ml lemon juice
  • 3 tablespoons lemon zest
  • 4 egg yolks
  • 1 pinch salt
Topping:
  • 200ml heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries
Directions:
Crust:
  1. Mix the butter and sugar in a bowl at least 5 minutes until creamy and airy.
  2. Add the egg and mix well then fold in the flour, salt and baking powder.
  3. Place the dough on a floured working surface and knead it just to bring it together.
  4. Wrap the dough in plastic wrap and refrigerate 30 minutes.
  5. Roll the dough into a thin sheet then cut small circles and place them in your mini tart molds/pans, pressing the dough well on the bottom and sides of the pans. Trim the dough if needed.
  6. Bake the crusts in the preheated oven at 350F for 15 minutes or until the edges turn golden brown.
  7. Remove from the oven and place aside.
Filling:
  1. Mix the lemon juice and zest in a saucepan and bring to the boiling point. Remove from heat and let infuse for 5 minutes.
  2. Mix the egg yolks for until airy then stir in the condensed milk and continue mixing another 5 minutes.
  3. Strain the lemon juice through a fine sieve and pour it into the egg yolks mixture.
  4. Add a pinch of salt and mix well.
  5. Spoon the filling into the baked crusts and place back in the oven for 5-7 minutes.
  6. Remove from the oven and let them cool completely.
  7. Topping:
  8. Whip the cream with sugar until stiff then add the vanilla extract.
  9. Spoon the whipped cream over each tart and decorate with fresh strawberries and lemon zest if you want.

mini lemon tarts


 ROMANIAN

O schimbare de gusturi din cand in cand e mai mult decat bine venita, mai ales cand aceasta schimbare contine arome subtile de lamaie, frisca vanilata din belsug si cat mai multe capsune proaspete.

Aceste tarte sunt intruchiparea a tot ceea ce e mai bun la o lamaie – aroma delicata a cojii si gustul acrisor, totul bine balansat de frisca batuta spuma cu vanilie si capsunele atat de delicate. Nu am mintit cand am spus la prima postare pe Facebook ca aceste tarte sunt cele mai bune din cate am facut pana acum.. si am facut suficiente, de la tarte cu ciocolata la tarte cu caramel si unt de arahide sau fructe de padure. Doar ca acestea sunt mult mai racoritoare si extrem de simplu de facut. Gustul subtil de lamaie ma face sa la clasez in top 3 tarte pe care le-am mancat in toata viata mea de cofetar si va invit cu draga inima sa le incercati si sa va convingeti.

Aluatul pentru crusta e adaptat dupa o reteta a lui Pierre Herme si e reteta pe care o folosesc mereu cand am nevoie de un aluat dulce care se lucreaza usor si se coace perfect de fiecare data. E un aluat numai bun pentru tarte sau biscuiti si l-am invatat pe de rost, atat de des il fac!

Ingrediente:

Crusta:

  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • 1 ou
  • 300g faina alba
  • 1 praf de sare
  • 1/4 lingurita praf de copt

Crema de lamaie:

  • 1 conserva lapte condensat indulcit (370ml)
  • 90ml suc de lamaie
  • 3 linguri coaja de lamaie
  • 4 galbenusuri
  • 1 praf de sare

Topping:

  • 200ml frisca lichida
  • 2 linguri zahar pudra
  • 1 lingurita extract de vanilie
  • Capsune proaspete pentru decor

Mod de preparare:

Crusta:

  1. Mixati untul cu zaharul pudra cateva minute pana obtineti un amestec cremos.
  2. Adaugati oul si mixati bine apoi incorporati faina, sarea si praful de copt.
  3. Transferati aluatul pe masa de lucru infainata si framantati-l doar cat sa-l adunati intr-o bila. Infasurati in folie alimentara si dati la frigider pentru 30 minute.
  4. Intindeti aluatul intr-o foaie subtire si taiati cercuri suficient de mari cat sa va incapa in formele de mini tarte. Din aceste cantitati obtineti in jur de 10-12 mini tarte.
  5. Odata aluatul pus in forme, coaceti cojile de tarta la 180C pentru 10-15 minute pana marginile devin usor aurii. Scoateti din cuptor si dati deoparte.

Crema de lamaie:

  1. Amestecati zeama de lamaie si coaja intr-un vas si puneti pe foc doar cat sa se infierbante.
  2. Luati de pe foc si lasati sa infuzeze 5 minute.
  3. Mixati galbenusurile pana isi dubleaza volumul apoi adaugati laptele condensat si continuati sa mixati 5 minute.
  4. Scurgeti sucul de lamaie printr-o sita fina pentru a inlatura coaja si turnati sucul in amestecul de galbenus si lapte condensat.
  5. Adaugati un praf de sare si mixati bine.
  6. Turnati crema in mod egal in crustele de tarta apoi puneti tartele in cuptor pentru 5-7 minute.
  7. Lasati tartele sa se raceasca complet.

