Simple and delicious lemon cake. Lemon Magnolia Cake - the flavor of the winter holidays! And you and I will do it like this

A long time ago, when I was at school, in the buffet during the “big” break, I loved to enjoy apple juice, which went perfectly with lemon cake, cut into portions, or lemon cake. It is difficult to say whether this is a cake or a pastry; most likely, a large cake was cut into rectangles and called lemon cake.

Surprisingly, the word tōrta means “round bread” in Latin. However, cake is, first and foremost, a dessert. Unless, of course, it is a pancake pie with meat filling - in this case, the word cake hints at the design of the dish, and not at its purpose. As a rule, a cake is several pre-baked cake layers with cream impregnation - like, decorated on top with cream, candied fruits, chocolate or glaze - similar to.

Lemon cake or lemon cakes are an affordable delicacy, very common and, remarkably, quite simple to make. Like most cakes, it consists of several layers of sponge dough, brushed with lemon cream based on egg whites. Almost the same cream composition is used for meringues.

It is believed that cakes are traditionally round in shape. However, which is much more convenient for factory production, many cakes are rectangular in shape and cut into pieces in the form of a cake. This is how lemon cake is prepared - a large rectangular cake is cut into pieces and served as lemon cakes - piece confectionery.

The base on which the lemon dessert is made is a sponge cake, from biscotto - “twice baked”, like amazing Italian cookies. It is worth saying that a sponge cake has a broader concept than a baked base for a cake.

Lemon cake, by and large, is simple to prepare and does not require the qualifications of a pastry chef. This cake is rather a simple amateur version with minimal decoration. Just baked sponge dough and lemon protein cream. I admit, the taste from childhood is even better.

Lemon cake. Step by step recipe

Ingredients (for 4-8 servings)

Lemon 1 piece
Wheat flour 2 cups
Butter 150 gr
Eggs 6 pcs
Sugar 1.5 cups
Instant gelatin 10 g
Soda, salt, vanilla to taste

