Lemon cream layered cake

Lemon Cream Layer Cake: A Nutty Delight

When it comes to desserts, I firmly believe that the perfect recipe should blend sweetness with enticing flavors and, of course, a creamy texture that invites you to savor every bite. This lemon cream layer cake is an ideal choice for any occasion, whether it's a birthday celebration or a casual get-together with friends. The rich flavors of lemon intertwine beautifully with toasted walnuts, offering you a memorable culinary experience. In this guide, I will walk you through each step of the recipe, sharing some useful tips and tricks to achieve a perfect result.

Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Servings: 12-16

Ingredients

For the layers:
- 150 g sugar
- 150 g toasted and ground walnuts
- 20 g flour
- 10 egg whites

For the cream:
- 10 egg yolks
- 700 ml milk
- 130 g flour
- 370 g sugar
- 200 g butter (82% fat)
- 2 packets vanilla sugar
- Zest of 1 lemon
- Juice of ½ lemon

For the Royal Icing:
- 300 g powdered sugar
- 2 tablespoons lemon juice

Recipe History

The lemon cream layer cake has deep roots in pastry tradition, evolving over time and drawing inspiration from various cultures. The refined taste of lemon harmonizes perfectly with the crunchy walnuts, creating a delightful contrast of textures and flavors. Over the years, it has become a favorite in many households, bringing joy and flavor to festive meals.

Preparing the Layers

1. Whipping the Egg Whites: Start by beating the 10 egg whites until they form stiff peaks. It’s important that your bowl and utensils are completely clean and dry. This step is essential for achieving fluffy and airy layers.

2. Preparing the Mixture: In another bowl, mix the ground walnuts with the flour. This mixture will add flavor and texture to your layers. Gradually add the walnut mixture to the whipped egg whites, one tablespoon at a time, gently folding with a spatula. Be gentle, or you will lose the air in the egg whites.

3. Baking the Layers: Divide the mixture into four equal parts. On a 30 x 22 cm baking tray lined with parchment paper (do not grease it), spread each part to form thin layers. Bake each layer at 180°C for 7-10 minutes or until they turn lightly golden. Once done, let them cool for 30 seconds before carefully peeling them off the parchment paper.

Preparing the Cream

1. Heating the Milk: In a double-bottomed saucepan, add 450 ml of milk and 370 g of sugar. Heat over low heat. This is the perfect time to enjoy the aroma of warm milk!

2. Flour Mixture: In a separate bowl, mix 130 g of flour with 200 ml of milk. Make sure there are no lumps.

3. Adding the Egg Yolks: Whisk the 10 egg yolks with 50 ml of milk and the vanilla sugar. When the milk in the saucepan begins to boil, add the flour mixture, stirring constantly to prevent lumps from forming.

4. Cooking the Cream: Continue stirring until the cream thickens, then add the egg yolks. Let the cream simmer over low heat until you achieve a thick, pudding-like consistency.

5. Adding Lemon Flavor: Once the cream is ready, remove it from the heat and add the lemon zest and juice. Mix well and let it cool.

6. Beating the Butter: Cream the room-temperature butter until fluffy. Gradually add one tablespoon of the lemon cream at a time, mixing at high speed. Here, you need to be patient to avoid the cream separating. After adding all the cream, refrigerate for 30 minutes.

Assembling the Cake

1. Layering: Take the first layer of dough and spread some lemon cream on top. Level it well for even distribution. Continue alternating layers with cream, finishing with the last layer.

2. Royal Icing: To decorate the cake, prepare the Royal Icing by mixing the powdered sugar with lemon juice until you achieve a thick and creamy consistency. If it's too thick, add a little lemon juice to reach the desired consistency. Spread the icing over the entire surface of the cake.

Tips and Tricks

- Maintaining the Luster: The cake will look more appealing if you let it sit for a few hours or even overnight in the refrigerator before serving. This will allow the flavors to meld better.

- Variations: You can experiment with different types of nuts (almonds, hazelnuts) or add a hint of chocolate to the cream for a delicious contrast.

- Serving: This cake pairs perfectly with a cup of green tea or coffee, making it a wonderful choice for indulgent moments.

Nutritional Benefits

While the cake is a rich dessert, the nuts are an excellent source of protein and healthy fats. Lemon provides a boost of vitamin C, essential for the immune system. However, moderation is key to enjoying all the delights of this cake.

Frequently Asked Questions

- Can I use other types of flour?: Yes, you can experiment with whole wheat flour, but keep in mind that the texture of the cake may be different.

- How can I store the cake?: Keep the cake in an airtight container in the refrigerator to maintain its freshness.

- How long can it be stored?: The cake can be kept in the refrigerator for up to a week, but it will be best in the first few days.

I challenge you to try this lemon cream layer cake recipe! Whether you're making it for a special occasion or simply to treat yourself, I’m sure it will bring smiles and appreciation from your loved ones. Enjoy every bite and relish the joy of cooking!

 Ingredients: For the preparation of the sheets I used: 150 g sugar, 150 g roasted and ground walnuts, 20 g flour, 10 egg whites. For the cream: 10 egg yolks, 700 ml milk, 130 g flour, 370 g sugar, 200 g butter with 82% fat, 2 packets of vanilla sugar, grated zest of one lemon, juice from 1/2 lemon. Royal Icing glaze: 300 g powdered sugar, 2 tablespoons lemon juice.