If anyone's interested I've transcribed the whole recipe into text and converted all the measurements into cups Utensils: Oven / Whisk / Scrapper / Sieve / 15cm cake mould / Squeezing bag / Squeezer for lemon / 3 large bowls + 2 smaller bowls for diff mixtures / Measuring cups, tablespoon and teaspoons Ingredients: ----------- 1st mixture (lemon curd) Water 150ml (2/3cup) Lemon juice 120 g (1/2 cup or 8tbs) Sugar 90g (1/2 cup = 104g, or 7tbs) Corn starch 35g (4.5 tbs) Unsalted butter 30g (2 tbs) 2 large egg yolks ----------- 2nd mixture (milk) Warm milk 170ml (3/4cup or 11tbs) Lemon juice 8g (1/2 tbs + 1/2tsp), tsp is optional ----------- 3rd mixture (baking soda) Baking soda 4g (1tsp) Lemon juice 8g (1/2 tbs + 1/2tsp), tsp is optional ----------- 4th mixture (cake batter) Unsalted butter 75g (5 tbs) Sugar 100g (1/2 cup or 8tbs) Egg 75g (1.5 large egg or 2 medium eggs) Vanilla extract 1/2tsp Unsieved cake flour 190g (1.5 cup + dash more or 30tbs) Salt 1g (a dash) ----------- 5th mixture (lemon cream) Remaining lemon curd (1st mixture) (about 2.5scraps), see directions Whipping cream 100g (1/2 cup = 120g) Sugar 10g (1 tbs = 12.5g) Directions 1. Cut 2 lemons in halves and squeeze for juice, keep lemon for lemon zest later 2. Prepare 1st mixture (lemon curd), heat in saucepan - water 150g, lemon juice 120g, sugar 90g, corn starch 35g 3. Add unsalted butter and egg yolk to mixture 4. Chill 1st mixture 5. Prepare 2nd mixture (milk) with warm milk 170g and lemon juice 8g 6. Preheat 3rd mixture (baking soda) with baking soda 4g and lemon juice 8g 7. Preheat oven to 170°C 8. Prepare 4th mixture (cake batter) in another bowl, add unsalted butter 75g and sugar 100g afterwards and whisk till blended, add egg 75g in two portions and whisk again and then add 1/2tsp vanilla extract, sieve cake flour (unsieved 190g) and salt 1g into the mixture and blend with scrapper 9. Pour 2nd mixture (milk) to 4th mixture (cake batter), and whisk tgt until mixed, and add 3rd mixture (baking soda) to 4th mixture (cake batter), scrap lemon zest at last according to own liking 10. Add mixture in (9) to a 15-cm cake mould and bake for 45mins at 170°C , cool it down and let it rest upside down after removing from mould, cut into two slices (top + bottom) 11. Sieve 1st mixture (frozen lemon curd) and add 1/2cup of it into squeeze bag 12. Prepare 5th mixture (lemon cream) whipping cream 100g + sugar 10g, add remaining lemon curd mixture to this cream mixture, mix well 13. Line one layer of cake with a thick layer of 5th mixture (lemon cream), about 1 inch, top with second layer cake and add another thick layer of lemon cream on top, around 0.5inch, flatten this top layer of cream until satisfied 14. Line top of cake with lemon cream (in squeeze bag), starting from outer circle, until whole cake is filled with droplets of lemon cream 15. Garnish cake with mint leaves and lemon zest
Komila Rakhimova Was your cake more brown compared to the video? I noticed it wasn’t done in the bottom middle portion at 45 minutes so I cooked it for another additional 10 minutes and it became quite toasted in appearance.
hermione5330 it’s been so long! But I remember we didn’t have a form of the same size that the person has in a video, so our cake was a lot thinner and baked faster then usual, but I do not remember difference in color. We ended up making a half cake(like a half lemon slice 😂🌛). It might be the oven to be honest. I used to always get different results, when I had a different oven and recently we bought a thermometer for the inside of the oven to always know the real temperature and it is 10 degrees hotter a lot of the times. Sorry for such a long winded response ! How did yours come out besides the color difference?
Komila Rakhimova Oh gosh thank you for replying, Komila! I’m going to assemble it today, super excited! The cake itself (from the parts that I cut off) was quite eggy and on the drier side, I’m not sure if it was because I left it to cook for 10 minutes longer. Did you whip the whipping cream and sugar up a bit so that it thickens before adding it into half of the lemon curd? I’m a bit confused by that step. Usually, if it’s whipped the caption would be something like whip the whipping cream 50% or something.
For those wanting to make this cake, here are some things from my attempt: Keep the baking soda separate from the lemon juice- I used double-acting baking soda and found my cake did not rise, this of course resulted in a very flat cake so I suggest it is safest to add the baking soda straight. Work fast- I was a bit slow in making my cake so my lemon curd hardened, keep your curd at a warm temperature so you won't have to take time to heat it up again. Ensure that the milk is warm to make for faster and more effective curdling Other than these three problems that I encountered this was a very nice cake. The cake itself was very light and its other components really bring out the zesty lemon within it, if done right you can really experiment with this cake and make it your own.
