Smile cake (lemon and berry)

Category: Confectionery
Smile cake (lemon and berry)

Ingredients

Lemon biscuit:
sugar 250 g
salt at the end. knife
lemon peel from 2 lemons
eggs 6 pcs.
flour 300 g
baking powder 3 tsp
Impregnation:
sugar (for impregnation) 6 tbsp. l.
lemon juice 9 Art. l.
butter (room temperature) 300 g
Butter cream:
cream cheese (e.g. Hochland) 260 g
powdered sugar 150 g
butter (room temperature) 250 g
Berry filling:
starch 1.5 tbsp. l.
sugar 5 tbsp. l.
lemon Kurd 4 tbsp. l.
fresh or defrosted berries cup 400 ml
Lemon Kurd:
sugar 55 g
salt pinch
lemon juice 1 lemon
egg 1 PC.
butter 25 g

Cooking method

  • Lemon biscuit:
  • - Preheat the oven to 170 C °.
  • - Cover 2 molds with a diameter of 18 cm with parchment.
  • - Beat sugar and butter on high speed until light and fluffy. Add lemon zest at the end of whipping.
  • - Reduce speed. Add eggs, one at a time, whisking for a few minutes after each addition.
  • - Flour with baking powder and sift into a separate container.
  • at low speed, add a sifted bowl a few spoons at a time, stir, add flour and so on until all the flour goes into the dough and the dough becomes homogeneous.
  • - Use a spatula to scrape the dough off the sides of the cup as needed, and mix again with a mixer at low speed.
  • - Divide the dough into two equal parts and send it to the heated oven. (About 40 min.)
  • - Take it out of the oven and let it cool in the form on the wire rack for about 15 minutes, remove it from the mold and cool it completely on the wire rack.
  • - For cooled cakes, cut off the top exactly and cut into two equal parts. You should get 4 even cakes.
  • Impregnation syrup:
  • * Squeeze juice from the remaining lemons (from which the zest was removed), strain and measure the required amount.
  • * Combine sugar and juice in a saucepan and bring to a boil.
  • * cool, soak the cakes with syrup and let stand.
  • Lemon Kurd:
  • + Heat sugar, salt and juice until sugar is completely dissolved.
  • + Separately: stir the egg with a fork until smooth, and then actively stirring it with a whisk, introduce it into the pan with other ingredients. Stir well until smooth.
  • + Heat the mass over very low heat until it thickens.
  • + remove from heat and add butter piece by piece until it is completely dissolved.
  • + let cool.
  • Butter cream:
  • + Beat butter with powdered sugar with a food processor on high speed for 10 minutes until white.
  • + Add cream cheese and stir until smooth with a spatula.
  • + Anoint the cakes with a thin layer of cream and set the cakes aside. + Place the cream in a plastic food bag and set aside.
  • Berry filling:
  • - we sort out fresh berries, rinse and dry with a paper towel. Ice cream - defrost and drain.
  • - 4 p. l. knead the berries with a fork, add a little juice (as it is), add sugar and put in a saucepan to heat.
  • - Dilute the starch in a small amount of juice, grind with a spoon until the mass becomes homogeneous and without lumps.
  • - We introduce into the heated mass of berries, sugar and juice. Heat until thick, stirring well. Remove the saucepan from the heat.
  • - Add the remaining berries, mix well and let cool for 10 minutes.
  • - Add the lemon curd, mix, trying not to crush the berries.
  • P.S. The mix of berries can be different: currants, blueberries, raspberries, blackberries, etc. I really like the set of black currants (long), chopped cherries (although this is not a berry) and raspberries. Even frozen berries are delicious. I think you can take peaches, apricots, etc.
  • Assembly:
  • * Cut off the corner of the plastic bag with cream.We squeeze out the dam along the edge of the cake. It should be high and not very wide (to put more filling)
  • * Then carefully fill with the berry filling, put the next cake on it and repeat with a cream dam and berry filling.
  • * After the cake has been assembled, we send it to the refrigerator for 1 hour or to the freezer for 30 minutes.
  • * Cover the sides and top of the cake with the rest of the butter cream. If necessary, cool the cake and cover it with mastic.
  • Smile cake (lemon and berry)

The dish is designed for

2.5 kg; cake with a diameter of 18 cm and a height of 12 cm, with a diameter of 20 cm - a height of 9 cm.

Cooking program:

oven 170C

Note

After several times of preparing this cake, I replaced the original recipe for lemon biscuit with my recipe for buttered biscuit with the addition of lemon zest (I make half a portion in one mold. The weight of the biscuit is 0.9 kg, height is about 8 cm in a mold with a diameter of 20 cm.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1337.0
There is no loss of quality, but there are savings in products and an increase in the simplicity of the process.

The cake seems difficult only during the first cooking, the second time the cooking time is halved and only requires specifying the amount of products.
Very, very bright taste of the cake. Therefore, it is in demand and leaves only positive reviews from those who love sweet and sour cakes.

The original recipe is taken from the blog 🔗.

echeva
yes ..... yummy ...... one bad thing is a calorie bomb, eh-ma
mme_it
Quote: echeva
one bad - a calorie bomb
but you can't eat much in 1 sitting
zoinka15
A wonderful recipe! just the other day I was thinking about a lemon biscuit)). Thank you very much I take it to the piggy bank !!
tatyana5417
I don't just love, I just love sweet and sour tastes. Bookmark undoubtedly
mme_it
tatyana5417, zoinka15, cook according to the recipe you will not regret it. I just want to advise you to rub the zest in the biscuit as small as possible. This significantly improves the citrus taste and the color becomes more intense. I rub not on a standard fine grater, but practically on a children's one.
SanechkaA
I took it to bookmarks, I'm sure - a very delicate creamy cake with a pleasant sourness
mme_it
Quote: SanechkaA
cake with pleasant sourness
recently made this cake again. The sweet and sour taste depends on the variety of your berries. I got sour and the cake came out more sour. You need to try the mix and if it comes out sour, then add sugar to taste additionally.

SanechkaA
I will definitely use your advice
Larchik79
Olya, I decided to make such a cake. And I have a question about the cream. I made cream cheese + cream, it turns out very gently. And here is cheese + butter. Does the cream taste very heavy? Although I understand, of course, that there are a lot of berries in the cake and without oil the filling will probably flow.
mme_it
Larchik79, the cream is not light, of course, and the cake, although with many berries, is satisfying. It is better to make cream sides from cream with butter (just make them not wide), but inside under the berries you can also with cream. I can suggest that you do this: put a side of cream with butter on the cake, and then fill the inside with cream with cream and berries. if you try, share your experience
lERO4KA2014
Quote: mme_it

tatyana5417, zoinka15, cook according to the recipe you will not regret it. I just want to advise you to rub the zest in the biscuit as small as possible. This significantly improves the citrus taste and the color becomes more intense. I rub not on a standard fine grater, but practically on a children's one.
And you have not written about butter, how much oil is needed in Biscuit?
mme_it
lERO4KA2014, Thank you. I'll fix the recipe now
mme_it
Quote: lERO4KA2014
And about the butter you have not written, how much oil is needed in the Biscuit
300 grams of biscuit butter

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