Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Cream Cake Recipes


Cream Cake with Lemon (Cream Cake Recipes)

Banu Atabay's Limonlu Pasta
Main Page » Cream Cake Recipes » Cream Cake with Lemon


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Cream Cake with Lemon



Instructions:
# After blending the mixture of eggs and sugar for 10 minutes, add yogurt, vegetable oil, flour, baking powder and grated lemon rid in it, mix.
# Pour the mixture into the greased, circle shaped oven tray. Bake it in the oven which is preheated a little for 50 minutes with 356 F.
# Rest the cake for 10 minutes, after taking it from the oven. Transect it into 2 pieces.
# Meanwhile prepare the cream. Add cold water into the cold milk, and add flour, starch and sugar, mix to get a smooth mixture. Cook over medium heat until it reaches to the consistency of milk pudding.
# When it reaches to the right consistency, add the grated lemon rind, remove the pot from the stove, add the margarine immediately, and whisk it until the margarine melts totally.
# Pour 1/2 cup of milk all over the first layer of the cake which is transacted into 2 pieces.
# Lay half of the cream all over it, when the cream solidifies a little, place the second layer of the cake on it, and pour the remaining 1/2 cup of milk all over it.
# Cover the cake with the remaining cream. Refrigerate it for 4 hours at least. Serve.


Note: If you want to get the cream harder, you can add 1 whisked egg into the cold milk.


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3 eggs
1 cup + 1 tbsp granulated sugar
2 cups flour
1 cup yogurt
1/2 cup vegetable oil
Grated rind of a lemon
1 pack baking powder
1 cup milk

For Cream;
1 cup milk
1/2 cup water
1/2 tbsp flour
1 tbsp starch
Grated rind of a lemon
1 tsp margarine
4 tbsp granulated sugar