Lemon cake with plum jam

Lemon and plum jam cake is a delicious dessert that harmoniously blends the fresh aroma of lemon with the sweetness of jam, creating an unforgettable culinary experience. This simple and quick recipe is perfect for moments when you want to impress guests or simply indulge in a tasty treat. Let's discover together the steps to prepare this wonderful cake, full of textures and flavors.

Total preparation time: 2 hours
Cooking time: 15 minutes
Number of servings: 8

Necessary ingredients

*For the base:*
- 3 eggs (preferably at room temperature)
- 3 tablespoons cold water
- A pinch of salt
- 6 tablespoons sugar
- 150 g flour
- 3 tablespoons melted butter, but cooled
- Zest of 1 lemon (choose an organic lemon to avoid pesticides)

*For the cream:*
- 2 eggs (at room temperature)
- 6 tablespoons powdered sugar
- Zest and juice of ½ lemon (make sure it’s fresh)
- 200 ml whipping cream
- 40 g cornstarch
- 2 tablespoons powdered sugar (to sweeten the cream)
- 1 jar of plum or raspberry jam (the choice of jam can add a personal touch)

History of lemon and plum jam cake

This cake is a perfect example of how simple ingredients can be transformed into an extraordinary dessert. Cakes with cream and jam have been popular in various cultures, and the combination of lemon and plum jam reflects a tradition of blending fresh flavors with the natural sweetness of fruits. It is a recipe that can be easily adapted according to personal preferences, offering creative freedom in the kitchen.

Preparing the cake

1. Preparing the base
- Start by separating the egg whites from the yolks. Put the egg whites in a clean, dry bowl, adding a pinch of salt.
- Using a mixer, beat the egg whites until foamy. Gradually add the sugar, continuing to mix until the mixture becomes shiny and firm.
- Add the yolks one at a time, mixing well after each. Then, incorporate the cold water and melted butter.
- Sift the flour and lemon zest, gradually adding them to the egg mixture. Use a spatula and gently fold in with up-and-down movements to keep the air in the egg whites.
- Pour the mixture into a baking pan lined with parchment paper (a rectangular pan is perfect for achieving a thinner base) and bake in a preheated oven at 180 degrees Celsius for about 15 minutes, or until it passes the toothpick test (the toothpick should come out clean).
- After baking, let the base cool completely on a rack.

2. Preparing the cream
- In a saucepan, beat the eggs with the sugar and cornstarch. Then, place the saucepan over medium heat, stirring constantly to prevent burning. Cook until the cream thickens, then remove the saucepan from heat and let it cool completely.
- In another bowl, whip the cream with the 2 tablespoons of powdered sugar until airy. Add the cooled egg cream and mix again until well combined.

3. Assembling the cake
- Place the first layer of the base on a serving plate. Spread a generous layer of jam on it.
- Add half of the lemon cream, spreading it evenly.
- Place the second layer of the base, spread the remaining jam, and add the rest of the lemon cream.
- Finally, place the third layer on top, without jam.
- Refrigerate the cake for about an hour to firm up well.

4. Decorating the cake
- After it has been in the fridge, you can decorate the cake as you like. A simple idea would be to sprinkle it with powdered sugar or decorate it with lemon slices and fresh mint leaves.

Useful tips for a perfect result
- Make sure all ingredients are at room temperature for a finer texture.
- Use natural jam, without preservatives, to maintain the authentic flavor of the dessert.
- Don't be afraid to experiment with other types of jam, such as raspberry or apricot, to add a personal touch.

Nutritional benefits
The lemon and plum jam cake contains eggs, which are an excellent source of protein and essential nutrients. Lemon provides a boost of vitamin C, contributing to a stronger immune system. Additionally, plum jam can be beneficial for digestion due to its fiber content.

Frequently asked questions
1. Can I use other types of flour?
- Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture and final taste may vary.

2. How can I store the cake?
- Keep the cake in the fridge, covered, to stay fresh. It can also be consumed the next day, and the flavors will intensify.

3. What drinks pair well with this cake?
- A cup of green tea or a glass of fresh lemonade are excellent choices to complement the sweetness of the cake.

Now that you have all the necessary information and well-explained steps, all that’s left is to start cooking! This lemon and plum jam cake will surely bring smiles to the faces of those who enjoy it. Enjoy and don’t forget to share the final result with friends!

 Ingredients: Base 3 eggs 3 tablespoons cold water 1 pinch of salt 6 tablespoons sugar 150 g flour 3 tablespoons melted butter lemon zest Cream 2 eggs 6 tablespoons powdered sugar zest and juice from 1/2 lemon 200 ml whipping cream 40 g starch 2 tablespoons powdered sugar 1 jar of plum/raspberry jam

 Tags:  lemon cream cake jam cake