Lime cake

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For the New Year, I opted for an easier dessert, although initially I had thought of making a cake myself. I really like lemon desserts, and I could eat lime instead of apples. It's very interesting how this cake is made, it leaves a sweet and sour sauce. I use a round silicone shape and we usually eat straight from there, but this time I did my best and took it out on the plates.
Lime or green lime is the main ingredient. As a measure I used the cup, which contains the same amount with a 200 ml cup.

  • 1 cup (cup) flour
  • salt knife tip
  • 1 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1 teaspoon lime peel, grated
  • 1 sachet of vanilla sugar
  • 2 tablespoons margarine, melted
  • 1/2 cup milk
  • For sauce:
  • 1/3 cup sugar (but maybe even less if you like it more sour)
  • 1 teaspoon lime peel, grated
  • 1 cup water (boiling)
  • 1/2 cup lime juice, freshly squeezed

Servings: 6

Preparation time: less than 90 minutes


Preheat the oven to 180 degrees Celsius.

I used a round shape 20 cm by 4 cm deep. The shape is quite deep, there is a lot of liquid that turns into sauce and could give out. Grease the form with butter or margarine. Mix in a bowl the flour, salt, sugar and lime peel. Add margarine, milk and vanilla sugar and mix until all the flour is incorporated. Put the whole composition in the form that will enter the oven.

Sprinkle the sugar and grated lime peel over the composition. Mix boiling water with lime juice and add with a spoon over the composition, until it is covered everywhere, and the rest of the liquid is poured over the back of the spoon.

Put it in the oven for about 30-40 minutes, and after removing it, keep it for another 5-10 minutes to let the sauce thicken.

It can be served with ice cream or as such. If you like lemon desserts, you will also like it, especially since it is easy and fast. And with ingredients at hand!

Cake with strawberries and mascarpone cream

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Meringue roll with mascarpone cream and lemon curd!

Preparing Entremet with passion fruit, lime and coconut - by Simona Callas

Preheat the oven to 175 degrees Celsius. Almond flour, wheat flour, coconut flakes and powdered sugar are mixed in a bowl. Whisk the egg whites with a pinch of salt, then add the sugar and continue mixing, at medium speed, until the sugar melts and a meringue is obtained.

The meringue is mixed with the dry ingredients with a spatula, then transferred to a baking bag and a spiral is formed on the tray lined with baking paper. If you find it difficult, you can turn the whole composition into a round shape, lined with baking paper, and level it. Place in the oven on the middle shelf for 10-12 minutes. Then remove and allow to cool. After cooling, cut a 16 cm diameter disc.

Microwave cupcake ideas

You like cakes, don't you? It was a rhetorical question, of course. The problem with preparing sweets is that it often takes tens of minutes or even hours to get wonderful delicacies. Today, you will have a revelation that will completely change your vision of dessert preparation. It's about the cupcakes made in just a few dozen seconds in the microwave, as tasty and fluffy as those made in the oven in a few hours.

Here are 5 cup cake recipes that will make you addicted!

"Regina Maria" cake, with tasty top. A dessert for everyone's taste

Regina Maria Cake - The dessert I prepare and serve with pleasure every time - For this recipe, you need the following ingredients:

Countertop ingredients:

Ingredients for walnut meringue:

Cream ingredients:

  • 6 yolks
  • 10 tablespoons sugar
  • 5 tablespoons milk
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • 200 g butter
  • 30 g white chocolate
  • chocolate balls

Method of preparation:

1. Using a mixer, beat the egg whites. Add salt, sugar, egg yolks, oil and flour. Mix very well until smooth.

2. Pour the composition into a tray covered with baking paper and bake at 180 degrees for 20 minutes.

3. For the meringue, beat the egg whites with a mixer. Add the flour, chopped walnut kernels and sugar. Mix well and pour the composition obtained in a tray covered with baking paper. Bake at 180 degrees for a few minutes.

4. For the cream, beat the egg yolks. Add sugar, milk, cocoa powder and flour. Mix very well and heat the composition over low heat. Mix well and finally add the butter at room temperature.

5. For the syrup, caramelize 2 tablespoons of sugar, add 80 ml of water and a tablespoon of rum.

6. To form the cake, it is important to respect the order of the layers: syrupy top, 1/2 cream, meringue, 1/2 cream, decoration.

Ingredients for the key lime pie recipe

  • For the base of the tart: 250 g digestive biscuits, 100 g melted butter (with 82% fat), 1 tablespoon of cocoa
  • For the cream: 1 box of sweetened condensed milk (400 g), 250 ml whipped cream (30% fat), juice of 3 lime
  • For decoration: lime peel (only the green part, the white part is bitter), mint leaves

Preparation for Key lime pie, lemon tart, without baking, American recipe

Biscuit base

We prepare a tart tray with a diameter of 26 cm (or in my case, mini tart shapes). We crush the digestive biscuits until we get a breadcrumbs, then we mix them with cocoa and the butter that we melted in a bain marie.

We then put them in the tray and press them very well on the bottom and walls of the tray, with a spoon or the bottom of a glass. Put the tray in the fridge until the cream is ready.

Lemon cream

For the cream, put in a bowl the condensed milk, sour cream, lemon juice, a few drops of green dye and mix at maximum speed for 1 min.

Put the cream obtained over the tart dough, sprinkle with lime peel and put in the fridge for 3-4 hours or overnight.
We can decorate with raspberries, strawberries, lime slices, mint or lemon leaves.
The cake can also be mounted in glasses or cups.

Thank you for your patience and attention !!

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Key lime pie, lemon tart, without baking, American recipe

Cake with jam and meringue

Honestly, you can't even imagine how right you are :))) It's a super cake! Maybe I should brag more about my cakes: D
Ninth, you can make the cake even tomorrow if you feel like it. You invent a holiday tomorrow and you're done: D

700 gr of flour. I do not think so!!

