Luscious Italian Lemon Cream Cake

Ingredients:

Vanilla Cake:
1¼ cup all-purpose flour
1¼ tsp baking powder
½ tsp salt
⅓ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk, room temperature

Crumb Topping:

¾ cup all-purpose flour
¾ cup powdered sugar
6 tbsp unsalted butter, cold
1 tsp lemon zest
½ tsp vanilla extract

Cake Filling:

1 cup heavy whipping cream
1 cup mascarpone cheese, room temperature
2 cups powdered sugar
½ tsp lemon zest
2 tbsp lemon juice

Directions:

Vanilla Cake: Preheat oven to 350°F (177°C). Line an 8-inch round cake pan with parchment paper and grease the sides. Mix flour, baking powder, and salt. In another bowl, beat butter and sugar, then add eggs, vanilla, and milk. Combine with dry ingredients, pour into the pan, and bake for 25-30 minutes. Let cool.

Crumb Topping: Toast flour on a baking sheet at 350°F (177°C) for 5 minutes. Mix with powdered sugar, then blend in butter, lemon zest, and vanilla. Refrigerate until cold.

Cake Filling: Whip cream to stiff peaks. Mix mascarpone, powdered sugar, lemon zest, and juice in another bowl. Fold in whipped cream. Chill.

To Assemble: Slice cake horizontally. Layer half the filling between cake layers, cover the top and sides with the rest, press on crumb topping, and dust with powdered sugar.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Foods that you must not store in the freezer

You can freeze just about anything (and we could all probably cut down on food waste by freezing more). Some things, however, are virtually unrecognizable once they've been frozen and thawed. In other words, you can freeze whatever you want, and use these foods frozen, but some foods don't hold up after being defrosted. Freezing food is a delicate matter. No matter what you're freezing, make sure to use it within nine months or so (yes, that means cleaning out your freezer), and also make sure to defrost it correctly. Most food requires adequate time for defrosting; a slow thaw typically yields the best results. You should also be mindful of cooling dishes completely before freezing them, and storing them in freezer-safe containers.

Foods that should not be kept in the freezer-
1) Salad Greens

If you want crisp, flavorful salad greens, don't put them in the freezer. Greens will wilt and become soft and limp after they're frozen, and they'll also lose their flavor. Instead, store your washed and dried greens in the refrigerator, ideally wrapped in a paper towel in a plastic bag.

 

2)Milk -  Frozen milk will be lumpy when you thaw it, so freezing it is not the best idea if you want to drink it straight. If you're planning to use the milk in cooking, however, thawed milk can work. Just make sure that when you defrost it, you let it sit in the refrigerator for many hours -- up to a day.

 

3)Fried Food The best part about fried food -- the crispy, crunchy, greasy goodness -- will all but disappear if you put it in the freezer. Delicious, fried batter will turn soft, moist and mushy. What's the point of eating fried chicken if the coating doesn't crunch when you sink your teeth into it? What's worse  

4)Eggs In Their Shell

You know how liquid expands when it turns solid (which is why you should choose appropriate containers and leave a little extra room when storing liquids in the freezer)? Eggs are no exception. The liquid inside will harden, expand and crack the shell. Worst case scenario: You'll be left with an eggy mess that will leave your freezer smelling rotten. Best case: You'll have unusable eggs.

 

5) Raw Fruits And Vegetables

Fruit and vegetables with a high water content will turn icy in the freezer, and they won't thaw well. Instead of returning to their crispy, crunchy state, they'll turn limp and soggy. No one wants to eat a limp piece of celery or a soggy cucumber. 

 

6) Sour Cream

Freezing sour cream will cause it to separate, and that's just gross. You can stir it back together and use it in cooking, but you definitely don't want to eat it alone after it's been frozen and thawed. 

 

7)Crumb Toppings

Crumb toppings on things like casseroles, mac and cheese or pies will suffer the same fate as the exterior of fried food -- they'll become soft and soggy. When the whole point of a crumb topping is to bring crunch and new textures to a dish, you'd better not risk putting it in the freezer. You can defrost the casserole and add the crumb topping later

 

8)Yogurt

We're not talking frozen yogurt here. We're talking yogurt that is frozen. Okay, that's confusing, but you get the point. Putting yogurt, Greek or otherwise, in the freezer will change the texture. You won't end up with something like the frozen yogurt that has taken over America in the last few decades. You'll end up with something you don't want to eat. Like sour cream, the yogurt will separate. It'll be acceptable for cooking if you really want to use it, but otherwise not great to eat on its own.

9)Potatoes

Because potatoes have a high water content, ice crystals will form when you put whole, raw ones in the freezer. You'll be left with a mushy potato when you go to thaw it. Potatoes are best kept in a cool, dry place. If you absolutely want to freeze potatoes, you could try cooking them first -- they may still thaw out a little watery, but depending on how you cooked them, you have a better shot at turning out with something edible.

10) Cheese With cheese's long fridge life, there's really no need to put it in the freezer. If you put a hard cheese in the freezer, it will turn crumbly and mealy. If you put soft cheese in the freezer, the moisture will crystalize the cheese's light, fluffy texture. Cheese (at least the good kind) is really delicate -- don't mess with putting it in the freezer.

11)Egg White Based Frosting

Frosting made from egg whites will lose its fluffiness and emit liquid if put in the freezer. This could completely ruin your cake -- and that's just a crime.

For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement