Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to prepare a refreshing, very tender and easy-to-prepare cake - dessert.
The cake has an incredibly tasty combination of a sandy base, the most delicate curd-cream and lemon cream.
It is simple and easy to cook, we don't need an oven today.
You can watch a step-by-step video recipe in my video below
Let's cook
Let's start by making lemon cream.
Mix in a saucepan
- 80 grams or 4 tbsp. tablespoons without top sugar
- A pinch of salt
- 14 grams or 2 tsp tablespoons of wheat flour
Wheat flour can be substituted for cornstarch.
- Add 2 eggs
Stir until smooth
- Add zest from 1 lemon
- 60 grams of lemon juice
Stir until smooth
We put to cook on the stove. Cook over low heat, stirring constantly with a spatula.
As soon as the mass begins to thicken, we change the scapula to a whisk.
We make the fire minimal, and constantly stirring, bring the mass to thickening.
When the mass becomes thick like pudding, remove from heat. It is not necessary to boil the mass.
Grind the custard base through a sieve to get rid of the zest and protein film.
Cover the custard base with cling film in contact and leave to cool to room temperature.
Let's prepare the base for the cake
- 300 grams of shortbread cookies should be crushed
- Pour 100 grams of melted butter into the crushed crumb
Mix everything thoroughly
- Add 1 tbsp. a spoonful of milk
Stir until smooth
The crumb should keep its shape well and easily crumble back.
If your crumb does not hold its shape, then you can add another half or one whole Art. a spoonful of milk.
Set aside 2 dessert spoons of crumbs to decorate the cake on top.
Install a detachable ring with acetate film on the plate.
If the acetate film is not available, it can be replaced with strips cut from a baking bag or parchment paper.
Transfer the remaining crumb to the mold, level it.
Tamp the bottom with a glass. Press the edges with a spoon, press the sides well to the form.
Cut 25 grams of white chocolate into thin layers and spread evenly on the base.
We put the base in the refrigerator.
Let's make curd cream
For the cream I will use cottage cheese made from kefir
You can use any soft, pasty curd, or replace curd with cream cheese.
- Pour 90 grams of chilled cream with 30-35% fat into a clean, dry, cold bowl
- Add 50 grams or 2.5 tbsp. plain spoons of powdered sugar
- 10 grams or 2 tsp vanilla sugar
- A pinch of salt
- 230 grams of soft, pasty curd without grains
Begin to beat at a low mixer speed, gradually increasing the mixer speed to maximum.
Beat the cream until airy and stable.
We shift the entire cream into a mold, evenly level it.
Put the cake in the fridge and finish the lemon cream.
First beat the custard lemon base with a mixer.
Next, gradually add soft butter at room temperature to the custard base, and each time beat well until airy.
In total, we need 70 grams of butter for the custard.
Spread the lemon cream on top of the curd cream and smooth it evenly.
Sprinkle the edge of the cake with the previously set aside crumbs.
With a spoon, gently press the crumb from the side to the cream, forming the edge of the cake.
You can decorate the cake as you wish.
We cover the cake with cling film and put it in the refrigerator to stabilize for 3-4 hours, I usually clean it overnight.
I have 2 more recipes for Paradise cakes cooked without baking on the channel.
Paradise cake with sour cream
Delicious and delicate cake - dessert. It is so delicate that you can say it just melts in your mouth!
Delicious in and of itself, as well as goes well with various berries - strawberries, raspberries, blueberries.
Paradise Chocolate Cream Cake
Chocolate lovers will certainly appreciate this delicacy. The cake is delicious, soft, chocolate-chocolate!
Curd Lemon Paradise Cake
Ingredients designed for cake diameter 18 cm, height 5 cm, weight 1100 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
The foundation
300 grams shortbread cookies
100g butter
1 tbsp. the spoon milk
25 grams white chocolate
Curd cream
230 gram soft pasty cottage cheese without grains
90 grams cream with a fat content of 30-35%
50 grams (2.5 tbsp. spoon without top) powdered sugar
10 grams (2 hrs. spoons) vanilla sugar
A pinch of salt
Lemon cream
60 grams lemon juice
Zest from 1 lemon
2 eggs (100g)
80 gram (4 st. spoons without top) sugar
14 grams (2 hrs. spoons) wheat flour or cornstarch
A pinch of salt
70 grams butter