Lemon cream cake
Lemon Cream Cake – A Refreshing and Generous Delight
Welcome to the sweet world of cakes! Today, I will tell you about a recipe that combines the delicacy of a fluffy sponge with the intensity of a fragrant lemon cream. This cake is not only easy to prepare but also a perfect choice for any special occasion or simply to indulge yourself with a delicious dessert. With a neat appearance and a refined taste, the lemon cream cake is sure to become your favorite!
Preparation time: 30 minutes
Baking time: 12 minutes
Total time: 42 minutes
Number of servings: 12-16 servings (depends on slices)
Necessary ingredients:
*For the sponge:*
- 8 eggs
- 8 tablespoons sugar
- 150 g flour
- 60 g butter
- A pinch of salt
- 2 tablespoons sour cream
- Vanilla (preferably natural extract)
- 1 teaspoon baking powder
- A baking tray (dimensions 35/38 cm)
*For the lemon cream:*
- 850 ml milk
- 175 g sugar
- 5 egg yolks
- 5 tablespoons flour
- 200 g butter
- Juice and zest of 2 lemons (ideally organic for flavor)
- Powdered vanilla sugar for decoration
- Grated lemon zest and mint leaves for decoration
A Bit of History:
The lemon cream cake is a classic dessert, loved by many for the perfect balance between the sweetness of sugar and the refreshing acidity of lemon. This combination has been adored over time and has evolved into numerous forms, from simple cakes to elaborate versions with multiple layers. It is a dessert that evokes warm summer days but is also an excellent choice in the cold season, bringing a touch of freshness.
Preparing the Sponge:
1. Preparing the ingredients:
Make sure all ingredients are at room temperature, especially the eggs and butter. This step is crucial for achieving a fluffy and even sponge.
2. Whipping the egg whites:
In a clean bowl, add the egg whites and a pinch of salt. Using a mixer, beat the egg whites until frothy. Gradually add the sugar and continue mixing until you achieve a firm meringue that forms peaks.
3. Preparing the yolk mixture:
In another bowl, whisk the egg yolks with the sour cream, melted butter (which has been allowed to cool slightly), and vanilla until it becomes a homogeneous mixture.
4. Combining the ingredients:
Carefully pour the yolk mixture over the whipped egg whites. Use a spatula to gently fold, being careful not to deflate the meringue.
5. Adding the flour and baking powder:
Sift the flour and baking powder over the egg mixture and gently fold until combined. Avoid overmixing to maintain the fluffy texture.
6. Baking:
Line the baking tray with parchment paper and pour the mixture evenly. Level with a spatula and place the tray in the preheated oven at 180°C. Bake for 12 minutes, but check with a cake tester or toothpick to ensure it is done. The sponge should be slightly elastic to the touch.
7. Cooling:
Remove the tray from the oven and let the sponge cool for a few minutes, then carefully peel it off the parchment paper and let it cool completely on a cooling rack.
Preparing the Lemon Cream:
1. Mixing the ingredients:
In a bowl, mix 100 ml of cold milk with the egg yolks, sugar, and flour. Use a whisk to obtain a homogeneous paste.
2. Heating the milk:
In a saucepan, bring the rest of the milk to a boil. When the milk is nearly boiling, carefully pour the yolk mixture in a thin stream, stirring constantly.
3. Cooking the cream:
Continue to cook the cream over medium heat, stirring constantly, until it thickens and comes to a few boils. Be careful not to burn it. Once the cream has thickened, remove it from the heat.
4. Adding the butter and flavors:
Let the cream cool slightly, then add the butter cut into cubes. Mix until completely melted. Add the lemon juice and zest and mix again until you obtain a smooth and homogeneous cream.
Assembling the Cake:
1. Layering:
Place the first layer of sponge on a platter. Spread a portion of the lemon cream evenly over the sponge. Place the second layer of sponge on top, followed by the remaining cream, then cover with the last layer of sponge.
2. Finishing:
Cover the cake with the remaining lemon cream, leveling the surface well. Dust with powdered vanilla sugar and decorate with grated lemon zest and a few fresh mint leaves for an elegant look.
3. Cooling:
Allow the cake to cool in the refrigerator for a few hours (preferably overnight) to allow the flavors to develop and to achieve a firm texture.
Serving and Customization:
This cake cuts easily and is served cold. It is delicious alongside a cup of green tea or a strong espresso. If you want to add a personal touch, try replacing lemons with oranges or limes for an exotic variant!
Tips and Useful Advice:
- Use high-quality ingredients for the best results, especially butter and vanilla extract.
- Make sure not to overmix the batter after adding the flour to keep the sponge fluffy.
- If you want a more intense lemon flavor, add a bit of lemon zest to the lemon cream.
Frequently Asked Questions:
1. How many servings do I get from this cake?
- It depends on how you cut the cake, but usually, 12-16 servings are enough to share with friends and family.
2. Can I use other types of citrus?
- Absolutely! Lemons can be replaced with limes or oranges to vary the flavor.
3. Can the cake be frozen?
- Yes, but it is recommended to freeze it without the frosting. Once thawed, add the cream and decorations.
4. What is the nutritional value of a serving?
- A serving of this cake has approximately 250-300 calories, depending on the ingredients used. It is a good source of healthy fats from butter and protein from eggs.
Now that you have all the necessary information, all that’s left is to get cooking! This lemon cream cake is more than just a dessert; it’s a culinary experience that will delight your senses. Enjoy every bite and savor the moment!
Ingredients: 8 eggs 8 tablespoons sugar 150 g flour 60 g butter a pinch of salt 2 tablespoons regular sour cream vanilla 1 teaspoon baking powder baking tray (mine is slightly atypical 35/38) Lemon cream: 850 ml milk 175 g sugar 5 egg yolks 5 tablespoons flour 200 g butter 2 lemons zest and juice (organic) powdered vanilla sugar for dusting lemon zest and a mint leaf for decoration.
