Verification: 050a1b6211c4994e

Lemon cake with coconut

Lemon cake with coconut (master class)

#Cake recipe home with step by step photos
Recipes with photos #baking simple and delicious

We will need these ingredients:

For the cakes:
• 250 g softened butter
• 300 g of finely crystalline sugar
• 4 eggs
• 75 ml of milk
• 300 g flour
• 2 h. L. baking powder with a slide
• 1 hour. L. vanilla extract
• 100 g coconut flakes

For the filling and decoration:
• 25-300 grams of lemon cream
• 175 g butter (softened)
• 350 g of powdered sugar
• zest of 1 lemon
• 1/2 of pulp fresh coconut (sliced curls)

Utensil:
• 2 identical silicone bakeware
• baking paper
• baking tray

Cooking method:

How to cook the dough
1 Preheat the oven to 180 ° C. Oil the mold and Shots baking paper and place on a baking sheet. Beat with a mixer, cream the butter and sugar in a lush light krem.Razboltayte eggs with milk. Whipping cream, enter into it the egg mixture in portions, each time adding a little flour to the mass does not separate.

2 Sift the remaining flour with baking powder and enter the egg mass, stirring with a metal spoon.

Lemon cake with coconut
3 Add the coconut and mix thoroughly. If the dough is rather dry, pour in a tablespoon of milk. To mix vanilla extract.
4 Divide the dough into three pieces, put in two forms, one-third of the dough, the rest of the dough aside. Smooth out the surface of the metal shovel test. Bake cakes for 25-30 minutes they will zolotistokorichnevymi and will yield under the fingers.

Lemon cake with coconut.

How to dump and decorate a cake
5 Give shortcakes cool completely and then turn on the grill. Bake the third cake.

6 Fold the cakes at each other, peremazyvaya thin layers of fragrant lemon cream.

Lemon cake with coconut..
7 Beat the butter. Continuing to whisk, vsypte parts powdered sugar. Pour in the lemon juice and finally to mix the lemon zest. Spread thick oil cream on the sides and top of the product.

8 Decorate the cake top and sides of the curls of fresh coconut pulp (see page 24-25:.. How to work with coconut) and allow the cream to properly harden before serving.

Lemon cake with coconut...

Lemon cake with coconut....

About the dish:

The perfect cake for the holiday table — a big, sweet, hearty and very beautiful, with curls of fresh coconut pulp. Lemon Cream, which are interbedded cakes, and a large amount of lemon juice to the butter cream cake to give a pleasant refreshing taste.

On 10-12 persons:
Preparation time: 20 minutes
Cooking time: 50-60 minutes (cakes are baked separately)
The temperature of the oven: 180 ° C

Originally, but delicious
Most people taste of coconut is not very pleasant, but this cake is sure to change this opinion. Coconut in the test gives Korzh pleasant structure and a nutty flavor is very light, and not prevail. Without curls of fresh coconut on the finished cake, of course, you can do, but if the fruit is really fresh, its taste, no doubt, will seem very interesting as a staunch lovers of coconut and doubters. Thanks Kosova chip cake will lie in a sealed dish for several days. The product may be frozen and, for each of the cake should be wrapped individually greaseproof paper, then cling film, and only then send in the freezer. Before assembling the shortcakes cake must be completely thawed and be at room temperature.

Make a good best
The delicate taste and pleasant coconut dough texture are good in themselves, but when combined with an amazing cake stuffing reaches a higher level. Lemon Cream (or Kurd), prepare a recipe from the 26th issue of «Biscuits with lemon cream. You can put it on a shortcake is not too thick, otherwise the biscuits will crawl, and the cream will begin to flow down the sides, and the cream on top of the oil will be difficult to apply. If you try to separate oil cream, you might confuse it over the lemon taste, but the cake it will balance with the sweetness of cakes and lemon cream.

Council
This dough during baking sticks to silicone form, perhaps because of the high fat content in coconut flakes. That’s why we recommend to grease form oil and put baking paper.

variations
For everyday peresloite cake sponge cakes homemade strawberry or raspberry jam. At the top the cake Spread a thin layer of jam and sprinkle with coconut before serving.

You can leave a response, or trackback from your own site.

Leave a Reply

Besucherzahler
счетчик для сайта