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Muffin with lemon and raspberry

Muffin with lemon and raspberry

Have you ever thought that muffins can be refreshing on tropical summer days, on the beach, at a picnic or in the mountains? My muffins with lemon and raspberry were tasted by at least 6 people and everyone was delighted by its aroma. I'm wodering why? Well, I thought so: they were fluffy, slightly sour, nicely packaged and obviously mega-tasty. A kind of raspberry-flavored limo-brioche for cooling the senses. Let's enjoy it!

  • Ingredients for 12 muffins:
  • 250 grams of white flour;
  • 1 teaspoon baking soda;
  • a pinch of salt;
  • peel and juice of 1 lemon;
  • 3 house eggs;
  • 185 grams of white sugar;
  • 1 sachet of vanilla sugar;
  • 110 grams of butter (80% fat, at room temperature);
  • 75 ml Greek yogurt;
  • 80 grams of fresh or frozen raspberries.

Servings: 12

Preparation time: less than 120 minutes

RECIPE PREPARATION Muffin with lemon and raspberry:

Preparation: 1. Mix the butter (at room temperature, not melted) with the sugar, vanilla and lemon peel until it becomes volume and becomes a light cream, then pour little by little the lemon juice and mix until the sugar melts.

2. Gradually add the eggs, continuing to mix until smooth.

3. Pour yogurt and mix until all ingredients are incorporated.

4. In a large bowl sift the flour, add salt and baking soda and mix.

5. Gradually incorporate the two compositions and mix until incorporated.


6. Heat the oven to 180 degrees and place the composition in the muffin tins.

7. Place 2-3 pieces of raspberries on top of the counter or between the first and second spoon.

8. Place in the oven for 25-30 minutes or until the toothpick test passes.

9. After baking, take them out of the oven immediately to keep their yellow color (not to turn brown as they started to make mine), put them to cool on a grill and serve with dear friends.


Momofuku cake with raspberries and lemon

Ever since Cristina Tosi replaced Joe Bastianich at Masterchef USA, I have been very fond of her and her style of making cakes, although I was familiar with her recipes even before that. Somehow, Momofuku cake recipes had spread to the world of bloggers as complex, complicated, hard-to-make recipes. And this intrigued me, set me a challenge that I was very happy to take to the end anyway. This Momofuku cake with raspberries and lemon is the result of such a challenge, but already easily out of the Momofuku area through the changes made to the original recipe, in this case less sugar and more flavor.

It seems to me that this is what the overseas recipes lack & # 8211 taste & # 8211 being covered by the enormous amount of sugar. Sometimes its reduction is possible, other times it would have an impact on the texture. Therefore, these recipe changes are also made knowingly, having a clear picture of the final result and the impact on the recipe.

This Momofuku cake with raspberries and lemon has some elements typical of these cakes:

  • wet top with vanilla
  • lemon curd
  • raspberry jam
  • crispy crumbs
  • liquid cheesecake

Five elements full of flavor and texture that make up a cake that does not need any decoration! What is worth remembering is that these elements can all be made at least 1 day in advance, so that the assembly is a breeze! Having a good organization, you will find it very easy to make this kind of cake. You will also find on the blog Momofuku with pistachios and lemon or Momofuku with apples and cider or the extraordinary Momofuku with bananas and hazelnuts. Courage! You will discover an excellent dessert!


Semifredo with lemon and raspberry

Prepare a cake tray that you line with plastic food foil, so that the foil hangs over the edges.

Strain the raspberries and sugar with a blender and strain them through a thick sieve so that you remove the raspberry seeds.

Beat the cream until you get a soft whipped cream, in which you can incorporate the lemon curd with a spatula.

Put a third of this mixture in the prepared tray. Soak the biscuits in raspberries and place them in parallel rows over the mixture in the pan. Pour the rest of the whipped cream mixed with lemon curd, cover with the edges of the plastic wrap and put in the freezer for 8 hours.

For serving, turn the contents of the tray on a plate and cut into slices.

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Preparation Cake with lemon cream and raspberries:

Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades. Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition.

  • you can also use caster sugar. Usually, I grind the sugar in the coffee grinder because it melts faster and easier
  • the top can be flavored with a little lemon essence

Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top. We put the composition for the countertop in an even layer in the tray (25/35 cm) lined with baking paper. Put the tray in the oven over medium heat (160 degrees electric oven with ventilation) for about half an hour, until the top is lightly browned (do the test with a toothpick). Remove the top on a grill, along with the baking paper, and leave to cool.

Lemon and raspberry cream:

Put the raspberries and sugar in a saucepan and simmer for a few minutes, until the sugar melts and the raspberries soften. It is passed through a sieve to remove the seeds. You can skip this step if your seeds don't bother you. Set aside and leave to cool. We put aside a little raspberry sauce to pour over the cake, but this step is absolutely optional.