Yes, 650 gr of flour came in

What else do some people like to giggle. I wrote & quot700 g of flour (as it contains) & quot, so I specified that the amount of flour required is only indicative. Would you have preferred to write 500 g there, you would have only 500 g in the house and start the cake, and then wake up that you have more flour than you have? It probably would have been better, then you would have really had something to say.

after the jam is put, how much is left in the oven?

Leave the cake with the jam in the oven for another quarter of an hour, over medium heat. But as ovens have the stupid habit of baking differently, it is safest to insert a toothpick from time to time in the cake. When the cake is ready, the toothpick does not have to be dry, it can get wet due to the jam on top.

Ok I tried the cake and it didn't work out properly, the top is too crowded, it's not baked properly. too much oil. I give it a grade of 0. next time check more and other more reliable sites.

Well, it's my site's fault that you weren't able to bake the cake top properly. Each oven bakes differently, you can't accuse me of not writing the exact number of seconds in your recipe. And how do I know if you followed the instructions of the recipe or not. As the recipe photos show, my jam cake turned out ok, so I don't understand the point of the mischievous comment. Finally, it's easy to throw mud at someone else's work through an anonymous comment.

notes are given. where.
it's really not nice of you to throw & quotanonimul & quot and you don't even have the courage to post your name. if you didn't like the cake. go to another page. but do not be discouraged! only the devil does that!

Maybe I should delete comments like this, but among so many praises it may not hurt a cold shower :) It's just a shame that it can discourage some and not try the recipe.

if I use jam it has something.

It has nothing, only that the cake might be a little sweeter than if you used jam :)

I cut the cake about 10-15 minutes after I took it out of the oven.

super cake.
no comment.

I tried this recipe and it turned out great. Congratulations to as many simple recipes as possible

Thanks, I will try to keep the recipes as simple as possible. We just won't spend all day in the kitchen :)

700 g of flour is far too much. No offense, you better write 500 g and if necessary add more. Nobody starts to cake if they have a heavy weight in the house. )
If you use jam, everything will flow into your tray.

Look, so that there are no more discussions, I will change now (500-700 g). You realize that this with the lack of a few grams of flour was not the ultimate argument :)) Probably at that moment I felt the need to grind a little too, don't throw stones.
As I have not tested it, it is very possible that you are right about the jam.

a cup or 2 of sugar and the same oil? Please tell me more exactly

& quot1 / 2 cup & quot means half a cup (one divided by two multiplied by one cup).

interesting bad recipe, you should know that I'm trying it for Christmas. I love your site, it's on my "taste". Good luck and happy holidays!

I saw the message a bit late, but I don't think this influenced the success of the cake at all :) I would like the site to remain among your favorites even after you try the rest of the published recipes.

This recipe was made by my mother when I was little, it looks exactly like that. I do it without discussion! Thanks for posting the recipe!

You don't have to, I hope the taste of the cake is the same as the one you remember.

what kind of jam is used for this cake?

I used a quince jam, but the cake can be made with any kind of jam (the thicker the jam, the better - the too thin jam can flow through the tray).

I used apricot jam :) it's a very good cake thanks for the recipes

With pleasure! So it remains established that the apricot jam & quot & quot is good in this cake :)

Congratulations for such a wonderful blog!

Can you tell me the size of the tray, please?

Thank you in advance!
Keep it like this!

Thanks, Mada! The size of the tray in which I baked the cake is 35x25 cm. I enjoy cooking!

I've been wanting to make this cake for a while.
A few minutes ago I asked my mother for the recipe. I will send her a link to this page, to tell me if she did the same.

If I don't prepare it tonight, it's just because I don't have a lemon, but I'll do it soon.

Until then, thank you and see you soon.

that's good. It's like she used to be called DAMEN CAPRICE, WE EAT HER AS A CHILD, Dana

Dana, until now I had heard of the Damen Caprice cake, but I didn't know that I actually ate it since childhood :) I wasn't even curious to see what it entails, this name made me think of a complicated recipe (and I'm trying to I avoid them, I prefer simple recipes).

this is my childhood cake. jur. it looks exactly like my mother used to make it and it's my favorite. I'll make it tomorrow because it's still my boy's birthday.

With pleasure, Georgiana! And, even if it's already 2 minutes, I say "Happy Birthday!" To the boy.

I also tried this recipe but unfortunately I suffered the same as the person upstairs who said that the countertop came out as if soaked in oil. Something is wrong, maybe you failed to specify an important detail, for example, what texture should the dough have before we put it in the tray, like a pandispan or like a pizza crust ?! I tried to put it in the oven thinking that I didn't bake it enough, but I don't think anything will be solved. I'll be back in detail. I'm a little disappointed!

Hi, the dough for this cake is more like pizza dough. I didn't think it would be important to specify the texture of the cake dough before it is placed in the tray, in the images of the recipe you can see that it is strong enough not to be confused with a pandispan composition. The top of the cake should be a little oily, it only has half a cup with one, but this should not stop it from baking - you probably baked it too little in the first & quottura & quot, before spreading the jam.

What steps you must follow. The secret of the dessert was found

To get the shape of the cakes you need to use a glass. You also need to use a plate full of coconut to get the effect you want. The cream will be further distributed on each circle in the cocoa and vanilla top, then the cakes must be rolled through the bowl containing the coconut.

For the chocolate icing you can use the bain-marine technique, melting the chocolate in a bowl with 50 grams of butter and 2 tablespoons of water. Every dessert can be smeared with this absolutely delicious cream, but one more step must be followed before the cakes are served. They must be refrigerated for two hours before being eaten, otherwise the recipe will not be complete.