Lemon cake with peach sauce

The perfect dessert for warm days or moments of indulgence! I suggest we embark on a journey together to create a delicious Lemon Cake with Peach Sauce. This recipe is not only simple but also full of vibrant flavors that will delight your senses. Bursting with freshness and delicacy, this cake is ideal for any occasion, from birthdays to gatherings with friends. Let's get started!

Preparation time: 30 minutes
Chilling time: 4-6 hours (ideally overnight)
Total time: 4-6 hours and 30 minutes
Number of servings: 12

Ingredients

For the biscuit base:
- 400 g digestive biscuits
- 200 g melted butter

For the lemon cream:
- 250 g Delaco mascarpone
- 400 g Delaco Ceva Fin Cremos cream cheese
- 400 g sugar (preferably powdered sugar for a fine texture)
- Juice from ½ or 1 lemon (depending on preference)
- 10 g gelatin
- 300 g whipped cream
- Vanilla essence (optional, for extra flavor)

For the peach sauce:
- 300 g peaches (fresh or canned)
- Remaining sugar (about 50 g, adjust to taste)

Necessary utensils
- Blender or food processor
- Springform cake pan
- Large mixing bowl
- Spatula
- A small saucepan for the sauce

Preparation

1. Preparing the biscuit base:
Start by placing the digestive biscuits in the blender and pulse until they become a fine powder. This step is essential to achieve an even base, so make sure there are no large pieces left. Once you have the biscuit powder, transfer it to a large bowl and add the melted butter. Mix well until the mixture becomes homogeneous and binds together.

2. Forming the base:
Take the springform cake pan and transfer the biscuit mixture. Level it evenly with a spatula or the bottom of a glass, ensuring it is compact. Place the base in the refrigerator to firm up while we prepare the cream.

3. Preparing the lemon cream:
In a large bowl, combine the Delaco Ceva Fin Cremos cream cheese with the mascarpone. Add half of the sugar and the vanilla essence, mixing with a mixer until you obtain a smooth cream. Now is the time to add the lemon juice and gelatin.

Gelatin: Before adding it, prepare it according to the instructions on the package: dissolve the gelatin in a maximum of 2 tablespoons of water or milk over low heat until it homogenizes. Then, incorporate the melted gelatin into the cream cheese, mixing gently.

4. Incorporating the whipped cream:
Whip the cream until it becomes firm, then carefully fold it into the cream cheese. Use a spatula and mix from the bottom up to maintain the air in the whipped cream, which will give the cake a light and fluffy texture.

5. Assembling the cake:
Once the cream is ready, take the biscuit base out of the refrigerator and add the lemon cream on top. Level it evenly with the spatula, then put the cake back in the refrigerator for a few hours, ideally overnight. This will allow the cream to set perfectly.

6. Preparing the peach sauce:
When the cake is almost ready, you can prepare the delicious sauce. Cut the peaches into small cubes and place them in a saucepan along with the remaining sugar. Cook over low heat, stirring constantly, until the sugar melts and the peaches become tender. This sauce will add a note of freshness and sweetness to the cake.

7. Serving:
Let the sauce cool before pouring it over the cake slices. You can decorate each portion with a few cubes of fresh peaches for an attractive look. The lemon cake with peach sauce can be served plain or with a scoop of vanilla ice cream on the side.

Useful tips
- Sauce variations: The sauce can be made from any preferred fruits, such as strawberries, cherries, or mango. Experiment with different combinations to customize your dessert.
- Texture of the bases: If you prefer a crunchier base, you can add some chopped nuts or almonds to the biscuit mixture.
- Gelatin: Make sure the gelatin is well dissolved to avoid lumps in the cream. You can use vegetarian gelatin if you prefer a non-animal product option.

Nutritional benefits
This lemon cake with peach sauce is not only delicious but also packed with vitamins. Lemons are rich in vitamin C, while peaches provide antioxidants and fiber, contributing to a healthy diet. Although it is a dessert, in moderation it can be part of a balanced lifestyle.

Frequently asked questions
- Can I use other types of biscuits? Yes, you can try cocoa biscuits or even wholemeal biscuits for a healthier option.
- How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best enjoyed in the first few days after preparation.
- How can I improve the presentation of the cake? You can add fresh mint leaves or edible flowers for a touch of color and elegance.

Now that you have all the necessary information, all that’s left is to get cooking! This Lemon Cake with Peach Sauce will surely become a favorite among your friends and family. Enjoy every slice and cherish the moments spent with your loved ones!

 Ingredients: 400 g digestive biscuits 200 g melted butter 400 g sugar 250 g Delaco mascarpone 400 g Delaco Ceva Fin Cremos cream cheese juice from 1/2 or 1 lemon (to taste) 10 g gelatin 300 g whipped cream vanilla essence 300 g peaches

 Tags:  lemon cream cake delaco