How long have you been baking? Not to be rude but, your reasoning behind your problems makes NO sense at all!! Didn't you SEE her put the baking soda and the lemon juice TOGETHER, and stir until foaming? To SHOW this act must indicate there is SOME reason for it! I am guessing that your speed, or lack, thereof, had an effect on more than just your cake layer height! Lemon curd, made with raw egg yolks (the first baker that I've seen that didn't put them in at the beginning and cook!! ), should always be kept in the fridge and when needed, take out and warm slightly until easier to spread. For the love of God, I cannot even imagine HOW room temperature (or warmer!) curd could "harden"?? I would think it would get funnier? And, lastly, warm milk will become "sour", "curdled" milk., chemical-reaction curdling will happen at ANY temperature...umm, best of luck with your baking...have fun!
Para los que no sepan hay que dejar a fuego bajo la mezcla de limon,y esperar a que salgan burbujas,ahi si hay que sacarlo y ponerle el huevo la manteca y td eso
I came to this channel because everything look so beautiful. I had no idea it was ASMR (which personally I'm not that into) and now I'm weirdly addicted to all these videos...beautiful and relaxing haha
Few problems I've encountered. - The lemon curd have a starchy taste (too much corn starch?) - The cake is too dense and overpowering baking soda taste.
저 이거 친구 생일선물로 만들었었는데 너무 맛있어서 그날 다같이 한판 다 먹었어요!! 평소에 레몬디저트를 좋아하는 편이기도 하지만 모두가 다 극찬할 만큼 호불호 없이 무조건 맛있는 맛이었어요ㅜㅠ 새콤달콤 느끼하지도 않고 진짜 맛있어요!!! 소중한 레시피 감사합니다 쿠킹트리님ㅎㅎ😊😊
If you're making this cake, it will probably be dense and a little hard. I would recomed adding less cake flour, and seperating egg whites and seperately whipping them. Peace.
Hands down the best lemon anything I have ever made! 😍 I don't even like lemon sweets, but my daughter wanted to make it, and it was SO GOOD! New favorite!
I tried baking yet. I add the baking soda to the cake flour instead. Turned out great. The cake rose higher. But my cake seems too moist tho. The lemon curb is nice. Mine did not taste of cornstarch. Is a refreshing cake which i like. Thanks
Did it today for my mom's birthday since all pastry stores are closed because of the quarantaine situation ! CAME AWESOME AND SO DELISH 😍 THANK YOU U R MY FAV INSPO FOR LEARNING AND LOVING CAKE AND PASTRY MAKING ~ I learn so much from your channel ❤ Keep going 🙋
Could you please also translate the method/instruction into English as well? It doesn’t matter if you just put it into google translate as long as the key points are translated. Because I love your recipes but I don’t always know how high to heat it on the stove for example. Thanks!❤️
Hello 🙂✌🏻I am from germany. I never see baking powder in your recipes.when you said „cake flour“, does that means its a mixture of flour an baking powder? Like self raising flour?
AFAIK, cake flour has been shifted more and has less gluten so it more suited to baking cake and other light stuff. I don't think it has baking soda or baking powder or any additives like self rising flour
You could probably get away with using AP flour and make sure to sift it a few times. You might have to adjust the amount but pretty sure more qualified blogs could help you find that online
To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top.
i had a late night craving when i saw this video. i knew i had to try it. i went down to my kitchen to bake and my goodness. this is the best. like the best. the cake sweetness and the curd tanginess combination is out of the world. i never tried it with whipped cream cause i ran out of it so i used the curd as the fillings and i baked it 10 mins longer. overall, still good and the best😍👌💯
I would love to try to make this as well. But sadly, I know nothing in terms of grams :( Would you be able to to help me and convert the measurements into cups, tablespoons, teaspoons, etc? Or maybe find a website that could help? I've looked but cannot find a helpful site
I absolutely *adore* lemon curd! Especially the homemade kind. Edit: But the cake does look a little underbaked and dense... Maybe I would keep the lemon juice and baking soda separate and try adding the soda in with the flour and the lemon juice in with the milk next time.
