Under the warm rays of the Italian sun, which have endless pleasure, it was probably hard not to come up with recipes for sweet cakes - varied in shape, with intricate decorations made of cream and all kinds of sweets.
"Tortayo" is an Italian word that literally means "cake maker". Of course, the French have contributed to the art of making cakes, but this is a sweet invention of mankind - the merit of Italian confectioners, "Tortayo".
Lemon Cake Technological Principles
The desire of mankind to the infinite diversity, including in the confectionery art, was the cause of the birth of lemon cake. It would seem that the recipe is extremely simple.
Before you start baking a sweet cake with a refreshing sour notes, it is still better to test yourself in theory. Overnight to become a master of confectionery is impossible, but we will try to talk briefly about the most basic principles of making cakes.
First you need to drop the fear and the thought that it will not work. And now remember. Cake is a festive, sweet cake. Not so scary anymore, because any hostess can cook a pie. This culinary masterpiece can be of any shape and size, according to the scale of the upcoming celebration. Even if something does not work out, pretend that it was so conceived - no one really knows how it should be. That is how many discoveries were made in the field of culinary art.
Decorating cakes depends not only on the aesthetic taste and imagination of the master, but also on the knowledge of the biochemical composition used for baking products. However, when the cake attracts with its attractive appearance, the question of what it consists of may be of interest only to the most persistent professionals and lovers of the sweet life. Actually, the decoration of cakes is the only unifying feature of all types of this confection.
It is customary for real masters to give names to their exclusive creations. But in the title you rarely see the list of ingredients from which the cake was made. On the contrary, each confectioner cherishes his discovery so much that he tries to veil the name of the composition or recipe for his baking. For example, what are the names talking about: "Tale", "White Acacia", "Southern Night"?
For cakes, all technological aspects matter. For example, sugar can be dissolved, brew, burn, stretch. And if you do not know how to do this, then even knowing the ingredients of the cake will not help duplicate a unique recipe.
An abundance of recipes and technologies can confuse even professionals. Let's try, at least, to briefly list the main types of cakes: this will help expand not only the horizons, but also the range of their own home baking.
Natural (or real) cakes are baked whole. Actually, these are sweet pies: closed or half-closed. The dough for these cakes, as a rule, is cooked rich, with dough, as well as for Easter cakes. After baking, the surface of real cakes is decorated with candied fruit, glazed. Dried fruits, nuts and other ingredients are added to the dough as a muffin. This type of cake is considered a traditional oriental pastry. The key point in the preparation of cakes in the eastern interpretation is to knead the dough, a quality dough.
Neapolitan style cakes. Such cakes can be baked from any dough. The main secret of Italian-style cakes is cooking technology. Here, the dough can be baked separately in the form of a “basket” for filling with a filling and a “cover”, or without it. Neapolitan cakes are filled after baking the dough. Sometimes a short secondary treatment is used to connect its parts. Fresh Italian fruits, candied fruits, citrons and creams are used as fillings for Italian cakes.
Precast cake - The most common type of festive sweet cake. It is this kind of "appropriated" the name "cake" and secured it for itself, as a specific product in modern confectionery production.
For assorted cakes, there are no restrictions on the variety of dough, filling and manufacturing techniques themselves.
But for this species there is a certain order in preparation, which consists in the following steps:
Baking semi-finished product: one or several kinds of dough can be used here for one cake at a time.
Preparation of impregnation, creams, glaze, individual decorating elements.
Assembling (shaping) the cake is also carried out in several stages:
impregnation cakes syrup;
cream smearing layers;
compound cakes (pressing);
decoration is the most interesting and creative work, including a variety of techniques and ingredients for the final stage of preparation.
And that is not all.
Briefly about the types of dough for cakes.
French cake. The invention of biscuit dough is the merit of French confectioners. And one more thing: French cakes have three, not two layers, as is commonly believed in our area.
Biscuits can contain various additives, depending on which the color of the finished biscuit varies: from light, yellow - to dark brown or chestnut. As additives use almonds, cocoa powder and many other natural ingredients. As a rule, the biscuit is soaked with various syrups, liqueurs, rum or brandy, and then cut into separate layers, each of which is smeared with cream, cream, jam and other pasty, confectionery mixtures, according to the recipe.
Opening puff pastry also belongs to the french confectioners. It is baked quickly, immediately after rolling, in separate sheets.
