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Pie just got some serious competition.
Hello my foodies!! Today, I came back with a recipe for a cake that I shared on my Instagram and you loved it. It's a cream cheese and lemon cake from @jadore________. I'm a big fan of lemon cake, I love the tangy taste that lemon brings. In this recipe, the cream cheese will bring more softness and lightness. I haven't tested it yet, but I know it's very good. LEMON CREAM CHEESE CAKE RECIPE Pound cake dough Recipe for 8 mini cakes 130g unsalted butter 110g of Philadelphia cream cheese 145g granulated sugar 1 g salt 120g of eggs 34g of egg yolk 170g cake flour 5g baking powder 17 g lemon juice 4g lemon zest (about 1 large lemon) Beat soft butter and cream cheese at room temperature with a hand mixer. Add the sugar, lemon zest and salt, whisk well until the colour becomes white and shiny and voluminous. Mix the egg at room temperature and the yolk well, divide it several times, add it to the dough while continuing to whisk it. Sift the flour and baking powder and mix with a spatula. Add the lemon juice and mix well. Fill the dough to 80% of the pan and bake in a preheated oven at 160°C (320°F) for 22 minutes (convection oven). Lemon glaze 155g powdered sugar 30g lemon juice Mix the icing sugar and lemon juice. Put it in a piping bag and sprinkle as much as you like over the cooled cake. Leave it at room temperature for 10 to 20 minutes to allow it to dry naturally. * Storage: to prevent it from drying out out, store in an airtight container. You can keep it for 3 to 4 days at room temperature or keep it frozen for longer storage. (For about 1 month) RECIPE VIDEO His social networks: Instagram Youtube Knock yourself out!!!!!!!!!!!! I hope you like it. Now it's up to you. Tag us on instagram amourducake if you made this recipe. Leave me a comment, I'd love to!! 😘😘 Join us on Instagram: AMOURDUCAKE
For a little tutorial on painting the cookies, visit my youtube channel here. Baking Springerle turned into an annual tradition for me. I love the slow pace, the patience involved. The dough takes …
As pretty as a picture and just as delicious, these eclairs won't fail to impress.
Lemon Citron : Mix two types of cheese and condensed milk to have a delicious cake By ko～ko Picture by yuri diary Hey, greedy people, Today, I finally come to with the most popular recipe on my instagram, which is the recipe for Koko sakuro's lemon cake that has had great success on Instagram. I took some time to share this recipe because the recipe was Japanese so I had to translate it, it was very difficult but we managed. Picture by Weeeek INGREDIENTS （21.5㎝ Pound Model） ■ Citron´s Ingredients Lemon´s Peel: 1 Lemon Juice: 12 g Weak Flour : 110 g Almond Powder: 20 g Baking Powder: 2 g Sour Cream : 30 g Cream Cheese（Sour Cream）: 20 g Condensed Milk : 8 g Vanilla Beans : 1/2 Beans Eggs : Two eggs per liter granulated sugar: 120 g Butter : 80 g ■ Glass Arrow Lemon Juice : 20 g Powdered Sugar（With oligosaccharide: 115 g Condensed Milk : 5 g How to Make it 1.-Prepare an aluminum that will prevent the mix to stick to the walls. A cooking sheet it´s okay as well. 2.- Wash the lemon clean removing the moisture, remove the peel while squeezing the juice out as well (It would be better to prepare to lemons in advance) 3.- Mix the weak flour, powder and baking powder together energetically. 4.- Put in the bowl the two types of cheese, lemon peel and the vanilla beans and melt them while pouring hot water on them. 5.- After melting the ingredients in step 4 add the condensed milk and the dried peel. 6.- Let the butter melt on the same mix. Begin heating the oven at 170℃。 7.- Put the eggs, Granulated sugar into the bowl add about half the mix, and mix it until you see bubbles coming out (Don´t add hot water) 8.-Mix it again while adding the flour once again. (It´s okay even if a little flour is left) 9.- Add the butter once again to the cheese bowl warming it with hot water. (Please make sure not to forget this step） 10.- Mix two balls of cheese into the mix of step 8, mix them then go back to step 8. 11.- Moving on add the hot butter as well, then mix it until it´s added neatly. (This can take some time) 12.- Mix for about 1-2 minutes until it becomes glossy。 13.- Put it into the recipient. If you made it in the same shape it should fit in perfectly. (It may be not properly mixed in many places but there is no need to worry. Put the rest of the mix into a cup.) 14.-After venting out put it into the １７０℃ oven and let it bake for 35-40 minutes. (The baking time may differ to each house) 15.-After the heat from baking has gone turn the recipient upside down and take it´s contents out to let it cool down. (If still warm it´s easier for it to fall apart so do be careful) 16.