I made this but it didn't come out well. I followed all the instructions but it came out really fudgy, dense and flat and I don't know why. anyone help me? 😖 originally the milk and the lemon curdlled so much when I added it into the flour and egg mix, it look all messy and separated. I'm not sure why and I'm so sad because every recipe I do with cooking tree always comes out well😞
All the food channles I've been following rescently: peach dessert recipes Me not that into peaches: 😅 Me (a lemon dessert enthusiast) finally finding a lemon recipe from my rescent fravriote cooking channel: 😍
Made this a couple days ago, and I just have some pointers: -using a whisk is so tedious, just use a mixer to cream butter, sugar, and everything else together (I’m assuming this channel uses a whisk for the “asmr” purposes, but it’s not practical) - there is no point to adding the baking soda and lemon juice together, it only makes it worse - the lemon curd WILL harden over the course of making and leveling the cake (which is why you shouldn’t make the curd until AFTER the cake is in the oven) so you WILL have to restir the curd to loosen it up before sieving it - buttercream would have been more stable for the cake layers, so it doesn’t just squish out when you cut into the cake Overall though it was delicious. Just some things to keep in mind if you actually want to bake this recipe
대신 답글 죄송해요 도움이 될까 해서요~ 반죽이 파운드케이크 같은데 위에는 원래 많이 부풀고 터져요^^ 안익은건 아마 오븐 사양에 따라 다르니까 차이가 있는 것 같은데 조금 더 구워 보시는게 좋을 것 같네요 시트를 구울 때는 오븐에 굽기전 굽는 온도보다 10도 정도 높게 해서 20분 정도 충분히 예열한 후 구워야 저는 잘 구워 지더라구요
I tried but my lemon curd is too starchy like glue ( is that because Overcooked ?) And I have to add more lemon juice just to get the texture like video seen. But it doesn't stand firm for piping & the cream didn't cut off from the piping tip, it stick & leave a long tail . 🤣 I would like to try again. Pls advice. Tq
쿠킹트리님이 올리신 영상들 보고 덕분에 제 생에 첫번째 그리고 어제 구운 케이크로 두번째 케이크를 굽게 되었어요. 할 때마다 생각했던거보다 너무 복잡하고 어려워서 다신 안할거라고 말해놓고 완성하는 순간 / 먹는 순간 / 케이크 받는 사람이 행복해 하는 모습을 보는 순간 때문에 생각을 고쳐먹고 계속 도전하고싶게되요. 이렇게 퀄리티 좋고 멋진 케이크 레시피 꾸준히 올려주셔서 너무 감사해요. 늘 응원해요!!!!!
Just one question. The egg yolk is not cooked in the lemon curd. Can I put it the beginning together with the rest of ingredientes? Thank you for your great recipes.
I like your recipe but next time I think I'll put the flour and buttermilk in return. It's really hard to mix the batter with the buttermilk. 😊 But thank you for the recipe 🙏🏼
I DID IT I finally did a recipe and it came out seriously so delicious, but just so you know when i first tasted it 2 hours after making it, the lemon taste was so strong but when I had it again in the next morning it tasted like the right amount of lemon
Yeah, so, probably don't make this haha. It's uh.. very uh.. interesting and time consuming. Also impossible to accurately convert all the odd measurements haha. But the video itself is beautifully done. The curd itself and whipped cream was pretty good. I just suggest that if you're gonna put it in the whipped cream, use a very small amount.
Hi all of your cakes look wonderful you are such an artist and I like the size of the cakes. I always look at your recipes it's not too much sugar I think it test great. I hope you have the book of all your cake correction I want to by your cake books do you have it how can I get it ?
I made this for my boyfriend's Dad, and the curd is SUPER lemony! I mean I expected that it was going to be lemony but it was like biting into a whole lemon with some sugar. The cake is not bad tho! And my boyfriend's Dad loved it cause he's a huge fan of lemons.
Sou Roy Measuring by weight tends to be more consistently accurate than cup measurements. And since grams are a smaller unit of measurement, they provide greater accuracy.
