Lemon cream and kiwi cake.
Lemon and Kiwi Cream Cake: A Delicious and Refreshing Experience
I propose a captivating recipe that combines the fresh taste of lemon with the sweetness of kiwi, in a cake that will surely become the star of any festive meal. This lemon and kiwi cream cake is perfect for hot summer days, being not only a delicious dessert but also a true visual delight.
Preparation Time: 30 minutes
Baking Time: 45 minutes
Total Time: 1 hour and 15 minutes
Number of Servings: 12
Ingredients
For the sponge:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder (Dr. Oetker)
For the lemon cream:
- 500 ml milk
- 200 g butter
- 5 tablespoons sugar
- 3 egg yolks
- 1 packet of vanilla sugar
- Juice of 1 lemon
- 1 whole lemon
- ½ packet of whipping cream stabilizer (Dr. Oetker)
For soaking:
- 200 ml instant coffee
- 2-3 tablespoons of rum (Dr. Oetker)
- 3 tablespoons of Amaretto
- 5 tablespoons of sugar
For finishing the cake:
- 3 kiwis
- 2-3 tablespoons of shredded coconut
- 1 packet of chopped almonds (Kaufland)
- 1 packet of larger sliced almonds (Kaufland)
Brief History
Lemon cream cake is a classic dessert that combines baking tradition with modern cream preparation techniques. Lemon, a versatile ingredient, brings a fresh and tangy taste, perfect for balancing the cake's sweetness. Kiwi, on the other hand, adds an exotic note and a splash of color, turning this cake into a true culinary masterpiece.
Step by Step: Preparing the Cake
Step 1: Preparing the Sponge
1. Separating the Eggs: Start by separating the egg whites from the yolks. It is important to ensure that no yolk remains in the egg whites; otherwise, they will not whip properly.
2. Whipping the Egg Whites: In a clean bowl, add a pinch of salt to the egg whites and whip them until they become frothy. Then, add the sugar one tablespoon at a time, continuing to mix until it completely dissolves and you obtain a firm meringue.
3. Adding the Yolks: Incorporate the yolks, one at a time, into the whipped egg whites mixture, gently folding to avoid losing air from the mixture.
4. Incorporating the Flour: Mix the baking powder with the flour and add it one tablespoon at a time, folding from the bottom up. This step will ensure a fluffy and airy sponge.
5. Baking the Sponge: Prepare a baking tray with parchment paper and pour in the mixture. Bake in a preheated oven at 180°C for about 45 minutes. Check with a toothpick: if it comes out clean, the sponge is ready.
Step 2: Preparing the Lemon Cream
1. Heating the Milk: In a saucepan, put the milk with the butter and sugar over low heat, stirring until the sugar completely dissolves.
2. Mixing the Yolks: Remove the saucepan from the heat and add the yolks and vanilla sugar. Mix well and then cook in a double boiler, stirring constantly to prevent the yolks from coagulating.
3. Lemon Cream: In a food processor, place the lemon juice and the whole lemon cut into slices. Blend until you obtain a smooth paste. Transfer the content to a saucepan, add the sugar, and simmer over low heat until well combined.
4. Combining the Creams: Add half of the whipping cream stabilizer packet, then combine the two creams (the milk cream and the lemon cream). Let the cream cool in the refrigerator for at least an hour to set.
Step 3: Assembling the Cake
1. Cutting the Sponge: Once the sponge has cooled, cut it into two equal parts.
2. Preparing the Syrup: In a bowl, mix the cold instant coffee with the rum, Amaretto, and sugar. This will give a rich and aromatic flavor to the cake.
3. Soaking the Sponge: Use a brush or spoon to soak each layer of sponge with the prepared syrup.
4. Adding the Cream: On the first layer of sponge, add a generous portion of lemon cream, then place the second layer of sponge on top. Continue with the remaining cream.
5. Finishing the Cake: Cover the sides of the cake with chopped almonds, using a plastic bag to apply them easily. Top with kiwi slices and sprinkle with shredded coconut for a vibrant look.
Serving Suggestions and Variations
This cake is excellent served with a scoop of vanilla ice cream or freshly whipped cream. You can experiment with other fruits, such as strawberries or berries, to add another layer of flavor.
Frequently Asked Questions
How long can the cake be stored? The cake keeps well in the refrigerator for 2-3 days, but it is best enjoyed fresh.
Can I use other types of flour? Yes, you can try whole wheat or gluten-free flour, but adjustments in quantities may be necessary.
What other drinks pair well with this cake? Fresh lemonade or iced tea are excellent choices to complement the cake's flavors.
Nutritional Benefits
This cake contains ingredients that provide a good source of protein from eggs and healthy fats from butter. Fresh fruits like kiwi and lemon are rich in vitamins and antioxidants, contributing to a balanced diet.
In conclusion, this Lemon and Kiwi Cream Cake is more than just a dessert; it is a culinary experience that will bring smiles to the faces of your loved ones. I wish you great success in making it and, above all, enjoy every bite! Bon appétit!
Ingredients: For the base we need: 8 eggs. 8 tablespoons of sugar. 8 tablespoons of flour. 1 packet of baking powder from Dr. Oetker. For the lemon cream: 500 ml of boiled milk. 5 tablespoons of sugar. 3 egg yolks. 200 g of butter. 1 packet of vanilla sugar. Juice from 1 lemon. 1 whole lemon. 1/2 packet of whipped cream stabilizer from Dr. Oetker. For soaking we need: 2 or 3 tablespoons of rum from Dr. Oetker. 3 tablespoons of Amaretto. 200 ml of coffee. 5 tablespoons of sugar. For finishing the cake we need: 3 pieces of kiwi fruit. 2 or 3 tablespoons of green coconut. 1 bag of finely chopped almonds (Kaufland). 1 bag of coarsely chopped almonds (Kaufland).