Making lemon dessert at home is as easy as whipping cream. Baking a good sponge cake and preparing protein cream with lemon - that’s all, two parallel processes. Well, the lemon cakes or cake need to soak and cool for a while.
First you need to remove the eggs and butter from the refrigerator so that they warm up to room temperature. Next is a simple and exciting process: you need to break 5 eggs and separate the yolks from the whites, pouring them into different cups or bowls. Leave one egg whole. Place the whites in the refrigerator; they will be used to make the cream that will be used to coat the cake. Yolks are needed for baking the biscuit base. Using a fine grater, remove all the zest from a small lemon. Squeeze the lemon juice into a cup and strain.
Separate the yolks from the whites, grate the lemon zest
To prepare the biscuit dough, you will need a kitchen mixer. Cut the softened butter into a mixer bowl. Add 0.5 cups of sugar, a pinch of vanilla and egg yolks. Add another egg - the yolk along with the white.
Mix butter, yolks and sugar
Thoroughly grind the butter, sugar and yolks with a mixer until smooth. Add all the lemon zest previously removed and continue stirring the mixture. Due to the high zest content, the biscuit will have a strong aroma.
Grind thoroughly with a mixer and add zest
Biscuits need baking powder. Typically, a commercial baking powder containing ammonium carbonate is used. Considering that we are preparing a lemon dessert, it is better to “extinguish” 1 tsp. baking soda with lemon juice squeezed from the lemon before. You can take more juice than you need, the whole taste of lemon will fully manifest itself in the lemon cake. Mix soda with mashed yolks and butter.
Mix soda and lemon juice with mashed yolks and butter
While adding flour, continue mixing the biscuit dough. Perhaps not all the flour will be needed for the dough or you will have to add more - this depends on the situation. The final consistency of the dough should be like very thick honey, it should be spread like a pate or jam.
As you add flour, continue mixing the biscuit dough.
The dough should not spread or drip from the mixer at all, and the mixer should still mix it at medium speed, but with force. The dough should be much softer than for.
Ready thick dough
Line a rectangular baking tray with baking paper. There is no need to grease or sprinkle the paper with flour. Biscuit dough contains a lot of butter, and no paper will stick to it. Place all the dough on paper.
Place all the dough on a baking sheet with paper
Using a spatula, spread the dough onto the paper in an even layer, giving it the shape of a rectangle. The edges of the dough will be trimmed later, so there is no need to give the dough absolute geometric edges. The thickness of the dough layer should be no more than 12-15 mm. We must remember that the thickness of the sponge cake layers determines the thickness of the lemon cake.
Using a spatula, spread the dough into an even layer
Place the biscuit to bake in an oven preheated to 200 degrees. Biscuit baking time is approximately 15-20 minutes. It depends on the thickness of the dough and the properties of the oven. It is necessary for the dough to “set” and become dark yellow, or even coffee-colored.
Put the biscuit to bake
Remove the finished baked sponge cake from the oven and let it cool. Turn the biscuit over and remove the baking paper - it comes off perfectly, like a corrugated paper mold. Literally in one motion.
Remove the finished baked biscuit from the oven.
Place the cooled biscuit on a board and cut off the edges with a knife, giving it the shape of a regular rectangle. Here it is worth trying with geometry so that in the end the cake or pastries are not skewed.
Place the biscuit on a board and cut off the edges with a knife.
Place the cut edges of the biscuit in a blender and grind until crumbly. This crumb will be sprinkled on the cake.
Place the cut edges of the biscuit in a blender and grind until crumbly.
Cut the resulting biscuit dough with smooth edges exactly in half and fold both pieces together to make a sandwich - a preparation for the cake.
Once the lemon cake is coated with cream, it will be very difficult to cut into portions. Lemon cream is so delicate that, regardless of the sharpness of the knife, the layers of sponge cake will deform the layer of cream when cutting, and it will be squeezed out.
Cut the biscuit into cake pieces
Therefore, regardless of what you decide to prepare - a cake or pastries, two layers of sponge cake must be immediately cut into portions. How many cakes there will be is up to you. From the proposed amount of ingredients you will get from 4 to 8 cakes of the same size. Cut the biscuit with a knife.
Important: the cut double pieces of sponge cake should not be “shuffled” and change their pair in the future, otherwise the lemon cake will turn out uneven.
Cut double biscuit pieces should not change their pair
Remove the egg whites from the refrigerator and prepare the cream for the lemon cake. Pour the egg whites into a mixing bowl and place it in very cold water. Add a pinch of salt and beat the whites until a thick and dense foam is obtained.
Beat the whites until a thick and dense foam is obtained.
In a cup, dissolve 10 grams of instant gelatin in 50 ml of water. Pour 50 ml of water into a saucepan, add a glass of sugar. Place the saucepan on low heat and start heating. Add lemon juice to taste, 1-2 tbsp is enough. l. The sugar in the water should begin to dissolve. When the water has heated up and the first signs of boiling appear, pour dissolved gelatin into the water and stir. As soon as signs of re-boiling appear, remove the pan from the heat.
Next, everything must be done quickly. Continuously whisking the whites, pour sugar and gelatin dissolved in water into them in a thin stream. The squirrels won't coagulate, they just won't have time. The amount of sugar and water is taken in reserve, so perhaps not all of the mixture will be needed for the lemon cream.
Continuously whisking the whites, pour sugar and gelatin dissolved in water into them in a thin stream.
As a result, the lemon cake cream will be smooth and glossy, completely homogeneous and slightly dense. It is worth saying that after the gelatin hardens, the cream will be even denser and the dessert will perfectly “keep” its shape.
As a result, the cream for the lemon cake will be smooth and glossy.
Next, start shaping the cake or lemon tarts. Despite the rectangular blanks, it is more convenient to use a round cake tray, as it is easier to grease the sponge cake and coat the ends of the cake. Place the biscuit pieces that lie at the bottom of the “set” on the pallet, being careful not to mix them up. Place them next to each other.
Place biscuit pieces on a tray
Using a spatula, spread half of the cream prepared for the lemon cake onto the sponge cake.
Place half of the prepared cream on the biscuit
Smooth out the lemon cream, giving the sponge cake with cream a rectangular shape.
Smooth out lemon cream
On top of the cream, carefully and effortlessly place the top of the biscuit pieces, without mixing them up. Place all the top pieces of biscuit one at a time.

I have a new delicacy for you, it’s Friday, you can’t break traditions. This lemon cake is simply imbued with a citrus mood: it has cake layers with aromatic zest, lemon curd “under the hood” and bright bursting physalis in the decor. If I had lemon tree leaves, you can be sure they would be in this cake too. And this lemon-lemon mood with lemons will give you not a banal sour taste, but a pleasant and luxurious citrus taste, and connoisseurs will understand the difference!