![ได้เวลา! พาน้องแฝดฉีดวัคซีนครบ 1 เดือน🫣 [cc] แดนแพทตี้ SS2 | EP.52 |](http://i.ytimg.com/vi/IzeLtaXBLNE/mqdefault.jpg)
If anyone's interested I've transcribed the whole recipe into text and converted all the measurements into cups
Utensils:
Oven / Whisk / Scrapper / Sieve / 15cm cake mould / Squeezing bag / Squeezer for lemon / 3 large bowls + 2 smaller bowls for diff mixtures / Measuring cups, tablespoon and teaspoons
Ingredients:
-----------
1st mixture (lemon curd)
Water 150ml (2/3cup)
Lemon juice 120 g (1/2 cup or 8tbs)
Sugar 90g (1/2 cup = 104g, or 7tbs)
Corn starch 35g (4.5 tbs)
Unsalted butter 30g (2 tbs)
2 large egg yolks
-----------
2nd mixture (milk)
Warm milk 170ml (3/4cup or 11tbs)
Lemon juice 8g (1/2 tbs + 1/2tsp), tsp is optional
-----------
3rd mixture (baking soda)
Baking soda 4g (1tsp)
Lemon juice 8g (1/2 tbs + 1/2tsp), tsp is optional
-----------
4th mixture (cake batter)
Unsalted butter 75g (5 tbs)
Sugar 100g (1/2 cup or 8tbs)
Egg 75g (1.5 large egg or 2 medium eggs)
Vanilla extract 1/2tsp
Unsieved cake flour 190g (1.5 cup + dash more or 30tbs)
Salt 1g (a dash)
-----------
5th mixture (lemon cream)
Remaining lemon curd (1st mixture) (about 2.5scraps), see directions
Whipping cream 100g (1/2 cup = 120g)
Sugar 10g (1 tbs = 12.5g)
Directions
1. Cut 2 lemons in halves and squeeze for juice, keep lemon for lemon zest later
2. Prepare 1st mixture (lemon curd), heat in saucepan - water 150g, lemon juice 120g, sugar 90g, corn starch 35g
3. Add unsalted butter and egg yolk to mixture
4. Chill 1st mixture
5. Prepare 2nd mixture (milk) with warm milk 170g and lemon juice 8g
6. Preheat 3rd mixture (baking soda) with baking soda 4g and lemon juice 8g
7. Preheat oven to 170°C
8. Prepare 4th mixture (cake batter) in another bowl, add unsalted butter 75g and sugar 100g afterwards and whisk till blended, add egg 75g in two portions and whisk again and then add 1/2tsp vanilla extract, sieve cake flour (unsieved 190g) and salt 1g into the mixture and blend with scrapper
9. Pour 2nd mixture (milk) to 4th mixture (cake batter), and whisk tgt until mixed, and add 3rd mixture (baking soda) to 4th mixture (cake batter), scrap lemon zest at last according to own liking
10. Add mixture in (9) to a 15-cm cake mould and bake for 45mins at 170°C , cool it down and let it rest upside down after removing from mould, cut into two slices (top + bottom)
11. Sieve 1st mixture (frozen lemon curd) and add 1/2cup of it into squeeze bag
12. Prepare 5th mixture (lemon cream) whipping cream 100g + sugar 10g, add remaining lemon curd mixture to this cream mixture, mix well
13. Line one layer of cake with a thick layer of 5th mixture (lemon cream), about 1 inch, top with second layer cake and add another thick layer of lemon cream on top, around 0.5inch, flatten this top layer of cream until satisfied
14. Line top of cake with lemon cream (in squeeze bag), starting from outer circle, until whole cake is filled with droplets of lemon cream
15. Garnish cake with mint leaves and lemon zest
You saved my life.
Thanks
Oh gawd. Ive been dying to ask the conversion of these in cups and tbsp. Huhu. Thank u my angel!
@@mariagrasya4280 you're welcome ((:
Tq
보기만 해도 셔 보인다😆🍋
I made this! And it came out exceptional! Thank you 🍋💛
Komila Rakhimova Was your cake more brown compared to the video? I noticed it wasn’t done in the bottom middle portion at 45 minutes so I cooked it for another additional 10 minutes and it became quite toasted in appearance.
hermione5330 it’s been so long! But I remember we didn’t have a form of the same size that the person has in a video, so our cake was a lot thinner and baked faster then usual, but I do not remember difference in color. We ended up making a half cake(like a half lemon slice 😂🌛). It might be the oven to be honest. I used to always get different results, when I had a different oven and recently we bought a thermometer for the inside of the oven to always know the real temperature and it is 10 degrees hotter a lot of the times.
Sorry for such a long winded response ! How did yours come out besides the color difference?
Komila Rakhimova Oh gosh thank you for replying, Komila! I’m going to assemble it today, super excited! The cake itself (from the parts that I cut off) was quite eggy and on the drier side, I’m not sure if it was because I left it to cook for 10 minutes longer. Did you whip the whipping cream and sugar up a bit so that it thickens before adding it into half of the lemon curd? I’m a bit confused by that step. Usually, if it’s whipped the caption would be something like whip the whipping cream 50% or something.
I did it a few months ago and it was delicious! I'm here again to try it to make out of orange instead of lemon.
상큼한 디저트 진짜 좋아하는데 상큼함이 여기까지 느껴지네요~!
레몬 제스트 넣은뒤 마직막에 걸러도 되나요?
Can you make tres leches cake please? . Thank you
쿠킹트리님! 이번엔 케이크시트위에 설탕시럽을 안뿌리셨네요 왜 안뿌리셨는지 궁금해요!
(기분나쁘셨다면 죄송해요ㅠ)
Cool
케이크는 냉장보관 하면 몇일 가나요??
My mom when she saw this part: 4:48
That is some lemon custard that is stain remover. You want to eat detergent
🇲🇦❤cokinge tree
For those wanting to make this cake, here are some things from my attempt:
Keep the baking soda separate from the lemon juice- I used double-acting baking soda and found my cake did not rise, this of course resulted in a very flat cake so I suggest it is safest to add the baking soda straight.
