Vanillicious.com – Easy Desserts

Lemon Berry Cake

Remember my berries obsession? I didn’t bake with berries for a while, and today I bought some frozen berries, which means I’m the proud owner of 1kg of frozen berries. Berries to bake with! And perhaps snack the blackcurrants while I bake, because they are such a great snack when they are frozen or semi-frozen (not when thawed, though..)

What makes this cake so special is the combined flavours of the lemon and berries. If there’s one thing I learned since I started baking (for the sake of argument, right?), it is that the flavours of berries and lemon go so well together. Even when I prepare a home made berries yogurt (with store-bought natural yogurt!), I add some freshly squeezed lemon or lime juice. It blend so well together and the lemon enriches and strengthens the berries flavour.

A few notes regarding the ingredients:

• I actually prefer to use limes (zest and juice) instead of lemon just because I think the cake looks more interesting with the tiny greenish hints in it. If you decide to replace the lemon, make sure you use two limes, because in baking, size (and measurements) matters!
• Frozen berries are perfectly fine for this cake. I think fresh berries should be used only when they suppose to keep their original shape and when they are not supposed to be baked. A good example is berry tarts or tartlets.
• In my opinion, the best berry-mix for this cake is raspberries, blackberries, blackcurrants and redcurrants. Though once I had a mix that contained cherries as well, and I discovered they can go pretty well in this cake, too. If you prefer, you can omit the blackberries, which are (relatively) the sweetest (or less sour) berry in this mix.

Click here to read up this recipe!

Lemon Meringue Roulade

Also in this article: how to beat egg whites

Do you also have too many egg whites in your fridge or freezer? A few days ago, when freezing another egg white I realized I had too many jars, full of them. I then decided I must do something about it. I figured a meringue roulade is a great solution. When I think of meringue, I have the crunchy type of meringue in mind, from the time I was a little girl, when a cute coloured meringue swirl was called “A kiss”. This roulade has a different texture, a very soft, spongy meringue that almost melts in the mouth. An absolute yum!

The filling: I chose to fill my meringue roulade with lemon cream. If you prefer, you can fill yours with any other cream of your choice: vanilla, chocolate, berries (add some smooth berry purée of your choice to the whipped cream) etc.

It is also gluten free, so suitable for those who are allergic (coeliac/celiac disease). I think of those things because of my mom, so whenever I find a recipe suitable for her, I immediately call her, expecting her to try it the next day, if not immediately (though it never works that way..)

But before you go on and try the recipe, here are some beating egg whites tips:

• For best results, bring the egg white to room temperature before beating them. This will ensure your foamed egg whites will get into the highest possible volume.
• It is recommended to beat egg whites for meringue with a mixer. If you don’t have one, a hand mixer can do the job as well. However, it might take 2-3 more minutes to get similar result.
• When you start beating the egg whites, start at a slow speed and gradually move into higher speed.
• You should beat your egg whites until they are well firmed and fluffed (stiff peaks). At that point, you should stop! The texture should be smooth and look glossy and shiny. Another way to know your foam reached it’s max volume is to tilt the bowl, and the beaten egg white will not flow. Even if you overturn the bowl in the air (carefully!), the foam will remain in the bowl in the same shape. I never dare to do that, but I think rolling the bowl to it’s side is good enough.
• If you overbeat the egg whites, the texture will look dry and granular and it will liquify again.
• Use the beaten egg whites immediately

Click here to read up this recipe!

Lemon Curd

Lemon curd is a great addition to many baked goodies, and upgrade them with the sensational citric aroma.

It can be served along with cakes and warm cobblers (e.g berries cobbler), fill cookies, be spread between cake layers, spread on your breakfast toast or scone, fill tarts, turn cream into lemon cream when mixed together, be mixed with yogurt and whatever you can come up with.

I will soon publish a recipe which puts into practice the lemon curd, so stay tuned!

Click here to read up this recipe!

Lime Pie

How to describe this pie in one word: Sensational!

A simple American dessert, requires very few ingredients and little effort. Also known as Key Lime Pie, when using limes from the Florida keys. As of 2006, it is the Florida state pie.

The filling should be slightly yellowish, since the lime juice is more yellow rather than green, but also due to the egg yolks. Mine is slightly more greenish, due to the added lime zest, and it can be noticed. If you happen to find a greenish lime pie but no visible zest, it most probably contains food colouring. I would keep my distance from such pie.

An interesting fact: early lime pies weren’t baked at all, due to a chemical reaction between the condensed milk and the lime juice when combined, which causes the filling mixture to thicken without baking. These days, however, the consumption of raw eggs is not recommended. Therefore, the pie is being baked for a short time, just enough to cook them, but it also thickens the filling more than the chemical reaction alone.

Click here to read up this recipe!