Recipe for cakes with chocolate and lemon cream

Recipes of light cakes are very useful when there is no time or the desire to prepare a cake or pie. They are not as high-calorie as other pastries, they are easy to decorate. And the recipe for cakes will never be as relevant as at a children's party. After all, it is more convenient for a child to cope with this small and compact delicacy than with a huge piece of cake.

Recipe for cake with lemon cream

Do not be intimidated by the presence of sour juice in the recipe. In the test, enough sugar to compensate for sourness. The tenderness of a short dough will make the taste balanced. Also for lovers of sweet, you can give advice sprinkled on top of finished products with powdered sugar or served with a sweet sauce (or simply with condensed milk). Before you cook a cake, the recipe of which we give here, take care of buying quality lemons. Ideally, they should be with a fragrant thin skin, bright, juicy and pitted. Buy in advance several different lemons and try them. For the base, whip one hundred and fifty grams of butter ( warmed to room temperature) with one hundred grams of sugar. The mass should whiten. Flour (three hundred grams) sift with salt, pour into butter, beat. Long knead short pastry is not necessary, it will become tough. Bake the substrate separately for twenty minutes. Then cool. Lemon cream is prepared by beating six pieces of fresh eggs with the juice of four lemons and two tablespoons of zest. Then add two hundred grams of flour and a glass of sugar, mix until smooth, pour onto the cooled cake. Bake for thirty-five minutes. Then cool and cut into squares.

Recipe for cake with walnuts

Chocolate dough is very simple to prepare. And the aroma from it comes from such that it is simply impossible to leave a little of the first portion. Take, of course, the chocolate with the highest content of cocoa. This will make the texture as saturated as possible. This recipe for cakes allows you to replace walnuts with hazelnuts and even pecans. But the taste, of course, will already turn out different. Serve these cakes must be necessarily chilled - because of the large amount of chocolate in the test, they can swim and lose shape. The structure of this batch is very similar to the cake, only it is less greasy and oily, which is completely compensated by the addition of a nut. Melt with a water bath a hundred grams of chocolate with the same amount of butter. Beat three eggs with sugar, mix with a glass of flour, add chocolate and sprinkle nuts. Bake for forty minutes, then cover with a frosting of chocolate, butter and milk.

Cakes without baking

Take half a kilogram of ordinary cookies, a can of condensed milk, a packet of butter, fruit marmalade (about two hundred grams), as well as one hundred grams of almonds. You will need a grater or mortar. Chop the almonds and cookies. Add soft butter and condensed milk to dry ingredients. Divide the resulting mixture into sixteen parts. Form the tortillas, put in the middle of each piece of marmalade and wrap in a ball. Having rolled in almonds, clean it to the cold.