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LEMON COCONUT LAYER CAKE LEMON ALMOND TART CHOCOLATE LEMON TART ...
Lemons, lemons everywhere, there is a surplus of lemons available around my place at the moment, so I thought I would feature some interesting recipes that utilise this LEMON ALMOND TART sometimes denigrated fruit. 1. Preheat the oven to 200ºC Ingredients: 2. Make the dough base by sifting the dry ingredients into a for the crust / base of the tart: bowl. Rub the butter in until it resembles course breadcrumbs. (for a 23cm Tart Tin) With a fork stir in the cream to bind the dough 180g plain ﬂour Roll out the dough and transfer to the Tart Tin, prick the base LEMON CURD CREPE CAKE 1 tbsp caster sugar all over with a fork and then refrigerate for 20 minutes. ½ tsp salt 3. Blind bake the tart shell, remove from the oven, allow to ½ tsp baking powder cool, reduce oven temperature to 180ºC Ingredients: 1. Line the base and side of a deep 20cm round cake pan with 85g butter (melted) 4. In a mixing bowl set over hot water, add the eggs and the Crepe Mixture: plastic wrap. 80ml whipping cream sugar, beat with an electric mixer until the mixture is thick 220g plain ﬂour 2. For the crepes, place the ﬂour in a medium bowl, gradually for the ﬁlling: enough to leave a ribbon trail when the beaters are lifted. 6 eggs whisk in the combined eggs, oil and milk. Strain the batter into 125g almond meal Stir in the lemon rind and juice, butter and the almond. 20ml vegetable oil a large jug, cover and stand for about 30 minutes. 100g caster sugar 5. Pour the mixture into the pre-baked Tart Shell and bake until 660ml milk Over a high heat, using a crepe pan or small heavy base non 2 eggs the ﬁlling is set, about 35-40 minutes. Curd Mixture: stick frypan, use the mixture to make at least 12 crepes. They 115g butter When cooked remove from oven, allow to cool and decorate 180ml lemon juice should be the same diameter as the cake pan. grated rind and juice of 1 ½ with the strips of lemon rind before serving 330g caster sugar 3. Set a large heat-proof bowl over a large saucepan of lemons 6 eggs simmering water, combine the rind, juice, sugar, strained eggs crystallised lemon rind strips for 125g butter (chopped) and butter and cook, stirring for about 15 minutes or until the decoration 2 tsp grated lemon rind curd coats the back of the spoon. 2 tsp gelatine (remember, do not have the bowl touch the simmering water 2 tbsp water whilst making the curd) When the curd is cooked remove from heat. 4. Sprinkle the gelatine over the water in a small heatproof jug. CHOCOLATE LEMON TART Stand the jug in a small saucepan of simmering water and stir until the gelatine dissolves. Ingredients: 1. Pre-heat the oven to 190ºC Stir the gelatine mixture into the warm lemon curd mixture. 2. Grease the Tart Tin for the crust / base of the tart: 3. For the crust, sift the dry ingredients into a bowl, add the 5. Place one crepe in the prepared cake pan; spread with a (for a 23cm Tart Tin) butter and water and mix to form the dough. Press the dough thin layer of lemon curd, continue layering with the remaining 180g plain ﬂour evenly over the Tart Tin and refrigerate whilst making the crepes and curd, ﬁnish with a layer of curd. 2 tbsp cocoa powder ﬁlling. Refrigerate overnight or until set ﬁrm. Decorate with crystallised 30g icing sugar 4. For the ﬁlling, whisk the sugar and eggs until the sugar is rind if desired. 1/2 tsp salt dissolved. Add the lemon rind and juice and mix well, add the 115g butter (melted) cream. (taste the mixture and add more sugar or lemon juice to 1 tbsp water achieve the desired balance between tartness and sweetness, it for the ﬁlling: should taste tart but also sweet). LEMON COCONUT LAYER CAKE 240g caster sugar Pour the ﬁlling into the tart shell and bake on an oven tray until 6 eggs the ﬁlling is set, about 25-30 minutes. Remove from the oven, Ingredients: 1. Preheat oven to 180ºC grated rind of 2 lemons cool and decorate with the shaved chocolate before serving. Cake mixture: 2. Line 3 20cm cake tins with grease proof paper and grease. 170ml fresh lemon juice 140g plain ﬂour 3. For the cake, in a bowl sift together the ﬂour and salt and 170ml whipping cream pinch salt set aside. shaved chocolate (dark) for 6 eggs Place the eggs in a large heat proof bowl set over hot water, and decorating 150g caster sugar with an electric mixer, beat until frothy. 1 tbsp grated orange rind Gradually beat in the sugar until the mixture doubles in volume grated rind of 1 lemons 20ml lemon juice and leaves a ribbon trail when the beaters are lifted. Remove the bowl from the hot water. Fold in the orange rind, LEMON CURD CHEESECAKE 70g sweetened shredded coconut lemon rind and juice until blended. Fold in the coconut. Ingredients: 1. Pre-heat oven to 180ºC Lemon custard ﬁlling: Now sift in the ﬂour mixture in 3 batches, folding in thoroughly 2 tbsp cornﬂour after each addition. For the base 2. Prepare the cheesecake base by blending the crumbed 2 eggs Divide the mixture between the prepared tins. 250g plain sweet biscuits (ﬁnely biscuits and butter until combined. Press the mixture evenly grated rind of 1 lemon Bake for about 25-30 minutes until the cakes pull away from crumbed) over the base and side of a 22cm springform tin. 85g butter the sides of the tins, stand for 5 minutes to cool and then turn 150g butter (melted) Refrigerate for about 30 minutes until ﬁrm. 225g caster sugar out onto a rack to cool further. For the ﬁlling 3. For the ﬁlling, beat the cheese, sugar and rind with an electric 250ml water 4. The custard mixture, in a bowl, blend the cornﬂour with 750g cream cheese (softened) mixer until smooth: beat in the eggs, one at a time. Frosting: a little cold water to dissolve, whisk in the eggs just until 110g caster sugar 115g butter blended. Set aside. 3 eggs Pour the mixture into the prepared base, place on an oven tray 115g icing sugar In a saucepan, combine the lemon rind and juice, the water, 2 tsp grated lemon rind and bake for about 60 minutes or until set. Remove from the grated rind of 1 lemon sugar and butter. 50g pistachio nuts (shelled and oven and allow to cool. 120-160ml lemon juice Over a moderate heat, bring the mixture to the boil. Whisk in chopped) 4. For the curd, set a large heat-proof bowl over a large 115 sweetened shaved coconut the egg and cornﬂour mixture and return to the boil. Whisk Curd mixture saucepan of simmering water, combine the rind, juice, sugar, continuously until thick, about 5 minutes. 45g butter strained egg and butter and cook, stirring for about 15 minutes Remove from the heat, cover with clear ﬁlm to stop a skin 110g caster sugar or until the curd coats the back of the spoon. forming and set aside to cool. 1 egg, beaten lightly, strained (remember, do not have the bowl touch the simmering water 5. Sandwich the 3 cake layers with the lemon custard mixture. 1 tsp grated lemon rind whilst making the curd) 6. For the frosting, cream the butter and icing sugar until 40ml lemon juice smooth. Stir in the lemon rind and enough juice to obtain a When the curd is cooked remove from heat. Cool to room thick, spreadable consistency. temperature. Spread the frosting over the top and sides of the cake. 5. Spread the top of the cheesecake with the lemon curd and Cover the cake with the coconut, pressing it in gently. refrigerate for about 3 hours or overnight. Remove from the tin and decorate with the nuts just before serving. 82 83
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