{"id":240,"date":"2025-11-05T09:25:00","date_gmt":"2025-11-05T09:25:00","guid":{"rendered":"http:\/\/localhost\/?p=240"},"modified":"2025-11-05T09:25:00","modified_gmt":"2025-11-05T09:25:00","slug":"cake-recipes-how-to-make-no-bake-lemon-and-cheesecake-and-fluffy-and-sweet-walnut-cake","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/11\/05\/cake-recipes-how-to-make-no-bake-lemon-and-cheesecake-and-fluffy-and-sweet-walnut-cake\/","title":{"rendered":"Cake recipes: How to make no-bake lemon and cheesecake and fluffy and sweet walnut cake"},"content":{"rendered":"
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Homemade walnut cake (fluffy and sweet) <\/span> <\/strong><\/p>\n

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Ingredients: 1 round baking dish (24-26 cm) or 1 rectangular baking dish (22 x 30 cm) or 10-12 cups round ring baking dish <\/span><\/p>\n

Time: Preparation time 20 minutes \u00b7 Baking time 35-65 minutes (depending on the pan) <\/span><\/p>\n

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Ingredients: <\/span> <\/strong><\/p>\n

\u2022 6 large eggs (room temperature) <\/span><\/p>\n

\u2022 300 g sugar <\/span><\/p>\n

\u2022 380 g butter, melted and heated (not too hot) <\/span><\/p>\n

\u2022 30 ml (2 tbsp) light vegetable oil <\/span><\/p>\n

\u2022 2 tablespoons vanilla extract <\/span><\/p>\n

\u2022 200 ml milk (room temperature) <\/span><\/p>\n

\u2022 600 g of all-purpose flour <\/span><\/p>\n

\u2022 20 g baking powder <\/span><\/p>\n

\u2022 200 g crushed pecans (filling) <\/span><\/p>\n

\u2022 150 g whole walnuts (garnish) <\/span><\/p>\n

Optional (recommended): 1 pinch of fine salt + \u00bd tsp of powdered cinnamon for flavor enhancement. <\/span><\/p>\n


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Step-by-step preparation <\/span> <\/strong><\/p>\n

1. Preheat and prepare the baking tray <\/span><\/p>\n

\u2022 Preheat oven to 175 \u00b0C (350 \u00b0 F). <\/span><\/p>\n

\u2022 Grease and flour a baking sheet or line the bottom of the sheet with kitchen paper towels. <\/span><\/p>\n

2. Bake and prepare nuts (best taste) <\/span> <\/strong><\/p>\n

\u2022 Spread pecans flat on a baking sheet and bake at 160 \u00b0C for 8-10 minutes. Cool. <\/span><\/p>\n

\u2022 Chop 200 g pecans and spread 1 tablespoon from 600 g flour (this helps keep them from sinking). Reserve 150 g of remaining pecans for garnishing. <\/span><\/p>\n

3. Base material mixing <\/span> <\/strong><\/p>\n

\u2022 In a large bowl, beat the eggs and sugar for 2-3 minutes, until lightly colored and bubbly. <\/span><\/p>\n

\u2022 Mix warm melted butter, cooking oil, and vanilla extract separately. <\/span><\/p>\n

\u2022 Pour this mixture over eggs and stir over low heat. <\/span><\/p>\n

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4. Dry materials and milk <\/span> <\/strong><\/p>\n

\u2022 Sift in flour and baking powder (add salt\/cinnamon too if using). <\/span><\/p>\n

\u2022 Mix in 3 times, alternating with milk (dry material-milk-dry material-milk-dry material). Do not overstir until well mixed. <\/span><\/p>\n

5. Add walnuts <\/span> <\/strong><\/p>\n

\u2022 With a spatula, fold in the chopped and floured pecans in a folded manner. <\/span><\/p>\n

6. Baking <\/span> <\/strong><\/p>\n

\u2022 Pour in chopped walnuts, smooth and tap the baking pan 2-3 times to eliminate air bubbles. <\/span><\/p>\n

\u2022 Approximate baking time (using dry baking sticks or moist breadcrumbs): <\/span><\/p>\n

\u2022 22 x 30 cm rectangle: 35-45 minutes <\/span><\/p>\n

\u2022 24-26 cm round: 45-55 minutes <\/span><\/p>\n

\u2022 10-12 cups of circular cake: 55-65 minutes <\/span><\/p>\n

\u2022 If the color is applied too quickly, cover it lightly with foil at the end. <\/span><\/p>\n

7. Cooling and Decorating <\/span> <\/strong><\/p>\n

\u2022 Let stand in a baking dish for 10-15 minutes; Remove from baking pan and allow cake to cool completely. <\/span><\/p>\n