And home bakers and enthusiastic pastry chefs will be happy to add a new recipe for cakes (to be fair, the curd also has a new recipe). The process is simple and fast, but what we get is a gift of fate. The cakes are stunningly white (I see how many have caught the idea of making a rainbow out of it by painting the cakes), decently elastic (withstand two or three tiers without blinking), neatly porous (simple syrups and impregnation will be instantly absorbed by the cakes) and geometric perfect.

Lemons and leaves of the lemon tree are very widely used in cooking: the zest is added to dishes, the juice is used in creams, sauces and marinades, and meat is cooked with the leaves. But if you combine the juice with soda, you get a foamy mass that whitens your teeth quite well if you apply it for a short time.

Let's start with the lemon curd because it needs time to sit. As I understand it, not everyone uses the ““ section, but in vain. In this section you can find hundreds of answers to your questions. There is also . Today I will tell you another variation, it differs in the proportions of ingredients and eggs. Remember that you can also use any other juice instead of lemon juice (namely juice, without the pulp of berries or fruits).

It's simple. Turn on medium heat. If you doubt yourself, do very little so as not to miss the moment when it’s time to remove from the stove. Place all ingredients in a thick-bottomed saucepan.

Grate the zest of two lemons. If you are a real fan, take from three)

Grate and squeeze out the juice. We weigh it. In total we will need 250 grams of lemon juice. It took me 5 lemons, you may get 4 or 6.

Add sugar (250 g) to the zest and juice in a saucepan.

Add 4 eggs.

And cold butter (190 g), cut into cubes.

Place on the stove and stir with a whisk.

Gradually the oil will dissolve and the curd will begin to thicken.

We check the shoulder blade. A trace should remain if you run your finger.

Large bubbles will also be visible and will burst.

Immediately remove from heat and strain. This is necessary in order to remove the zest and pieces of coagulated protein. At the same time, the Kurd will begin to cool down.

The result will be a smooth, beautiful sauce.

Cover with film and place in the refrigerator.

Let's start with the cakes. This is a simple recipe that takes the base from and, but with modifications. I like it better because it turns out less greasy (it feels), porous (look at the cut later) and holds its shape better.

In one bowl, combine the dry ingredients: flour (345 g) and baking powder (2 tsp).

In another, beat soft butter (225 g) with sugar (300 g). It may seem to you that there is too much sugar, but in ready-made cakes, especially with lemon curd, this is not noticeable. If you make cakes for another cream, you can reduce the sugar to 200. Beat for a long time at maximum speed. Until the mass turns white.

Add 4 eggs one at a time. Each time, beat the mixture well before adding the next one.

You will have a beautiful pale mass.

Here we add lemon zest (2-3 tsp).

Next is neutral yogurt (135 g, any fat content, you can replace it with sour cream or kefir, but I think they give their own flavor).

Add half the flour.

Beat and pour milk (125 g, any fat content).

And the second part of the flour.

The dough will be medium thick, uniform, smooth and very beautiful.

Prepare the mold by making. I took 16 cm, you can use 18. Pour out half the dough. To understand exactly where half is, you need to weigh the empty cup in advance, and then pour the dough into the mold on the scales.

Bake in an oven preheated to 180 degrees (top/bottom without convection) for about 30-40 minutes. Of course, you need to check with a skewer.

As usual, the cake will rise in the center, no problem.

Take it out and turn it over.

Remove the parchment. By the way, I always reuse it. After all, we need to bake the second part of the dough.

We cut each piece into two parts. It turns out 4 good cakes of 2 cm each and trimmings (crumb them into a glass, pour the curd and hurray!). Look how correct they are and, most importantly, snow-white! In this case, there is no point in wrapping them in film. These cakes can be perfectly painted in any color if you decide to make, for example, a rainbow.

Unlike many recipes, these shortcakes are not moist. They go well with Kurd, because it is quite liquid. If you decide to take a different cream (they are all in the “Housewife’s Note”), then you should soak them in simple syrup (this is water with sugar 1:1, put it on the stove in a saucepan and heat until the sugar dissolves, then brush it with a brush).

Layer with Kurdish.