Layered semi-finished products are not impregnated, but a cream of a more liquid consistency is used to connect the cakes. The molded puff cake is settled to fully soak for at least six hours.
Viennese cake. In contrast to the French cakes in the Viennese version is used yeast or puff pastry. The technological stages of molding are the same with French cakes. For the impregnation and spreading in Viennese cakes, cream, egg-milk, chocolate-milk creams are used predominantly.
English, liquid cake. This type of cake is a tough and concise, British response to French splendor and glamor. The layer of ready biscuit dough keeps within a form with high edges. On top of it, pieces of any cookies, muffins, nuts - everything that is at hand are randomly poured. When the form is filled in ¾ part of the volume with these pieces of different baking, they are first filled with cognac syrup, then the gaps between the pieces are filled with thick jam or liquid marmalade. Again, a number of different pieces of cookies and rolls, and on top - butter-egg cream. The maximum that the British can make in terms of decorating a company cake is to sprinkle on top of candied fruits, sprinkle with grated chocolate or nuts. After 24 hours of proofing in the refrigerator, the cake is ready to eat. But the British nevertheless condescended to take French biscuit as the basis of their cake.
Let us recall a few types of the well-known dough for cakes - not patented, but often used for making cakes:
Sand cake. Separately baked shortcrust pastry shortcakes are coated with fruit jams or preserves. The top of the cake is covered with icing, and then decorated with butter cream, fruit, applique.
Waffle cake. The easiest, convenient version of cakes - on a wafer basis. Wafer plates are connected by a ganache mass brewed from chocolate, milk and vanilla.
Cheese cake. The basis of the cake is a mixture of cottage cheese and flour with the addition of baking powder, ammonium or soda, quenched with lemon juice. For the coating and decoration used sugar-protein mass with fillers or without them.
Air cake. The basis of the cake - protein-nut mass. Cakes are combined with cream, without prior impregnation.
Cold way to make cakes.
By analogy with the English technology are preparing cold cakes. As a rule, this method involves the use of demountable forms in which various ingredients are placed during the formation of the cake.
Cake - ice cream. For the base, a ready-made biscuit is used, which is placed in a detachable form, and then several layers are laid out on it: fruits, ice cream, chocolate, honey, jams, nuts. The top layer can be covered with fruit or chocolate icing and decorated with butter or butter cream, candied fruit.
Cakes without baking. Cottage cheese and cream, sour cream, egg souffle, fruits, nuts, candied fruits in combination with cookies or prepared shortcake, biscuit bases - a great option for a "cold cake". Sometimes, in recipes, instead of a thick, dense creamy mass, gelled juice or milk is used.
Now about the lemon cake: Lemon is a versatile ingredient., which can be used in any kind of dough, cream, syrup or glaze. From here, any cake, having in its composition the specified component, has the right to be called lemon.
Recipe 1. Lemon cake, sand "Fruit Basket"
Ingredients for the cake:
Shortbread dough:
Egg - 1 piece
Yolk, egg - 2 pcs.
Margarine, creamy (or cooking oil) 150 g
Sour cream, thick (25%) 100 g
Flour (as needed)
Salt
Ammonium Powder - 1/2 sachet
Sugar - 100 g
Fruit Frosting:
Medium lemon - 2 pcs.
Dye, natural - saffron
Pectin (confiture) 10 g
Butter, sweet - creamy (soft) - 50 g
Powdered sugar (sifted) - 150 g
For smearing - cream, lemon:
Lemons - 3 pcs.
Egg - 4 pcs.
Flavoring, natural.
Refined sugar - 125 g
Assorted fruits and berries for decoration and interlayer.
Preparation Procedure:
Cakes:
Combine melted margarine or cooking fat with sour cream and sugar. Beat eggs and yolks into the cooked mass. Flour will need how much dough will take to make it ductile and comfortable when cutting. Pour baking powder into flour. In a liquid base for shortcrust pastry, gradually add flour. First, knead the dough with a spatula, and then continue to knead on the silicone mat with your hands. We stand the finished dough in a food film for about an hour in the cold. Meanwhile, we are preparing a baking dish: it must be greased with cooking oil and crushed with flour. If you use a silicone mold, then flour can not be used. From the finished dough you need to roll two cakes: one - even, in diameter (26 cm); the second layer of a larger diameter, in order to form a "basket". That is, the edges of the second cake should completely cover the side of the form. The cakes should be thin so that the cake is not too dry. It is convenient to put them in shape using a silicone mat. In addition, from the same dough we make a flagellum (a handle for a “basket”). Two small balls roll out "sausage" and interweave them together. When both cakes are baked and removed from the mold for cooling, we install the metal mold on the baking sheet end, fix it in a stable position and put the flagellum on it. It should have a rounded shape, half the diameter of the form. After baking, the flagellum should immediately be smeared with protein and sprinkled with sugar or powder.
