Lemon-lime dump cake for a Mexican turn!

The dump cakes of all types are the most popular dessert in the United States because their simplicity and easy to prepare are not dismissed for how good they are. All you do is get the cake mix and some bag filling and you are good to go!

One thing I learned on my baking journey is that it is easy to do it (almost) it is easy to do it because it is a very satisfying, delicious and healthy that is done with healthy and new ingredients, because it is easy to do it with protection and artificial flavors and colors.

The dump cake I feature is a lemon-lime, freshly prepared, homemade lemon-cinnamon yogurt. If you have never received lemon yogurt before, you should try it! Putting toast, or the first place for a bag or cookie or cheesek is right – this is delicious! It is easy to create, takes about 30 minutes, and there are only five ingredients. Mexico has done this by adding the most popular main limestone limestone!

These recipes are easy and bad. There are three layers of lemon-lime cake: cake, lemon-lime and cream cheese. These are topped by cinnamon and pecons (or walnuts), and before serving, a little extra lime and lemon experience for color, thus it is Mexican!

It should be noted that in Mexico, Philadelphia Cream Cheese is different from the purchase of the US or Canada. To make it similar, the texture and taste, you need to allow it to come to room temperature and come every 200 g (about 7 ounces) of the Mexican Bill, add 1 to 1.5 teaspoons of milk or cream (or a little more) until smooth; This is a matter of taste and will.

I hope you like this Mexican lemon-lime dump, which is freshly made of lemon-cinnamon yogurt in a home.

Enjoy!

Mexican lemon-linseed dump cake

Lemon yogurt:

Do a day ahead of the cake. Makes about 3 cups.

Items:

• 3/4 cup fresh lemon juice (Lemon)
• 3/4 cups fresh key-lime juice (Creol lemon)
• 2 1/4 cup of granulated sugar (Fixed sugar)
• 6 large eggs (Egg)
• 24 DPS (3 sticks) Salt not added butter, cut into slices (Butter without salt)

Instructions:

• In a medium skillet, mix the fresh lemon and lime juices together.
• Add sugar and eggs in the juices and wipe until well mixed.
• Cook over the medium-lesser heat, then add the butter slices.
• Wipe the back of a spoon (about 5–8 minutes) until the mixture is thickened. Do not boil it.
• Remove from heat.
• If desired: Drain the extra with an excellent stain.
• Store in the refrigerator in the refrigerator.

Dump the cake

Items:

Lemon-linseed layer

• 3 cups homemade lemon-lunning yogurt.
• 1 is the experience of the main limestone (Creol lemon)
• 1 (14-ounce) compressed milk can be dessert (Condensed milk)

Cake Layer:

• 2 cups of flour with all purpose
  • Mexican brands closest to all US purposes: Espuma de Sapala; All the purpose of selected flour
• 1 1/2 cup of granulated sugar (Fixed sugar)
• 1 tbs. Baking powder (Baking powder)
• 1/2 tbsp. Salt (Sulfit)
• 1 lemon (Lemon)
• 1/2 cup (1 stick) that does not add salt, melted (Butter without salt)
• 3 large eggs (Egg)
• 1/2 cups full milk (Entire milk)
• 1 tbsp. Vanilla juice ((Vanilla)
  • Mexican brands reference to their extreme taste: Villa Vainila; Vanilla tootonac; Molina vanilla

Cream Cheese Layer:

• 8 ounces (225 g) cream cheese (Cream cheese)
  • If you use the Mexican Bil, you can add 1.5 to 2 DPS. Billy cream cheese to achieve the same texture and flavor from the cream or 225 g cream cheese.

TIME:

• 1/2 cups chopped pecons (or walnuts) (Becana nut or walnut nut)
• 1/2 tbsp. Cinnamon on the ground (Cinnamon on the ground)
• Extra lime and lemon experience to garnish

Instructions:

• Heat the oven to 350 ° F (175 ° C).
• 9 x 13 -inch baking dish grease.

Prepare the lemon layer:

• In a bowl, attach the lemon-lime yogurt, limestone experience and sweet condensed milk.
• The prepared baking dishes are equal to the bottom of the bottom.

Prepare the cake layer:

• In a large bowl, wipe flour, sugar, baking powder, salt and lemon experience together.
• In another bowl, wipe the butter, egg, milk and vanilla juice together.
• Add drying wet ingredients and mix until it is merged (do not overmix).
• Spread the thunder of the cake evenly on the lemon layer.

Add cream cheese and topped

• Distribute the dollars of the cream-cheese on the thunder of the cake.
• Sprinkle top of chopped pecons (or walnuts) and cinnamon.

Next to:

• Bake for 40-50 minutes, or until the top is blonde and toothpaste Cake layer Comes out clean.
• Let it cool for at least 15 minutes.
• Before serving, decorate with extra limestone and lemon experience.

If desired, serve with one side of the tapped cream!

Enjoy!

Deborah McCoy is a writer once a wedding-referral book, and he turns his attention on food, especially sweets, sweets and fruits. He is the founder of the Cockchers ™ in Facebook and X (Twitter) and is the author of four baking books “Maui Panchars” (Available @Amazon.com) via caketer. He is also the head of the American Academy of Wedding experts ™ (AA-Wp.com).