\u2022 Garnish with whole walnuts. (Optional below). <\/span><\/p>\n


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Optional (quick) ingredients <\/span><\/p>\n

\u2022 Vanilla\/maple syrup: 150 g powdered sugar + 2-3 tablespoons milk or maple syrup + 1\/2 tsp vanilla extract. For a thick fluidity, drizzle it over the cooled cake. <\/span><\/p>\n

\u2022 Ingredients: powdered sugar + a pinch of powdered cinnamon. <\/span><\/p>\n

\u2022 Light syrup (wetter): 80 ml water + 40 g sugar; Bring to a boil for 2 minutes, turn off the heat, then add vanilla extract. Brush over warm cake. <\/span><\/p>\n

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store <\/span><\/p>\n

\u2022 Sealed storage at room temperature: 3-4 days. <\/span><\/p>\n

\u2022 Refrigerate: 6-7 days (return to room temperature before serving). <\/span><\/p>\n

\u2022 Slice frozen: can be stored for up to 2 months (please pack properly). <\/span><\/p>\n


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Pro Tips <\/span> <\/strong> (For perfect results) <\/span><\/p>\n

\u2022 Use all ingredients at room temperature. <\/span><\/p>\n

\u2022 The butter should be melted but kept warm (35-40 \u00b0C) so that the mixture does not “curdle”. <\/span><\/p>\n

\u2022 Sprinkle some flour on walnuts to prevent them from sinking to the bottom. <\/span><\/p>\n

\u2022 Don’t over-stir after adding the flour: this keeps the chopped walnuts soft. <\/span><\/p>\n

\u2022 Preheat the oven to 185 \u00b0C, reduce the baking powder to 16-18 g, add 1-2 tablespoons (15-30 ml) more milk, and consider reducing the sugar to 280-290 g. There may be a 5-minute error in time. <\/span><\/p>\n

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\ud83c\udf4b No-bake lemon and cheesecake <\/span> <\/strong><\/p>\n

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\ud83d\udc65 For 6 people <\/span><\/p>\n

\u23f1 Preparation: 25 minutes | Refrigerate for at least 4 hours <\/span><\/p>\n

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\ud83d\uded2 Ingredients <\/span> <\/strong><\/p>\n

200 g digestive biscuits or biscuits <\/span><\/p>\n

100 g melted butter <\/span><\/p>\n

400 g Philadelphia-style cheese <\/span><\/p>\n

250 ml refrigerated whole cream <\/span><\/p>\n

100 g rock sugar <\/span><\/p>\n

Juice and zest of 2 organic lemons <\/span><\/p>\n

1 tsp vanilla extract <\/span><\/p>\n

Some extra lemon zest for garnish <\/span><\/p>\n

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\ud83d\udc69 \u200d \ud83c\udf73 Fabrication steps <\/span> <\/strong><\/p>\n

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\ud83e\udd63 Prepare the cookie base: Crush the cookies in a blender or in a plastic bag. Add the melted butter and mix well. <\/span><\/p>\n

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\ud83e\uddf1 To make the crust: Spread the mixture over the bottom of a spring form and fill with the back of a spoon. Place in the fridge for 30 minutes to set. <\/span><\/p>\n

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\ud83c\udf4b Prepare lemon cream: Whisk fromage frais with rock sugar, lemon juice, lemon zest and vanilla extract until smooth. <\/span><\/p>\n

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\ud83e\udd44 Beat the cream: Beat the single cream until firm, then gently pour it into the French cheese mixture. <\/span><\/p>\n

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\ud83e\uddc1 Plate: Pour the lemon cream over the cookie base and smooth the surface with a spatula. <\/span><\/p>\n

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\u2744 Let stand: Place in the refrigerator for at least 4 hours (preferably overnight) before demolding. <\/span><\/p>\n

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\ud83c\udf3f Garnish: Before serving, add lemon zest and a few slices of preserved or fresh lemon to the top. <\/span><\/p>\n

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\ud83d\udca1 Tips to simplify recipes <\/span> <\/strong><\/p>\n

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Place the bowl and whisk in the freezer for 10 minutes before whipping the scangili cheese: it will be firmer and airier. <\/span><\/p>\n

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\ud83d\udd04 Replaceable ingredients <\/span> <\/strong> <\/span><\/p>\n

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You can swap yellow lemons for green limes for a more exotic, rich flavor. <\/span><\/p>\n

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\ud83d\udd25 Making Tips <\/span> <\/strong> <\/span><\/p>\n

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While this cake doesn’t require baking, for a firmer base layer, bake it in the oven at 180 \u00b0C for 10 minutes before topping with the toppings. This will bring an irresistible crisp feel <\/span>\u00a0 \u3002<\/p>\n<\/section>\n<\/section>\n

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\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

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