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3 eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon peel
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 eggs
1/2 cup lemon juice
4 teaspoons grated lemon peel
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate

2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
For cake, in a small bowl, dissolve gelatin in boiling water; set aside to cool.
In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill for 1 hour

20-04-1434 هـ, 12:20 مساءً
غيور يوسف ...
اي طلب انا حاضرة واتمنى منك دعوة في ظهر الغيب صادقة يفرج فيها ربي همي وكربي ويحقق فيها مااتمنى ويحفظلي ابنائي ويهدي زوجي ...استغفر الله واتوب اليه اللهم اني لااسألك الا رضاك
20-04-1434 هـ, 12:23 مساءً
متاسف لا اعرف
ان شاء الله الاخوات يساعدوكي
20-04-1434 هـ, 03:36 مساءً
نفسي اساعدك بس ما اعرف احمل صور حلى من موبايلي
20-04-1434 هـ, 10:07 مساءً
20-04-1434 هـ, 10:22 مساءً

الساعة الآن 08:18 .

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