We decorate the top with greens and physalis, it fits the theme here both in color and taste.

According to the amount of dough per cake (2-4 cakes from 1.5 to 2.5 cm):

mold diameter (cm)	16-18	20-22	24+
portions of dough	1	2	3

Recipes for making cakes at home with photos

lemon cake

8-10

2 hours

325 kcal

5 /5 (2 )

A friend once baked this cake for my birthday. It was so tasty, unusual and beautiful that my children immediately dubbed it “Sunny Lemon.” And although these little gourmets are very difficult to please, we cook “Limonchik” almost every weekend.

In order for you to also have this magnificent lemon cake in your culinary arsenal, I will be happy to share with you the most delicious recipe for preparing it (with step-by-step photos) at home.

You will be surprised at how easy it is to prepare and how quickly it is eaten! So let's begin.

Inventory and kitchen appliances: oven, mixer, immersion blender, containers for mixing ingredients, baking dish 20 cm in diameter (any other can be used), spatula for applying cream, pastry spatula, citrus peeler, grater, string knife for cakes, parchment.

Required Products

For the biscuit:

For impregnation:

For cream:

Features of product selection

There should be a lot of lemon zest! Therefore, the three lemons used in the recipe may not be enough. Take an additional 5-6 pieces, depending on the size.

Lemon zest is the thinnest outer layer of citrus peel, rich yellow in color. It has a pleasant aroma due to the content of essential oils. It contains vitamin C, potassium, sodium, zinc, phosphorus, selenium, iron and magnesium.

How to make lemon cake: step by step recipe

As you can see, the ingredients are very simple and easily available. The recipe is also quite simple.

Stage 1. Lemon soak

Let's start with the lemons, because the lemon soak for the cake will need to sit a little.

As I already said, we will need a lot of lemon zest for impregnation - in the cream and for decorating the cake. Therefore, we wash and grate the zest of about 8 lemons on the finest grater.

We put the extra lemons in the refrigerator, we won’t need them anymore, and we clean the three lemons for soaking using a citrus peeler.

We free them from the skin and seeds. Place the clean pulp in a container, add 8 tablespoons of sugar and beat with a submersible blender for several minutes.

The mass will turn out to be quite homogeneous, but in order for the sugar to completely dissolve in the lemon juice, it needs to brew a little.

Set the impregnation aside and take the cake.

Stage 2. Sponge cake

When I first saw this biscuit, I did not believe that a simple housewife without a professional confectionery education could create such a miracle in her kitchen. And now I create it myself from time to time. Moreover, you will also create it according to my recipe.

And we will do it like this:

Separate the whites from the yolks into different containers.

Add a pinch of salt to the protein and beat it with a mixer until a thick, stable foam forms.

Then beat the yolks. They should lighten significantly and increase in volume.

We add half of the sugar, 3 tablespoons, to the whites, the second half, respectively, to the yolks.

Add 1 package of vanilla sugar or a pinch of vanilla to the whites and continue beating until stiff peaks form.

Mix the yolks with sugar as much as possible.

Add a couple of tablespoons of protein to the yolk mixture and mix.

Important! You need to knead carefully, in one direction, with a wooden or silicone spatula.

Sift all the flour into the mixture - 6 tablespoons and mix thoroughly with a spoon.

Add the resulting mass to the egg whites and mix again.

Add a teaspoon of lemon zest and mix well again.

Now take the cake pan and line it with parchment. I have it round, detachable, with a diameter of 20 cm. The height of the cake will depend on the diameter of your mold. Mine is about 8 cm.

Place the pan in an oven preheated to 180° for 25-30 minutes until cooked.

When the base of the cake is ready, it needs to be cooled thoroughly. To do this, you need to remove it from the mold, turn it over and let it rest for 4-5 hours. Sometimes I bake it in the evening and it awaits its fate until the morning.

We cut the finished cake into three parts using a string knife or a file knife, whichever is more convenient for you.
Now we take our lemon soak, in which the sugar has already completely dissolved, and generously feed all our cakes with it from the edges to the center.

The biscuit is ready.

The biscuit was originally called “sea crackers”. We first learned about it from entries in logbooks made by British sailors. It has gained significant popularity due to its enormous shelf life in high humidity conditions.

Stage 3. Assembling the cake

Spread the bottom cake with a very thick layer of cream.