Work fast- I was a bit slow in making my cake so my lemon curd hardened, keep your curd at a warm temperature so you won't have to take time to heat it up again.
Ensure that the milk is warm to make for faster and more effective curdling
Other than these three problems that I encountered this was a very nice cake. The cake itself was very light and its other components really bring out the zesty lemon within it, if done right you can really experiment with this cake and make it your own.
Is this sweet?
How long have you been baking? Not to be rude but, your reasoning behind your problems makes NO sense at all!! Didn't you SEE her put the baking soda and the lemon juice TOGETHER, and stir until foaming? To SHOW this act must indicate there is SOME reason for it! I am guessing that your speed, or lack, thereof, had an effect on more than just your cake layer height! Lemon curd, made with raw egg yolks (the first baker that I've seen that didn't put them in at the beginning and cook!! ), should always be kept in the fridge and when needed, take out and warm slightly until easier to spread. For the love of God, I cannot even imagine HOW room temperature (or warmer!) curd could "harden"?? I would think it would get funnier? And, lastly, warm milk will become "sour", "curdled" milk., chemical-reaction curdling will happen at ANY temperature...umm, best of luck with your baking...have fun!
I wanna have it! RIGHT NOW 😍😍😍
You and me BOTH!!!!!
no gelatin this time? well, this is something new :))
looks amazing!
LoL
She must have forgot it, thats a given ingredient. Good catch. Lol. Looks delish tho.
D Murphy lemon curd can set without gelatin if you have made it thick enough? Maybe???
She added egg yolks and cornstarch. The gelatin is not needed.
@@dmurphy303 gelatin is not necessary :)
This is not even cooking ......... this is making art 😍😍😍😍😍👅👅👅👅👅❤❤❤❤❤❤❤❤
Para los que no sepan hay que dejar a fuego bajo la mezcla de limon,y esperar a que salgan burbujas,ahi si hay que sacarlo y ponerle el huevo la manteca y td eso
Melted spatula makes another appearance!
squishysmarf it seems so useful though, right?
its not a melted spatula! There are actually curved spatulas like that specifically for baking! I have a few, theyre amazing
I just made lemon curd this morning! What a wonderful coincidence!
Does lemon curd taste eggy because there's a lot of eggs in that mixture?
쿠킹트리님 ㅠㅠ 이거 레시피대로 계량 똑같이 하고 만들었는데 커드가 너무 셔서 망했어요 ㅠㅠ.... 정말 너무 셔서 아무것도 못먹겠더라구요 왜그럴까요
You are literally my favourite cooking channel
I came to this channel because everything look so beautiful. I had no idea it was ASMR (which personally I'm not that into) and now I'm weirdly addicted to all these videos...beautiful and relaxing haha
I felt the same
Cant wait to bake this for my BFFs Birthday since she loves lemon😍😍😍
Awwww i want a friend like that😂😭❤
Dont put salt in ít will ruin your cake
쿠킹트리님 제가 포도를 참 좋아하는데요. 포도를 이용한 케이크는 별로 보지 못했어요...ㅠ 그런 의미로 포도를 이용한 케이크도 보여주시면 안 될까요?!
포도는 껍질채로 쓸 수 없어서 껍질을 벗겨야 하는데 표면에 수분도 많고 흐물흐물해서 플레이팅하기가 어려울것 같아요. 이건 그냥 제 개인적인 생각입니다!
mouthwatering
El lemon curd es mi favorito 😍💚🍋🍋🍋🍋🍋🍋🍋💚💚💚💚💚💚
Can you make a lemon mousse cake like the melon one you recently did?
안녕하세요~쿠킹트리님 영상 정말 즐겨보고 있습니다^^♡
커스타드 크림에 계란 노른자 비린내가 나더라구요..바닐라 익스트랙을 넣어두요..이럴땐 어떻게 하면 좋을까요??
달걀 온도는 상관없나요? 레몬커드 양이 좀 많은것 같기도하네요 남으면 또버리니까 아까워요 레몬커드와 섞이는 생크림 휘핑 정도도 어느정도로 하는지 잘 모르겠고 영상은 예쁜데 따라하기 디테일이 아쉬워요 댓글답도 잘없으신듯 ㅠㅜ
Few problems I've encountered.
- The lemon curd have a starchy taste (too much corn starch?)
- The cake is too dense and overpowering baking soda taste.
Lemon Curd Cake Recipe is a great cake 🍋😋👍🍰.
저 이거 친구 생일선물로 만들었었는데 너무 맛있어서 그날 다같이 한판 다 먹었어요!! 평소에 레몬디저트를 좋아하는 편이기도 하지만 모두가 다 극찬할 만큼 호불호 없이 무조건 맛있는 맛이었어요ㅜㅠ 새콤달콤 느끼하지도 않고 진짜 맛있어요!!! 소중한 레시피 감사합니다 쿠킹트리님ㅎㅎ😊😊
맛있게 드셨다니 저도 감사하네요~~^^
If you're making this cake, it will probably be dense and a little hard. I would recomed adding less cake flour, and seperating egg whites and seperately whipping them. Peace.