Topping:

  1. Mixati frisca cu zaharul pudra pana sta bat apoi adaugati vanilia.
  2. Decorati tartele cu frisca din belsug si felii de capsune proaspete.

mini lemon tarts

{Lemon Poppy Seed Bundt Cake} – Chec cu lamaie si mac

lemon poppy seed bundt cake

The combination of lemon and poppy seeds never ceases to amaze me. You’ve seen it in my birthday cake as well and be sure that you’ll see in the future again too. I love bold flavors, but the tangy one is definitely on top of my list – however, in this particular recipe tangy is not at all overpowering. Instead, it’s delicate and creates a delicious contrast with the bitter, crunchy poppy seeds. It’s this contrast that keeps drawing me back to this combination.

The start point of this Bundt cake were the organic lemons I bought a few days ago. Their beautiful color and intense aroma inspired me to create a tangy, fragrant dessert. I chose this particular recipe because, apart from the two main ingredients stated so far, it also has sour cream which I find delightful in desserts – it preserves moisture in batters and it makes them silky and soft – how good does that sounds? It’s definitely not a cake with few calories if you also count the butter and lemon frosting, but then again, we don’t eat cake every day and I believe in good measure in cooking and eating rather than extreme diets. So I’m not afraid to use sugar, butter or cream in my desserts. They’re part of my religion and if you want diet desserts, this is definitely not the right blog.

But let’s get back to our dessert as it deserves to be in the spotlight. The glaze is Martha Stewart inspired and I found it whilst looking for an alternative to the classic lemon juice – powdered sugar glaze which I like but I find to be too thin and not what I wanted for this dessert. Instead, this butter based glaze is perfect with its rich, thick consistency and good coverage. Martha uses a similar recipe to cover tiny petite fours and I’m sure it would be just perfect for that, whether you use lemon juice or milk as the liquid in the recipe. In fact, it’s  aversatile recipe and it can be made with various flavors to fit your needs.

{Lemon Poppy Seed Bundt Cake}
 
Author:
Ingredients:
Bundt cake:
  • 3 eggs
  • 180g white sugar
  • 100ml vegetable oil
  • 60g butter, melted
  • 250g sour cream
  • 1 teaspoon vanilla extract
  • 60ml lemon juice
  • 2 tablespoons lemon zest
  • 400g all-purpose flour
  • 1½ teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons poppy seeds
Lemon butter glaze:
  • 120g powdered sugar
  • 50g butter, melted
  • 3 tablespoons lemon juice
Directions:
Bundt cake:
  1. Preheat your oven to 180C and grease a Bundt pan with butter then slightly flour it.
  2. Mix the flour, baking powder, salt and poppy seeds in a bowl.
  3. Combine the eggs with sugar in the bowl of your mixer and mix well until creamy and fluffy, at least 5 minutes.
  4. Stir in the vegetable oil, followed by the melted butter and sour cream.
  5. Add the vanilla, lemon juice and lemon zest as well.
  6. Fold in the flour mixture then spoon the batter into your prepared pan.
  7. Bake in the oven for 40-50 minutes or until it passes the toothpick test.
  8. When done, remove from the oven and allow the cake to cool in the pan for 10 minutes then transfer on a wire rack.
Lemon butter glaze:
  1. Combine all the ingredients in a bowl.
  2. Drizzle the glaze over the chilled cake and decorate with lemon peel.
  3. Serve the cake chilled.

lemon poppy seed bundt cake


ROMANIAN!

Combinatia asta de lamaie si mac mi se pare incantatoare tocmai prin contrastul pe care lamaia aromata dar acrisoara si macul crocant si usor amarui il creeaza. Am mai folosit aceasta combinatie de multe ori si niciodata nu am dat gres, asa ca iata-ma cu o noua reteta ce are la baza fix aceleasi arome. E un tort usor dens, evident mai dens decat un pandispan, asta-i clar, caci si ingredientele sunt de asa natura si diferenta intre cele doua e uriasa, insa nu e uscat asa ca merge si cu si fara o cana de ceai ori lapte. In plus, rezista bine cateva zile la loc racoros, dar nu in frigider.

