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Lemon and coconut cream cake

Lemon and coconut cream cake

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Beat the eggs with salt until they double in volume, add the sugar and mix the vanilla until it becomes a cream. Then add the melted butter, milk, flour and baking powder, mix well. The composition is poured into the tray and put in the oven until browned and the toothpick test is done.


Mix the yolks with the sugar until they turn white, add the starch and then a little milk mix well and put on the fire, stirring constantly until the cream thickens. Leave to cool and add the lemon juice. Mix the whipped cream until it hardens then put it over the cooled cream, add it and mix the coconut well.

The top is divided in two, it is syruped, half of the cream is put, then you have the second top and the syrup and the rest of the cream. Refrigerate until the next day.

For the top: mix the egg whites with a pinch of salt, then add the sugar and continue mixing until the egg whites stick well. Add lemon and orange juice and mix until incorporated. Separately, mix the flour with the ground almonds and baking powder and incorporate them into the egg white meringue. Finally, add the candied lime peel. Put the resulting dough in a tray lined with baking paper. Bake in the preheated oven at 180 degrees C.

For lemon cream: boil 300 ml of milk with sugar in a double-bottomed saucepan. The remaining 200 ml of milk is mixed with flour and starch. When the milk boils, add the milk mixed with flour and mix with a whisk so that it does not become lumpy and does not stick to the bottom of the bowl. Let the cream, which looks like a pudding, cool. Mix the foam butter and gradually add over the boiled cream. At the end, we add according to taste, essence and lemon juice. Put butter cream on the cooled counter and refrigerate for 1 hour.

For the mascarpone cream: mix the cream for the cream together with the sugar, and when it sticks to the target, gradually add the mascarpone. Put the mascarpone cream on top of the butter cream, after it has hardened in the fridge. On top, draw lines with a fork and grate the lemon and orange peel. Refrigerate for 1-2 hours before serving. Good appetite!!

Cake with tender walnut leaves

  • For 3 sheets:
  • 1 or
  • 150 ml of milk
  • 150 g powdered sugar
  • 150 g finely ground walnuts
  • 1 teaspoon cinnamon, powder
  • 150 g butter (82%)
  • 1 ammonium sachet for cakes (7 g)
  • 1 teaspoon lemon juice
  • 1/2 sachet baking powder (5 g)
  • a pinch of salt
  • 500-550 g of flour
  • 1 cinnamon stick
  • For the cream:
  • 4 yolks
  • 1 l milk
  • 125 g sugar
  • peel and juice from a small lemon
  • 150 g of flour
  • 250 g mascarpone
  • For the glaze:
  • 100 g dark chocolate (72%)
  • 50 ml liquid cream
  • walnut kernel for decoration

Total cooking time: 120 minutes

Baking tray dimensions: 23/36 cm

Homemade cake with lemon and coconut cream

For the countertop:
5 eggs
120 g sugar
140 g of flour
2 tablespoons water
lemon juice
grated lemon peel
1/2 teaspoon baking powder
1 pinch of salt
1 vanilla essence
2 tablespoons oil
Syrup: 150 ml of water
1 tablespoon lemon juice
50 g powdered sugar
100 ml of milk
200 g butter
100 g sugar
1 or
lemon peel
lemon juice
1 vanilla essence
200 g chocolate white chocolate
1 teaspoon oil

How to prepare homemade cake with lemon and coconut:

For starters, beat the egg whites with a pinch of salt. When they have hardened, add the sugar and mix until it melts. In another bowl, combine the yolks, oil, baking powder, lemon juice, lemon peel and vanilla. Mix well then incorporate the egg whites into this mixture. But be careful not to deflate the dough.

Make wide, slow movements to incorporate the egg whites into the yolks. Add the flour and continue to mix just as delicately.
Put the mixture in a tray lined with baking sheet and bake for 25 minutes. Remove the worktop and after it cools, cut it in 2 so that you get 2 sheets.

Make the syrup: mix the water, lemon juice and sugar. Add it over the bottom counter.

For the cream, mix the egg and milk on the fire until it thickens. Leave to cool for 10 minutes and add the lemon peel, lemon juice, vanilla and butter at room temperature.

Place the first countertop, the syrupy one on the plate on which you will serve the cake. Add the cream and spread evenly. Put the other side of the countertop and put a thin layer of cream on it as well. Melt the white chocolate in the microwave and add the oil.

Pour over the cake and then sprinkle with coconut flakes. Put the cake in the oven for at least 3 hours and then serve.


  • countertop
  • 5 eggs
  • 120 g of sugar
  • 120 g flour
  • 3 tablespoons oil
  • 1/2 teaspoon baking powder
  • A little salt
  • 1 teaspoon lemon peel
  • Syrup
  • 150 ml water
  • 2 tablespoons sugar
  • juice and peel of 1/2 lemon
  • Cream
  • 150 g sugar
  • 1 or
  • 1 tablespoon starch (20 g)
  • 250 ml of milk
  • juice of 1/2 lemon
  • peel from a small lemon
  • 200 g butter (82% fat)
  • decoration
  • 100 g white chocolate
  • 2 tablespoons oil
  • a knife tip of turmeric (turmeric)

Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

Roasted Walnut and Coconut Cake

Today we will do Roasted walnut and coconut cake. A fine cake, with two creams and two tops, one with roasted walnut and one with coconut.