In another pan, mix the starch with the sugar. Pour the milk, little by little, stirring constantly, so as not to form lumps. Put the pan on the fire. Stirring continuously for a few minutes, boil the composition without boiling, until it thickens well, like a pudding. Remove the pudding from the heat, cover with cling film (which sticks to the surface of the pudding to avoid the formation of pudding), and leave until completely cooled.

The pudding hardens after it cools, so we mix it a little to & # 8222open & # 8221. Add the mascarpone and mix well until smooth. We divide the cream into 2 parts, the one in which we will put the lemon can be one more idea. In one of them we add the lemon juice, in the other the raspberry sauce. You can put even more lemon if you want, just pay attention to the consistency of the cream, not to soften too much.

Assembling Lemon and Raspberry Cream Cake:

The top is cut into 3 with a long knife, usually I use the bread knife. The countertops will be quite thin, you need a little attention to cutting. If you think it is too difficult, you can bake separate tops or a thicker top of 5 eggs, which you cut into 2 and another one of 2 or 3 eggs.

Put the creams between the tops, cover the cake with cling film and refrigerate for a few hours. I left overnight.

Ornare:

All the ingredients are put in a bowl or in the bowl of the food processor. Mix until it is thick and the cream is firm enough. However, be careful not to mix more than necessary, as there is a risk of cutting.

Grease the cake with a layer of whipped cream mascarpone cream. Cut into pieces according to your needs, bigger or smaller. Sprinkle a generous drizzle of cream over each piece of cake and sprinkle with raspberry sauce.


Cake with raspberries, lemon and passion fruit

There must be no specific reason to make the cake. At least not for me. It is true that most of the time they make cakes on different occasions or anniversaries. But sometimes I make a cake when I have inspiration or a certain idea of ​​how I would like it to look. This time I didn't know exactly what it would look like but I knew what I wanted from this cake. Be sweet and sour, with a delicate top and fine cream with raspberries and lemon. And when I say fine cream, I can only think of mousse or Bavarian. And that's how I composed the cake in several delicious layers: almond top, passion fruit, Bavarian lemon, raspberry and caramel cream, again Bavarian lemon, a new top layer, Bavarian lemon and finally lemon jelly .
The taste of lemon predominates in this cake but it is complemented in a delicious way by passion fruit and raspberries. Enjoy!

countertop
2 eggs
60 gr sugar
1 tablespoon oil
60 gr almond flour
1 pinch of salt

Lemon Bavarian
350 gr lemon curd
10 gr gelatin
30 ml water
400 ml whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Creamy with raspberries and caramel
100 gr raspberry puree
60 gr sugar
200 ml sour cream for whipped cream
2 eggs husband
4 gr gelatin

Lemon jelly
100 ml lemon curd
1 tablespoon sugar
100 ml water
4 gr gelatin

4-5 pieces of passion fruit

countertop. Eggs & # 8211 at room temperature - mix well with salt powder and sugar until they dissolve in color and double in volume. Add a tablespoon of oil and mix very little until smooth.
Turn off the mixer and add the almond flour, stirring gently with movements from bottom to top.

Preheat the oven to 180 degrees. We line a small 17-18cm diameter tray with baking paper. Pour the countertop composition into the pan and level. Bake the top for 20-25 minutes until it passes the toothpick test. Remove the countertop on a grill and then cut it into two pieces.

Lemon Bavarian. For starters we need to make sure we have enough lemon curd in the house. On my blog you can find a very good lemon curd recipe and the resulting quantity is enough for this cake.

Put 100 gr lemon curd on low heat. We hydrate the gelatin in 30 ml of water. When the lemon curd is hot, turn off the heat and add the gelatin, then mix well. Add the rest of the lemon curd and vanilla and then let it cool for half an hour.
Cream the whipped cream well with the powdered sugar until you get a firm foam. Incorporate whipped cream with movements from bottom to top in lemon curd and we will get a wonderful lemon cream

Creamy with raspberries and caramel. We hydrate the gelatin in 3 tablespoons of water.
Put the caramelized sugar and when it turns into a beautiful golden caramel, add the sour cream and mix well to obtain a homogeneous mixture. We put the cream again on low heat together with the raspberry puree. Add eggs and mix well after each addition. The mixture should not boil just to reach a very high temperature. Turn off the heat and add the gelatin, stirring well. We give cold cream.

Lemon jelly. We hydrate the gelatin in 30 ml of water. Heat the lemon curd with the rest of the water and sugar. When the mixture is hot, turn off the heat and add the gelatin. Mix well and set aside.

Assembly.
We prepare a tray with a diameter about 2-3cm larger than the one in which we baked the top. We place a piece of countertop and over it we will spread the pulp of the passion fruit. Top with a third of the Bavarian lemon. Sprinkle caramel and raspberry cream over the Bavarian. We continue with a new layer of Bavarian, half of the remaining amount. Over the Bavarian we will place the second countertop. On top we will spread the pulp of the passion fruit again and then distribute evenly and carefully the rest of the remaining Bavarian cream. Let the cake cool for half an hour.
Pour the lemon jelly over the cream and let the cake cool again for 4-5 hours, preferably overnight.

