Three-layer cake with lemon cream

Three-Layer Cake with Lemon Cream

I propose a delicious recipe for a three-layer cake, each layer with its own unique texture and flavor, complemented by a smooth lemon cream that perfectly completes this refined dessert. This cake not only looks spectacular, but its taste will take you on an unforgettable culinary journey. Perhaps inspired by old baking traditions, the combination of ingredients brings a modern and creative twist.

Before we begin, let's make sure we have all the ingredients on hand and prepare for a flavorful session.

Total preparation time: 2 hours
Baking time: 1 hour
Servings: 12

Ingredients:

Layer 1:
- 16 egg whites
- 6 tablespoons powdered sugar
- 3 tablespoons Dr. Oetker cornstarch
- 1/2 packet Dr. Oetker baking powder
- 100 g Dr. Oetker shredded coconut
- 1 wafer sheet

Layer 2:
- 6 egg whites
- 6 tablespoons powdered sugar
- 3 tablespoons Dr. Oetker cornstarch
- 1/2 packet Dr. Oetker baking powder
- 100 g ground walnuts
- 1 wafer sheet

Layer 3:
- 6 eggs (separate yolks and whites)
- 6 tablespoons powdered sugar
- 3 tablespoons Dr. Oetker cornstarch
- 3 tablespoons Dr. Oetker cocoa powder
- 1 packet Dr. Oetker baking powder
- 2 tablespoons water

Cream:
- 12 egg yolks
- 10 tablespoons sugar
- 3 tablespoons Dr. Oetker cornstarch
- 500 ml milk
- 2 lemons (zest and juice)
- 200 g butter (at room temperature)
- Chocolate decorations for garnish

Step by step:

Preparing Layer 1

1. Preparing the egg whites: In a large bowl, add the 16 egg whites and a pinch of salt. Beat with an electric mixer until a firm foam forms. It is essential that the bowl is clean and dry to achieve a stable foam.

2. Sweetening the foam: Gradually add the powdered sugar while continuously mixing. Continue to mix until the meringue becomes glossy and firm.

3. Adding the dry ingredients: Gradually fold in the cornstarch mixed with baking powder and shredded coconut using a spatula to avoid losing air in the mixture.

4. Baking: In a 37x26 cm pan, place a wafer sheet and pour the mixture evenly. Bake in a preheated oven at 160°C for 10-15 minutes, until the layer changes color slightly. The layer should be soft but firm to the touch.

Preparing Layer 2

5. Repeating the process: Follow the same steps to prepare the second layer. Beat the 6 egg whites with a pinch of salt, add the powdered sugar, and mix until it becomes a firm foam. Gradually add the cornstarch, baking powder, and ground walnuts.

6. Baking: Pour the mixture into the same pan, on a new wafer sheet, and bake at 160°C for 10-15 minutes.

Preparing Layer 3

7. Separating the eggs: In a bowl, separate the yolks from the whites. Beat the yolks with the sugar until they become frothy and pale.

8. Preparing the foam: Beat the egg whites with a pinch of salt until firm.

9. Combining the ingredients: To the yolk mixture, add the water and gradually incorporate the cornstarch, cocoa powder, and baking powder. Mix well. Then, add half of the egg white foam, gently folding with a spatula. After homogenizing, add the remaining half of the foam.

10. Baking: Line the pan with parchment paper and pour in the mixture. Bake at 160°C for 30-35 minutes. You can do the toothpick test; if it comes out clean, the layer is baked.

Preparing the Cream

11. Yolk foam: Beat the 12 yolks with the sugar until they become airy. Add the cornstarch, 100 ml of milk, and lemon zest.

12. Boiling: In a separate saucepan, bring the remaining milk (400 ml) to a boil. When it starts boiling, add the yolk foam, lemon juice, and continuously whisk over low heat until the cream thickens. Allow to cool.

13. Incorporating the butter: Beat the butter and gradually add the cooled cream, spoon by spoon, until you achieve a creamy and homogeneous paste.

Assembling the Cake

14. First layer: On a serving platter, place the walnut layer (with the wafer sheet facing up) and spread 1/3 of the lemon cream on top. Level with a spatula.

15. Second layer: Add the cocoa layer and spread another 1/3 of the cream, leveling again.

16. Final layer: Place the coconut layer (with the wafer sheet facing down) and spread the last 1/3 of the cream.

17. Decorating: Sprinkle chocolate decorations or grate chocolate on top for an attractive appearance.

18. Cooling: Refrigerate the cake for a few hours, preferably overnight, to allow the flavors to meld.

19. Slicing: Use a sharp knife dipped in hot water to cut the cake nicely. Arrange the slices on a serving platter.

Helpful Tip

For the best results, ensure that all ingredients are at room temperature. Additionally, you can experiment with flavors by adding, for example, vanilla extract to the cream or even a bit of coffee to the cocoa layer for a more intense taste.

Frequently Asked Questions

- Can I use quail eggs? Yes, you can use quail eggs, but you'll need to adjust the quantity. One quail egg is equivalent to about 2-3 chicken eggs.

- How do I store the cake? It’s best to keep the cake in the refrigerator, covered with plastic wrap or in an airtight container, to maintain its freshness.

- What drinks pair well with this cake? An excellent combination would be lemon tea or an espresso, which will perfectly contrast with the cake's sweetness.

This three-layer cake with lemon cream is a perfect choice for any occasion, whether it's a celebration or simply a weekend evening with loved ones. Enjoy every bite and savor the moments spent in the kitchen!

 Ingredients: - base 1: 16 egg whites, 6 tablespoons powdered sugar, 3 tablespoons starch, Dr Oetker, 1/2 packet baking powder Dr Oetker, 100 g coconut Dr Oetker, 1 sheet wafer - base 2: 6 egg whites, 6 tablespoons powdered sugar, 3 tablespoons starch, Dr Oetker, 1/2 packet baking powder Dr Oetker, 100 g ground walnuts, 1 sheet wafer - base 3: 6 eggs, 6 tablespoons powdered sugar, 3 tablespoons starch, Dr Oetker, 3 tablespoons cocoa powder, Dr Oetker, 1 packet baking powder Dr Oetker, 2 tablespoons water - cream: 12 egg yolks, 10 tablespoons sugar, 3 tablespoons starch, Dr Oetker, 500 ml milk, 2 lemons, 200 g butter, chocolate decorations.