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Cupcakes and tart with lemon cream and blackberries

Cupcakes and tart with lemon cream and blackberries

I was thinking about whether to write two recipes or just one. As I had taken some new "toys", I couldn't decide if it was tart or capcakes, so I made them both. And how some berries called me to combine them, the thought flew to a purple moth, sitting on some cupcakes. But it was as if I also wanted some sour lemon cream. I wanted the chocolate not fluffy, as I still cut them a "flowing heart" of fine blackberry paste, I covered it with sour lemon cream and at the end a hat with a purple veil.
I read on that "the blackberry cake is specially designed for mysterious women, those who show their true value only to people they really trust"…. Is that so?

For Countertop:

  • 3 eggs
  • 150 gr sugar
  • 200 gr white chocolate
  • 150 gr butter
  • 100 ml of milk
  • 100 gr Greek yogurt 10% fat
  • 2 tablespoons lemon syrup
  • 350 gr flour
  • A teaspoon of grated ginger
  • A teaspoon of baking powder
  • A pinch of salt
  • Vanilla

For lemon cream:

  • 3 egg yolks
  • 4 tablespoons sugar
  • 350 ml milk
  • 3 tablespoons food starch
  • Lemon juice
  • Vanilla

For blackberry cream:

  • 250 gr mascarpone
  • 3 tablespoons powdered sugar
  • 150 gr white chocolate
  • 3 tablespoons whipped cream
  • 200 gr blackberries + 2 tablespoons sugar

Servings: 16

Preparation time: less than 60 minutes

RECIPE PREPARATION Cupcakes and tart with lemon and blackberry cream:

First prepare the composition for the countertop and cupcakes.

Chocolate broken into pieces, put it in a sea bath together with milk and butter. Let it dissolve. Do not mix too much. Let the mixture cool. Mix the three eggs with the sugar, until you get a dense and light foam. and a pinch of salt, syrup and lemon juice. We also incorporate the yogurt.

Pour the cooled chocolate mixture, dripping a little on the wall of the bowl. Usually I add a tablespoon of flour to the mixture. Put the grated ginger and vanilla.

We also incorporate the rest of the flour, which we previously mixed with the baking powder. We divided the composition into a tart form with a diameter of 20 cm and some cupcakes. We put them in the preheated oven for 15-20 minutes. .Check when they are ready with a toothpick.

Meanwhile, prepare the two creams.

We put the blackberries in the blender and pass them. I put a tablespoon of berry syrup to make the operation easier. Pass the mixture through a thick sieve to remove the seeds. Then mix with two tablespoons of sugar and put the mixture to boil until it decreases and thickens enough not to fluidize the cream too much. Let it cool.

We break the chocolate into pieces and put it in a sea bath together with 3 tablespoons of liquid cream. When the chocolate has melted, let it cool.

We mix the mascarpone cream with 3 tablespoons of powdered sugar. We incorporate the white chocolate when it has cooled completely and it starts to harden. Then we add a tablespoon of blackberry paste. We keep a little more paste to fill the capcakes and topping for the tart.

We put cream in the fridge.

For the lemon cream, mix the three yolks with the sugar. Put the lemon juice and vanilla. We put the starch in the egg composition, adding a little milk. We put the rest of the milk on the fire in a bowl. When it is warm we mix it with the egg composition, then transfer it back to the bowl and put it on the fire. Leave it until it thickens, stirring all the time with the whisk.

Let the cream cool.

For cupcakes, cut a lid (the lids that will be eaten immediately, we just won't waste them). Then put a little blackberry paste and cover with a pinch of lemon cream. Top them generously with blackberry cream.

On the tart I put lemon cream on top, then a little blackberry paste, a few blackberries and blackberries.

Do you prefer tart or cupcakes ???

I enjoyed them both with the same pleasure, without discrimination, only with some remorse that I sabotage my only diet.

Apple and blackberry tart

Preheat the oven to the mark 6/200 o C. In a bowl, over medium heat, put the chopped apples, together with the butter and sugar, stirring occasionally. After 2 minutes, add the starch and mix. Keep on the fire for 1 minute, until the apples are soft.

Spread the dough sheet on baking paper and grease it with the caramel sauce, leaving a 6 cm edge uncut. Place the apples in a layer over the dough and sprinkle the blackberries on top.

Lift the ungreased edge of the dough inwards to cover the fruit, and grease it with beaten egg. Bake for 25 minutes, until the dough is browned.

See a wonderful recipe for traditional apple pie!

Serve hot tart with vanilla ice cream topping or whipped cream on top.

Suggestion benefits It is best to use curly apples, which are a little sour if you can't find them, you can sprinkle sweet apples with the juice of half a lemon.

Prepare everything in advance: after you cook the apples, let them cool before placing them on the sheet, so that the dough does not get wet. You can keep the uncooked tart in the fridge for 4 hours. Grease the edge with egg before putting it in the oven.