The next day we decorate the cake with strips of white chocolate and fresh fruit and then we can slice it according to preference.
It is a delicious, delicate cake with a sweet and sour taste given by lemon cream, but complemented by the sweet aromas of raspberry and passion fruit. Invite the cake with raspberries, lemon and passion fruit!


Lemon ice cream cake

Ingredient:

- 8 digestive biscuits, crushed

- 300 ml of liquid cream for whipped cream (the fattest)

- juice from 2 lemons + grated peel from one

- raspberry or raspberry sauce for topping.

Method of preparation:

1. Put the digestive biscuits in a sturdy bag, close it tightly and crush the contents with the bottom of a glass, until it crumbles. Then mix the crumbs with the melted butter and sprinkle this & quotblat & quot on the bottom of a medium-deep bowl, without pressing it, but leaving it more scattered.

2. Separate the yolks from the egg whites and beat the latter until they harden. To make your egg whites foam hard, use a very clean glass or metal bowl (plastic absorbs grease and can affect the foam) and be careful not to let even a drop of water into the egg whites. When the foam starts to harden, add the sugar in the rain, not all at once, and keep beating until it becomes hard and shiny, and when you turn the bowl upside down, it does not drain.

3. Beat the liquid cream with the mixer to make the whipped cream, then add the yolks mixed with the lemon juice and peel, by folding (circular movements from top to bottom). At the end, add the beaten egg whites, by the same method, so that the cream is as airy and fluffy as possible.

4. Pour the cream over the top of the cookie crumbs and put it in the freezer for at least 4-5 hours. The cake is served directly from the freezer.

5. Before serving the lemon ice cream cake, prepare the raspberry sauce. Put the raspberries in a non-stick pan, add a few tablespoons of sugar over it and let the sauce simmer until it becomes like a jam. You can put it in the fridge, and when you serve the cake, pour it over it.

An ice cream cake with lemon it's all you could want during this period and you don't need any special occasion to cool off with such a fantastic dessert!


Frying pan, enameled cast iron, round, 25cm, turquoise

Food vacuum cleaner VS1190X-01

Vessel with lid, enameled cast iron, 4.7L, round, blue

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Preheat the oven to 180 degrees Celsius. Put in a bowl the apples, raspberries, caster sugar, vanilla bean seeds, lemon juice and a tablespoon of flour and mix with a light spoon.

Put the brown sugar, baking powder, breadcrumbs and flour left in another bowl and mix well. Add the butter and mix with your fingertips until you have a crumbly dough like bread crumbs. If lumps form or the butter is left in larger pieces, it doesn't matter.

Wallpaper a pie tray or a deeper bowl suitable for the flour oven, add the fruit and place the crispy pie dough evenly on top. Leave in the oven for 20-25 minutes, until it turns golden.

The pie will be delicious because the fruit is baked together with the dough, the inside being soft and the outside crispy.

Crispy apple and raspberry pie is served hot with vanilla ice cream or vanilla cream.


Ingredients for the filling

1. Preheat the oven to 150 gc. Separate the eggs, beat the egg whites with the salt powder, then add the sugar and mix for 8-10 minutes to obtain the meringue consistency.

2. Add a few drops of food coloring, then sift the powdered sugar with almond flour to remove lumps that are not fine enough.

3. Mix the combination of almond flour and powdered sugar over the beaten egg whites, turning them with a spatula, not the mixer. Incorporate flour and sugar but as soon as the consistency is homogeneous, stop mixing.

4. Transfer the mixture to a baking dish and create round shapes with a diameter of

3 cm on a tray lined with wax paper. After filling the tray, tap it on the worktop at least 2-3 times to remove air bubbles and get the perfect consistency.

5. Let the halves of the macarons sit for 20-30 minutes or more.

6. Half of the Macarons should be in the oven for 20 minutes, no less, even if they seem done.

7. Meanwhile, beat the butter with the mixer until it becomes fluffy and light in color, then add the powdered sugar. Separately, after washing the raspberries, squeeze it in a strainer using a spoon to get 3 tablespoons of raspberry juice without seeds or impurities.

8. Add the raspberry juice over the butter beaten with sugar and continue to mix. Put the filling in a garnish.

9. After removing the cookies from the oven, turn them over and put a little filling on half of their number. The ones you don't put the filling in complement them, forming a perfect Macaroni.

Useful advice

✽ The egg whites you use for Macarons must be at room temperature to reach a strong, meringue consistency.

✽ Although it seems tempting, do not skip the sifting of almond flour, because lumps will form in the dough and the appearance will be much lower.