Limonlu & Labneli Soğuk Yaz Keki Lemon & Labneh Cloud Cake" 🍋☁️

Limonlu & Labneli Soğuk Yaz Keki Bulut Kek ​Çikolatayı tamamen bir kenara bırakıp rotayı ferahlığa çevirmek isterseniz, limonun o asidik tazeleyici tadı yaz aylarına en çok yakışan limonlu pasta ​Malzemeler: • ​Kek Tabanı İçin: • 3 yumurta, • 1 çay bardağı şeker, •1 çay bardağı süt, • yarım çay bardağı sıvı yağ, •1 paket vanilya,vanilya yağı • 1 paket kabartma tozu •1,5 Su bardağı un. •Yarım limon kabuğu rendesini •1 Çay kaşığı Limon Aroması • Islak için •1 Çay bardağı süt • ​Üstünün Soğuk Kreması: •1 paket sıvı krema (200 ml), •200 gr labne peyniri, • 4 yemek kaşığı pudra şekeri, •1 limonun kabuğu •Yarım Limon suyu. •Yarım Çay kaşığı limon aroması ​ yağlı kağıt serili kalıba ve kenarları yağlanmış kelepçeli kalıbınızın (24 cm) dökelim ve yayalım veya (borcamda olur) Önceden ısıtılmış 170°C fırında 20-25 dakika pişirip kürdan testi yapalım ve fırından allalım tamamen soğumaya bırakalım Soğuyan kekin üzerine bu buz gibi limonlu kremayı yayın. Buzdolabında iyice soğuttuktan sonra üzerini nane yaprakları ve limon dilimleriyle süsleyerek servis yapın. Ben servis yaparken limonve beyaz çikolata ve antep fıstığı ile süsledim dilediğiniz gibi süsleyebilirsiniz Keselim yumuşacık bir kek ipeksi kremasıyla tam yaz tatlısı oldu Afiyet olsun Lemon & Labneh Cloud Cake" 🍋☁️ ​If you want to leave chocolate aside and head towards ultimate freshness, the tangy and refreshing taste of lemon is the perfect match for the summer months! ​Ingredients ​For the Cake Base: • ​3 eggs • ​1 tea glass (approx. 100 ml) granulated sugar • ​1 tea glass milk • ​½ tea glass vegetable oil • ​1 packet vanilla powder (or 1 tsp vanilla extract) • ​1 packet baking powder (10g) • ​1.5 cups all-purpose flour • ​Grated zest of ½ lemon • ​1 tsp lemon extract ​To Soak the Cake: • ​1 tea glass milk (cold) ​For the Cold Cream Topping: • ​1 pack heavy cream (200 ml) • ​1 packet whipped cream powder (krem şanti - approx. 75g) • ​200g Labneh cheese (strained yogurt-cheese, drained) • ​4 tbsp powdered sugar • ​Grated zest of 1 lemon • ​Juice of ½ lemon • ​½ tsp lemon extract ​Instructions ​1. Preparing the Cake Base 1. ​In a large bowl, whisk the eggs and sugar thoroughly until they become pale and frothy. 2. ​Add the milk, vegetable oil, vanilla, and lemon extract. Mix gently for a short time. 3. ​Sift in the flour and baking powder, then add the grated lemon zest. Mix briefly on low speed just until combined, then fold gently with a spatula to smooth out the batter. 4. ​Pour the batter into a greased and parchment-lined springform pan (a baking dish/borcam works great too) and spread it evenly. 5. ​Bake in a preheated oven at 170°C (340°F) for 20-25 minutes. Do a toothpick test to check if it's done. 6. ​Remove from the oven and let it cool down completely. ​2. Soaking the Cake 1. ​Once the cake has cooled down completely, pour 1 tea glass of cold milk evenly over the top. Let it rest for a few minutes until the cake fully absorbs the milk. ​3. Making the Cold Cream 1. ​In a mixing bowl, whip the heavy cream, powdered sugar, and whipped cream powder together using a mixer until stiff peaks form. 2. ​Add the labneh cheese and continue to whip until you get a thick, smooth, and spreadable consistency. 3. ​Gently fold in the lemon juice and grated lemon zest. ​4. Assembly & Serving 1. ​Spread this icy, refreshing lemon cream evenly over your cooled and soaked cake. 2. ​Place the cake in the refrigerator and let it chill thoroughly (ideally for at least 3-4 hours or overnight). 3. ​Before slicing, decorate the top with fresh mint leaves, lemon slices, grated white chocolate, or crushed pistachios as desired. 4. ​Slice and serve cold! ​Enjoy your meal! (Bon Appetit!) 🍋✨