Ingrediente:

Chec:

  • 3 oua
  • 180g zahar
  • 100ml ulei vegetal neutru
  • 60g unt topit
  • 250g smantana acra (20%grasime)
  • 1 lingurita extract de vanilie
  • 60ml suc de lamaie
  • 2 linguri coaja de lamaie (bio, organic de preferabil)
  • 400g faina alba
  • 1 1/2 lingurite praf de copt
  • 1 praf de sare
  • 2 linguri seminte de mac

Glazura cu unt si lamaie:

  • 120g zahar pudra cernut
  • 50g unt topit
  • 3 linguri suc de lamaie
  • Coaja de lamaie pentru decor

Mod de preparare:

Chec:

  1. Preincalziti cuptorul la 180C si ungeti o tava de chec/guguluf cu unt apoi infainati-o. Dati deoparte.
  2. Amestecati faina cu praful de copt, sarea si semintele de mac.
  3. Combinati ouale cu zaharul si mixati pana isi dubleaza volumul si devin spumoase. Adaugati uleiul, apoi untul topit si smantana.
  4. Incorporati vanilia, sucul de lamaie, coaja de lamaie, apoi amestecul de faina.
  5. Turnati aluatul in tava pregatita si coaceti timp de 40-50 minute sau pana checul trece testul scobitorii.
  6. Cand e gata, transferati checul pe un gratar si lasati-l sa se raceasca.

Glazura cu unt si lamaie:

  1. Combinati cele 3 ingrediente intr-un bol si amestecati bine cu un tel sau lingura.
  2. Daca glazura e prea groasa, mai adaugati cateva picaturi de zeama de lamaie, daca e prea subtire, ingrosati-o cu 1-2 linguri de zahar pudra. Glazura finala e groasa, dar inca curge. Ideal e sa o folosit imediat, caci se intareste pe masura ce sta, mai ales daca o pastrati intr-un loc racoros. Pentru a subtia o glazura intarita, incalziti-o usor pe baie de aburi. Untul se va topi din nou si glazura isi revine.
  3. Acoperiti checul cu glazura si decorati cu gasii de coaja de lamaie sau dupa preferinta.

lemon poppy seed bundt cake

{Lemon Velvet Cake} – Tort cu lamaie

lemon velvet cake

One of my favorites parts of being a pastry chef is the fact that using my knowledge, I get to create new recipes, perfect old ones or totally transform them. And this is exactly what happened with this recipe. Using my Red Velvet Cake recipe as a base, I created this Lemon Velvet Cake – a dense and yet fluffy sponge, filled with the most delicate lemon curd and vanilla whipped cream. It sounds simple and it actually is! It’s not as complicated as my usual entremets and it tastes amazing! It’s a refreshing cake, fitted for this springy weather we are having at the moment.

The sponge will impress you with its moisture and delicate texture, I fell in love with it and I’m planning to keep perfecting it and using it in many other combinations, including as base for my entremets. I love that I don’t have to soak it up in syrup and it doesn’t go all hard in the fridge either due to having two types of fat (actually three if you count the sour cream too). The lemon curd used for filling is one of the best I ever made – and believe me, I’ve tried a few so far.

3.0 from 1 reviews
{Lemon Velvet Cake} – Tort cu lamaie
 
Author:
Ingredients:
Cake:
  • 380g all-purpose flour
  • 40g shredded coconut (unsweetened)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 125g butter, softened
  • 125ml vegetable oil
  • 300g sugar
  • 2 eggs
  • 125g sour cream
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 teaspoon baking soda
Vanilla frosting:
  • 400ml heavy cream
  • 40g powdered sugar
  • 1½ teaspoons vanilla extract
Lemon curd:
  • 5 large egg yolks (6 small)
  • Zest from 2 lemons
  • 90ml fresh lemon juice
  • 210g white sugar
  • 100g butter
  • ⅛ teaspoon salt
Directions:
Cake:
  1. Preheat your oven to 330F (160C).
  2. Line 2 baking pans with baking paper or grease them with butter. I used 2 18cm diameter pans and had 4 layers of sponge in the end, but you can use bigger pans too, the only difference being that you won't get as many layers as I did.
  3. Mix the buttermilk with lemon juice and baking soda.
  4. Mix the flour with coconut, salt and baking powder.
  5. Mix the butter, oil, sugar and vanilla in a bowl until creamy and double in volume. Stir in the lemon zest then add the eggs, one by one.
  6. Stir in the sour cream.
  7. Begin folding in the flour and buttermilk, alternating them. Always start and end with flour.
  8. Divide the batter between the two prepared pans and bake in for 50 up to 60 minutes. Check the cakes with a toothpick.
Vanilla frosting:
  1. Whip the heavy cream with powdered sugar until stiff. Add more sugar if you like it sweeter.
  2. Stir in the vanilla extract.
Lemon curd:
  1. Pour one cup of water in a small saucepan and bring it to a boil over medium flame.
  2. To make the curd, prepare a heatproof bowl that fits the saucepan but its bottom doesn't touch the boiling water.
  3. Combine all the ingredients into the bowl and mix roughly.
  4. Place the bowl over the boiling water and cook for 20-25 minutes, mixing often.
  5. It is a slow process, but the final curd is well worth the result.
  6. Cook until the mixture begins to thicken then remove from heat and strain through a fine sieve.
  7. Let it cool in the fridge before using.
Notes
Since I used two small cake pans, my sponges were high enough to cut in half lengthwise, but if you're going to use bigger pans, slicing the cake might not be possible so you won't have 4 layers of sponge. That's fine though because the sponge is incredibly moist and fragrant.

