NO CURDLING! EASY AND CREAMY LEMON FILLING FOR CAKES! ALL TRICKS REVEALED | COMPLETE CAKE

Hi everyone, how are you all doing? In today's video, I'll teach you a recipe for a well-structured, creamy, velvety filling. lemon, right? Detail, not a carving and not mousse, it's real filling, so you can make your own cakes, desserts, whatever you wish And there's still the extra topping on the cake, right? Ah, and there's still the bonus that I'll teach you how to make the cake batter and assemble the cake so you can sell it slices, or maybe some birthday celebration over at your place. It's a careciado cake, not the conventional lemon cake. You're right, this one turned out perfect. Then watch the video all the way through, enough talk, let's get started and teach you the recipe. Combined? Come on! You're going to see here that this filling is a truly premium lemon filling. Hey, anyone there? Very well done. Detail, it's velvety, it's truffled, it has the strawberry jam you're going to love. I'll start with the jam. Here you go, in the pot I'm going to put, bro, the strawberries, roughly chopped, Nothing too small, it's 200 grams. Here, I'm adding three tablespoons of sugar, just a little more. I've added all the sugar; I'm going to add the lemon, just half a unit, oh my, Maria How tasty is this broth. Sometimes we grab a lemon here, people, that doesn't even give off any juice, this one here already A good amount came out. What's going on, brother? Little fire in the middle, let me grab a spatula here, folks. Well, you know, strawberries release a lot of water, right? So you don't need to add water here in any way; it's literally just these three ingredients You give it a little stir like this, brother, hey, see? And there you'll wait over medium to low heat, letting the strawberries warm up and begin to boil. You can give it a little squeeze; it'll release water, and we'll wait for it to reduce until it's done. Is it okay if I use the jelly texture I put in to show the point? The fillings are parts, right? The first step is just this—I'll be putting in the condensed milk, two boxes. Hey, guys? It's because I divided it into smaller portions, see, I put a box here, it's recording. In everything, right, brother? I'll put the other box, a lemon filling, when it's not mousse, which is made A brigadeiro, a cream— it has to be made step by step so it doesn't curdle. So here we go, starting with the white brigadeiro; now it's the condensed milk, guys, The same measure, two boxes, so it turns out very smooth. The lemon zest, the lemon juice, and the cream cheese we will place strategically Here, you are? And now the white chocolate, 100 grams. Here, brother, what are you going to do? Put it on low to medium-low heat, stir until it reaches the desired consistency, when it does Get to the filling point—I want a filling that's a bit firmer, okay, guys? Then we'll turn it off, and only then do the lemon zest go in, because if you zest it the lemon and put it at the beginning of cooking, the juice will also be included, but say it like this, the zest What happens if you add the lemon at the beginning of cooking? It will take a long time to cook, and the lemon peel might become slightly bitter. filling So what do you do? When he reaches the point where he's still warm, you grate the lemon well, using the residual heat. when you turn off the heat, the lemon zest will release its essence but oils, right? Then it becomes a very fragrant brigadeiro, with no risk of turning bitter. That's when it cools down, that's when we finish making the filling. That's why I say it's a structured, delicious, velvety filling, but you have to follow the method. the perfect preparation so that it doesn't warp and stays flawless in your home, for you Surprise your family or, if you're in sales, your clients, right, brother? Here I'm already stirring it, no secret about it, you can't stop stirring, or it'll burn. And when I get to the point, I'll go back and show it to you. Here it's already at the right point, you see, brother, it's a nice creamy consistency, it can't be liquid. Hey, man, she really has to stay put, you see? When you go without a spatula, you know what I'm saying? You have to keep forming this little path, it has to be a consistent jelly, okay? Now you let her cool down there, and meanwhile let's finish the white filling, right? a base He's reached the point, look how creamy he is, brother, you see that, only for you to have Sure it won't drip and fall apart; just take it like this, see, grab it like this The spatula and throw it, you see that a pile has formed right here, it doesn't dissolve, you know. New one, take the spatula and toss it, make a pile. Oh, you see it doesn't separate, right? Here at this point is what I told you, turn off the heat, just like I did Now it's like this: you'll choose the lemon you prefer, I'm here with all of them I'm going to use Sicilian, but you can use regular Mandarin, Tai Chi isn't a problem None, or I'll put a piece from each brother, I'll