Hands down the best lemon anything I have ever made! 😍 I don't even like lemon sweets, but my daughter wanted to make it, and it was SO GOOD! New favorite!
75g egg is how many?
레몬 커드가 잔뜩 올라간 레몬 커드 케이크라니 상큼하고 달콤한 향기가 나는 것 같아요. 완성작도 너무 예쁘고 저도 만들어서 먹어보고 싶어요. 레몬 커드 케이크 만들기 영상 감사합니다!
What is the egg and egg yolk temperature?Room temperature or From the cooler?
For baking purposes, eggs are always room temp.
*_i'm in love_* 💕
I tried baking yet. I add the baking soda to the cake flour instead. Turned out great. The cake rose higher. But my cake seems too moist tho. The lemon curb is nice. Mine did not taste of cornstarch. Is a refreshing cake which i like. Thanks
트리님이 사용하시는 베이킹 도구 좀 알려주세요 ㅠㅠㅠㅜㅜㅜㅜ
Did it today for my mom's birthday since all pastry stores are closed because of the quarantaine situation ! CAME AWESOME AND SO DELISH 😍 THANK YOU U R MY FAV INSPO FOR LEARNING AND LOVING CAKE AND PASTRY MAKING ~ I learn so much from your channel ❤ Keep going 🙋
I am going to make it today because quarantine as well!!! I hope it's as tasty as yours!
@@EfeFlet Give me ur update 🙋
Could you please also translate the method/instruction into English as well? It doesn’t matter if you just put it into google translate as long as the key points are translated. Because I love your recipes but I don’t always know how high to heat it on the stove for example. Thanks!❤️
시트가 보이는 느낌이 아주좋네요!
I would love to eat this 😋❤️
ㅠㅠㅠ헉 옆면 아이싱을 깔끔하게 안 해도 너무 매력있네요!!! 아이싱이 아직 많이 서툰데 이건 선물용으로도 좋을 것 같아요;) 감사합니다!!!
Merci pour cette belle et appétissante recette 👌🏻
Vive le citron 🍋
Ouiii 😃😃😃 le citron. 😍
Hello 🙂✌🏻I am from germany. I never see baking powder in your recipes.when you said „cake flour“, does that means its a mixture of flour an baking powder? Like self raising flour?
AFAIK, cake flour has been shifted more and has less gluten so it more suited to baking cake and other light stuff. I don't think it has baking soda or baking powder or any additives like self rising flour
You could probably get away with using AP flour and make sure to sift it a few times. You might have to adjust the amount but pretty sure more qualified blogs could help you find that online
To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top.
I think it's the flour with "0000" sign - the one with only three ("000") is more suitable for bread or pizza. Not all recipes need baking powder!
i had a late night craving when i saw this video. i knew i had to try it. i went down to my kitchen to bake and my goodness. this is the best. like the best. the cake sweetness and the curd tanginess combination is out of the world.
i never tried it with whipped cream cause i ran out of it so i used the curd as the fillings and i baked it 10 mins longer. overall, still good and the best😍👌💯
I would love to try to make this as well. But sadly, I know nothing in terms of grams :( Would you be able to to help me and convert the measurements into cups, tablespoons, teaspoons, etc? Or maybe find a website that could help? I've looked but cannot find a helpful site
Evey- chan Try Google.
Evey- chan A scale would be helpful in the long run too. It’s more accurate and would be a good investment.
I absolutely *adore* lemon curd! Especially the homemade kind.
Edit: But the cake does look a little underbaked and dense... Maybe I would keep the lemon juice and baking soda separate and try adding the soda in with the flour and the lemon juice in with the milk next time.
Did it work ??
I have tried out this recepi.. Outcome very successful and my family members very enjoy and love it very much... Thanks for your recepi👍🏻👍🏻👍🏻😋😋😋
35g egg yolk is how many?
@@wansuklyngdoh9964 should b one only
Thank you
Wansuk Lyngdoh It depends on your egg size. It was two egg yolks for me. Find a scale if you can. It really helps.
