Lemon cream cake and something fine from Delaco
Lemon Cream Cake with Delaco: A Refreshing Delight
I invite you to discover a cake that perfectly combines the delicacy of a fluffy base with a fine lemon cream. This lemon cream cake with Delaco is not just a dessert, but a true culinary experience, ideal for warm days or for moments when you want to indulge in something special. With a fresh taste and creamy texture, this cake will surely become your favorite!
Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Total Time: 1 hour
Number of Servings: 12
Necessary Ingredients:
*For the base:*
- 9 large eggs
- 8 tablespoons of sugar
- 9 tablespoons of flour
- 4 tablespoons of oil
- 4 tablespoons of water
- 1 packet of baking powder
- A pinch of salt
- Grated zest of 1 lemon
*For the cream:*
- 600 ml milk
- 4 and a half tablespoons of cornstarch
- 7 tablespoons of sugar
- 1 packet of margarine (approx. 250g)
- Half a box of Delaco cream cheese (approx. 125g)
- Juice of 1 lemon
*For decoration:*
- Coconut flakes (optional, but recommended)
Step by Step:
1. Preparing the base
Start by separating the egg whites from the yolks. It is important to ensure that no traces of yolk remain in the egg whites, as this can hinder proper foaming.
- Helpful tips: Use a clean, dry bowl for the egg whites. You can add a pinch of salt, as this helps stabilize the foam.
Whip the egg whites with a pinch of salt until you achieve a stiff foam, then gradually add the sugar, continuing to whip until you achieve a shiny and firm foam.
In another bowl, mix the yolks with the oil and water, as you would for mayonnaise. This step will add moisture and a rich texture to the base.
Add the yolk mixture over the egg whites, along with the grated lemon zest. Use a spatula to gently fold the ingredients, being careful not to lose the air in the egg whites.
Finally, sift the flour mixed with baking powder and incorporate it with the spatula, mixing from the bottom up.
*Tip: If you want an even more aromatic base, you can add a splash of vanilla essence.*
Pour the mixture into a baking tray lined with parchment paper and a bit of oil. Make sure you level the mixture well for an even base.
Place the tray in the preheated oven at 180°C and bake for 20-30 minutes, or until the base turns golden and passes the toothpick test.
Let it cool completely on a rack.
2. Preparing the lemon cream
While the base cools, you can prepare the cream. In a pot, place the flour and sugar, then gradually add the cold milk, constantly stirring with a whisk to avoid lumps.
Place the pot over low heat and stir constantly. It is important not to leave the cream unattended, as it can stick to the bottom of the pot. Boil until the mixture thickens and reaches the consistency of pudding.
At the end, add the lemon juice and let the cream cool completely.
*Tip: If you want an even more intense lemon flavor, you can add a few drops of lemon extract.*
Separately, whip the margarine until fluffy, then add the Delaco cream cheese. When the pudding has cooled, add 2 tablespoons of lemon cream at a time and mix well after each addition.
3. Assembling the cake
After the base has cooled, cut it in half horizontally.
Place the first layer on a serving platter or tray, spreading a portion of the lemon cream evenly. Carefully place the second layer of the base on top and spread the remaining cream.
For an attractive appearance, sprinkle coconut flakes on top.
Place the cake in the refrigerator to chill well, at least 1 hour before serving.
*Serving: Cut into generous portions, the cake can be accompanied by iced tea or a fruit cocktail for a refreshing experience.*
Nutritional Benefits:
This cake is not only delicious but also offers a balance of carbohydrates, proteins, and healthy fats. Lemon provides a boost of vitamin C, and Delaco cream cheese offers valuable proteins.
Frequently Asked Questions:
1. Can I use another type of cheese instead of Delaco?
Yes, you can use any cream cheese you like, but Delaco offers a smoother texture and a more pleasant taste.
2. How can I make the cake even fluffier?
Make sure the egg whites are whipped correctly and that you incorporate them carefully into the mixture. Also, do not open the oven during baking.
3. What other variations can I try?
You can experiment with different fruit flavors, such as oranges or peaches, instead of lemon.
Conclusion
The lemon cream cake with Delaco is an easy-to-make dessert that impresses with its simplicity and refinement. It will surely bring a smile to the faces of your loved ones. Share this recipe with friends and enjoy every moment savored together. Enjoy your meal!
Ingredients: Base: 9 eggs, 9 tablespoons flour, 8 tablespoons sugar, 4 tablespoons water, 4 tablespoons oil, 1 packet baking powder, 1 pinch of salt, zest of 1 lemon. Cream: 600 ml milk, 4 and a half tablespoons cornstarch, 7 tablespoons sugar, 1 packet margarine, half a container of cream cheese with sour cream Delaco, juice of 1 lemon. Decoration: coconut flakes.
