Citrus cake is always good. I need to finish the remaining 100g cream cheese in my fridge, so I baked a light lemon cheese cake with Lemon Cream. The lemon cream is really an icing on the cake. The cream is so smooth and lemony. Ha I need to check with my lemon cream sifu why my cream doesnt hold on its own even after fridge (i.e. not firm). I can't pipe into shapes, it wont hold, It will dissolve like a cream pool. That's why you see my cake can be coated so smooth like a carpet! ha ha ha
Recipe:
Cake ( adopted from perfect macha cheese cake, i halved them)
70g sugar
3 eggs (separated)
1/4 cream of tartar
30g butter
100g cheese - 120g
50ml milk
2 T lemon zest
30g cake flour
10g corn flour
1. preheat oven to 160C.
2. Put butter+cheese+milk in a bowl, using double boiler method, keep whisking until melted (creamy) and incorporated.
3. Mix in lemon zest, egg yolks and flour. stir well.
4. On a separate bowl, beat the eggwhites with cream of tartar until foamy, mix in sugar into 2 stages and continue to beat until soft peak.
5. Fold in the eggyolk batter into the eggwhite , and fold gently until fully mixed.
6. Bake at 160C for 50 ~ 55 mins bain marie
Lemon Cream : Recipe click here.
The lemon curd after cooked.
The lemon curd after whipped.
slurp~
6 comments:
Your lemon curd looked a bit watery wor, prob u whipped it when still warm ?? I juz came from Terri's.
Denise...betul ke u malu? why? I thot u wld be pleased :) kalau malu I apologise k..
maybe lorrine pun malu..tak respond..oh dear..
I hope i didnt do something wrong.If its embarrasing i can always retract..no problem. I dont want to offend or embarrass anyone.. dearie me..pls tell me k Denise.
G : oh, ya oh may be o! cuz i didnt wait until totally cool down baru whip o! e i hate, ok do again
Z : LOlz!!!! aiyah!!! u this Auntie Cherry!!! even malu, doesnt meant dont like! ha ha ah of cuz I like & happy wif the ""award"" !! ai yo ! and I think this Lorrine must be too 'tight-up' with her baking ordersssss until no time to respond! must ask her to belanja us when you're back to KK :)
hey chicky, u r right. u must cook the curd until it is thick. whip it when still hot, then leave in fridge. but hey, i lov the texture of ur cake. it's perfect oh.
hi denise, nice cake u made here..=) u have Tiramisu recipe to share? thanks babe!
Wendy: oOps! I dont have one sorry :) Never made b4 too.
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