Lemon Cream:
Remove the zest from the washed lemons, then cut each of them in half, squeeze the juice and put it on the fire with sugar and zest. Bringing the syrup to a boil, pour it in a thin stream into the beaten egg mass, without stopping mixing the cream with a whisk. Return the cream to the fire again and let it boil with continuous stirring. In a cooling cream, you can pour lemon aroma or alcoholic extract from lemon to flavor. If the yolks are not sufficiently intense yellow in color, then you can use saffron or turmeric (Indian saffron) for the brightness of the cream, adding them at the last stage of cooking the cream, on the tip of the knife.
Lemon icing:
Approximately one cup of powder is combined with lemon juice and dried peel. If lemon juice is not enough to make a creamy mass of juice and powdered sugar, you can add a little water. The resulting mixture give boil, stirring, add at the end of pectin. In a warm glaze, for uniformity and plasticity, add a little cream or a spoonful of soft butter, knead well.
Berries and fruits:
To decorate the "basket" the fruits need to be prepared. We choose the most beautiful berries: strawberries, currants, cherries - any composition is selected at the discretion of the master. Lightly dried fruits are covered with whipped protein, and berries and sugar are sprinkled on top of it. Fruits spread on a napkin and give them time to dry slightly.
The second part of the berries is used for the layer between the cakes, and it can not be covered with glaze.
Putting the cake together:
In the "basket" with the side we spread unglazed fruits. Top them with lemon cream. Then the sand cake is laid, without sides. In this short cake, you need to carefully make small indentations on both sides so that you can install the "basket handle". Top cake covered with icing and prepared berries. It is advisable to hold the cake before serving in the cold for at least five hours.
Recipe 2. Lemon souffle cake, on a biscuit basis "Ladies' Whim"
For cream biscuit:
Flour (premium) - 1.25 cups
Sugar - 180 g
Egg (diet) - 8 pcs.
Oil - 120 g
Kish Mish - 120 g
Big lemon
Sugar (powder) - 40 g
Cream - souffle, lemon:
Wheat flour (premium) - 250 g
Rum (to taste) - 30 ml
Lemon - 2 pcs.
Water - 8 tbsp. l
Milk, whole - 0.5 l
Crystalline vanilla powder
Sugar - refined - 280 g
Agar - 40 g
Eggs (diet.) - 8 pcs.
Sweet cream butter (82%) - 150 g
For impregnation from rum syrup:
Water - 150 ml
Sugar - 150 g
Rum - 25 ml
For a layer of jelly, cherry:
Agar - 20 g
Natural juice, cherry - 150 ml
Alcoholic extract (essence), cherry
Sugar - 180 g
Frosting to cover:
1st c. Sahara
Cocoa (100%) - 50 g
Vanillin (or other fragrance)
Water - 100 ml
For the decor of chocolate, cherries and lemon slices glazed:
Cherry (possible with a stalk)
Lemon wedges
Sugar (or powder)
Egg white (or dissolved agar)
Preparation Procedure:
We prepare a creamy lemon biscuit so that it can be soaked in 5-6 hours.
Beat the yolks until white. Pour in lemon juice and pour two lemons into the same mass of zest. Grind the white oil. Whip proteins to peaks.
The yolks, pounded with sugar and lemon, are joined first with butter, then with flour, raisins. We introduce the protein mass into the resulting mass quickly but gently, gently knead. Spread the biscuit dough in the form, greased with oil, filling it in half. The biscuit is immediately sent to the preheated oven and baked (200 - 210 ° C). Biscuit readiness is checked with a match or a toothpick.
Biscuit is not removed from the mold to cool. The cooled cake is soaked in syrup, allowed to infuse, and then cut in half, into two disks.
