Bathed and stuffed lemon curd filling: delicious recipe

Both the bath and the filling that has this cake inside it is a lemon cream called lemon curd or lemon curd. The lemon curd is a traditional lemon cream from England that is used in pastries to fill cakes, small cakes, biscuits, tartlets and as an accompaniment to yoghurts.

As queque in the Canary Islands is known the traditional Biscuit. The lemon curd is prepared with lemons, eggs, butter and sugar. It is very easy to do, then we facilitate the steps to elaborate it. Once we have prepared it, we will have it ready to make our cake.

To start ... How to make lemon curd

Ingredients for the lemon curd:

  • 300 ml. of lemon juice.
  • 6 eggs
  • 215 gr. of butter without salt.
  • 700 gr. of sugar.

Elaboration:

  1. To start we will wash the lemons well with plenty of cold water. Once we have washed them, we dry them well.
  2. We remove the skin without taking the white parts, if we have a better peeler, the white parts will give bitterness to the lemon cream.
  3. Once we have all the skins we reserve them. With a juicer we extract the juice from the lemons.
  4. We take a bowl and prepare a bain marie, inside the bowl we will put the butter, the juice of the lemons, the skins, the sugar and we do the water bath until the butter melts.
  5. Turn off the fire, remove the bowl of the water bath, reserve and let it cool. Once cold, we beat the eggs lightly and pass them through the sieve.
  6. Again we put the bowl that we had reserved to the water bath, we add the eggs beaten and strained, we stir well and cook for about 25 minutes.
  7. We stir continuously while it is cooking, until we notice that it thickens a little. Do not pass the cooking temperature of 85ºC, better to have a kitchen thermometer.
  8. After the time we removed the setting of the fire and let it sit at room temperature. We will put in a container the amount of lemon curd that we will need for the cake.

The lemon curd that we over can be preserved in glass bottles sterilized previously and hermetically sealed. In the refrigerator it will last about 4 or 6 weeks, or we can freeze it too and have it available to prepare other desserts.

Recipe of queque bathed and stuffed with lemon curd

The queque bathed and stuffed with lemon curd It is easy to make and it is very tasty. The recipe of the queque that we facilitate in this post is a classic recipe of sponge cake, as we have said before in the Canary Islands the classic sponge cake is called queque.

To make the cake to use a circular mold of the removable is more comfortable, we have used a mold of 24 centimeters.

Ingredients:

  • 250 grams of special sifted bakery flour.
  • A Royal yeast envelope.
  • 250 grams of sugar.
  • 3 eggs.
  • The grated skin of a lemon.
  • A lemon yogurt
  • 100 ml. of virgin olive oil or sunflower oil.
  • A little unsalted butter to grease the mold.
  • Lemon curd to fill and bathe the cake.

Elaboration:

  1. We preheat the oven with a temperature of 180ºC for about 15 minutes or 20, with heat up and down.
  2. Beat the eggs well together with the sugar. We add the lemon yogurt to the beaten eggs, and the oil too. We beat everything well again.
  3. Add the flour and the yeast to the previous mixture and stir gently again. We grease the mold with a little butter, the bottom and the walls.
  4. Pour the mixture into the mold and place it in the oven. Cook the cake with a temperature of 180ºC with heat up and down, for about 40 minutes.
  5. Before removing the cake from the oven, we will check with a stick to check if it is already cooked.
  6. If the toothpick comes out clean, without debris, the cake is already cooked.
  7. Let cool a little, unmold it and let it cool on a rack. When the cake has cooled, with a long knife we ​​cut it in half in two layers.
  8. Carefully separate the two layers and on one of them we extend well the lemon curd that will be the filling. Next we will place the other layer on the one that is already filled.
  9. Next we cover the entire surface and sides of the cake with lemon curd. Let the cake stand for a few hours at room temperature so that the lemon curd we have placed on top dries before cutting the cake.

The stuffed and bathed lemon curd cake is an exquisite sweet, which we can enjoy both dessert and snacks accompanied by a cup of coffee, an infusion, or a cup of hot chocolate.

Images of Teresa Ortiz. ThemesSponge cake recipes

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