Lemon cream and caramel cake
Lemon Cream and Caramel Cake: A Delicacy for Holidays
If you are looking for a dessert that brings smiles and delightful flavors to any anniversary or celebration, you have come to the right place! This lemon cream and caramel cake recipe is not only easy to prepare but also incredibly tasty. With a perfect combination of moist sponge, refreshing lemon cream, and caramelized nuts, this cake is sure to become your favorite. Let’s start our culinary journey!
Preparation Time: 30 minutes
Baking Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
For the Sponge:
- 6 eggs
- 120 g sugar
- 150 ml oil
- 30 ml milk
- 3 tablespoons flour
- 3 tablespoons semolina
- 3 tablespoons cocoa powder
- 3 tablespoons honey
- 1 packet baking powder (10 g)
- A pinch of salt
For the Lemon Cream:
- 3 egg yolks
- 120 g sugar
- Juice of one lemon
- 350 ml milk
- 2 tablespoons cornstarch
- 200 ml liquid cream
For the Caramelized Nuts:
- 100 g sugar
- 100 g nuts
For the Chocolate Glaze:
- 150 g chocolate (55% cocoa)
- 70 g butter
- 2 tablespoons milk
- 3-4 tablespoons caramel (to taste)
For Decoration:
- Meringues
- Pineapple flowers
Step by Step
1. Preparing the Sponge:
First, we prepare the sponge. In a large bowl, separate the egg whites from the yolks. Start by beating the egg whites with a pinch of salt until stiff peaks form. It is essential to have a clean, dry bowl to achieve perfect foam.
In another bowl, mix the yolks with the sugar until they become a light-colored cream. Add the milk and oil, pouring it in a thin stream to avoid lumps. Then, add the flour, semolina, cocoa powder, and baking powder. Mix everything carefully, then gently fold in the egg white foam with a spatula, using light movements from top to bottom.
2. Baking the Sponge:
Line a 38x25 cm baking tray with parchment paper. Pour the mixture into the tray and level it gently. Place the tray in a preheated oven at 180°C and bake for 20-25 minutes. Check if the sponge is baked by using a toothpick: if it comes out clean, it's done! Once baked, let the sponge cool completely on a rack.
3. Preparing the Lemon Cream:
Meanwhile, you can prepare the lemon cream. In a pot, combine the egg yolks with the sugar, cornstarch, milk, and lemon juice. Place the pot over a double boiler and stir constantly until the cream thickens. This is a classic technique that helps achieve a velvety texture. Once thickened, let it cool, then fold in the lightly whipped cream.
4. Caramelizing the Nuts:
Caramelizing the nuts is a step that adds extra flavor. In a pan, melt the sugar until it turns golden. Add the nut pieces and quickly stir to coat each nut with caramel. Place the nuts on parchment paper and let them cool, then crush them lightly with a meat mallet to obtain small pieces.
5. Assembling the Cake:
Once the sponge has cooled, cut it lengthwise into 3 pieces, each 12.5 cm wide. On the first layer, spread a generous layer of lemon cream, sprinkle the caramelized nuts, and add a few tablespoons of caramel. Cover with the second layer of sponge, repeat the process, and finish with the last layer.
6. Preparing the Glaze:
For the chocolate glaze, melt the chocolate with the butter and milk over a double boiler, stirring constantly. Once completely melted, let it cool slightly, then pour the glaze over the cake, covering the edges evenly. You can use a spatula to help smooth it out.
7. Decorating the Cake:
To add a touch of elegance to the cake, slice a few thin pieces of pineapple and bake them in the oven at 120°C for one hour until they become dry. Use them to decorate the cake, along with the meringues and remaining caramelized nuts.
Practical Tips:
- Make sure all ingredients are at room temperature for a uniform mixture.
- You can replace the nuts with hazelnuts or almonds for a different variation.
- If you prefer a stronger lemon flavor, you can add grated lemon zest to the lemon cream.
Calories and Nutritional Benefits:
This cake, in moderate portions, may contain approximately 350-400 calories per serving. The cocoa sponge provides antioxidants, while the lemon cream adds vitamin C. Nuts are excellent for heart health due to their omega-3 fatty acids.
Frequently Asked Questions:
- Can I use a different type of sugar? Yes, brown sugar can add a caramelized note and a slightly different flavor.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and glaze, adjusting to your personal taste.
- Is it possible to freeze the cake? Yes, the cake can be frozen, but it is recommended to consume it fresh to maintain the texture of the sponges.
Serving Suggestions:
This cake pairs perfectly with a cup of citrus tea or a strong espresso. The flavors complement each other beautifully and create a memorable culinary experience.
I hope you found this recipe captivating and easy to follow! Whether it’s for an anniversary or a simple gathering with friends, this lemon cream and caramel cake will bring smiles to everyone’s faces. Enjoy your meal!
Ingredients: Base: 6 eggs, 120 g sugar, 150 ml oil, 30 ml milk, 3 tablespoons flour, 3 tablespoons semolina, 3 tablespoons cocoa, 3 tablespoons honey, 1 packet baking powder (10 g), salt. Lemon cream: 3 egg yolks, 120 g sugar, juice of one lemon, 350 ml milk, 2 tablespoons starch, 200 ml liquid cream. Caramelized nuts: 100 g sugar, 100 g nuts. Chocolate glaze: 150 g chocolate 55% cocoa, 70 g butter, 2 tablespoons milk, 3-4 tablespoons caramel, according to the recipe here: decoration, meringues, pineapple flowers.