Cooking syrup.
Water and sugar are heated to complete dissolution, give boil, and leave to cool. Rum is added to the cooled syrup and soak biscuit.
Cooking cream souffle and cherry jelly, which will be layered alternately on biscuit cakes.
Cream souffle, lemon.
Melt the butter in a saucepan, gradually adding and mixing flour with it.Boil milk with a small pinch of salt and pour it in a thin stream into butter with flour, add half the indicated volume of sugar. Grind the yolks separately with sugar (100 g) and pour in a thin stream into the hot mass, along with lemon juice and vanilla. Boil again, remove and continue stirring for another 2-3 minutes to avoid burning and lumps. Next, whip the proteins in a separate dish until resistant peaks, we introduce lemon rind and agar into the protein mass. You may add lemon liquor or other flavoring as you wish. We combine both parts of the lemon souffle, after the first cooked part of the cream has completely cooled, and whisk with a mixer until white.
Cherry Jelly.
For fruit jelly, try using agar: it is more stable and has no extraneous taste.
We combine the juice with sugar and dissolve the agar in it. To enhance the aroma, you can use a natural cherry flavor.
Cake assembly:
We put one biscuit cake in the form. Pour a portion of lemon souffle from above. For a quarter of an hour we send the form to the refrigerator. When the cream mass hardens a little, pour out 2/3 volumes of cherry jelly and again - in the fridge to set. The next layer is a lemon soufflé, and again in the fridge. Putting the second cake. First pour the remaining cherry jelly onto it, letting it cool, pour the remaining soufflé.
We send the cake to the refrigerator and proceed to the preparation of the glaze and decoration.
Chocolate glaze.
Combine the sugar with water and after boiling until thick thread. Add cocoa powder with vanilla at the end of cooking, mix. When cooling and crystallizing sugar, grind the mixture until tender.
Pour the finished glaze onto the cake, leveling the surface. Free the cake from the form, icing its side.
Decoration:
Squeeze the melted chocolate according to the drawing onto the parchment cornet stencil and hold the sheet with the chocolate pattern in the refrigerator until it hardens. Carefully separate the finished chocolate patterns from the paper and place them on the cake. Vichy and slices of lemons immerse in dissolved agar, lay on a napkin and crush with powdered sugar. Decorate with glazed berries cake.
Recipe 3. Lemon Cake with Almonds Naples
For cake:
Sugar - 100 g
Lemons - 2 pcs.
Eggs - 7 pcs.
Grated Almonds - 150 g
For smearing:
Yolks - 3 pcs. (80 g)
Powder - 160 g
Lemon (medium size) - 1.5 pcs.
Preparation Procedure:
We warm the gas oven to 180 ° C, and the electric cabinet to 200 ° C. Beat yolks with sugar until light cream. In the whipped mass, gradually add the grated almonds and the zest of three lemons. In another container, beat the chilled proteins to a stable foam and gently introduce them into the almond mass. Lubricate the mold (22 cm) with butter and crush it with flour. Pour dough into it and send to bake. Readiness is checked by a match or a toothpick: a wooden stick should be dry.
Ready cake leave to cool in the form. When cool to pierce the cake with a knife, vetch or other sharp objects, making as many holes as possible.
In the meantime, prepare the filling.
Rub the yolk with sugar, gradually introduce the juice and lemon zest. Cook the mass until thickened. When the filling has cooled to 40-50 ° C, add oil and beat.
Pour the surface of the cake with lemon filling, decorate with almond flakes.
Recipe 4. Lemon cake, glazed "Mr. Lemon"
For cake:
Eggs - 4 pcs.
Sugar - 300 g
Lemons - 2 pcs. (large)
Confectionery cream - 200 ml
Flour (grains) - 300 g
Ammonium
Oils - 120 g
40 ml rum
To decorate:
Juice and slices of lemons
Candied Cherries
Chocolate chips
Powders - 100 g
Cooking:
The foundation:
Break the eggs into a bowl, add sugar, zest of lemons, a pinch of salt and cream. Beat white, gradually increasing speed. When the mass becomes almost white, introduce one sifted flour with a baking powder in one spoon, stirring the dough with a whisk or spatula. Introduce melted butter and, without stopping beating, pour in rum. We bake it. When the cake has cooled, remove it from the mold.