Flatten it a little and place a second layer of sponge cake on top.

Again add a large ball of lemon sour cream and smooth it out.

Place the third cake layer and carefully “tighten” it on top and sides with cream.

Important! It is very convenient to level the cream with a pastry spatula. But if you don't have one, you can use a large knife.

Cream recipe

An equally important detail of “Schisandra” is its sweet and sour cream.

For it, I usually use sour cream with a fat content of at least 20%. Yes, this dessert is not for those who are on a diet!

First, beat only the sour cream at medium mixer speed for several minutes to give it a small volume.

Then add vanilla sugar or a pinch of vanilla, 1 cup of sugar or powder (optional).

Now beat at maximum speed until the sugar is completely dissolved.

Don't be alarmed, the sour cream will become very liquid. To give it the consistency we need, add a food thickener of sour cream or cream to it in the volume indicated on the package for one liter of sour cream.

Then add a teaspoon of zest to it and mix thoroughly for a minute.
We will get a thick, dense, beautiful cream.

How to beautifully decorate and serve a cake

It would be logical to decorate the Lemongrass cake with lemon. You can thinly slice lemon, lime and orange and place them on our dessert. Sprinkle the “Sunny Lemon” with lemon zest or, as in the recipe in the video below, with yellow coconut.

If you have artistic talent, you can easily draw or write something using a pastry bag or syringe.

How you can decorate a lemon cake depends on your imagination, desire and reason for preparing a delicious dessert.

As you can see, the recipe is quite simple and the ingredients for the cake can often be found in any refrigerator.

But I will still give you a few clarifications and recommendations so that you are sure everything will work out as it should:

Don't use low-fat sour cream. Sour cream with 15% fat content will add excessive sourness to the cake and will not be able to give the cream the desired thick consistency.
For this lemon cake recipe, it is best to use a store-bought sour cream thickener because the cream needs to be as thick as possible. Try not to experiment with other methods of thickening sour cream. They won't give you the results you want.
If you have a mold with a diameter of 28 cm, you will need to double the amount of ingredients for baking the sponge cake. Then the cake will turn out high and can be easily divided into three parts.
The impregnation must necessarily consist of juice with pulp, crushed with a blender, and not just squeezed juice, so that the cake turns out rich, bright and more tasty.
If you cut the cake without allowing it to cool and rest for 4-6 hours, it may lose its shape and settle.

Video recipe for making lemongrass cake

You can prepare your own version of the Lemongrass cake, you can use my step-by-step recipe, and also watch a detailed video description of the preparation of this sweet and sour dessert. I'm sure you, like my whole family, will fall in love with this beautiful sunny cake and will cook it at every opportunity.

Lemon Cake Very Tender and Juicy / Lemon Cake Recipe, English Subtitles

https://i.ytimg.com/vi/aZli2ZQcYGE/sddefault.jpg

2017-02-13T08:49:02.000Z

Invitation to discussion and possible improvements

My family has a small tradition: treat your neighbor at the table to the first piece of any cake and ask: “Well, is it delicious?” It’s always important to me that everyone tastes what I cook with my soul!

If you decide to try this wonderful recipe, or if you know other ways to prepare lemon cakes and there are also lovers of sweet and sour desserts in your family, write, I will be glad to see any of your comments.

If you don't like sugary sweet desserts, then you should definitely try lemon cake. This is an amazing combination of airy sponge cake, delicate filling with sour cream and lemon zest. In this article we will tell you a step-by-step recipe for preparing this confectionery masterpiece.

How to prepare dough for lemon cake?

To make the dessert airy and melting in your mouth, it is best to prepare a sponge cake (although some housewives prepare shortbread dough).

What ingredients do you need to use to knead the biscuit dough:

flour – 500 g;
baking powder – 2 tsp;
salt – 1 tsp;
butter – 100 g;
150 g sugar;
3 eggs;
vanilla – 1 tsp;
milk – 250 ml.

The process of making sponge cake for lemon cake:

Immediately turn on the oven so that while kneading the dough it has time to warm up to 180°. At the same stage, prepare the baking dishes. You will need 2 molds of 25 cm in diameter. Grease the molds with butter.
Mix butter with sugar, eggs, vanilla and milk in one bowl. Whisk everything to form a fluffy mass.
Separately, combine flour with baking powder and salt in another container. Mix flour with milk-cream mixture. Mix everything thoroughly with a spoon so that there are no lumps.
Pour the dough into the molds and place everything in the oven for half an hour. During this time, the biscuit should be completely cooked.
Remove the finished biscuit from the oven and let it cool.

