Lemon cream cake

Lemon Cream Cake – a delicious choice for those who love balanced sweets, not overly sweet, but full of flavor. This cake recipe is perfect for celebrating important moments in life, such as reaching a special age. Whether you're turning twenty-six or simply want to treat your friends to a refined dessert, this lemon cream cake is the ideal choice. I invite you to prepare it with me!

Total preparation time: 1 hour and 15 minutes
Cooking time: 40 minutes
Number of servings: 8

Ingredients

For the cake base:
- 4 large eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 4 packets of instant coffee
- 1/2 packet of baking powder

For the lemon cream:
- 3 large eggs
- 10 tablespoons of sugar
- 200 g butter (at room temperature)
- 1 lemon (juice and zest)

For the glaze:
- 100 g milk chocolate
- 200 g whipped cream
- 1 packet of vanilla sugar

Preparation

Step 1: Preparing the cake base

1. Beat the egg whites: In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a mixer until frothy and firm peaks form. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.

2. Add the yolks: Incorporate the yolks one at a time, mixing gently to avoid losing the air in the egg whites.

3. Integrate the dry ingredients: Sift the flour, instant coffee, and baking powder over the egg mixture. Use a spatula to gently fold in, using upward motions until everything is well combined.

4. Prepare the pan: Line a 24 cm diameter pan with parchment paper. Pour the cake mixture into the pan and level the surface.

5. Bake the cake: Preheat the oven to 180°C. Bake the cake for 30-40 minutes, keeping the heat high for the first 10 minutes, then reduce to medium heat for the remaining time. Check for doneness by inserting a toothpick.

Step 2: Preparing the lemon cream

1. Mix the eggs: In a small saucepan, beat the 3 eggs with 10 tablespoons of sugar and lemon juice.

2. Thicken the cream: Place the mixture over medium heat, stirring constantly to prevent sticking to the bottom of the saucepan. Cook until the cream thickens and becomes smooth.

3. Add flavor: Once the cream is ready, add the grated lemon zest and mix well.

4. Incorporate the butter: Allow the cream to cool slightly, then add the butter beaten with 4 tablespoons of powdered sugar. Mix gently until everything is well combined.

Step 3: Assembling the cake

1. Cut the cake: Once the cake has completely cooled, cut it into three equal layers.

2. Moisten the layers: Use a brush to spread a little warm cream on each layer of cake to keep it moist.

3. Layers of cream: Assemble the cake as follows: first layer of cake, followed by a layer of lemon cream, second layer of cake, another layer of cream, and finally the last layer of cake.

Step 4: Preparing the glaze

1. Melt the chocolate: In a bowl, melt the milk chocolate along with 100 g of cream, stirring until you achieve a smooth consistency.

2. Cool the glaze: Let the glaze cool slightly, then whip it to give it a lighter texture.

3. Finish the cake: Pour the glaze over the assembled cake, smoothing it out with a spatula.

4. Decoration: Whip the remaining cream with vanilla sugar and use it to decorate the cake as desired.

Serving and variations

Once the cake has completely cooled, it is ready to serve! You can cut it into slices and serve it alongside a cup of coffee or tea. It is a perfect dessert for a gathering with friends or for a special celebration.

Variations: If you want to personalize the cake even more, you can add some fresh fruits between the layers, such as raspberries or strawberries. You can also experiment with different types of chocolate for the glaze, such as dark or white chocolate.

Calories and nutritional benefits

This lemon cream cake has approximately 300-350 calories per slice, depending on the portion sizes. It is a less sweet choice, considering that lemon provides a unique and fresh taste. Lemon is rich in vitamin C, which helps strengthen the immune system and promotes skin health.

Frequently asked questions

1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the cake may change.

2. How can I store the cake? I recommend keeping it in the refrigerator, covered with plastic wrap, to maintain its freshness.

3. How long can it be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best enjoyed in the first few days after preparation.

4. Can I freeze the cake? Yes, you can freeze the cake, but it is recommended to freeze it without the glaze. The glaze may become grainy after thawing.

I encourage you to try this lemon cream cake recipe and share your experience with friends and family. Each slice will bring a smile to the faces of your loved ones! Enjoy!

 Ingredients: Base: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 4 packets of Nescafe, 1/2 packet baking powder. Cream: 3 eggs, 10 tablespoons sugar, 200g butter, 1 lemon (juice + zest). Glaze: 100g milk chocolate, 200g whipped cream, 1 packet vanilla sugar.

 Tags:  cake