Decoration (lemon icing):
Juice and powdered sugar to simmer and let cool.
Pour the finished icing on the cake and smooth it on the surface with a brush or silicone spatula. Place sugared cherries and lemon slices on top of the glaze. Sprinkle with chocolate chips.
Recipe 5. Lemon cake with nuts and "Amaretto"
For biscuit base:
eggs 6 pcs.
starch 50 g
lemon
flour
sugar 150 g
To prepare the cream:
100 g Oils
100 g sugar
2 yolks
200 g custard cream (dry, in packs)
50 ml Amaretto
80 g of walnuts.
Cooking:
The foundation.
Separate the cooled whites from the yolks, and pour them into separate bowls. Add sugar and a pinch of salt to the yolks, drive to a creamy, almost white mass. Add flour mixed with starch and zest and mix the yolk mass. For a better lift, use fresh lemon juice. The finished protein mass to enter into the yolks, one spoon, gently stir the dough from the bottom up. Bake 45 minutes. Put the baked sponge cake on the wire rack until completely cooled.
Cream.
Grind the butter until white, add sugar and yolks to it. In the cooked, hot custard, introduce yolks, sugar, butter. Pour into it also roasted and crushed nuts. When the cream is warm, pour in "Amaretto" and mix again.
Ready-made biscuit is served in portions on plates. Cream is served separately in a gravy boat.
Recipe 6. Lemon Cake "Arabesque"
For the basics:
eggs (dietary) - 6 pieces
flour, potato - 80 g
Extra oils - 150 g
flour, wheat (premium) - 120 g
200 g of powdered sugar
Salt
For impregnation:
60 ml of wine, white (dessert)
50 ml of water (purified)
75 ml Hawaiian rum
For smearing:
Lemon Jam 150g
Custard - 250 g
For decoration:
250 g of powdered sugar
75 ml lemon fresch
20 g of bitter chocolate (100%)
50 ml rum
Cooking:
Biscuit.
Combine the sifted premium flour with starch. Beat the yolks separately by combining them with butter and sugar. . Mix the yolk mass with the butter with the prepared flour and starch, and then lay out one spoonful of proteins, mix and bake immediately in a heated cupboard. Remove the chilled biscuit from the mold and cut into three layers.
Impregnation.
Water, wine and rum put together and saturate each of the prepared cakes.
Cream for spreading.
Brew 250 g of cream (use ready-to-cook semi-finished product, in packs). Cooled custard combine with lemon jam. Optionally, you can use any fragrances.
Putting the cake together:
We spread the lower cake onto the cake stand and coat it with cream mass. Repeat the action with the second layer of cake. We put the third cake on it, coat it lightly with cream and remove the excess cream on its sides, smoothing them out.
Cover the cake with sugar-lemon icing. Mix the powder with juice and let the glaze boil. When it cools slightly, add rum and cover the surface of the cake.
Decoration:
Squeeze the melted chocolate around the circumference of the cake with a spiral (or circles). From the center to the edge of the cake with a wooden stick we draw lines, dividing the cake into portions, with the help of a chocolate ornament.
Recipe 7. Lemon Jelly Cake "Swan Lake"
For the base - meringues:
squirrel
50 g sugar (or powder)
3 drops of lemon essence
½ lemon
Salt
For lemon mint jelly:
6 lemons
80 g cane sugar
8 drops of mint essence
50 ml of red cabbage juice
(or blue dye, food grade)
gelatin (or agar) plates
For choux pastry:
Water - 1 cup (250 ml)
Flour - 200 g (+/- 50 g, depending on humidity)
Margarine, cream - 300 g
Egg, diet - 6 pcs. (large)
Salt
Creamy cream (for filling):
400 ml cream, pastry
2 cups icing sugar
Coconut Chips (for decoration)
Cooking:
The foundation.
For the basics, cook the meringue cake. Mix the cooled proteins with sugar and salt, begin to whip. When the mixture begins to thicken, pour the sifted powder. At the end of whipping add lemon essence. Pour lemon zest into the finished dough. We lay out the protein mass in the form lined with parchment, pre-oiled, and bake: for five minutes (180 degrees), after about an hour we bring to readiness over medium heat, slightly opening the oven door. It is also not necessary to remove the cake from the mold before the end of cooking.