It's perfect I really love your cakes they taste and look soooooooo good 😍😍😍😍 and the video is super clean and easy to comprehend 👌🏻👌🏻👌🏻
쿠킹트리님! 안녕하세요~~ㅎㅎ 심심할때나 리프레쉬할 땐 언제나 쿠킹님의 베이킹영상으로 즐기고있어요~ㅎㅎ 집에 미니오븐기를 하나 구해서 갔다놨는데요.ㅎㅎ 케이크까진 넘 힘들것같아서 레몬커드를 여기 영상참고해서 만들었는데요. 분량이 레몬즙이 120g이 안돼고 45g(1개)가 나와서ㅠ 물을 따로 안넣고 설탕이랑 옥수수전분 양만 조절해서 만들었어요~ㅎㅎ 지금 식히는 중인데, 탱글탱글한것이 너무 귀여워요~ㅋㅋㅋㅋ 혹시 식히고 나서 내일 빵이랑 먹고싶은데, 냉장고에 넣어놨거든요~ 혹시 유통기한이 있을까요?? 그리고 한번 채에 걸러서 먹는게 좋은걸까요??? 갑자기 긴 댓글 달아서 당황하실까봐 걱정이드네요ㅋㅋㅋ
아무래도 너무 오래 지나서 먹는 것 보다 1~2일 정도 안에 빨리 먹는게 맛있는 것 같아요~~
체에 한번 내리면 뭉침 없이 부드럽게 풀려 좋더라구요~~ 맛은 차이가 없답니다~*^^*
I made this but it didn't come out well. I followed all the instructions but it came out really fudgy, dense and flat and I don't know why. anyone help me? 😖
originally the milk and the lemon curdlled so much when I added it into the flour and egg mix, it look all messy and separated. I'm not sure why and I'm so sad because every recipe I do with cooking tree always comes out well😞
I doubt too, could it be the creaming part of butter and sugar?
@@Y3llow_Submarin3 probably, I suppose it would be that and maybe the ingredients weren't all at room temp idk for sure 😩😩
you know what could've been cool?
This, but a chiffon cake with candied lemon peel
that would be heaven for me
and hell, since acid reflux sucks.
teapotspooks omg yes! To both... 😅😅
OH! Is that where you soak the lemons in sugar and salt for a few weeks or more?
So delicious😋! I love lemon , I'll make it soon and update , if you're interested ☺️
All the food channles I've been following rescently: peach dessert recipes
Me not that into peaches: 😅
Me (a lemon dessert enthusiast) finally finding a lemon recipe from my rescent fravriote cooking channel: 😍
just made it it’s absolutely amazing
Do you need to whip the cream?
Neden yumurta gramla
Made this a couple days ago, and I just have some pointers:
-using a whisk is so tedious, just use a mixer to cream butter, sugar, and everything else together (I’m assuming this channel uses a whisk for the “asmr” purposes, but it’s not practical)
- there is no point to adding the baking soda and lemon juice together, it only makes it worse
- the lemon curd WILL harden over the course of making and leveling the cake (which is why you shouldn’t make the curd until AFTER the cake is in the oven) so you WILL have to restir the curd to loosen it up before sieving it
- buttercream would have been more stable for the cake layers, so it doesn’t just squish out when you cut into the cake
Overall though it was delicious. Just some things to keep in mind if you actually want to bake this recipe
Would you ever consider having the English instructions along with the English recipe?? Please? It would be ever so helpful...thanks so much!
쿠킹트리님! 저 영상 올라오자마자 바로 만들었는데요 시트가 위에 터지고 안에는 안 익었는데...1시간 넘게 해야하나요?
대신 답글 죄송해요 도움이 될까 해서요~
반죽이 파운드케이크 같은데 위에는 원래 많이 부풀고 터져요^^
안익은건 아마 오븐 사양에 따라 다르니까 차이가 있는 것 같은데 조금 더 구워 보시는게 좋을 것 같네요
시트를 구울 때는 오븐에 굽기전 굽는 온도보다 10도 정도 높게 해서 20분 정도 충분히 예열한 후 구워야 저는 잘 구워 지더라구요
l효찡 감사합니다~~~^^
l효찡 네!! 그렇게 하니까 잘 구워지는 거 같아여~~ 👍🏻👍🏻👍🏻
Can i ask why you didn't add sugar syrup on the cake like you usually do?
Jojo R I don’t know, but that would taste really nice in combination with the lemon!
I've personally only ever seen sugar syrup applied to more spongy cakes. Since this cake is dense it may mess with texture..?
And with some lemon desserts you don't want the sweetness to overpower the tangy lemon
I tried making, it became a bit bitter ....I don't know why! : (
Noella Noronha It might be that you accidentally zested the lemon pith into the batter? That’s the white bit and it’s bitter.
I tried but my lemon curd is too starchy like glue ( is that because Overcooked ?) And I have to add more lemon juice just to get the texture like video seen. But it doesn't stand firm for piping & the cream didn't cut off from the piping tip, it stick & leave a long tail . 🤣 I would like to try again. Pls advice. Tq
They must have lemon trees..because they look good.
Excellent
Tasty cake lemon
하.... 이거 진짜 요즘 제가 제일 먹고싶은 케이크에요.... 만들어먹자니 집에 오븐같은게 없어서 레몬커스타드라도 만들어서 푹푹 떠먹을까 고민중이에요 ㅠㅠㅋㅋㅋㅋ 너무너무너무 먹고싶어서 전국구로 찾아봐도 레몬케이크는 파는곳이 없네요 ㅜ 오븐을 사야하나...