How to prepare the filling for lemon cake?

Ingredients needed to prepare the filling:

lemon zest – 1.5 tbsp;
lemon juice – 125 g;
starch - 1 tbsp;
butter – 75 g;
60 g sugar;
egg yolk – 4 pcs.

Process for preparing the lemon cake filling:

Mix zest, juice and starch in one saucepan. Put everything on the fire and bring to a boil.
After the mixture boils, add butter and sugar to it. Cook the filling for 3 minutes.
While the filling is cooking, whisk the yolks separately.
Add the yolks to the filling, which should have boiled and thickened by this time. Continue cooking the filling for 5 minutes. Just keep in mind that after you add the yolks to the filling, it should no longer boil.
Pour the filling into a bowl and let it cool. Place it in the refrigerator to steep for 3 hours.

How to prepare cream for lemon cake?

Ingredients you will need to make lemon cake:

600 g powdered sugar;
butter – 100 g (it should be at room temperature);
lemon juice – 2 tbsp;
lemon zest – 1 tsp;
milk – 2 tbsp.

Process for preparing lemon cake cream:

Combine powdered sugar with butter, lemon juice and zest in one bowl, and then beat everything with a mixer or whisk. You should get a homogeneous fluffy mass.
When you see a fluffy consistency, add milk. The cream should lighten during the whipping process.

How to make lemon cake?

Make 4 cake layers from two biscuits - cut each cake layer into 2 parts horizontally.
Stack the cakes on top of each other, brushing each with lemon filling.
Place cream on top of the cake. It is advisable that the cake be greased on all sides.
Place the cake in the refrigerator so that the sponge cake soaks in the filling.
During this time, you can think about the decor. For this purpose, we recommend using lemon slices or some prepared yellow or orange marmalades.

The cake prepared according to the above recipe is enough for 7 people. 100 g of sweets contains 335 calories, so we do not advise you to get carried away with it if you are watching your figure. Store the cake only in the refrigerator, otherwise it will quickly spoil. Serve it with tea with honey and lemon to experience all its flavors to the fullest.

Lemon cake is ideal for a holiday table in the summer. They have a light texture and a refreshing taste. Preparing such a cake will require effort and time, but the result will pleasantly surprise you. Next you will learn how to cook delicious lemon cake according to step-by-step recipes with photos.

Lemon cake with meringue and lemon curd

Kitchen utensils: mixer, spatula, two baking dishes, parchment paper, saucepan, whisk, pastry bags, springform cake pan, ladle, gas burner.

Ingredients

Step-by-step preparation

Biscuit

Lemon curd

Cream

Meringue

Assembling the cake

Video recipe

To see clearly the entire cooking process lemon curd cake and meringue, which is described in the recipe above, we recommend watching the following video.

No Bake Chocolate Lemon Cake

Cooking time: 75-80 minutes + 5 hours.
Kitchen utensils: parchment, springform cake pan, whisk, pans, blender, bowls, spatula, brush.
Number of servings: 7.

Ingredients

Step-by-step preparation

Korzh

Chocolate curd cream

Lemon curd cream

Assembling the cake

Video recipe

To see a beautiful and original assembly method lemon curd cake with chocolate cream, we recommend watching the next video.

Lemon mousse cake

Cooking time: 145-150 minutes.
Kitchen utensils: pastry rings, mixer, blender, spatula, baking dish, parchment, cake pan, dish, film, ladle.
Number of servings: 7.

Ingredients

Step-by-step preparation

Biscuit

Strawberry confiture

Strawberry mousse

Lemon mousse

Assembling the cake

Video recipe

Modern cooking is rich in original cake recipes. For example, it is prepared by adding chopped bird cherry to the dough. consists of delicate shortbread cakes and cream based on condensed milk. If you need to prepare dessert urgently, we recommend trying it.

It soaks in 60 minutes. Nuts and raisins added to the biscuit dough give the General cake a unique and unforgettable taste.

Now friends, you know how to make a refreshing lemon cake. When you prepare one of the options, be sure to share your impressions in the comments.