Limun i mak se slažu kao višnje i čokolada, jabuke i cimet... Ovoga puta vam osim recepta za kolač, poklanjam i recept za limun kremu (lemon curd), jednu od najbržih i najboljih po meni. A pošto vam od ove količine ostane malo posle kolača, ukoliko je ne pojedete kašikom, možete napraviti jedan brzi dezert sa jagodama...
Kolač sa limunom i makom
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Potrebno za koru:
- 4 žumanca
- 200gr šećera
- 0,75dl ulja
- 0,75dl vode
- 200gr brašna
- 1 kašičica praška za pecivo
za sirup:
- sok od 1 limuna
- 1 kašika žutog šećera (može i beli, naravno)
- 2 kašike limončela ili vode
za krem:
- 50gr maka u zrnu
- 200gr omekšalog maslaca
- 250gr šećera u prahu
- 6 kašika limun kreme
- 3 kašike mleka
za preliv:
- 150gr šećera u prahu
- nekoliko kašika soka od limuna
Priprema:
Zagrejati rernu na 180C. Veliki pleh od šporeta obložiti papirom za pečenje.
Za koru, umutiti penasto žumanca i šećer, pa dodati ulje, vodu, brašno i prašak za pecivo. Lagano sve promešati i sipati u pleh. Peći 10-tak minuta i ohladiti.
Za sirup, prokuvati sve sastojke da se šećer istopi.
Za krem, prvo propržiti mak u sivom tiganju da zamiriše, pa ga ohladiti.
Umutiti penasto maslac i šećer, pa dodati limun kremu i mleko, a na kraju i mak.
Koru iseći na tri trake. Prvu koru staviti na tanjir, pa je četkicom lagano premazati sirupom. Na koru premazati polovinu fila, pa ponoviti postupak, kora, sirup, fil i završiti korom.
Za preliv, pomešati šećer u prahu sa sokom od limuna da dobijete željenu gustinu i odmah prelijte preko kolača. Ostavite da se stegne.
Limun krema
Potrebno:
- 100gr šećera
- 2 jaja
- 120ml soka od limuna
- rendana kora 1 limuna
- 110gr maslaca
Priprema:
Stavite sve sastojke u činiju koja može u mikrotalasnu. Stavite je u mikrotalasnu na 30 sekundi, izvadite i promešajte, pa opet vratite na 30 sekundi. Ponovite postupak još par puta dok se masa ne zgusne. Ako prvi put kuvate ovakav krem u mikrotalasnoj, smanjite vreme posle drugog puta na 10-15 sekundi da ne biste dobili kajganu. A ako nemate ili ne koristite mikrotalasnu, skuvajte krem na pari. Možete je čuvati u frižideru oko 7 dana.
Jagode sa limun kremom
Potrebno:
- 200gr seckanih jagoda
- 4 kašike šećera
- 100gr mlevenog keksa
- 40gr istopljenog maslaca
- 150gr krem sira
- 50gr šećera u prahu
- 2 dcl umućene slatke pavlake (mlečne, bez šećera)
- 2-3 kašike limun kreme
Priprema:
Prvo prokuvajte jagode sa šećerom nekoliko minuta da omekšaju. Ohladiti ih.
Pomešajte keks i maslac i rasporedite ga u 4 čaše.
Umutiti krem sir i šećer u prahu. Dodati pavlaku i limun kremu, pa sve lagano promešajte. Rasporediti krem preko keksa, a na vrh stavite jagode. Ohladiti pre služenja.
Lemon Poppy Seed Cake
Ingredients for the sponge:
- 4 egg yolks
- 200gr sugar
- 0,75dl oil
- 0,75dl water
- 200gr flour
- 1 tsp baking powder
for the syrup:
- juice from one lemon
- 1 tbsp yellow or white sugar
- 2 tbsp limoncello or water
for the filling:
- 50gr poppy seeds
- 200gr softened butter
- 250gr butter
- 6 tbsp lemon curd
- 3 tbsp milk
for the glaze:
- 150gr powdered sugar
- a few tbsp of lemon juice
Directions:
Preheat the oven to 180C. Line a big baking pan with parchment paper.
Whisk the egg yolks and sugar, then add the oil, water, flour and baking powder. Mix all together and spread on the pan. Bake for 10'. Cool completely.
For the syrup, cook all the ingredients until the sugar is melted.
For the filling, first fry the poppy seeds in a frying pan until they start to smell. Remove from the heat and cool.
Cream the butter and sugar. Then add the lemon curd and milk. Finally, add the poppy seeds and mix all together.
Cut the sponge into three stripes. Put the first one on the serving plate, brush it with lemon syrup, and spread a half of the filling on it. Repeat the process, sponge, syrup, filling and finish it up with a sponge.
For the glaze, mix the powdered sugar with lemon juice until you get a desirable density. Immediately spread it on the cake. Chill before serving
Lemon Curd
Ingredients:
- 100gr sugar
- 2 eggs
- 120ml lemon juice
- grated zest from one lemon
- 110gr butter
Directions:
Put all the ingredients in a heatproof bowl and put in a microwave for 30 seconds. Take it out, mix and return again for 30 seconds. Repeat about 2 more times until the curd has thickened. If you have never cooked the cream in a microwave, reduce the time after the second time for 10-15 seconds. Or you can cook the curd over the pan with boiling water. Keep the curd in a fridge for about 7 days.
Strawberries With Lemon Cream
Ingredients:
- 200gr chopped strawberries
- 4 tbsp sugar
- 100gr ground biscuits
- 40gr melted butter
- 150gr cream cheese
- 50gr powdred sugar
- 2 dcl heavy cream (whisked)
- 2-3 tbsp lemon curd
Directions:
Put the strawberries and sugar in a saucepan and cook for a couple of minutes until softened. Cool them.
Mix the biscuits and melted butter and divide it between 4 glasses or ramekins.
Mix the cream cheese and sugar. Add the heavy cream and lemon curd. Gently stir and arrange over the biscuits base. On top of it add the strawberries. Chill before serving.
Kocke sa borovnicama i makom