-Let´s make the Glass arrow. Let the Lemon juice and the flour into a small cup and mix it well. Finally put in the condensed milk and mix it lightly. (Take a 24-hour process as reference) 17.-First move the cake to the cooking sheet, then use the curd to lightly paint the glass arrow´s lower side. 18.- Spread the remaining mix on from the top of the cake. After spreading it and while avoiding touching the surface use the curd to prepare the rest of the surface. 19.- Before letting it harden put Pistachios to your liking. The Glass Arrow should be removed at this point. (It should take about 1-hour before it hardens) 20.- Insert a knife until the lower part of the batter, put in a little strength to take the burned parts from the surface starting from the left side. 5 21.-. On this image we put in on a cake cooler to add the glass arrow, however, how to take it out after this becomes a problem. 22.-And it´s done. 23.- My recipe I done with strawberry and chocolate. 24.- ＊The powdered sugar I used had a 3% oligosaccharide per Kg. Handy Tips If you forget to do step 9 properly and end baking, it that way the cheese and butter will be left without mixing properly. Take caution. When adding the glass arrow, we used aluminum in step 19, however when spreading over a cooking sheet it becomes harder to remove the burned parts. The Development of this Recipe I don´t if it´s because that person asked for me to bake it every day (Ehehe); It took some time but it ended becoming quite a nice cake. To Share with our your picture of this recipe with the hastag #amourducake Find koko Sakurako on instagram: https://www.instagram.com/ko_ko.sakurako/?hl=fr Join us on Instagram: https://www.instagram.com/amourducake/
This creamy coconut milk-based "soup" has many treasures in it: cubes of taro, sweet potato, and purple yams, homemade taro and yam balls (tong yuen), sago pearls, and grass jelly. One of my favourite things about Chinese dessert soups is that you can add any toppings you like — these are some my favourites!
Made with only 4 base ingredients and a crust of sweet graham crackers, salty pretzels, and a touch of butter. Combine with the creamy lemon filling - perfection!
These tiramisu cookies are made with soft and chewy coffee cookies topped with creamy mascarpone cream, and topped with cocoa powder.
Falooda Cake Truffles, such a fun fusion dessert that your guests and family will love! Easy to make & delicious. They are addictive.
This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.
Rose Rasmalai is a decadent and rich homemade dessert flavored with Rose that is gorgeous as well as delicious that always brightens the mood. The juicy and spongy fresh cottage cheese balls are dunked in a creamy sweetened rose milk. Serve chill with some chopped pistachios and almonds.
Pistachio Cardamom Rose Loaf (Vegan & Gluten-free) A deliciously nutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting. Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast. A couple of days ago I posted a pistachio cardamom thumbprint cookie recipe and it made me realise how much I love that flavour combination. As you may be able to tell this loaf is inspired by Middle Eastern flavours. Pistachios, cardamom, rose and pomegranate are all essential ingredients in Middle Eastern cooking and especially desserts. Think baklava meats Turkish delight. This is what this cake tastes like to me. And I’m a huge fan of both baklava AND Turkish delight! I absolutely love sweet, …
Deze raspberry rolcake is een heerlijk dessert dat elke gelegenheid opfleurt! Met zijn lichte en luchtige textuur, gecombineerd met de zoetheid van frambozen en witte chocolade, is dit een ware traktatie voor de fijnproevers!
Bring the delight of sweet and creamy Thai mango sticky rice right to your plate. And jazz it up by making the sticky rice blue with all-natural, tropical butterfly pea flowers.
Have you ever wanted to eat a giant opal? Now is your chance! This plant-based dessert looks like a giant gemstone, and holds the refreshing fruity and floral flavors of early summer with a honeysuckle infusion and lots of fresh fruit.
I love the ancient feast days that once celebrated the turn of the “wheel of the year”. Marking celestial alignments such as solstices, equinoxes, and cross-quarter days, they followed the old wisd…
These Deep Dish Fudgy Oatmeal Bars have a fudge center, sandwiched between two oatmeal layers. They taste incredible and have an amazing texture! They're one of my top five favorite desserts I've ever had.
These are the best creme brûlée cookies! They are chewy, buttery, soft sugar cookies with rich and creamy vanilla pastry cream topped with caramelized sugar.
This souffle cheesecake is light as air with a cheesy, creamy, lemon soufflé filling topped with a divine raspberry sauce that’s sweet and slightly tart. The perfect light dessert for any occasion