put a scrap from each one, I'll put it quite sharp because it's going to flavor it, bring taste to this filling, and then the juice From the lemon, we'll add it gradually in portions of 50 ml, but we have to keep going. Putting it bit by bit and seeing, right? The TO of the little sour one, hey, let's go over here, brother, here I am I'll take the Sicilian lemon; you have to be careful because the Sicilian one is a bit pale yellow, for you guys Don't grab it; then I hit it like this, I say this way so as not to catch the white part Because his shell is thinner, see? It easily reaches the white part, you see, brother? Hey, you can't take the white part, right? Of course not, right? So here it is, check this out, I'm showing you taking the shells, for this amount of brigadeiro to become that aromatic filling Even people, it's two units of lemon, it has to be quite a bit of peel, really, for it Smell really aromatic, oh, I put this one here, I'll grab the green one now to add some contrast Even so, this recipe is just like I told you—it's a very premium filling, there's the matter of The cream cheese adds another layer of refinement to the recipe, strongly reminiscent of cheesecake. born, that dessert, you know, that very fancy, distinctive one, so this filling here, it's Combine everything; if you don't want to use red fruit jam, you can Use it as the pure filling, just make a lemon cake, totally fine, bro, I put it in Exactly the peel of two, oh people, you can see that the white part is still a bit Green, it's not supposed to be scraped off; if you scrape it and get the white part, it's ruined. Don't get bitter, guys, look closely, really look, you see, there's no secret, you just It's going to stir, the smell doesn't rise right away, this lemon peel, this lemon peel, it You should fully flavor this filling right here, because with the warmth, it will release more lemon essential oils, you know, and then it'll become even more refined, You don't add the cream cheese now and you don't add the lemon juice now, so as not to run the risk risk of disrupting the milk proteins, so we'll just wait for it be literally at room temperature so we can carry out these steps, okay, especially Bro, a tip I give you: when the brigadeiro is cooling down, where's the cream cheese, already? Take the cream cheese out of the fridge so you don't put the cold cream cheese in here Stay chilled, because cream cheese is denser, so take it out of the refrigerator. For it to become more pliable, I'll just wait here until it cools down a bit, right? As I said, it needs to be at room temperature, but in the meantime I'll already start preparing it. A cake batter here, this video will be an extra, right? The video is especially for well-prepared lemon truffle filling, but I'm also going to make a little cake for it People, just fill it and enjoy—this is a very simple little cake, so come with me for the dough. The dough will be mixed by hand, I'll start by adding sugar, one cup A little stuck, guys—I separated it early, and then the air conditioning born, that's what Bruno always talks about, here we'll also put it right away, brother lime zest, because while we're at it, we're going to rub it into the sugar, so it releases its essence the little peek of the crust and make the cake really aromatic—this is a tip for when you're making it Make a lemon or orange cake, so you can aromatize it well; oh, I didn't put in the zest a whole lemon, but I'm going to put both of them in the filling, so it turns out that way Just a little whim, right, you understand my darling, with your tongue all over me I say, the boy's Talking to me, not people, hey, I put it roughly to my taste, you know, I'm not even going to say the quantity, no, because I didn't put everything, and then what do you do, there you go, you Come here with the tips of your fingers, gently rub it, oh, to perfume all this sugar, got it? He's waiting for this India-related thing, personally, to flavor and perfume this sugar. God is Father, folks, here I'm going to continue; I've got the butter here, I'll take a spoon, It's three tablespoons, it's a bit softened, doesn't need to be melted, I'll put it here now The eggs, there are four of them, and at this point, we're going to mix them with the flour, here you go, First break the yolk, so it's easier, right? Because the egg won't slip out then. Oh, you see, now you're mixing it up to confuse, oh, it's a very simple recipe lemon cake, right? This one here, with lemon filling, cream cheese, truffled with white chocolate, strawberry jelly, brother, do you have any doubt about the flavor, the refreshment With this cake, you don't need to beat it to increase in volume or anything like that, I just I advise you to keep hitting until it becomes just like this, see, very nice, here I have 200 ml of milk at room temperature is not a cup minus a little bit, and of flour I have two and a half cups of flour, not butter, brother—just keep adding it. Gradually add the wheat flour, which may require