Blackberry jam with lemon and basil

Method of preparation

The blackberries are washed well in cold water, then they are put in a bowl together with the sugar and left to boil until they start to boil. Then add the juice of a lemon together with the grated peel and continue cooking.

Meanwhile, cut the basil leaves into small pieces, take a few tablespoons of the blackberry jam from the heat and mix well until a homogeneous paste is obtained. The paste is then added to the bowl with blackberry jam and left to boil for about 15 minutes or until the jam acquires the desired consistency.

Remove the blackberry jam from the heat, put in jars with lids and leave to cool. Afterwards, the jam can be stored in a cool place, refrigerator or pantry.

Lemon cream tart

• 250 g wholemeal flour
• 150 g salted butter, cold, cut into cubes
• 50 g powdered sugar, plus for sprinkling
• 4 egg yolks and 2 eggs
• 225 ml liquid cream
• 225 g caster sugar
• grated peel and juice of 3 lemons
• grated peel and juice of 1 orange

Method of preparation:

In an electric mincer, mix the flour, butter and powdered sugar until the mixture looks like breadcrumbs. Add 1 egg yolk and 2 tablespoons cold water and mix again. Wrap the dough in a ball and let it cool for 20 minutes.

Sprinkle the work surface with powdered sugar and spread the dough on a thin sheet and place it in a 23 cm round tart shape, lined with baking paper. Let cool for 30 minutes.

Preheat the oven to 6/200 ° C. Prick the dough from place to place with a fork and cover with baking paper. Place beans on top and bake for 15 minutes. Remove the beans and paper and bake again for 10-15 minutes, until lightly browned. Allow to cool.

Decreases oven temperature to 3/160 ° C. In a large bowl, beat the eggs with the remaining egg yolks and then add the liquid cream, sugar, lemon and orange peel and their juice. Put the tart on a baking tray and pour the cream then bake on top for 35-40 minutes, until it coagulates.

Allow to cool completely and then remove the tart from the pan. Sprinkle with powdered sugar and lemon and orange peel and serve.

Lemon and meringue tart

We heard so much about the famous lemon and meringue tart that we had to try it. Be it between us, it's a wonder: sweet and sour, it can be served warm or cold, depending on your preferences. Here's how to make the best lemon and meringue tart!


  • 200 g flour
  • 100 g cold butter cut into small pieces
  • 1 tablespoon powdered sugar
  • 1 egg yolk
  • a pinch of salt
  • 125 g powdered sugar
  • 100 g butter cut into pieces
  • 2 tablespoons flour or fine corn
  • 3 yolks
  • 1 whole egg
  • 2 lemons (grated peel + juice)
  • juice from 1 small orange

For meringue:

  • 200 g powdered sugar
  • 4 egg whites at room temperature
  • a drop of lemon juice
  • a pinch of salt

Method of preparation:

For the countertop: put all the ingredients in a bowl and knead well until you get a smooth dough. Sprinkle flour on the work surface and roll out the dough so that you get a sheet that takes the shape of a tart about 25 cm in diameter. After placing the dough in the pan, prick it with a fork from place to place, cover with a baking sheet and leave to cool for an hour.
Preheat the oven to 200 degrees Celsius and bake the dough with the baking sheet on top for about 15 minutes, then remove the paper and leave in the oven for about 5 minutes, until it starts to brown.

For the cream: while the dough is baking, prepare the cream.
In a saucepan, mix the flour / cornstarch, sugar and lemon zest. Gradually add the lemon juice, stirring constantly.
Add water to 200 ml over the orange juice and gradually pour into the pan, stirring. Put the pan on medium heat and stir continuously until the mixture thickens and you get a fine, homogeneous cream without lumps.
When the cream bubbles, take the pan off the heat and add the butter and stir until it melts. Add the yolks and whole egg and mix well, then put the pan back on medium heat. Stir for a few minutes, then remove the cream from the heat.

For meringue:beat the egg whites with a drop of lemon juice and a pinch of salt, then add the sugar little by little and beat until it melts.

Pour the lemon cream over the counter, then add the meringue. Using a spoon, place the meringue on the edges and spread to the center.

Put the tart in the oven for 15-20 minutes, until it starts to take on color. This lemon and meringue tart can be served warm or cold after refrigerating for a few hours.

Ingredients Cupcakes with lemon and meringue

(for 12 regular sized cupcakes)

  • 150 g soft butter (60-65% fat)
  • 150 g caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon peel
  • 175 g flour
  • ¼ teaspoon baking soda
  • a pinch of salt
  • 120 g yogurt or kefir
  • 100 g egg whites
  • 150 g sugar
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon vanilla extract

Rolled with cream

Whisk the egg whites with the sugar.

Then add the flour and cocoa, mixing gently with a spoon, from the bottom up.

Add the egg yolks and the baking soda quenched with lemon juice and, finally, the oil.

The resulting composition is placed in a pan greased with butter and lined with flour.

Bake at 170 degrees for 35 minutes.

