Lemon cream cake

Lemon Cream Cake – a sweet and refined delight

The lemon cream cake is a perfect choice for any celebration, whether it's Christmas, Easter, or a birthday. With a fresh lemon flavor and a slightly tangy texture, this cake is sure to become the star of your table. Each slice brings a touch of joy and indulgence, and the decoration can be adapted according to the season, making it even more special.

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 12

Before we begin, let's venture a little into the history of this dessert. Cream cakes have been made for centuries, evolving from simple basic cakes to elaborate creations. Lemon cream, with its distinct flavor, has its roots in the culinary traditions of various cultures, bringing a perfect balance between sweet and sour. This cake is not just a dessert but a true taste experience.

Ingredients

For the sponge:
- 6 whole eggs
- 4 tablespoons of water
- 10 tablespoons of flour
- 10 tablespoons of sugar
- Zest and juice of one lemon
- Zest of one orange
- 1 teaspoon of baking powder
- 1 packet of vanilla sugar

For the lemon cream:
- 500 ml milk
- 3 heaping tablespoons of flour
- 300 grams of sugar
- 250 grams of unsalted butter
- 1 packet of vanilla sugar
- Zest and juice of one lemon

For decoration:
- Chocolate eggs
- 2 bars of chocolate flakes

Step-by-step preparation of the cake

Step 1: Preparing the sponge

1. Start by preheating the oven to 160 degrees Celsius. It is important to have the oven well heated to achieve a uniform and fluffy sponge.

2. Whip the egg whites with a pinch of salt in a large bowl. Continue beating until the egg whites form a firm foam. Gradually add the water and sugar, continuing to beat until the mixture becomes glossy and firm.

3. In another bowl, add the egg yolks, flour, lemon and orange zest, baking powder mixed with lemon juice, and vanilla sugar. Mix these ingredients well to obtain a homogeneous mixture.

4. Combine the two mixtures, being careful not to lose the air in the egg whites. Use a spatula to gently fold in the ingredients.

5. Grease a removable-bottom cake pan (26 cm in diameter) with oil and sprinkle with flour. Pour the mixture into the pan and level the surface.

6. Bake in the preheated oven for about 50 minutes. You can check if it's baked by using a toothpick. If it comes out clean, the sponge is ready.

7. After baking, let the sponge cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, cut it into three equal parts.

Step 2: Preparing the lemon cream

1. In a bowl, mix the 3 tablespoons of flour with a part of the cold milk to avoid lumps. It is essential to do this step patiently!

2. In a saucepan, add the remaining milk and sugar, and bring it to a boil. Stir constantly to avoid burning.

3. When the milk starts to boil, add the flour and milk mixture, stirring continuously. You will notice how the cream begins to thicken. Continue to simmer on low heat for a few minutes, remembering to stir.

4. After the cream has thickened, transfer it to a clean bowl and let it cool, stirring occasionally to avoid forming a crust.

5. Meanwhile, beat the butter with the vanilla sugar until fluffy. Gradually add the cooled cream, mixing them well.

6. Add the lemon zest and juice, being careful not to curdle the cream. This step is crucial to achieving a smooth and creamy texture.

Step 3: Assembling the cake

1. Place the first part of the sponge on a platter. Spread a portion of the lemon cream evenly over its surface.

2. Add the second layer of sponge and repeat the process, finishing with the lemon cream.

3. Place the last layer of sponge and cover the cake with the remaining cream. Make sure it is even and looks appetizing.

Step 4: Decorating the cake

1. Decorate the cake with chocolate eggs and chocolate flakes. You can play with the decoration, creating shapes or patterns that fit the holiday theme.

2. Let the cake chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to meld.

Serving and pairing suggestions

When it's time to serve the cake, cut it into slices and enjoy it with a cup of tea or coffee. This cake pairs wonderfully with a cold lemonade or even a sweet white wine, adding a touch of freshness.

Calories and nutritional benefits

A lemon cream cake can have around 350-400 calories per serving, depending on the size and ingredients used. It provides a good source of carbohydrates, healthy fats from butter, and proteins from eggs. Lemon adds a boost of vitamin C, contributing to strengthening the immune system.

Frequently asked questions

- Can I use other types of citrus?
Yes, you can experiment with lime or oranges to achieve different flavors in the cream.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use a natural sweetener.

- Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to decorate it after thawing to maintain a fresh appearance.

This lemon cream cake, with each layer and each bite, will bring a smile to your face and turn any meal into a celebration. Don't hesitate to make it and share the joy with your loved ones! Enjoy!

 Ingredients: For the base: 6 whole eggs, 4 tablespoons of water, 10 tablespoons of flour, 10 tablespoons of sugar, grated zest and juice of one lemon, grated zest of one orange, 1 teaspoon of baking powder, 1 packet of vanilla sugar. For the lemon cream: 500 ml of milk, 3 heaping tablespoons of flour, 300 grams of sugar, 250 grams of unsalted butter, 1 packet of vanilla sugar, grated zest and juice of one lemon. For decoration: chocolate eggs, 2 bars of chocolate flakes.

 Tags:  flour sugar eggs lemon orange milk baking powder vanilla sugar