Cake with jelly and lemon cream

Cherry jelly and lemon cream cake – an irresistible delicacy

This cherry jelly and lemon cream cake recipe is a perfect combination of the sweet and sour taste of cherries and the freshness of lemon. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will surely be the star of the table. With a fluffy base, a velvety lemon cream, and a flavorful jelly, you will surprise everyone with this culinary masterpiece!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Necessary ingredients:

For the base:
- 220 g butter (82% fat, at room temperature)
- 150 g powdered sugar
- 5 large eggs
- 320 g flour
- 3 tablespoons sour cream
- 1 teaspoon baking powder
- A pinch of salt
- 1 teaspoon vanilla extract
- Grated zest of one lemon

For the lemon cream:
- 300 g lemon curd (prepared a day in advance, according to your favorite recipe)
- 500 g mascarpone cream
- 100 g powdered sugar

For the cherry jelly:
- 500 ml cherry syrup
- 2 tablespoons cornstarch

For decoration:
- Chocolate flakes
- Coconut
- Edible silver balls

Recipe history

Layered cakes are a symbol of joy and culinary creativity. It is believed that these recipes became popular among housewives who wanted to surprise by combining different flavors. By combining simple yet refined ingredients like lemon, cherries, and mascarpone cream, this cake brings together tradition and innovation. Lemon curd, a fine lemon cream, has its origins in England but is now loved worldwide, adding a touch of freshness to any dessert.

Step by step for a perfect result

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the butter is soft, at room temperature, to incorporate easily into the mixture. If you prepared the lemon curd a day in advance, now is the time to take it out of the fridge.

2. Preparing the base:
- In a large bowl, mix the soft butter with the powdered sugar until the mixture becomes creamy and a bright white. This is the moment when air enters the dough, giving it a fluffy texture.
- Add the egg yolks one by one, mixing well after each addition. This process will ensure good emulsification, essential for a successful base.
- Incorporate the sour cream, mixing gently to avoid losing air from the mixture.
- In another bowl, sift the flour together with the baking powder, salt, and lemon zest. The latter will add an intense and refreshing flavor to the bases.
- Add the flour mixture to the wet composition, using a spatula to mix gently until no visible flour streaks remain.
- In another bowl, beat the egg whites with a pinch of salt until they turn into firm foam. Then, carefully fold the beaten egg whites into the base mixture with a spatula. This step is crucial for achieving a fluffy and airy base.

3. Baking the base:
- Line a rectangular baking tray (36x25 cm) with baking paper. Pour the mixture into the tray and level it evenly.
- Preheat the oven to 200°C and bake for 20 minutes, or until the base is lightly browned and passes the toothpick test (the toothpick should come out clean).

4. Preparing the lemon cream:
- In a large bowl, mix the mascarpone cream with the powdered sugar until creamy. Then, add the lemon curd and mix gently until well combined. This cream will add an intense lemon flavor to the cake.

5. Preparing the cherry jelly:
- In a small pot, dilute the cornstarch in a little cherry syrup. Then, add the rest of the syrup and place it on low heat, stirring constantly. Let it boil until it thickens. Once the jelly has cooled, it is ready to use.

6. Assembling the cake:
- Once the base has completely cooled, cut it into three equal layers, each 12 cm wide.
- Place the first layer on a platter and spread a layer of cherry jelly, followed by a layer of lemon cream. Repeat with the second layer.
- Place the third layer on top and spread a final layer of jelly and cream. This step will not only add a pleasing appearance but will also provide an explosion of flavors in every slice.

7. Cooling and decorating:
- Allow the cake to chill in the fridge for at least an hour to set and allow the flavors to meld.
- Decorate the cake with chocolate flakes, coconut, and silver balls for a festive look.

Serving and suggestions

This cake is excellent served with a cup of tea or coffee, but you can also pair it with a glass of cold lemonade for a refreshing experience. It is also perfect for a picnic or a gathering with friends. If you want to add a touch of originality, try replacing the cherries with another seasonal fruit, such as raspberries or berries.

Frequently asked questions:

1. Can I use other fruits for the jelly?
Yes, you can use any fruit syrup you prefer. Raspberries or blueberries are excellent choices!

2. What can I do if I don’t have lemon curd?
You can prepare a simple mixture of lemon juice, sugar, and butter, cooked on low heat until thickened, but the taste will be different.

3. Can the cake be frozen?
It offers a better texture when consumed fresh, but it can be frozen. Make sure it is well covered.

4. How long can it be kept in the fridge?
The cake can be kept in the fridge for 3-4 days, but it will be best in the first 2 days.

Calories and nutritional benefits

One serving of cake contains approximately 350-400 calories, depending on the ingredients used. It provides a good amount of healthy fats from butter and mascarpone, as well as vitamins from lemon. It is important to enjoy this cake in moderation, considering its sugar and fat content.

Now that you have all the necessary information, you are ready to create this wonderful cherry jelly and lemon cream cake. Feel free to experiment and add a personal touch to the recipe. Enjoy your meal!

 Ingredients: Ingredients for the base: 220 g butter (82% fat) 150 g powdered sugar 5 eggs 320 g flour 3 tablespoons sour cream 1 teaspoon baking powder Salt Vanilla Lemon zest Ingredients for the lemon cream: 300 g lemon curd, prepared according to the recipe here 500 g mascarpone 100 g powdered sugar Ingredients for the cherry jelly: 500 ml cherry syrup 2 tablespoons cornstarch For decoration: Chocolate flakes, coconut, silver balls

 Tags:  jelly and lemon cream cake lemon cream jelly lemon curd