Lemon cream cake with ladyfingers
The perfect dessert for summer days, full of freshness and invigorating flavors, will delight your taste buds. This cake with ladyfingers and lemon cream is an ideal choice for moments when you want to cool off without making a big effort in the kitchen. Ready to entice you with its delicious taste, this dessert is quick to prepare and is a true delight for everyone who tastes it. I will share the detailed recipe step by step, along with useful tips and information about the ingredients.
Preparation time: 30 minutes
Freezing time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 10
Necessary ingredients:
*Base:*
- 1 large pack of ladyfingers (approximately 300 g)
- Cold milk, for soaking the ladyfingers
*Lemon cream:*
- 1 liter of milk
- 6 eggs
- 5 tablespoons of flour heaped
- Juice from 2 large lemons (ideally organic, to use the zest as well)
- 10 heaping tablespoons of sugar
- 100 g butter
- Vanilla (one pod or essence)
*For decoration:*
- Vanilla powdered sugar
Step by step for a perfect cake:
1. Preparing the lemon cream:
Start by preparing the lemon cream, which will add a refreshing and vibrant note to your dessert. Put the milk in a saucepan over medium heat and add the vanilla. It's important to use fresh quality milk to achieve a rich and creamy consistency.
2. Mixing the ingredients:
In a mixing bowl, beat the eggs with the sugar until the mixture becomes frothy and light in color. This will help aerate the cream. Then add the flour and 100 ml of the hot milk, mixing continuously to avoid lumps.
3. Combining with the milk:
When the milk reaches boiling point, remove it from the heat and pour the egg, flour, and milk mixture into it, stirring constantly. Put it back on the heat and stir until the cream begins to thicken, achieving a smooth consistency. Once it has boiled a few times, remove from heat and add the butter and lemon juice. Mix well until homogeneous. Let the cream cool.
4. Preparing the ladyfinger base:
In a blender, turn the ladyfingers into fine powder. This will be the base of your cake, and the texture will add a pleasant contrast to the cream. If desired, you can keep a few whole ladyfingers for decoration.
5. Assembling the cake:
Choose a loaf pan that you can line with plastic wrap or an open sandwich bag. This will help you remove the cake more easily. Start by placing a first layer of ladyfinger powder, lightly soaking it with cold milk (don’t overdo it, just enough to be moist).
6. Alternating layers:
Add a layer of lemon cream, followed by another layer of ladyfinger powder, soaked again with milk. Repeat this process until you reach the rim of the pan. The last layer should be of ladyfingers, lightly soaked in milk, to create a soft and delicious texture.
7. Freezing:
Put the cake in the freezer for at least two hours to firm up well. After that, transfer the cake to the refrigerator and let it cool completely for a few hours.
8. Serving:
When you are ready to serve, remove the cake from the mold, take off the plastic wrap, and cut into slices. Sprinkle vanilla powdered sugar on top for an attractive appearance. Serve this dessert alongside iced lemonade and mint for a truly refreshing summer experience!
Useful tips and variations:
- If you don’t have organic lemons, you can use just lemon juice, but the flavor will be less intense.
- You can replace lemons with oranges for a different flavor.
- Add a bit of almond extract for an extra hint of flavor.
- For added texture, you can include pieces of fresh fruit between layers, such as raspberries or strawberries.
Nutritional information:
This cake with ladyfingers and lemon cream is a moderate calorie choice, each serving having approximately 220-250 calories. It is rich in protein due to the eggs and milk, and lemon provides a good dose of vitamin C, essential for the immune system.
Frequently asked questions:
- What should I do if the cream thickens too much? I advise you to stir continuously to avoid lumps and be patient until it thickens evenly.
- Can I use another type of milk? Yes, you can use lactose-free milk or a plant-based alternative, but the texture and taste may vary.
Our dessert is not just a visual pleasure but also a culinary treat that will bring smiles to the faces of your loved ones. I encourage you to try this simple and delicious recipe, enjoy every step, and share it with your loved ones. It can quickly become your family’s favorite, and I’m happy to be part of this wonderful culinary journey! Enjoy!
Ingredients: Base: 1 large package of ladyfingers, cold milk for soaking the ladyfingers. Lemon cream: 1 liter of milk, 6 eggs, 5 tablespoons of flour heaped, juice from 2 large lemons (only if you have organic lemons, use the zest as well), 10 full tablespoons of sugar, 100 g butter, vanilla, powdered vanilla sugar.
