Showing posts with label Fillings for Cakes and Cookies. Show all posts
Showing posts with label Fillings for Cakes and Cookies. Show all posts

Lemons are for Lemon Curd


Lemons are everywhere I go in the streets of Santiago Dom. Rep., inviting one to make a variety of lemony recipes. Besides summer favorites such as lemonade and lemon icies, lemons are for sweet creamy lemon curd, the perfect cream to make lemon meringue pie, lemon mousse (which I'll be posting soon) and as the all-time favorite, filling for cakes, cupcakes and cookies.




With the shown amount of lemons I picked in by backyard Persian lemon trees, I just had to use a few to prepare and update my previous curd recipe and add some photos to it too. If you haven't already make this fruit curd, I advice you to go to the market, get some lemons and prepare this recipe! I am sure you'll enjoy its tart yet sweet flavor in a cream that can be enjoyed with any almost any baked goods.


Lemon Curd

 
Ingredients: 
½ cup fresh lemon juice (115 g)
¾ cups sugar (150 g)
2 eggs + 2 yolks
4 tablespoons unsalted butter (57 g)
2 teaspoons lemon zest (green part only)

Instructions: 
1. Beat the eggs and yolks with the sugar until slightly foamy for 1-2 minutes, add lemon or lime juice and place in a heavy-bottomed pot over medium-low heat, or double boiler over medium heat .
2. Cook, stirring constantly, until mixture thickens and forms a layer on the back of a spoon. It took about 5-10 minutes depending on the size of the pot. Remove from heat and add the butter, stir with wisk until smooth, pass through a sieve and add the lemon zest if desired.
3. Pour the cream into a bowl and lay a plastic sheet directly on the surface of the cream until cooled to avoid skin from forming. Refrigerate until completely cool and thickens, or until needed. Lasts up to 2 weeks in the refrigerator.

Yield: 1 ½ cups.

Note: Dominican lemons are green, so what you see here are lemons not lime. 






Other recipes with lemons:

You will not fear the terror of night, nor the arrow that flies by day, ~ Psalms 91: 5.

 
Text and Photos © Mari's Cakes

SOURSOP Pastry Cream, Crema Pastelera de GUANÁBANA


This recipe is an excellent combination of pastry cream with exotic fruit pulp such as soursop (Annona muricata). This cream is ideal to use as a cake filling. If you taste it once you'll fall in love with it! The Soursop Cake  goes well with this cream.

Soursop is the fruit of Annona muricata.

 Fruit pulp without seeds.

  Sieved pulp and its juice.

Nice and thick cream.

Cover with plastic like this until cooled.

Soursop Pastry Cream
This recipe is an adaption of Rosalia Gomez de Caro's recipe. 
guarda la receta

Ingredients:
2 cups milk divided
¼ cup cornstarch
2 egg yolks
¾ cup sugar
2 teaspoons vanilla
1 ½ cups soursop pulp

Instructions: 
1. Dissolve the cornstarch in 1 cup of milk, set aside. Beat 2 egg yolks with ¼ cup sugar until light yellow, then mix with milk and cornstarch.

2. Place the remaining milk in a saucepan with remaining sugar. When the sugar has dissolve, slowly add the cornstarch mixture and use a whisk to mix. Stir constantly with a wooden spoon over medium heat, until the cornstarch is cooked, it should be very thick cream. Add vanilla and mix.

3. Empty the cream into a bowl and cover with plastic until it touches the cream, leaving the sides loose until cool. This prevents a crust from forming. Cool completely and refrigerate for 2-3 hours or overnight. Squeeze soursop pulp with the help of a strainer, reserve the liquid. Mix the pulp with custard and ready. So easy, so delicious!  Now go ahead and make the Soursop /Guanabana Cake to fill with this cream.

Notes: 
a) You must wash the fruit, then peel and remove all the seeds with your hands before using.
b) Wonder if you can do with frozen pulp? Well ... YES! Allow the pulp to thaw a few minutes, squeeze and reserve the liquid to make syrup or juice.

Yield: 4 cups. 

You may also like to have the: Pastry Cream Recipe, ideal to use in Dominican Cake.

 En español: AQUÍ.

Proven faith brings experience. If you had not been obliged to pass through the rivers, you wouldn't have believed in your weakness, if you had not been sustained in the midst of the waters, you would have never get to know God's power. The more you exercise faith in affliction, the more it grows in strength, security and intensity. Faith is precious, and its trials are beautiful too. "- C.H. Spurgeon.

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