We prepare "Cream roll with cream"

The flour dissolves in the milk so that it does not remain lumpy.

It is then boiled with vanilla sugar and caster sugar.

Boil until bound.

Allow to cool, then add over the butter rubbed foam.

we continue with the basic recipe.

When the top has cooled, cut it into different shapes, then cut each shape in half, grease it in the middle with cream, then grease the edges, all around with cream and pass through coconut.
Place the chocolate icing obtained by melting the chocolate with the oil on top of each piece.

Benoffe tart

& Icirc & # 539i need for countertop:
250 g digestive biscuits
125 g melted butter
& Icirc & # 539i need for stuffing & # 259:
1 sachet of fried pudding
400 ml sm & acircnt & acircn & # 259 for cooking
2 large sliced ​​bananas
250 ml fri & # 351c & # 259 liquid & # 259
Prepare the countertop:
Biscuits & # 355ii & icirci grinders & icircn blender, and over & bdquotoc & # 259tura & rdquo ob & # 355inut & # 259, put butter. After the butter is properly absorbed, the obtained composition is pressed into a tart form and left to cool for the next 30 minutes, until it melts. & icircnt & # 259re & # 351te untul.
Please fill in the following form:
Put the simmer on low heat and add the pudding powder. When it boils, mix it continuously, until you get the consistency you need for the tart.
In parallel, place a layer of banana slices on top of the biscuit dough, then pour this milk cream obtained by boiling, after which you add another banana sauce.
Before putting the cake in this way in the fridge, don't forget the layer of frying pan on top, which will give it a great look. You can decorate with mint leaves and chocolate icing.

Preparation: 50 minutes Cooking: 3 hours
Re & # 539et & # 259 by Magda E & # 539cu, com.Valea Lupului, jud. Ia & # 537i

Go here and watch this video.

Lemon cream cake

500 ml of milk
3 tablespoons and 1/2 flour or food starch
4-5 tablespoons sugar (I like sweeter and I put 5 tablespoons)
a packet of butter (choose a quality butter)
peel and juice from a lemon

100 ml sweetened liquid cream
100 ml sour cream with high fat content
a teaspoon of lemon juice
2 tablespoons grated sugar

Separate the egg whites from the yolks.
Mix the egg whites with the salt and gradually add the sugar, mixing until completely diluted.
Rub the yolks with the oil like mayonnaise then add water and mix.
Add them over the egg whites with the sifted flour (don't skip the stage with the sifting!) Then mix well, mixing gently, from the bottom up (not circular) with a wooden spoon.

Pour the mixture into a tray lined with baking paper (20 / 27cm tray), level it carefully, then put the tray in the preheated oven and bake on low heat until it gets a nice color and passes the toothpick test.

Leave to cool and prepare the cream.
Mix the butter butter.
In a double-bottomed bowl put the flour and sugar then add little by little (humming in your mind..I'm a little, a love .. :)): p) cold milk, stirring with a whisk so as not to make lumps.

Put on low heat and boil, stirring constantly with a wooden spoon so that it doesn't stick, until it thickens and acquires the consistency of a pudding. Put the bowl in another with cold water and mix the cream to cool from time to time. Add lemon juice and peel.

Raspberry muffins

If it's summer, it's worth the berries! These muffins are easy to make, tasty and perfect for a snack or a trip to the green grass. You can replace raspberries with blackberries or, why not, add blackberries with raspberries.

  • 100 grams of oatmeal
  • 100 grams of fresh or frozen raspberries
  • 190 grams of flour
  • 100 grams of sugar
  • 100 ml of milk
  • 120 ml oil
  • the juice and peel of a lemon
  • a teaspoon and a half of baking soda
  • a pinch of salt
  • two eggs
  • vanilla essence

Preheat the oven to 190 degrees. In a bowl, combine eggs, lemon juice and peel, oil, milk, sugar and vanilla essence until all ingredients are incorporated. In another bowl, combine oatmeal, flour, baking soda, and salt powder.

Add the dry ingredients over the liquid ones and mix well, then add the raspberries. Distribute the composition into molds and place the tray in the oven for 15 & # 8211 20 minutes or until browned and passed the toothpick test.

Ingredients Margarita cupcakes with lime tequila and triple sec

(for 12 regular sized cupcakes)

  • 175 g flour
  • ½ teaspoon baking soda
  • a pinch of salt
  • 100 g butter (60-65%) soft
  • 150 g caster sugar
  • 2 eggs
  • 70 ml fresh lime juice
  • 1 tablespoon grated lime
  • 2 tablespoons tequila
  • 2 tablespoons triple dry orange liqueur
  • 1/2 teaspoon vanilla extract (or 1 tablespoon essence)
  • 120 g yogurt (or kefir)
  • 100 g egg whites (about 3 egg whites of category L)
  • 125 g white caster sugar
  • 50 ml lime juice
  • 1 tablespoon triple sec
  • a drop of vanilla extract
  • 100 g butter with 80% fat at room temperature