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LEMON AND BLACK CURRANT CAKE

LEMON AND BLACK CURRANT CAKE

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Tamar  Sordia

Recipe author

Tamar Sordia

LEMON AND BLACK CURRANT CAKE

Ingredients

Flour

300 gram

Baking powder

10 gram

cream cheese

70 gram

Milk

90 milliliter

Sugar

270 gram

Egg

3 piece

Lemon

3 piece

Butter

170 gram

Blueberry

step

droplet

1

chef

This is one of the sweetest cupcakes I've ever made. For the right result, get the ingredients in advance so that they have a common temperature. Combine all the dry ingredients in the bowl with a whisk: flour, baking powder. In a mug combine cream cheese and milk. Stir well. Grate zest of three lemons.

step

droplet

2

chef
Mix with sugar, butter and zest. Enter all the eggs one by one. In two stages, add the dry ingredients, alternating them with a mixture of milk and cheese. You should get a smooth, pleasant dough. Blueberries roll in flour, it will not allow the berry to settle to the bottom of the cake. You can take any berries, and even frozen (then do not thaw them). Add the berry to the dough, mix with a spatula.

step

droplet

3

chef
Prepare a mold with the size: 25x20x7 cm. Carefully transfer the dough. Bake at 180 degrees for 40-60 minutes until cooked. Due to the presence of cottage cheese cheese, the dough is quite dense, so do everything strictly according to the recipe, with weights and knead the dough every time, after adding each new ingredient. Allow the finished cake to cool slightly and wrap in a film (straight in shape) overnight.

Serve

droplet

4

chef
Next morning you will have the most tender and juicy cake.

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