HidaMari Cooking Time required : 15minutes
ケーキ(レモンクリームケーキ)|Qiong Cookingさんのレシピ書き起こし
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Ingredients
- レモン汁(卵黄用) : 30ml
- 水 : 30ml
- 食用油 : 40ml
- 卵 : 5個
- 薄力粉 : 80g
- (A) Lemon juice (for egg whites) : 2ml
- (A) Sugar (for egg whites) : 65g
- 生クリーム : 300g
- (B) Mascarpone cheese : 150g
- (B) Sugar : 65g
- (B) Lemon juice (for cream) : 15g
Time required
90minutes
Procedure
-
1)
卵黄生地を作る
00:08
Grate the lemon zest (not listed), put it in a bowl, and squeeze in the lemon juice (for the egg yolks).
Add water, cooking oil and egg yolk and mix well.
Sift in the flour and mix well with a whisk. -
2)
メレンゲを作る
00:20
Add (A) to the egg whites and mix with a hand mixer.
Add the sugar (for the dough) in three parts and beat each time with a hand mixer at medium to high speed until it forms peaks. -
3)
mix the dough
02:01
Take a scoop from 2 and add to 1.
Mix with a spatula, then add to the remaining 2 and mix well. -
4)
焼く
02:30
Place Step 3 into a mold, smooth the surface, and tap the bottom to remove air.
Bake in an oven preheated to 150℃ for 50 minutes.
Once baked, tap the bottom of the mold twice, then turn upside down and cool on a wire rack. -
5)
レモンクリームを作る
02:52
ボウルに(B)を入れ、すりおろしたレモンの皮を適量(分量外)加えてよく混ぜ合わせる。
生クリームを加えてハンドミキサーで泡立てる。 -
6)
レモンクリームを塗る
03:35
Slice the cooled 4 pieces into 3 pieces.
Take a scoop from Step 5 and place it on top of the bottom dough.
Spread it evenly and layer the dough in the middle.
Place the scoop from step 5 on the dough again, spread it evenly, and layer it with the top dough.
Apply cream to the top and sides of the dough.
Put the remaining cream into a piping bag and pipe it onto the top and sides to decorate.
Garnish with grated lemon zest (not listed) and complete.
Point
・The mold used is 20cm in diameter.
- Separate the eggs into yolks and whites.
- Lemon peel and lemon juice can be obtained from 1 or 2 lemons.
・If you want a dough with a stronger lemon flavor, you can replace the water with lemon juice.
・You can make a beautiful cake by decorating it like a flower with various shaped tips.
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