Ingredients for the toasted walnut top:
150 grams of finely chopped roasted walnuts
5 egg whites
250 grams of sugar
2 tablespoons cocoa
2 tablespoons flour

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the flour, cocoa and roasted walnuts. We mix everything well.

We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the countertop at 180 degrees Celsius for about 30-40 minutes, or until we stick a toothpick in the middle and it comes out clean.

Ingredients for the coconut top:
5 egg whites
250 grams of sugar
50 grams of coconut
2 tablespoons flour

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the flour and coconut. We mix everything well.

We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the top at 180 degrees Celsius for about 30-40 minutes, or until golden on top.

Let the countertops cool while we make the two creams.

Ingredients for egg cream:
the remaining 10 yolks from the countertops
250 grams of butter at room temperature
300 grams of sugar
2 sachets of 8 grams of vanilla sugar

In a bowl that is on a steam bath we put the yolks, sugar and vanilla sugar. With a whisk, stir continuously for 20 minutes. During this time they will cook and foam.

When the egg cream is cold, put the butter in a bowl and froth it with the mixer. Then, gradually add a tablespoon of cream over the butter, mixing well after each addition, until we finish incorporating all the cream in the butter.

Ingredients for the pudding cream:
350 ml of milk
150 grams of sugar
1 sachet of vanilla pudding powder
250 grams of butter at room temperature

In a bowl put the pudding powder, sugar and 5-6 tablespoons of milk to form a homogeneous paste. Put the rest of the milk in a saucepan and let it boil.

When the milk boils, put the mixture made earlier in it and mix continuously with a wooden spoon until it thickens.

Let the pudding cool.

When the pudding is cold in a bowl, put the butter and froth it with the mixer. Then, gradually add a tablespoon of pudding over the butter, mixing well after each addition, until we finish incorporating all the pudding in butter.

Now we will assemble the cake. Put all the egg cream on the brown walnut top and spread it evenly. The countertops are very fragile and have a cracked appearance, but if we are patient with them, they will not break. Put the white top with coconut on top. Top with vanilla pudding cream and sprinkle with coconut.

The cake is ready! Look how good it looks! It has two sweet and fragrant tops and two fine creams. It has a very beautiful appearance and a wonderful taste.


  • Wheat (26/34 cm):
  • 6 eggs
  • 200 gr butter
  • 150 gr sugar
  • 3 tablespoons cocoa
  • 6 tablespoons milk
  • 400 gr flour
  • 1 sachet of baking powder with saffron
  • 1 teaspoon salt
  • Syrup:
  • 3 tablespoons sugar
  • 200 ml of milk
  • Cream:
  • 750 ml milk
  • 8 tablespoons gray
  • grated lemon peel (from 1/4 lemon)
  • 1 teaspoon lemon essence
  • 150 gr sugar
  • 200 gr butter
  • 150 gr coconut
  • 1 teaspoon salt
  • Glaze:
  • 200 gr dark chocolate
  • 6 tablespoons whipped cream
  • 50 gr white chocolate
  • 2 tablespoons whipped cream


Lemon cream is one of my favorites. It's exactly the way I like it, fine, fragrant and delicious, perfect for filling a cake or a cake, but it also works great when preparing desserts by the glass.

I used it for a cake which, as I told you on facebook page, my chocolates also liked it a lot.

If you like the aroma of lemon, I say try it, you will surely be pleasantly surprised by the sweet and sour taste of the cream.

Lemon cream cake

We offer you the recipe for a cake that will make all the diners lick their fingers for good! Cream sweets, although they have a "reputation" for being "heavier", are extremely tasty, and this lemon cream cake is no exception.

Ingredients and quantities:

300 g flour
80 g butter
4 tablespoons sugar
4 tablespoons milk
1 or
1 teaspoon ammonia

300 g sugar
200 g butter
100 g flour
1 l milk
juice from 2 lemons
grated lemon peel.

Method of preparation:

1. Rub the butter with the sugar very well and then add, in turn, 4 tablespoons of milk, egg, flour, ammonia, salt and vanilla, and make a dough that must be well kneaded.

2. Divide the dough into 3 parts and spread 3 sheets, which are baked one by one, in the pan, in the oven.

3. Then prepare the cream from 150 g of sugar, mixed with 100 g of flour, over which the liter of milk is poured little by little. It is then boiled until it thickens. After boiling, set aside and allow to cool.

4. Rub foam 200 g butter with 150 g powdered sugar and add lemon juice and peel. Then mix with the cooled milk composition.

5. Take a sheet of baked dough and spread a layer of cream on each. Place one fish over another. Top with vanilla sugar. Leave to cool for 4-5 hours.

Rum cake and chocolate icing

Cake recipe with rum and chocolate icing it's an old one, which I've always liked. In my recipe book it is simply called: Cake with icing. Here I chose to describe it a bit in the title, to know what to expect. It is a fine cake, easy to make and, if you like the aroma of rum, you will surely love it. Read more & rarr

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