Thanks for sharing this delicious recipe. Can I make this in advance and freeze the cake for 5 days?
Que trabalho excelente! Parabéns por dividir seu trabalho maravilhoso conosco.
Best design for my lemon cheesecake! Definetely gonna try it, after i buy a round tip :)
Hummmm 😍😋🤗. A déguster passionnément , à la folie celui-ci .
For 135 people who dislike this video. Who hurt you?
this is such a pretty cake, beautifully made, clean, so calming.
쿠킹트리님이 올리신 영상들 보고 덕분에 제 생에 첫번째 그리고 어제 구운 케이크로 두번째 케이크를 굽게 되었어요. 할 때마다 생각했던거보다 너무 복잡하고 어려워서 다신 안할거라고 말해놓고 완성하는 순간 / 먹는 순간 / 케이크 받는 사람이 행복해 하는 모습을 보는 순간 때문에 생각을 고쳐먹고 계속 도전하고싶게되요. 이렇게 퀄리티 좋고 멋진 케이크 레시피 꾸준히 올려주셔서 너무 감사해요. 늘 응원해요!!!!!
Just one question.
The egg yolk is not cooked in the lemon curd. Can I put it the beginning together with the rest of ingredientes?
Thank you for your great recipes.
Hi i just make this cake but the curd was too runny so I cound not decorate the cake like you :(
I like your recipe but next time I think I'll put the flour and buttermilk in return. It's really hard to mix the batter with the buttermilk. 😊
But thank you for the recipe 🙏🏼
으앜ㅋㅋㅋㅋㅋ 제가 레몬주스를 너무 넣었는지 케이크가 너무 셔요...... 따흐흐흑 넘나 슬픈것
I DID IT I finally did a recipe and it came out seriously so delicious, but just so you know when i first tasted it 2 hours after making it, the lemon taste was so strong but when I had it again in the next morning it tasted like the right amount of lemon
I don:t cook!
I will be making this for my mom's birthday with some modifications. Wish my luck.
Yeah, so, probably don't make this haha. It's uh.. very uh.. interesting and time consuming. Also impossible to accurately convert all the odd measurements haha. But the video itself is beautifully done. The curd itself and whipped cream was pretty good. I just suggest that if you're gonna put it in the whipped cream, use a very small amount.
Xian Xii What was wrong with the sheet cake?
If we add lemon curd in whipping cream it won’t curdle ? Also can I do the same method for orange curds?
This took all day to make bc i suck at baking but it came out wonderful!! Much uglier than the one in the video, but still very delicious! 😊
May I know how many gram of lemon curd for the part of 100g whipping cream ? Thanks
케이크 장식할때 쓰는 잎들은 로즈마리, 애플민트 말고도 또 뭐가있는지 궁금하네요 ! 아 그리고 어디서 구매할 수 있는지도요..!
ppl who cooked this cake, how many lemons did you used?😅
GME
I make it today but no lamon use lime so a bit sour and cake a bit hard but I will try to make it again, thanks.
Hi all of your cakes look wonderful you are such an artist and I like the size of the cakes. I always look at your recipes it's not too much sugar I think it test great. I hope you have the book of all your cake correction I want to by your cake books do you have it how can I get it ?
You ever try to sleep but your brain reminds you of every hurtful thing anyone has ever done to you so you end up here trying to forget instead?
I made this for my boyfriend's Dad, and the curd is SUPER lemony! I mean I expected that it was going to be lemony but it was like biting into a whole lemon with some sugar. The cake is not bad tho! And my boyfriend's Dad loved it cause he's a huge fan of lemons.
베이킹소다랑 레몬즙 섞을때 스릴감 ㅎㅎㅎㅎ
After watching you make that delicious cake, I am hungry 😂😂😂
제가 지름 18cm,원형팬 2호를 가지고 있는데 계량 어떻게 해야 하나요?
케이크 디자인이랑 색깔 너무 좋아요
레몬이여서 더 맛있어보이고
Pls turey 🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷.
따라 만들지 않아도 영상만 보고 있어도 뭔가 힐링되요~~+ㅡ+!!
ابغى قطعة 😆
ليمون ريحتة عندي 😋
شكرا جزيلا عزيزتي 😘
can you please say in cups not in grams that would be very helpful I love watching your videos thank you
Sou Roy Measuring by weight tends to be more consistently accurate than cup measurements.
And since grams are a smaller unit of measurement, they provide greater accuracy.
Moira Palace thank you so much for the advice but the problem is I don't have weight mechine
Some stores like Kroger and Walmart carry electronic weight scales for measuring food for a lower price.
Hi you recipe so good did you have pineapple upsaidown cake?