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Fresh And Sweet Like The Rain Of Youth – Lemon Custard Cakes

Looking for a novelty for weekend desserts? Coincidentally, here I have a recipe for just what you’re looking for, Lemon Custard Cakes, simple yet so delicious.The fat and sweetness of the beautiful little Lemon Custard Cakes are hidden by a golden exterior shell. The delicate, silky sensation melts on the tip of the tongue, and the lemon aroma is as enticing as the sweet, fresh, and vivacious young rains.

This is a terrific choice for a perfect weekend because it is made with a simple recipe and easy-to-find ingreďïệnts. When eating this cake, guests will remember the fresh aroma of lemon and the fatty, fresh flavor of chicken eggs.

Prep:20 mins

Total:45 mins

INGREDIENTS

1 cup milk

1/2 cup granulated sugar

1/4 cup fresh lemon juice

3 large eggs, separated

2 to 3 teaspoons grated lemon zest, (1 lemon)

2 tablespoons all-purpose flour

1/4 teaspoon salt

Unsalted butter, room temperature, for custard cups

Confectioners’ sugar, for dusting

INSTRUCTIONS

Step 1: Preheat the oven to 350 degrees Fahrenheit for a few minutes. Then, on the stove, bring a kettle of water to a boil. Meanwhile, butter the bottom and sides of a 6-ounce cake pan.

Step 2: Place a cloth on the bottom of the cake dish and place the buttered cake molds on top.

Step 3: In a large mixing bowl, whisk together the egg yolks and sugar on medium speed. To get a homogenous mixture, mix everything together thoroughly.

Step 4: When the mixture in the bowl becomes light, sift the flour into it and continue to whisk it with the machine.

Step 5: Once the ingreďïệnts have been whisked together, add a few drops of lemon juice and continue to stir the flour mixture with the whisk. When you mix the dough several times, you’ll get a puffy, spongy, and bloated dough that bakes with flexibility.

Step 6: Combine the flour, milk, and grated lemon zest in a mixing bowl and whisk vigorously to combine the ingreďïệnts equally and make the dough puffier. When the cake comes out of the oven, grated lemon peel will help it have a cool aroma.

Step 7: In a separate big dish, combine the separated egg whítes with a pinch of salt. Start whisking with the whisk on high power.

Step 8: If the egg whítes do not dissolve when the whisk is removed from the bowl to create soft peaks and the bowl is turned upside down, add the flour mixture produced from egg yolks, sugar, milk, and grated lemon zest, and beat with a small capacity egg beater.

Step 9: Divide the dough mixture into the pre-baked cake molds produced in the previous step. Pour half a cup of boiling water into the pan and place the baking tray in the oven. Remove the cake when the dough is puffy and light brown (the dough underneath is still soft and liquid like Pudding).

NOTES:

The cakes will be crispy on the outside yet soft and moist on the inside if baked according to the recipe and mixed several times.
When baking, add hot water to the baking tray to keep the cake wet and prevent it from drying out. Although the top crust has turned golden brown, the underneath layer remains moist and greasy.

You can substitute 8-inch square baking plates or shallow 2-quart baking dishes if you don’t have a 6-ounce cake pan on hand. It can take anything from thirty to thirty-five minutes to bake in these baking pans.

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