Lemon Quark Cream Cake Recipe 475

Steps:

• Method: Sponge Preheat oven if using to 180C. If using the AirFryer, you can preheat it to 160C just before you begin folding the flour mix in as it requires only 5 minutes to preheat. Line the base and sides of a 7″ round cake tin with baking parchment. {Please check first if the tin fits into the AirFryer} Sift the flour, baking powder and salt. Reserve. Beat the eggs with raw/powdered sugar, pure vanilla extract and lemon extract in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes} Preheat the AirFryer to 160C at this time ... Gently add the flour mix and fold through, followed by the olive oil and milk. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven, OR 15 minutes in the AirFryer until light golden brown Cool in tin for 5 minutes, and demold and cool completely on cooling rack. Lime 'n Lemon Quark Cream Whip cream with sugar and lime extract until medium peaks form. Add the quark and lime juice. Whip again until smooth and firm. Taste & adjust sugar if required. The cream will be thick enough to spread. Assemble Slice cake into 2 horizontal layers. If the top is slightly domed, you might like to level it. {Reserve the trimmings and run in processor to make cake crumbs} Moisten the layers with the simple sugar syrup. Sandwich and frost cake with the cream. Allow it to sit for about 30 minutes for the flavours to mature {chill in the fridge if the weather is warm, else leave on counter} Note: You can simmer a few slices of lime in the sugar syrup for a couple of minutes, then drain, dust with sugar and use as garnish.

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

Steps:

• Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.
• Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.
• Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
• Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
• Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
• Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
• Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.