Lemon cream cake with caramel and hazelnuts
Lemon Cream, Caramel, and Hazelnut Cake
If you want to add a touch of sweetness to your life, this lemon cream, caramel, and hazelnut cake is the perfect choice. It's a recipe that combines textures and flavors, making it ideal for any special occasion as well as for personal indulgence. This dessert not only blends delicious tastes but also offers a pleasant and engaging cooking experience.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 3 hours and 30 minutes (including cooling)
Servings: 12
Ingredients
For the sponge:
- 8 eggs
- 8 tablespoons sugar
- 6 tablespoons oil (preferably sunflower or olive oil)
- 2 tablespoons cocoa powder (sifted)
- 5 tablespoons flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- A pinch of salt
For the cream:
- 2 egg yolks
- 350 ml milk
- 2 and 1/2 tablespoons cornstarch
- 500 g mascarpone
- 150 g sugar
- Zest of one large lemon
- 5-6 tablespoons lemon juice
For the caramel:
- 10 tablespoons sugar
- 10 tablespoons heavy cream
- 1 tablespoon butter
- A handful of hazelnuts (roasted and roughly chopped)
For decoration:
- 200 ml heavy cream
- 250 g sour cream
- 1 tablespoon powdered sugar
- Colored candies for decoration
- Toffifee candies
- Caramel topping
Preparation
Step 1: Preparing the sponge
1. Preheat the oven: Start by preheating the oven to 180°C. It’s essential for the oven temperature to be correct to achieve a fluffy sponge.
2. Mixing the yolks: In a large bowl, mix the egg yolks with the sugar until you get a light and fluffy foam. This process will increase the volume of the mixture and contribute to an airy texture.
3. Adding wet ingredients: Add the oil and vanilla extract, mixing gently to incorporate the ingredients.
4. Dry ingredients: Sift the cocoa powder, flour, and baking powder over the yolk mixture. Gently fold with a spatula, being careful not to deflate the mixture.
5. Egg whites: Beat the egg whites with a pinch of salt until stiff peaks form. Gradually fold them into the yolk mixture using a spatula, with gentle up-and-down motions.
6. Dividing the mixture: Divide the mixture into 3 equal bowls. This will form the three layers of sponge.
7. Baking: Grease a 26 cm round baking pan with butter and line it with parchment paper. Pour the first portion of the mixture and bake for 10 minutes. Repeat the process with the other two portions. In total, you will have 3 delicious sponges. Let them cool completely before assembling.
Step 2: Preparing the cream
1. Mixing the yolks: In a bowl, mix the 2 egg yolks with the sugar. Add the cornstarch and a little milk, mixing vigorously to avoid lumps.
2. Heating the milk: Bring the remaining milk to a boil. When it starts boiling, reduce the heat to low and add the cornstarch mixture. Continuously whisk until the mixture thickens, being careful not to let it stick to the bottom of the pot.
3. Cooling the cream: Once the cream has thickened, remove it from the heat and cover it with plastic wrap, allowing it to cool. When completely cool, mix it again to achieve a smooth texture.
4. Adding the mascarpone: Incorporate the mascarpone into the cooled cream and mix well until it becomes fluffy. Add the lemon zest and juice to enhance the flavor.
Step 3: Preparing the caramel
1. Caramelizing the sugar: In a heavy-bottomed saucepan, place the sugar and heat it over medium heat. Watch as it gradually transforms into golden caramel. Be careful not to burn it, as it will become bitter.
2. Adding butter and cream: When the sugar has caramelized, add the butter and stir. Then pour in the heavy cream, making sure to stir continuously. Simmer on low heat for 5-6 minutes, then let it cool slightly.
3. Preparing the hazelnuts: Lightly toast the hazelnuts in a pan, then chop them roughly to add a crunchy texture to the cake.
Step 4: Assembling the cake
1. Base of the cake: Line the pan in which you baked the sponges with plastic wrap. Place the first sponge layer, pour half of the warm caramel over it, and sprinkle some hazelnuts.
2. Cream layers: Add a layer of cream over the caramel, then repeat with another sponge, caramel, hazelnuts, and cream. Continue until all ingredients are used, finishing with the last sponge.
3. Cooling the cake: Cover the cake with plastic wrap and refrigerate for 3-4 hours to allow the flavors to meld.
Step 5: Decorating the cake
1. Preparing the whipped cream: In a bowl, mix the heavy cream, sour cream, and powdered sugar. Whip until you achieve stiff peaks.
2. Decorate the cake: Remove the cake from the pan and place it on a serving platter. Coat it evenly with whipped cream, using a spatula to smooth the surface.
3. Final decoration: Create some peaks with whipped cream and decorate with colored candies and Toffifee candies. Drizzle a little caramel topping over the Toffifee for an attractive look.
4. Final cooling: Let the cake chill in the refrigerator for another 1-2 hours before serving.
Serving suggestions
The lemon cream, caramel, and hazelnut cake pairs perfectly with a cup of tea or coffee. You can also serve it alongside a glass of sweet white wine or a fruit cocktail.
Nutritional information
A serving of this cake has approximately 450 calories, providing a combination of carbohydrates, proteins, and fats. The mascarpone cream contributes to calcium intake, while the lemon adds vitamin C, important for the immune system.
Possible variations
- For a more intense flavor: You can add a few drops of almond extract to the cream.
- For a lighter option: Substitute the mascarpone with cottage cheese or Greek yogurt.
- For a gluten-free cake: Use almond flour instead of wheat flour.
Frequently asked questions
- Can I use another type of nut?
Yes, you can replace hazelnuts with walnuts, almonds, or pistachios, depending on your preferences.
- Can I prepare the cake a day in advance?
Absolutely! The cake becomes even tastier as it sits in the refrigerator and the flavors meld.
- How can I store the cake?
Keep the cake covered in the refrigerator, where it will stay fresh for 3-4 days.
This lemon cream, caramel, and hazelnut cake is more than just a dessert; it’s a true culinary experience that will delight your taste buds. So, put on your chef's hat and get ready to impress your loved ones with this delicious recipe! Happy baking and enjoy your time in the kitchen!
Ingredients: Base: 8 eggs, 8 tablespoons sugar, 6 tablespoons oil, 2 tablespoons cocoa, 5 tablespoons flour, 2 teaspoons baking powder, 2 teaspoons vanilla extract, a pinch of salt. Cream: 2 egg yolks, 350 ml milk, 2 and 1/2 tablespoons cornstarch, 500 g mascarpone, 150 g sugar, zest from a large lemon, 5-6 tablespoons lemon juice. For caramel: 10 tablespoons sugar, 10 tablespoons liquid cream, 1 tablespoon butter, a handful of hazelnuts. For decoration: 200 ml liquid cream, 250 g sour cream, 1 tablespoon powdered sugar, decorative candies, Toffifee candies, caramel topping.
