Lemon Tart & Carob Cake Recipes – Irresistibly Delicious Desserts to Try Today!

Lemon Tart & Carob Cake Recipes – Irresistibly Delicious Desserts to Try Today!. They would be great for Christmas! We also announced the dates of our very first ever retreat! On the link below you can find out all the details about the retreat and you can sign up on the waitlist via the link below to get notified when we will open sales and to exclusively receive the early bird discount

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The full recipes:

List of Tools:
Mixing bowls
Wooden spatula
Rolling pin
Cake tin (removable bottom preferred)
Baking paper
Baking beads or beans
Whisk
Piping bag with round nozzle

List of Ingredients: For the Pâte Sucrée (Crust):
125g butter (soft)
1 medium egg
75g fine unrefined sugar
240g plain white flour
Pinch of salt
Vanilla sugar

For the Lemon Filling:
3 whole eggs
3 egg whites
3 egg yolks (separate from whites)
4 heaped tablespoons sugar
180ml freshly squeezed lemon juice
100ml thick cream

For the Meringue Clouds:
2 egg whites
2 heaped tablespoons sugar
For Decoration:
Fresh calendula petals
Mint leaves

Step-by-Step Instructions:
Make the Crust:
Cream butter and sugar in a bowl until white and fluffy.
Add the egg and a tablespoon of flour, mixing until incorporated.
Add the rest of the flour and mix minimally. Knead into a disk, wrap in clingfilm, and refrigerate for 30 minutes.
Prepare the Filling:
Combine eggs, egg whites, sugar, lemon juice, cream, and egg yolks. Mix well and set aside.
Roll Out and Blind Bake:
Roll the dough to 1/4-inch thickness. Place in a buttered cake tin.
Blind bake at 180°C/340°F for 15 minutes. Remove baking beads and bake for an additional 5 minutes.
Bake the Tart:
Pour filling into the baked crust. Bake at 140°C/285°F until set.
Make the Meringue Clouds:
Whisk egg whites and sugar until stiff peaks form.
Pipe meringue onto the cooled tart and decorate with calendula petals and mint.

Storing Tips: Store in an airtight container in the fridge for up to 3 days. Avoid freezing.
Useful Guidelines:
Use freshly squeezed lemon juice for the best flavor.
Ensure the crust is cool before adding the filling to prevent sogginess.

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CAROB CAKE

List of Tools:
Mixing bowls
Whisk
Cake springform pan
Baking paper
Cooling rack
Piping bag with star nozzle

List of Ingredients: For the Cake:
175g unrefined sugar
130g plain white flour
25g carob flour
1/3 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/3 cup olive oil
1 egg
1/2 cup hot water

For the Frosting:
125g butter
125g smooth peanut butter
3 cups powdered sugar
3 small shots of milk

For Decoration:
Pâte sucrée cookies (flower or leaf-shaped)
Chocolate sprinkles
Optional: carob fruits

Step-by-Step Instructions:
Prepare the Cake Batter:
Combine dry ingredients (sugar, flours, baking soda, baking powder, salt) in a bowl.
Mix milk, olive oil, and egg in another bowl.
Combine wet and dry ingredients. Add hot water last and mix.
Bake the Cake:
Line a springform pan with baking paper. Pour in the batter.
Bake at 180°C/340°F for 20 minutes or until a toothpick comes out clean.
Make the Frosting:
Beat butter and peanut butter until smooth.
Gradually add powdered sugar, mixing well.
Add milk one shot at a time until the desired consistency is achieved.
Decorate:
Frost the cooled cake generously.
Decorate with cookies, sprinkles, and artistic piping.
Storing Tips: Store in an airtight container in the fridge for up to 5 days. The frosting may harden slightly but will remain delicious.
Useful Guidelines:
Avoid overmixing the batter for a light texture.
Ensure the cake is completely cool before frosting to prevent melting.
Use powdered sugar for a smooth, creamy frosting.


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