a little bit more or less depending on the size of the egg. No way, bro, those eggs Bruno bought are a bit different every time, you know? But no, it was exactly two and a half cups of tea, reminding you that I like to make it with Brother, the wheat flour, which is the traditional one, right, that's it, now I'm going to add the yeast Finally, it works because the wheat flour already comes with yeast. is that we don't know whether in the measure of two and a half tea cups there will be the quantity a tablespoon of yeast is needed, got it? That's why, for you to do it a more professional cake, you use traditional flour, for example, a cake large with three cups of wheat that requires one and a half tablespoons, will it be Three cups of flour with baking powder have one and a half tablespoons. of baking powder, you understand, because if you don't put in that amount of baking powder Your cake won't perform properly; it won't rise and become light and airy as it should—look. This mass, bro, I showed it to the guys, look how beautiful it turns out, the perfume, people He's invading here at home today, yeast is just one tablespoon, that's all, it's not a Big bowl, and then we'll mix until homogeneous. You put in my spoon. No, it's perfectly fine, right? You know, right, my friends? Look at this, oh, come on, let's go Alright, guys, grease the pan with non-stick spray and place it underneath the papaya. Butter, bro, to make it easier to spread, here you go, no secret, you're just gonna put Here's the beauty of this dough, let's see if it won't be too much, huh, brother, it will be No, no way, ah I'll tell you the measurement right away since I'm focused Here, it's 20 by 10, brother. The height is quite autonomous, folks. It's from English stuff. I'm just going to scrape this right here, but let me quickly take it off so I can tell you all about it That cake you're going to bake at 180 degrees must be in a low oven, around After 45 minutes, it will be nicely golden on top, but we'll remove the top part. I'm going to cut it in half to stuff it, so I'll take it to bake, and when it's ready I'm back, I'll wait for the cake to cool down too, we'll finish the filling, assemble everything, that's it. I put it in the refrigerator, guys; I just left it out at room temperature, check it out. The consistency, he's still not structured because he's not fresh yet, literally It really just removed the heat and stayed at room temperature, but look at this, bro, it's not dripping anymore But hey, I'm getting hungry too, here I have, oh, the cream cheese, guys, it's a little box, or not a box, a little pot of 150 grams, that's exactly what I was saying about You, in order to incorporate better, take it out of the refrigerator at the moment you're about to start. To make the filling, so it becomes more pliable, you understand? Here it is, we're going to wrap it like this. Brother, it's because I took it out of the fridge, you know, and mixed it in. If you had done it... Tips, there you'll see how hard it gets, that's why I'm saying, don't skip the video because It's a tip from this one—prevents you from ending up with clumped cream cheese in your filling here. Or else, the cream cheese makes this so much more refined, it makes it refined. and back to the sweet, very fancy, you know, hey guys, I've already wrapped it, the texture here is literally Just the zest, nicely wrapped around the cream cheese. Now let's move on to the lemon—I'll use a lemon. The ones I used, look, in the recipe, you see, I'm going to add everything at once, in a way Some, you're going to take, look, squeeze half of it, it's here, no, I'm squeezing it Little by little, okay, I've put half of it here, I'm going to wrap it, you can move it, you'll do it Thinking it won't work out, but maybe it will mix, at first you mix, you speak My God, this one won't work, this one isn't going to succeed, don't you see that it won't? Talha, come closer, brother, so everyone can see you're not Talha, people, he's not Talha, keep going The tips don't fit, if you've already made a lemon filling that fitted, it's probably because I didn't follow this step-by-step process, so what am I supposed to do now? Brother, I'm not gonna put everything at once; I'll taste it—add more lemon, it's too [something]. Aromatic, it's already amazing, but I want it a bit more tangy, I'll add about a lemon here, but slowly, and mixing, you mix it, it doesn't cut because of the temperature, The fat in this filling, so to speak, encapsulates the milk proteins, right? What's here? The lemon doesn't have the action of cutting, I'll take the other one here. A little slice, folks, I added a total of one Sicilian lemon, it turned out perfect, it's like this, stuff. It's trendy, I'm going to put a little plastic on contact, now I'm taking it to the fridge, until By the time the cake is done baking, it needs to bake, then cool down so we can cut it. I'm going to prepare the filling, and meanwhile, we'll put our filling in the refrigerator to stabilize. Okay, I'll