To fill the cake, see the picture below. One layer of whipped cream and one layer of lemon curd will yield a bautiful pattern and also a balanced taste.

 

 

lemon velvet cakelemon velvet cake


ROMANIAN!

Porning de la reteta mea de Red Velvet/Catifea Rosie, am creat acest tort aromat, onctuos, absolut delicios, cel putin dupa papila mea. Nu e un tort exagerat de dulce (doar daca folositi crema de unt intre straturi), nu e nici prea acrisor. In schimb, e aromat si bine balansat. Pentru ca nu sunt un mare fan al cremei de unt, am umplut si decorat tortul cu frisca vanilata si mi s-a parut ca lamaia si frisca se completeaza foarte bine, insa e doar o chestie de gust personal. Despre curd am vorbit aici si e absolut delicios! Am umplut tortul cu straturi alternande de frisca si curd de lamaie nu doar pentru a balansa gustul, ci si pentru a crea un contrast de culori, asa cum se vede in sectiune (a se vedea fotografia de mai sus).

Modificarile aduse retetei sunt minime. Am eliminat colorantul rosu si am inlocuit o parte din faina cu nuca de cocos. In plus, am adaugat putina coaja de lamaie pentru mai multa aroma. Am obtinut un blat umed, incredibil de aromat, mai putin sfaramicios decat blatul Catifea Rosie, insa la fel de delicat.

Ingrediente blat:

  • 380g faina alba, cernuta
  • 40g nuca de cocos
  • 2 lingurite praf de copt
  • 1/2 lingurita sare
  • 125g unt moale
  • 125ml ulei vegetal
  • 300g zahar
  • 2 oua
  • 125g smantana acra
  • 1 lingurita coaja de lamaie
  • 1 lingurita extract de vanilie
  • 1 cana lapte batut (250ml)
  • 2 linguri suc de lamaie
  • 1 lingurita bicarbonat de sodiu

Mod de preparare:

  1. Preincalziti cuptorul la 160C si tapetati 2 tavi rotunde cu hartie de copt. Eu am folosit 2 tavi de 18cm iar blatul a crescut suficient pentru a fi taiat in jumatate si a obtine 4 straturi de blat, insa daca folositi tavi mai mari veti obtine mai putine straturi. Va recomand sa coaceti in doua tavi diferite pentru ca timpul de coacere e destul de extins chiar si asa. Punand tot aluatul intr-o tava mare riscati sa nu se coaca suficient sau sa ramana prea dens in centru.
  2. Amestecati faina, nuca de cocos, praful de copt si sarea intr-un vas.
  3. Intr-un bol, mixati untul, uleiul, zaharul si vanilia pana compozitia devine cremoasa. Adaugati ouale, unul cate unul, si coaja de lamaie.
  4. Incorporati smantana acra.
  5. Amestecati laptele batut cu zeama de lamaie si bicarbonatul.
  6. Incorporati faina in aluat, alternand-o cu laptele batut. Intotdeauna incepeti si terminati cu faina.
  7. Turnati blatul in formele de copt si coaceti 50-60 minute pana creste frumos si devine usor auriu. Pentru siguranta, testati tortul cu o scobitoare.
  8. Cand blaturile sunt coapte, lasati-le sa se raceasca complet apoi taiati-le in jumatate (daca inaltimea blatului va permite, desigur).
  9. Pentru umplutura si decor, am folosit 400ml frisca batuta bat cu 40g zahar pudra si 1 1/2 lingurite extract de vanilie, insa si o portie de curd de lamaie.
  10. Decorati tortul cu zmeura proaspata daca doriti si dati la rece.

 

lemon velvet cakelemon velvet cake