Mint Lemon Jelly:
Fresh citrus juice combined with sugar and zest, bring to a boil, let cool. Into warm juice enter gelatin or agar dissolved in a small amount. At the same time, aromatize the juice with peppermint essence and pour in cabbage juice (red cabbage) or 2 drops of blue dye. It should turn out blue jelly, it will be a "lake". Pour the prepared liquid into the mold of the same diameter as the cake and put in the cold for solidification.
Choux pastry:
Dissolve margarine in hot water, slightly salt and pour the sifted flour, without stopping stirring the dough on low heat, boil and remove from the stove. Introduce eggs into the dough, one at a time, with constant beating. But the baking sheet, lined with parchment from a pastry bag, put off ¾ of the custard dough, in the form of an oval (2x4 cm). We bake, without opening the oven, on medium heat. When the custard blanks have cooled, we cut off the upper part of each, and cut this upper half lengthwise, in half. From ¼ of the dough on a baking sheet from a pastry bag with a thin and round nozzle, squeeze out the “swans' necks” in the shape of the number 2. We bake them for 2-3 minutes. Lubricate the “necks” with egg white, immediately sprinkle with coconut flakes, combined with powdered sugar.
Butter cream.
Pastry cream with powder, beat until smooth, stable texture. You can add fragrance.
Putting the cake together:
The basis is shifted to a dish decorated with mint leaves (or fresh, young leaves of black currant). We coat with half cream of meringue cake. Lay a layer of blue jelly on top of it. We collect "swans" from custard cakes:
Fill the bottom oval of the blank with the remaining cream. Halves of the upper part, as well as the "neck of the swans", are coated with protein and sprinkled with white chips and powder. The upper halves of the ovals are “swan wings”. They are inserted into the cream as if the "swans" are going to take off. We also install on the bottom of the custard cakes filled with cream "neck". Ready-made "swans" put on the blue surface of the cake.
Recipe 8. Lemon Ice Cream Cake "Polar Bear"
For biscuit base:
Eggs - 3 pcs.
Flour, wheat - 3/4 cup (125 g)
Sugar - 75 g
Vanilla
Salt
Lemon juice (fresh) - 25 ml
For lemon ice cream:
large lemons
Sugar - 350 g
Egg - 1 pc.
For decoration:
Mint (fresh leaves)
Red berries (any)
Lemon zest
Melted white chocolate
Cooking:
Sponge base.
Beat yolks until fluffy, with sugar (or powder). Enter the small portions of the flour with vanilla, in small portions by continuously kneading the dough with a spatula. Make sure that the lumps of flour are not formed. In another bowl, beat the squirrels at high speed. Gently and quickly combine the whites with the yolk mass and immediately bake the biscuit in the prepared detachable form. After cooling, we do not get the biscuit out of the mold until the cake is cooked.
Lemon Ice Cream:
Remove the washed lemons with a small grater or a special knife zest, cut them across and squeeze the juice, which we combine with sugar and cook until large bubbles form. Juice should turn out 750 ml. If there is not enough volume, add water. In the process of boiling, the syrup must be continuously stirred. Cool, remove the zest (small particles can be left). Pour the mixture into the ice cream maker and prepare the protein foam: separate the protein from one egg, beat with a mixer. Introduce the finished mass into soft ice cream and mix it thoroughly.
Putting the cake together:
Lay out the ready-made, still soft ice cream on the biscuit, smooth its surface and cover it with a layer of white melted chocolate. Cool until ready ice cream in the freezer. Before serving, remove the cake from the mold and place on a stand. We decorate with candied berries, grated lemon peel and fresh mint leaves.
Lemon Cake - Tips and Tricks
- With an excess of sugar, confectionery quickly burns without baking inside.
- Shortbread dough should have more fat and less liquid. In this case, ready-made sand cookies or cakes will crumble and melt in your mouth.
- Sand dough will be elastic and comfortable when cutting, if it is cooled and add the yolks, mixing in the cold.
- When laying the icing on the cake, pre-heat a metal spatula or knife in hot water, this will help to make the surface even and smooth.
- Sugar glaze can be colored with the juice of beets, spinach, carrots, red cabbage, so that it is multicolored.
- Before coating the torus with icing, sprinkle the surface with starch to prevent the icing from slipping.
- Let professional recipes from professionals help our readers create their own masterpiece of pastry art!