be right back. Here, I'll teach you how to make a syrup for soaking a cake. a fragrant lemon broth, oh, I have 300 ml of filtered water, then I add half a cup of sugar, any kind of sugar—I'm using refined sugar, but it can be any type Um, light the fire here, oh, set it to medium heat, and then you put slices of lemon in it, This lemon, guys, is like we're making a tea—it's going to infuse here. water, when the water boils and the sugar dissolves, we remove the lemon, and it stays Just the flavored water, really delicious, you know, and hey, brother, since there's no milk, this syrup Here, since there are no milk derivatives, this syrup poses absolutely no risk of turning sour. Your cake, well, there's the tip for you—just a simple syrup, I won't even show you how. And then, since there's no "after," it's just the sugar dissolving, boiled, sugar Dissolve, turn off the heat, remove the lemon, and let it stand until it reaches room temperature, everything It's already cooled down, set, I've already divided the cake into three parts, I've already put it in, look here, brother, I already put a small bag in the same shape, because to unmold it, it doesn't have a bottom. No, it's much easier, here you go, brother, I've put the slice here, I'm going to get the syrup, Bruno He asked to put it in the squeeze bottle, but hey, here at the serving spoon too, it's more convenient. This cake's batter is already quite moist, right? It turned out perfect, huh, brother? You're the one who says it, so it's good, right? Well, what you're seeing from above, I think it's there, guys, check it out, the filling I put in In a piping bag, it's not mandatory, but brother, if I'm gonna do it, I'm starting right now. When placing it, you'll only be able to grab it in the middle, because the shape is small, you know? Hold on tight, okay? I'll do it this way first so you can see it better, alright? I'm seeing it, and you're not seeing it either—there aren't many people, I'll just make a little makeshift barrier Here, the containment, that one right there, I take it, put half the jam here, got it? Here comes the spike; she stays in contact with the ball, it could also be, you know, now Here, I'm adding quite a bit of cream, oh, lemon cream, oh people, it turns out perfect like this. Yeah, okay, brother, you see, brother, I'm gonna put this here, let me just pull out the little bag Guys, the hard part here is this little pouch, you know? Guys, I've put on the final layer, right? Do the same process, here, I'm going to water, I'm going to cover it with plastic wrap, brother, and I'm going to Put it in the refrigerator for at least three hours, right? For this cake to settle properly, Structure it properly; if you really want to press hard, it'll break overnight, there's no way around it. Problem, okay, brother, I've watered too much already, man, look here, brother, I'm gonna put the plastic over it Movie, the bag got too small, I'm taking it to the fridge, I'll be back later, we'll pick it up then just the rest of our filling, the bar coating, which I'm going to use as coating, I'm going to use more Filling, and here you go, plenty of little strawberries, the fruit you know, very natural, just right for us to use Pretty much on top, just leave that cake like that, beautiful, detailed, ridiculously easy, no mistakes, And the taste of this here, you're going to love it, so I'll take it to the refrigerator, then I'll be back. Here you go, folks, it's done, I untangled it, I mean, the time is set, I untangled it, I removed it This little piece here, with the rest of the filling, I'm just making these little lines, It's going to be a very thick, well-executed coverage, huh, how will it normalize? No, only on top, yes, that kind of slice, ah, I don't know if it's filled No, no, it's, look at this, guys, brother, it's already looking nice like this, but what we We can do more, oh, grab some little strawberries here, and then we just keep putting them like this, you know. Hey, you two, come on, give me a little space, like a slice So gross, oh, two, three, Bruno's already saying it's too much, already, this one here does to make more slices, no, it depends on preference, here in the middle to give a bit The more diversified, what did I do, oh, I'll start by taking all the little rings here first, Here's how you do it: add a little lemon slice of each one you used, it's a drink. No, guys, today I'm feeling fancy, you know, leave me alone, 'cause today I'm feeling fancy. chic, quick, easy cake recipe, delicious, and now let's cut it, so it's Hey everyone, I hope you enjoyed today's recipe. Today, Gabo is already on his way The haircut, which was booked yesterday, so I went to the salon and got my hair cut. Oh, now we're finally going to taste this delight, hmm, so that's it, I hope you all have Liked today's recipe? Don't forget to leave a comment, share, and subscribe! Subscribe to the channel and leave a like, it's very important, big hugs, stay safe with God And until my next video, bye!