Refreshing lemon cake

Refreshing Lemon Cake: A Delicious Recipe for Hot Days

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Refreshing lemon cake is the perfect dessert for warm days when you crave something sweet and refreshing. This elegant recipe combines a fluffy sponge with a smooth lemon cream and crunchy cookies, resulting in a delight that will tantalize your taste buds. Let’s see how we can prepare it together!

Ingredients

For the sponge:
- 10 eggs
- 10 tablespoons of sugar
- 12 tablespoons of flour
- 4 tablespoons of sparkling water
- 4 tablespoons of oil
- 1 teaspoon of baking powder
- 2 tablespoons of cocoa powder
- rum essence

For the cream:
- 1 liter of milk
- 6 tablespoons of flour
- 1 teaspoon of cornstarch
- 12 tablespoons of sugar
- 1 package of margarine
- 2 lemons (zest and juice)
- 1 teaspoon of vanilla essence
- 2 packages of Piknic cookies

Preparation Steps

Step 1: Making the sponge

1. Separate the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and keep the yolks in another container.

2. Whipping the egg whites: Use a mixer to beat the egg whites until stiff peaks form. This is when you should gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a glossy and stable meringue.

3. Mixing the yolks: In a separate bowl, add the sparkling water and oil to the yolks. Mix well with a spatula or whisk until the mixture becomes smooth.

4. Combining the ingredients: Carefully add the yolk mixture to the whipped egg whites. Use a spatula to fold the ingredients together, being careful not to deflate the egg whites.

5. Adding the flour: Mix the flour with the baking powder and cocoa powder, then gradually add the flour mixture to the egg mixture. Use slow, gentle motions from the bottom up to maintain the airy structure.

6. Baking: Prepare a large baking tray with parchment paper and pour in the sponge mixture. Level the surface with a spatula. Bake in a preheated oven at 180°C (350°F) for 30 minutes or until a toothpick comes out clean.

Step 2: Preparing the cream

1. Heating the milk: In a saucepan, heat the milk over medium heat until it’s almost boiling.

2. Mixing the dry ingredients: In a bowl, combine the flour, sugar, and cornstarch. When the milk is hot, gradually add the dry mixture while continuously whisking to prevent lumps from forming.

3. Cooking the cream: Continue to stir until the cream thickens. Once it reaches the desired consistency, add the margarine, lemon zest, juice from the two lemons, and vanilla essence. Mix well to combine all ingredients.

Step 3: Assembling the cake

1. Cooling the sponge: After baking, let the sponge cool completely in the tray.

2. Soaking the sponge: Use a 200 ml glass of lemon juice (you can also use natural orange juice for a different twist) to soak the sponge. This step will add moisture and flavor.

3. Adding the cream: Once the sponge is soaked, pour the warm cream over it. Level it with a spatula for an even distribution.

4. Arranging the cookies: Place the Piknic cookies side by side, covering the entire surface of the cream. These cookies add a crunchy texture and a pleasant contrast to the soft cream.

5. Final cooling: Place the cake in the refrigerator for a few hours, preferably overnight, to allow the flavors to meld and to make slicing easier.

Serving Suggestions

For an attractive presentation, you can sprinkle a little cocoa powder or powdered sugar on top of the cake before serving. Additionally, add a few lemon slices or mint leaves for a fresh and elegant touch.

Variations and Tips

- For a more intense lemon flavor: You can add more lemon juice to the cream or use organic lemons for a bolder taste.
- Alternative cookies: If you can’t find Piknic cookies, you can opt for digestive biscuits or any other type of cookies with a similar texture.
- A vegan alternative: Replace the eggs with a mixture of flaxseeds and water, and the margarine with a vegan alternative.

Nutritional Information (per serving)

Calories: 250 kcal
Protein: 5 g
Fat: 10 g
Carbohydrates: 38 g
Fiber: 1 g
Sugar: 15 g

Frequently Asked Questions

Can I use whole wheat flour?
Yes, you can substitute white flour with whole wheat flour, but be sure to adjust the liquid amounts since whole wheat flour absorbs more moisture.

What type of milk is recommended?
Whole milk provides a richer cream, but you can also use semi-skimmed milk or plant-based milk, such as almond or soy milk.

How can I store the cake?
Keep the cake in the refrigerator in an airtight container to maintain its freshness. It can last for up to 4-5 days.

Refreshing lemon cake is more than just a dessert; it’s a culinary experience that combines fresh flavors and diverse textures. Whether you serve it at a festive meal or simply as a personal treat, each bite will bring a smile to your face. So put on your apron and let’s enjoy cooking!

 Ingredients: Base: 10 eggs, 10 tablespoons of sugar, 12 tablespoons of flour, 4 tablespoons of mineral water, 4 tablespoons of oil; a pinch of baking powder, 2 tablespoons of cocoa, rum essence. Cream: 1 liter of milk, 6 tablespoons of flour, 1 teaspoon of starch, 12 tablespoons of sugar, one package of margarine, 2 lemons, a vanilla essence, 2 packages of Piknic biscuits.

 Tags:  refreshing cake lemon eggs milk