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Ingredients

Serves:
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FOR THE CAKE
all-purpose flour 360 g
baking powder 10 g
egg 4 pcs
sugar 250 g
butter 200 g
kefir 200 ml
vanilla sugar or vanilla extract 10 g
lemon 1 pcs
cocoa powder 5 g
food colouring red 4 drops
FOR THE ICING
icing sugar 75 g
lemon juice 1,5 tbsp

Nutritional information

cal
332,42
prot
5,17
fat
14,57
carbs
45,63
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Lemon cake with a hidden heart

Lemon cake with a hidden heart

Ingredients

  • FOR THE CAKE

  • FOR THE ICING

Do you celebrate St Valentine’s Day? Whatever the answer is, why not telling your dearest people about your love one more time? And here is an unusual way to do it. There’s a surprise hidden inside this delicate lemon cake with lemon icing – a red heart. Your beloved must be impressed by your masterpiece!

Irina Obukhova

Recipe author

It all began with gingerbread: they began to get better, she wanted to shoot them on a technique more professional than a digital soap box. Irina got on courses on a food photo, and it was hooked! For the practice of shooting it was necessary to shoot something every day - so, she was carried away by cooking. Every day she learns something new: both the possibilities of her camera, and new dishes!

Steps

1
Done

Step 1

Prepare and scale all the ingredients. Remove the butter and kefir from the fridge so that they are at room temperature. Combine the flour with the baking powder and sift. Sift the icing sugar separately. Preheat the oven to 180°C.

2
Done

Step 2

Wash the lemon thoroughly, pat dry. Zest the lemon (only the thin yellow part). Squeeze the juice out of the lemon, reserve 1,5 tbsp for the icing. Whisk the eggs with sugar till fluffy and pale. Add the softened butter, whisk. Add the kefir, lemon juice and zest, vanilla sugar or extract. Mix.

3
Done

Step 3

In parts add the flour mixture, whisking thoroughly with a mixer on a low speed.

4
Done

Step 4

Separate 1/3 of the batter, add the cocoa powder and red colouring. Mix thoroughly.

5
Done

Step 5

Spoon the red batter into heart-shaped muffin tins and bake 25-30 mins. Check the doneness with a toothpick – it should come out dry. If you don’t have heart-shaped tines, bake a round sponge and then cut the hearts using a cookie cutter.

6
Done

Step 6

Remove the hearts from the tins and let cool. Don’t switch off the oven. Using a bread knife, cut off the domes of the hearts, make sure that the hearts are 5 cm high. Stack them together in a row.

7
Done

Step 7

Grease a 10x30x7cm baking form with some butter and dust with a little flour, shake off the excess. Put a 1 cm layer of the white batter on the bottom of the form.

8
Done

Step 8

Put the row of hearts, the sharp side up making sure they are tightly packed. Pour the remaining batter around and on top.

9
Done

Step 9

Level the surface of the cake and knock the form slightly on the table so that it would spread evenly. Bake for 40-45 mins, after that make a toothpick test.

10
Done

Step 10

When the cake is done, turn it over onto a plate and leave to cool. Meanwhile, make the icing: combine the icing sugar and lemon juice. Pour the icing on the cake immediately and decorate to your taste.

11
Done

Step 11

Cake with a hidden heart is done! Enjoy your meal!

Lemon cake with a hidden heart

Do you celebrate St Valentine’s Day? Whatever the answer is, why not telling your dearest people about your love one more time? And here is an unusual way to do it. There’s a surprise hidden inside this delicate lemon cake with lemon icing – a red heart. Your beloved must be impressed by your masterpiece!
  • Автор рецепта:
  • После приготовления вы получите 10
  • Время приготовления: 1 hour 40 mins

Ингредиенты

  • 360 g all-purpose flour
  • 10 g baking powder
  • 4 pcs egg
  • 250 g sugar
  • 200 g butter
  • 200 ml kefir
  • 10 g vanilla sugar
  • 1 pcs lemon
  • 5 g cocoa powder
  • 4 drops food colouring
  • 75 g icing sugar
  • 1,5 tbsp lemon juice

Способ приготовления

  • Prepare and scale all the ingredients. Remove the butter and kefir from the fridge so that they are at room temperature. Combine the flour with the baking powder and sift. Sift the icing sugar separately. Preheat the oven to 180°C.

  • Wash the lemon thoroughly, pat dry. Zest the lemon (only the thin yellow part). Squeeze the juice out of the lemon, reserve 1,5 tbsp for the icing. Whisk the eggs with sugar till fluffy and pale. Add the softened butter, whisk. Add the kefir, lemon juice and zest, vanilla sugar or extract. Mix.

  • In parts add the flour mixture, whisking thoroughly with a mixer on a low speed.

  • Separate 1/3 of the batter, add the cocoa powder and red colouring. Mix thoroughly.

  • Spoon the red batter into heart-shaped muffin tins and bake 25-30 mins. Check the doneness with a toothpick – it should come out dry. If you don’t have heart-shaped tines, bake a round sponge and then cut the hearts using a cookie cutter.

  • Remove the hearts from the tins and let cool. Don’t switch off the oven. Using a bread knife, cut off the domes of the hearts, make sure that the hearts are 5 cm high. Stack them together in a row.

  • Grease a 10x30x7cm baking form with some butter and dust with a little flour, shake off the excess. Put a 1 cm layer of the white batter on the bottom of the form.

  • Put the row of hearts, the sharp side up making sure they are tightly packed. Pour the remaining batter around and on top.

  • Level the surface of the cake and knock the form slightly on the table so that it would spread evenly. Bake for 40-45 mins, after that make a toothpick test.

  • When the cake is done, turn it over onto a plate and leave to cool. Meanwhile, make the icing: combine the icing sugar and lemon juice. Pour the icing on the cake immediately and decorate to your taste.

  • Cake with a hidden heart is done! Enjoy your meal!

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